August 30, 2012

proof whisky, labour day – it’s okay to be crabby, Vol. 100

For our last summer hurrah, we will be serving caesars and a seafood boil at the beach. For more information on proof brands, visit our website, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

the old bay 1 ½ oz proof whisky • 4 oz Mott’s clamato juice • ½ tsp seafood sauce • 1 dash Tabasco • 1 dash Worcester • Old Bay Seasoning • lemon wedges

Coat the rim of a glass with lemon juice and then rim it with Old Bay Seasoning. Add ice to glass. Top with proof whisky, clamato juice, seafood sauce, Tabasco and Worcester. Stir and garnish with a cooked shrimp. (sprinkle more Old Bay on top for a spicier version)

For our last weekend in the Southern Georgian Bay area we are featuring some of the amazing sandy beaches.

Tiny Township Beaches The Township of Tiny has 70 km of shoreline. These beaches are marked as Concessions. Some of the most popular concession beaches in the area are the 10th to the 13th. We had our seafood boil at our favourite beach, the 13th Concession, also known as Wahnekewaning Beach (

Balm Beach (10th) Kitschy beach experience with go-karts, mini-putt and arcade

Awenda Park The beach area is located below the Nipissing Bluff, with five differing beautiful Georgian Bay beaches to choose from. (There’s even a pet friendly one!)  Access to the Awenda beaches is along a walking trail, so be prepared to carry your beach accessories! 

Wasaga Beach The world’s longest freshwater beach. Wasaga boasts 14 km of white sand beach, with shallow warm Georgian Bay waters for splashing about.  Enjoy the beach shops, rent a personal watercraft for some adventure, or stroll the boardwalk.

Old Bay Crab & Shrimp Boil 16 cups water • 1/2 cup Old Bay • 2 tablespoons salt • 8 medium red potatoes, quartered • 2 large onions, cut into wedges • 1 clove garlic, minced • 2 pounds lean smoked sausage, cut into 2-inch pieces • 8 ears fresh corn, shucked and halved crosswise • 4 pounds unpeeled jumbo shrimp (21 to 25 count) • 2 lbs snow crab legs

Bring water, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes. Stir in shrimp. Layer crab legs on top. Cook 6 minutes or just until shrimp turn pink and crab is heated through.

Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.

remoulade sauce 1 1/4 cups mayonnaise • 1/4 cup mustard • 1 tbsp sweet paprika • 1-2 teaspoons Cajun or Creole seasoning • 2 tsps prepared horseradish • 1 tsp pickle juice • 1 teaspoon tabasco sauce • 1 large clove garlic, minced

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. Makes about 1 1/2 cups. Serve on toasts.

Best tool while travelling to the US, we discovered the steamer pots at Joe Crab Shack. The best discovery, however, were the little crab cutting tools that came with the meal. Obviously they are popular with most customers because the cheeky owners of Joe’s had them printed with “Stolen from Joe's Crab Shack.”

Weekend Forecast:
Saturday: Sunny and a high of 24 degrees
Sunday: Sunny and a high of 25 degrees
Monday: Thunderstorm and a high of 23 degrees