Chef Patsy's Low Country Boil

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Patsy Bentivegna is a PGA TOUR staff member with an impressive culinary history. Though she now makes her home in Ponte Vedra Beach, Fla., the native Californian worked at some of San Diego's most successful establishments, including Top of the Market, Rancho Valencia Resort and Pamplemousse Grill as well as her own establishments, Morning Glory Cafe and Girlfriend's Baking Company.

Bentivegna also won San Diego's KPBS Chocolate Lovers Contest and has appeared on NBC News and the CBS Morning Show. In October 2007 Chef Bentivegna was featured in the just-released tabletop cookbook "Dining by Design" Guide to Entertaining.

In case you missed her cooking segment on Channel 4 in Jacksonville, Fla., during PLAYERS week, here's Chef Bentivegna's recipe for a tasty low country boil that serves 8-10 people:

Boil Mix:

2 Tbsp. yellow mustard seeds
1 Tbsp. black peppercorns
1 Tbsp. hot red pepper flakes
1 ½ tsp. celery seeds
1 ½ tsp. coriander seeds
1 tsp. ground ginger
¼ tsp. ground nutmeg
2 Tbsp. kosher salt

Ingredients:

1 gal. water
2 lbs. small red potatoes
1 lbs. Kielbasa sausage, cut into 1 1/2-inch pieces
1 lbs. Andouille sausage, cut into 1 1/2-inch pieces
6 ears corn, quartered
2 lbs. large fresh shrimp, peeled and deveined optional
2 lemons, quartered
2 garlic cloves, whole
3 bay leaves
2 16 oz. cans artichoke hearts, drained

8 oz. Butter -- melted
2 lemons (Reserve until meal is served.)
Salt and Pepper to taste
Cocktail Sauce, optional

In a small bowl blend together the Boil Mix ingredients. Add potatoes, boil seasonings, bay leaves, garlic and water to a large stockpot fitted with a basket insert. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, artichoke hearts, lemons and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink.

To serve, line a table with brown paper bags or a plastic table cloth and newspaper. Slowly lift the basket insert out of the stockpot, allowing the liquid to drain off. Dump the basket ingredients directly on newspaper. Serve with melted butter, juice from the reserved lemons, salt and pepper to taste, crusty bread, and plenty of napkins.