The Family Table

By Lorie R. Thompson

Wow, what a year! 2020 has felt like a bad rollercoaster Garlic, Cheddar Biscuit, and I will have a happy family. Add ride! The way we live has changed: Mask, hand- in Grilled Shrimp and Beef Tenderloin Skewers, served straight washing, no traveling, and no big gatherings, to off the grill, and it sounds like a socially distanced, campfire, name a few. holiday feast! The holidays will be different this year, too. In past years, For the Clam Chowder, begin with 4-6 medium potatoes, Thanksgiving opened the holiday season, and through New peeled and cubed into small bite-sized pieces. Or, use red Year’s, every weekend was full of parties with different groups potatoes and leave the peeling. of friends and family. That will not be the case this year. There will not be any big parties, so small, more intimate gatherings of our closest family will become more of a focus for us. Making these small family gatherings memorable is paramount to me, along with keeping my family safe and virus free. With that in mind, I have been re-thinking our family Christmas party and the traditional holiday menu. The shrimp bowl and the Charcuterie Board, shared by all, are not in my plan this year. I want to offer food that feels like a celebration, but easier to serve, without so many hands in the dish. Weather permitting, we are having an outdoor party, centered around a bonfire. I am thinking of serving hot, rich food that you can eat while standing around the fire. Creamy Clam Chowder sounds perfect, served with crisp bacon and spicy Oyster Crackers on top. Paired with a hot from the oven,

In a stockpot, cook six pieces of good bacon until crisp. Remove from the pot and reserve the bacon to crumble on the soup when serving. Add 2 T of butter to the bacon drippings. Add one medium onion, finely diced. Saute’ 2-3 minutes or until the onion is getting translucent. Add two minced garlic cloves, 1 T of Kosher salt, and 1 tsp of Old Bay Seasoning. Add 3 T of self-rising flour. (self-rising flour makes a better roux than AP flour.) Cook while stirring, for 1-2 minutes or until the flour is golden in color. Add the juice from 2-3 cans of chopped clams, reserving the clams. Add 32 oz of chicken stock and the cubed potatoes. Allow to simmer for 15-20 minutes or until the potatoes are tender. Add the clams and a can of Evaporated Milk. Add pepper of your choice. Simmer for an additional 1015 minutes. Serve with the crumbled bacon and spicy oyster crackers on top and a Garlic Cheddar Biscuit on the side. For the Garlic Cheddar Biscuits, pre-heat the oven to 450 degrees. In a bowl, mix 2 C of Bisquick with 2/3 C of whole milk. Add 1/2 C grated Cheddar Cheese. Drop dough by spoonfuls (9 biscuits in this recipe) onto a greased baking sheet. Bake for 10 -12 minutes until the biscuits are brown. Melt 3-4 T of butter and add 1/2 tsp of granulated garlic powder and 1/2 tsp of dried parsley. Brush over tops of hot biscuits and serve warm. (Fun fact: My Uncle Mike Ramey still holds the Red Lobster record for eating the most Cheddar Bay Biscuits! I have forgotten how many it was, but be sure and ask Aunt Reba. She will remember. LOL)

The grilled shrimp skewers are easy to make and are an excellent addition to any meal or serve as an appetizer. Use peeled and deveined shrimp skewering through two sides of each shrimp. Melt one stick unsalted butter with 1 tsp Old Bay Seasoning and 1 tsp Cajun Seasoning. (This is the same mix used for the oyster crackers. Just use the leftovers for them.) Brush the shrimp skewers on both sides with the seasoned butter. Grill until the shrimp are no longer translucent. These are perfect served straight off the grill with a lemon or lime wedge. For the Oyster Crackers, use the leftover butter mixture from the shrimp. Pour over the Oyster Crackers in a baking dish. Toss to coat. Place in a 350-degree oven for 10 minutes and remove from heat. The beef tenderloin is a real treat. To prepare the beef, cut into 2x2 inch cubes. Season the cubes with salt, tossing to season on all sides. In a rectangular shaped dish, preferably with a spill-proof lid, make the marinade. Start with 1 T of Dijon Mustard, 1 T of packed brown sugar, 2 tsp of cumin, 2 tsp of granulated garlic, 1/2 tsp of crushed red pepper flakes, juice of a lemon, 1/2 tsp of thyme and crushed rosemary, 2 T of Worcestershire Sauce, and 1/4 C of olive oil. Stir to mix. Skewer each meat cube placing a slice of red onion between each cube. Place in the marinade overnight. Keep in the refrigerator. Turn the container upside down to distribute marinade on occasion—grill over hot coals. You can use pork tenderloin for a budget-friendly alternative. If using Pork tenderloin, alternate the pork cube with a red pepper slice and a pineapple chunk. These are delicious. Other ideas for serving food safely include drinks served in individual cans or bottles. Serve condiments in individual serving cups so your guest can pick them up with no sharing of utensils. Cupcakes or individually wrapped desserts are an excellent choice. (My family is getting Granny Ramey fried, dried apple pies) (shhh. it is a surprise!) One person (wearing gloves) will serve the soup, and the skewers will come straight

from the grill to the guest plates. I hope that you will enjoy this season with your family and those you love most. Take precautions to prevent sickness, but don’t give up the time together. Celebrate Christ’s birth with the focus being on his great love for us. Enjoy this quiet season, making each moment with your family extra special. Create memories and traditions that last. Give your time and your best efforts to your family along with your love and praise. Share with them the good news of the most important gift of all, given 2000 years ago on a hill called Calvary. I wish you the best holiday season ever! Merry Christmas and Happy New Year! Bring on 2021!

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

Merry Christmas and Happy Cooking!