Henderson Station

10/31/2022

10/24/2016

So many likes already! Can't wait to see what happens after we open! Thanks everyone for spreading the word early, let's keep it going.

10/20/2016

Recipe of the week: Caribbean Jerk Chicken for your home kitchen
Servings: 6 or more
Cost: ~$10-20 (depending on the chicken and brand of spices purchased)

Ingredients:
2 Scotch Bonnet Peppers (These are hot peppers)
4 Cloves of Garlic
2 Sprigs of Fresh Thyme
1 tsp Ground Cloves
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Allspice
two dashes of Salt - Pepper
4 tbsp Olive Oil
Worcestershire sauce
Bag of Chicken thighs

Chop Peppers, Garlic and Thyme. Add cloves, cinnamon, nutmeg, allspice, and olive oil - mix thoroughly. Add a few dashes of salt and pepper. This is your jerk mix.

Lightly score the chicken skin, and rub in the jerk mix thoroughly. Allow the chicken to marinate for at last one hour.

Heat olive oil in a frying pan, adding more as necessary between batches- bring to a hot fry n med-high flame/heat. Fry chicken in the oil to sear the skin. Then add Worcestershire sauce.

Remove from frying pan, place in a covered baking dish and bake at 220 degrees for 20 minutes or so.

mmmmm,....... then dig in.

10/16/2016

Teaser Night, Thursday November 3rd. Put it in your plans to come have dinner with us! We will be serving a surprise entree from our menu of fine southern cuisine. Seating is limited as we are under construction, so come early and meet the folks that are bringing the ultimate dining experience to our small town.

10/11/2016

10/11/2016

Recipe of the week: Black Bean Salsa/Stew/Chili

This dish is one we prepare often and use as a garnish as well as a full side dish. Perhaps mixing in a larger portion of pork, beef or chicken, one could have this as a stew or chili. Lots of great uses for this one. Taylor the amount of vegetables to your liking to create your own version of this tasty bowl.

1 lb dried black beans
3 ears of smoked, sweet yellow corn
3 fresh jalapenos
2 large diced tomatoes
2 cups chopped cilantro
1/2 lb of chopped bacon
1 whole white onion, chopped
salt and black pepper

Place black beans in a pot of water, soak overnight. Once soaked, strain water, rinse and re-add water. Bring to soft boil for 15 minutes.

In a medium saucepan, add bacon and get it frying to desired finish- crispy or soft, whatever you like.

Shuck the ears of corn and shave off the kernels into a mixing bowl.
Chop the jalapenos (deseed if you don't like the heat), mix in onion, cilantro and diced tomatoes. Add mixture to the bacon as it finishes.

Bring beans down to a simmer, drain water. Stir in all other ingredients. Simmer the beans until tender add salt and black pepper to taste. Can also be cooked in a crockpot.