The Pendennis Club's Famous Henry Bain's Sauce is rich in tradition. On this portion of our website you will find many recipes that use the Traditional Henry Bain's sauce.

Jerk Spiced Grilled Chicken with Henry Bain's Sauce

4 Boneless Skinless Chicken Breasts
2 Tbsp. Jerk Seasoning
2 Tbsp. Extra Virgin Olive Oil
1/2 Cup Original Henry Bain’s Sauce
Sautéed Onions & Bell Peppers
1 Slice Monterey Jack Cheese

Lightly sprinkle Jerk seasoning on both sides of the chicken breasts. Drizzle with olive oil & toss to coat well. Toss with 1/2 cup Henry Bain’s Sauce. Grill or Sautee Chicken until it loses its pink color (About 6-7 minutes on each side). Top with Sautéed Onions & Peppers and Cheese. Melt in oven set at 350º.

Pendennis Meatloaf

1 lb. Lean Ground Beef
½ lb. Ground Pork
1 Large Egg
2/3 Cup Original Henry Bain’s Sauce
½ Tsp. Salt
¼ Tsp. Black Pepper
2 Tbsp. Diced Cactus Tenders
1 Tsp. Fresh Chopped Garlic
½ Cup Minced Onion

Combine Beef, Pork & Egg with 1/3 cup of the Henry Bain’s Sauce, Salt, Pepper, Cactus Tenders, Garlic & Onions. Mix well to blend. Pack and Roll into Loaf. Bake at 350º for 1 hour or until center reaches 170º. Spread remaining Henry Bain’s Sauce (1/3 cup) on top of loaf. Bake 15-20 minutes. Serves 4-6.

Henry Bain's BBQ Shrimp

1/4 Cup Water
16 Jumbo Shrimp, Raw & Unpeeled
½ Cup Original Henry Bain’s Sauce
Juice of 2 Lemons
1 Tsp. Black Pepper
1 Tsp. Fresh Chopped Garlic
1 Tsp. Sugar
1 ½ Cups (3 sticks) Unsalted Cold Butter – Cut into Cubes
French Bread Toasted as Accompaniment

In large skillet, combine shrimp, Original Henry Bain’s Sauce, Lemon Juice, Black Pepper, Water, Sugar & Chopped Garlic. Cook over high heat until starts to boil. Reduce heat to medium and cook until shrimp turns pink – about 3-4 minutes on each side. Turn off heat and add cubes of butter, 1 or 2 at a time. Remove shrimp from skillet and pour sauce over shrimp. Serve with toasted French bread.

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