Voted best restaurant in the Jamestown area last year, Hondo’s Hideaway is living up to its accolades. From playful, punchy, pretty drinks to familiar, flavorful food served with waterfront views, there’s a lot to love about Hondo’s Hideaway on the Jamestown Reservoir – including the pair who runs it. Read more about it here.
This month, Hondo’s Hideaway Owner Lucas Dockter and General Manager Darci Redmann share two recipes straight from the restaurant menu. The Rowdy Rhonda is beautiful, fun and sweet, but not too sweet. (She’s a little rowdy, after all.) Pickle lovers rejoice in the Chickle Wrap with dill pickle aioli – a Midwestern dream! And if you don’t feel like making these recipes yourself, Hondo’s Hideaway will gladly make them for you.
1½ oz. black raspberry liqueur
1½ oz. vodka
Lemon-lime soda
Orange sherbet
In a large glass filled with ice, add black raspberry liqueur and vodka. Fill cup with lemon-lime soda, leaving room for the sherbet, and stir. Serve with a scoop of orange sherbet.
Recipe by Darci Redmann and Lucas Dockter, Hondo’s Hideaway, served by Northern Plains Electric Cooperative
AIOLI:
1 cup mayo
1½ tsp. lemon juice
2½ T. dill relish (not sweet relish)
1 T. pickle juice
1½ tsp. dill weed
¾ tsp. garlic salt
WRAP:
Grilled chicken
Dill pickles, chopped
Lettuce, chopped
Monterrey jack cheese, shredded
Flour tortilla
Combine all aioli ingredients and stir. In a flour tortilla, combine warm grilled chicken, pickles, lettuce and shredded cheese. Wrap like a burrito, tucking in edges, and sear in a hot pan or grill on both sides. Serve with dill pickle aioli and kettle chips.
TEST KITCHEN NOTE: Try the dill pickle aioli at your next fish fry or as a fun fry sauce!
Recipe by Darci Redmann and Lucas Dockter, Hondo’s Hideaway, served by Northern Plains Electric Cooperative
