I really like this guy's vibe and i think he would be great with his own show. Hip, down-to-earth, funny, and... most importantly... he can cook his ever lovin' ass off. i'm a DC native and get up to Balto a sometimes when i'm back home visiting family, and after seeing his segment, i'll be sure to seek out this joint the next time i'm in Baltimore and give this guy some love.
You can find his bio here.
And a nice YouTube piece on Rodney that includes clips from his appearance with Paula Dean here.
But seriously, i wouldn't be surprised if this guy ends up with his own show one day. if the guy from Charm City Cakes and that pseudo, and that somewhat "clownish" over-the-top hipster Guy Fieri can get a show, why not this guy? he trumps them both on style and "authentic" (not put on or phony) personality by miles... just my 2 cents.
Other hints that this guy might be getting groomed for a pilot and that maybe this appearance on Paula's Show may have been a "screen test" of sorts comes from the fact that i noticed from Henry's restaurant website that he also appeared on The Neelys Road Tested show for the Food Network in 2008. Both the Neelys and Paula Dean were "discovered" and are executive produced by Gordon Elliot. Could it be an accident that this really charismatic, talented guy has appeared on 2 programs that Elliot produces on the Food Network? I doubt it.
Well... if anyone is listening (er, reading..) at the Food Network or at Gordon Elliot's production company... GET ON THIS GUY... he's got star quality, he's fun to watch and it looks like he as a unique culinary take that would attract a loyal following...
Below find the recipe of the Savory Chicken Pie that he made with Paula... sorry, couldn't find a picture, but you'll have to take my word for it. looked righteous... gonna have to try it one day.
Savory Chicken Pie
Recipe courtesy Rodney Henry
Prep Time: 30 min
Cook Time: 2 hr 35 min
Serving: 1 (9-inch) pie
3 whole carrots, peeled and chopped
2 Vidalia onions, quartered
1 (5-pound) whole chicken
1/4 cup salt
Freshly ground black pepper
1 stick butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage
1 cup sliced carrots
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour
3 cups all-purpose flour, plus more for work surface
2 tbs salt
1 tbs sugar
1 1/2 cups vegetable shortening
2 cups cold water
1/2 cup butter, melted
For the Chicken:
Preheat oven to 350 degrees F.
Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
For the filling:
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.
For the crust:
Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.