The Jackson I have been to this week is right here in Richmond. If you get to 203 S. Third St. in Richmond, that is where you will find “Jackson’s,” owned and operated by Sean Jackson.
A Waco native, Sean started his career in the food business busing tables for Outback restaurants several years ago. He worked his way up in that business to become a manager. Then he got the opportunity to open his own restaurant. He took took over the former Opal’s, and the Jackson’s era began.
His menus are quite an experience to explore. Examples are turkey/gravy, meat loaf, fried chicken, baked ham, pork chops, just to name a few. He has a hamburger called the Action Jackson Burger that consist of on pound of meat plus all the trimmings that comes with fries and a drink.
If you can eat all of this in 10 minutes, it is on the house, he said.
I wonder how many have taken on this challenge.
Here are some of his customers’ favorite recipes:
INGREDIENTS and DIRECTIONS:
1 PKG frozen Broccoli, boil about 12 minutes and drain.
Mix one can of cream of mushroom soup, salt and pepper, 1 tsp garlic powder.
In a separate pot, heat 1 cup shredded cedar cheese, 1 cup Velveeta cheese, 1 cup heavy cream, 1 cup milk and mix till melted. Pour over broccoli. Top with crushed club crackers and some more cheese. Bake in 350 degree oven for 40 minutes.
Sean’s busiest day is Sunday. He serves a “holiday” type menu to all the church crowd that day. He also serves breakfast all day as well. His hours are 7-8 p.m. Monday-Saturday and 8-7 p.m. Sunday. The interesting part of his meals is the prices. Most of his main meat items with two sides are under or about $7.
Speaking of going to Jackson, my mother went there one time by mistake. She was flying from San Antonio to Lexington and thought she had a direct flight. The big surprise was the airport in Jackson, Mississippi, where the plane stopped on its way to Kentucky. She got off thinking she was in Lexington. She just could not understand why we had her wait at the airport three hours.