Chef Paul, Bigfoot, and a teen-see-weensy dose of silliness coming your way. Have a look at what’s cooking in the kitchen for you this week: red beans and rice, blackened catfish with a crabmeat sauce, pork loin roast and lady cream peas, chicken pasta primavera, and barbecued shrimp stuffed po-boys!
What We’re Cooking for You This Week
Monday, October 19 — Happy Monday!
Special made Louisiana red beans & rice with hot water cornbread. Our red beans come full of flavor, cooked in our own house made smoked ham hock stock. Bigfoot lives! Yes, it’s totally possible that a very large bipedal primate remains undiscovered in all the untracked wilderness of the northern or southern hemispheres. After all, Dian Fossey’s famous mountain gorillas (once thought to be complete fancy) remained undiscovered until 1902. Yep. We’re going to capture the elusive creature with special cryptozoology techniques: red beans. Apparently, the secretive, hairy missing link loves red beans. Well, really it’s the homemade ham stock — Bigfoot is a sucker for pork. But, then again, who isn’t? Come grab some beans with us, Bigfoot will be there.
Tuesday, October 20 — Celebrating Chef Paul Prudhomme
Blackened catfish with crabmeat sauce, vegetable medley, and house bread ($15). We honor the passing of a Louisiana culinary institution on Tuesday as we make some delicious blackened catfish and remember Chef Paul. Few folks have so dramatically affected Louisiana food culture like he did. From his blackened redfish to his “Magic Seasoning” to his great cooking show, he helped put Cajun and Creole cooking on the foodie map. Chef Paul remarked, “It’s the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.” Let’s get together and celebrate life and Chef Paul by eating some great food. Moma’s in the kitchen.
Wednesday, October 21
Pork loin roast au jus, rice pilaf, and lady cream peas. You’ll love the slowly roasted pork served over rice pilaf with some absolutely fresh and delightful lady cream peas (they should call them “lady dream peas”). Chef Tom Douglas made this prescient porcine pronouncement: “Pork is my friend.” Well, let’s get friendly.
Thursday, October 22
Chicken pasta primavera served on linguini. What’s in a word? First developed by Chef Sirio Maccioni at the Canadian summer home of Italian Baron Carlo Amato in 1975, and soon transported to New York, pasta primavera first came to pasta prestige in 1977 at New York’s Le Cirque Restaurant after a New York Times article celebrating those fresh vegetables swimming in a buttery cream sauce. And, all the baron and his guests at “Shangri-La” (yes, that’s the summer home name) wanted was something different than fish and game. Thank goodness for noblesse ennui.
Friday, October 23
Barbecued shrimp stuffed po-boy and a house salad. Take a half-size po-boy, hollow the bread to make a bread cave, stuff it with our own New Orleans style barbecued shrimp (prepped in loads of butter, white wine, and saucy spices), cover it with barbecue sauce, and grab the napkins. “When I am done with this meal you can have my life. It is heaven,” said Chef Paul one day. Thanks for sharing your life, Chef Paul, our tables are the richer for it.
Dessert Offerings This Week
Lavender scones with either lemon curd or strawberry shortcake or black and white scones with dark and white chocolate. Paul McCartney and Stevie Wonder once sang about race relations in their famous “Ebony and Ivory.” Our favorite version, though, comes from Saturday Night Live’s Joe Piscopo and Eddie Murphy. Yes, these scones are that silly and that delightful.
Chocolate pie. Charles Dickens, in a surprisingly terse moment once remarked, “There is nothing better than a friend, unless it’s a friend with chocolate.” Few know he wrote a previously undiscovered serial, Chocolate Corker, about a chocolatier’s daughter. Only thing, it didn’t do well. Good news, though, the character’s name found resurrection with Ian Fleming as a Bond girl. Eat the pie, you’ll feel, well, serially and spy-fully chocolatey.
Butter pecan cake with cream cheese frosting. Butter pecan, cake, and cream cheese frosting. Sounds like a recipe for transportation into the heavenly realms. “When I got to France I realized I didn’t know very much about food at all. I’d never had a real cake. I’d had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn’t have anything like that in it — it’s all egg power,” Julia Child once shared. Eggs, who knew they were the heavenly elevators? Well, Julia did.
Have a look: Stone House Eats Standard Menu!
Stone House Eats Bread Baked Daily
Drinks — Sweet & Unsweet Tea, Bottled Water, Housemade Lemonade, Coca-Cola, Diet Coke, Dr. Pepper, and Sprite
Lunch Served | 11am-2pm Monday—Friday
Lunch Special | $12 — Includes Daily Special & Drink
Sandwiches & Salads — Includes Tea or Bottled Water
Check Out What’s in the Fridge!
Let Us Cater Your Next Event!
You can find our house at 828 Julia Street in Rayville, Louisiana.
You can call us at (318) 267-4457.
Thanks for letting us serve you, and may God bless you richly as you sit at the table.
Famous Food Quotes
Chef Paul talked about growing up poor, “We had no electricity, no gas. Food was probably our greatest entertainment — the most fun thing that we could do was food.” Food is fun. Yeeehaaaa!
Photo Credit: Anna Fox (Flickr), “How Chef Paul Prudhomme Invented Cajun-Creole Fusion Food,” KWIT.org.
Paul Prudhomme Article Credits: Sir Walter Cochran of Rayville, who’s working on an updated version of Ivanhoe about a young sharecropper who falls madly in love with a land owner’s daughter, Miss Rowena.