A cold day, a wet day — pork chops of the world unite! The pork chop express rolls into town on some lovely, greasy skids. Here’s what’s cooking this week: pork chops and smashed potatoes, gumbo, spaghetti and meatballs with fresh marinara, and shrimptastic Friday! Hope to see you at the table!
What We’re Cooking for You This Week
Tuesday, January 26
Fried pork chops, smashed potatoes and gravy, and roasted broccoli. Blissfully slumbering overnight in a special saucy boudoir of buttermilk and seasonings, these pork chops will ceremoniously swim with their special flour bathing suits in a big pot of hot and lovely grease. Danny Zuko in Grease excitedly says, “Why, these pork chops are auto-matic. They’re system-matic. They’re hyyyyydro-matic. Why, they’re greased lightning!” as he sits at the table with Granny Zuko over a greasy, feasty plate of special fried pork chops. Danny had it right. Too bad we can’t put graphic flames down the sides of the pork chops to show how cool they really are.
Wednesday, January 27
All we need is one word: Gumbo! We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery. Oh, Grandpa Justin would add sauterne wine, a cup or two or three, and so do we. Add a little Louisiana grown rice, and you’ve got the recipe for a happy dance at the lunch table. “Please send me your last pair of shoes, worn out with dancing as you mentioned in your letter, so that I might have something to press against my heart,” Johann Wolfgang von Goethe gushed in a letter to his true love. He must have had the gumbo for lunch.
Thursday, January 28
Spaghetti and meatballs with a fresh, house-made marinara. Yes, it’s the old stand-by, but ours contains homemade marinara sauce and hand-patted meatballs served over piping hot pasta, and it’s just the right kind of pastalicious serving that makes life a little better as you head to the weekend. Comedian Jim Gaffigan slyly remarks, “The pasta was amazing! It was like an angel’s hair. You know how when you think of an angel and you want to eat their hair.” Good thing it’s spaghetti noodles today….
Friday, January 29
Shrimptastic Friday: Barbecued shrimp stuffed po-boys or fried green tomato and shrimp po-boys with house-made remoulade sauce. 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. Or grab our fried green tomatoes, add some shrimp sautéed in our barbecue sauce, our house salad with house-made dressing, some remoulade sauce, and you’ve got a little more than a po-boy, you’ve got a “Whoa-boy.” Humorist Dave Berry remarks, “The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins.” Dave probably got bitten by a crab or stung by a jellyfish while at the beach as a young boy. Our prescription: a shrimp po-boy, it will cure all your irrational ills.
Have a look: Stone House Eats Standard Menu!
Stone House Eats Bread Baked Daily
Lunch Served | 11am-2pm Monday—Friday
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.
In a moment of deep honesty, Robert Redford admits, “Health food may be good for the conscience but Oreos taste a hell of a lot better.” Go, Bobby, go, go, go!