Danny Zuko, Sandy Young, and all the “Grease” gang danced into town with a little hand jive to join us at the table. Grease is the word for a special “Grease Live” edition of the menu. Here’s what’s cooking this week in the Rydell High School Cafeteria: Louisiana red beans and rice, fried chicken and signature potatoes, beef stroganoff, chicken pot pie, and shrimp on fried grits! Hope to see you at the table!
What We’re Cooking for You This Week
Monday, February 1, 2016
Special made Louisiana red beans & rice with hot water cornbread. Our red beans come fully and deeply flavored, cooked in our own house-made smoked ham hock stock. “Stranded at the drive in, branded a fool, what will they say Monday at school?” Danny whined after Sandy slapped him down. Well, Danny, you should have eaten the beans, they would’ve helped you woo Sandy so well — you know, all that plant protein and fiber. And, you should’ve kept your cotton-pickin’ hands to yourself.
Tuesday, February 2
Fried chicken tenders, signature potatoes and fried cabbage. Chicken tenders lovingly bedded overnight in buttermilk and hot sauce come famously fried in a special flour recipe and served with smashed potatoes. “But now there’s nowhere to hide, since you pushed my love aside. I’m out of my head, hopelessly devoted to you, I’m hopelessly devoted to you.” Sandy sang it so beautifully, and she wasn’t singing about Danny, either. She had a serious fried chicken problem. How do you think she got into those black, tight pants for the final scene? Chicken grease from her fingers. Yep.
Wednesday, February 3
Beef stroganoff. Deeply saucy and delicious, our tender cooked beef stroganoff served with wonderful loads of pasta will help make the difference for the rest of your week. “Attention seniors,” Principal McGee intoned over the school P.A. “Before the merriment of commencement commences, I hope that your years with us here at Rydell have prepared you for the challenges you face….” Of course, the last day of school means no more Rydell High cafeteria beef stroganoff. “Oh, Blanche, stop blubbering…we can get some stroganoff next year!” Come on by our house, Principal McGee and Blanche will be dinging the P.A. xylophone for every order of beef stroganoff.
Thursday, February 4
Chicken pot pie. Made with specially cooked chicken breast meat, a host of roasted root vegetables, and a scrumptious sauce made with our own chicken stock, S.H.E. chicken pot pie redefines mom’s old standby meal. Frenchy’s mom made the most famous chicken pot pie in town. All the cool Rydell kids came by singing, “Chicken pot mama, make us some more, please; chicken pot mama, make us some more, please.” Good thing Frenchy dropped out of beauty school — all her friends stayed fed…well fed.
Friday, February 5
Shrimptastic Friday: Special made shrimp served fried grits. Shrimp lovingly cooked with chopped veggies in a delicious sauce served over baked garlic cheese grits will make you toot your horns up and down the street. “Shrimp is the word, it’s got groove, it’s got meaning. Shrimp is the time, is the place, is the motion. Shrimp is the way we are feeling,” Barry Gibb originally wrote as he put a few shrimps on the barbie. His mama told him he should write about that gel that made his hair so big. Grease is the word for Barry’s big hair, but shrimp is the word at our house. We’re pimpin’ your shrimp with fried grits on Friday, and it’ll send you singing into your own personal musical: “We go together, like rama lamma lamma ka dinga da ding dong. Remembered forever, as shoobop sha wadda wadda yippity boom de boom. Chang chang changitty chang shoobop — that’s the way it should be, wha ooohhhh, yeah….”
Dessert Offerings This Week
Lavender scones, cookies, chocolate cake, and banana pudding. Food writer Bill Buford remarks, “I didn’t know why dessert was invented or what function it was meant to perform. Raising livestock and the harvesting of grains are ancient activities, but when did humankind decide it also needed creme brûlée?” Who knows, and who cares? Well, truth be told, it was the creme brûlée fairy who has a tiny blow torch for a fairy dust wand. Yep.
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.
Our buddy Jonathon Swift remarked once, “He was a bold man that first ate an oyster.” Or, he could have just been hungry when he arrived on the shores of Lilliput.
Image Credit: “Grease Live Photos,” Yahoo! TV.