Everybody’s trying to predict who’ll be the next president — from job approval ratings to the Gross Domestic Product to unemployment numbers to the need for political change — everybody’s got an idea of who might win from their own model. Problem is, the models rarely work, and frontrunners rarely stay in front. So, we think having a look at favorite foods might work better. Let’s pick a president based on the foods they like to see at the table. Here’s what we’ve got cooking for you that we’ll bring to our table: fried pork chops with mama’s rice, beef burgundy with lots of veggies, meat lasagna with fresh pasta, and shrimp po-boys extravaganza. Have a look below the picture for info on the Foodie Krewe Magic and Mayhem Party for February 26!
What We’re Cooking for You This Week
Tuesday, February 16
Fried pork chops, mama’s rice, 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, and they come served with a hearty dish of rice, mushrooms, and green onions that’s almost a food group by itself. John Adams remarked on the sumptuous feast at the home of Chief Justice Chew, describing it wryly: “About four o’clock we were called to dinner. Turtle and every other thing, flummery, jellies, sweetmeats of twenty sorts, trifles, whipped syllabubs, floating islands, fools, etc., with a dessert of fruits, raisins, almonds, pears, peaches. A most sinful feast again! Everything which would delight the eye or allure the taste…parmesan cheese, punch, wine, porter, beer.” Since historians report the fare at the Adam’s White House table was New England, simple and spare, a sinfully scrumptious meal was probably just what the doctor ordered for Adams (too bad the doctor couldn’t help his presidency, though). Our pork chops and mama’s rice are worth writing home about.
Wednesday, February 17
Beef burgundy pot roast, potatoes, carrots,and rice. Beef burgundy slowly roasted in a richly flavored sauce with lots of beautiful vegetables will make this hump day a happy day. Old Abe Lincoln loved fresh food from the garden, wild game, corn cakes, honey, and (this is why we like him) he loved bacon. Mary, raised with a silver spoon in a higher station in Kentucky, liked things on her White House table such as aspic of tongue, pate de foie gras, turkey stuffed with truffles, and all sorts of wild game from venison to pheasant to canvasback duck. She could tempt the president with chicken fricassee, but mostly he just picked at his food. We wonder if Mr. Lincoln wasn’t preoccupied with a few small things like the Civil War and emancipation that kept him from enjoying the table. Well, you’ll dig into this beef burgundy and vegetables, and it’ll make you forget all the small things for a while.
Thursday, February 18
Meat lasagna with fresh pasta and house-made sauces. Our lusty lasagna comes with house-made fresh pasta, house-made ricotta cheese surrounded by a delicious house-made traditional tomato sauce full of lean ground beef and seasoned sausage — all bound together with lots of mozzarella cheese. You won’t really need anything else, but the bread sure will help sopping the sauce and cheese. Sunday nights during the Carter Administration, the White House staff was off, and those evenings often found Jimmy and Roselyn cooking leftovers together in the kitchen. Sometimes, though, they’d fire up the kitchen stove making fried pork chops with cornbread stuffing, chicken breasts stuffed with cheddar cheese, kale and collard greens, or lots of garden veggies (Mr. Carter’s favorite was eggplant), and, of course, they introduced grits to the White House. Well, it was about time to have some grits in Washington.
Friday, February 19
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.” Well, it’s no surprise former president Bill Clinton loved the greasy fare and lots of sweets: jalapeño cheeseburgers, chicken fried steaks smothered in gravy, barbecue, big steaks and cinnamon rolls, pies, and cake donuts. No chocolate or milk, though — Mr. Clinton was allergic. He’d probably love these po-boys, like everything else among his favorites, they totally ignore the cholesterol factor.
Krewe of Foodies Magic & Mayhem Party!
Friday, February 26 starting at 6:30pm, we’ll host a Krewe of Foodies Magic and Mayhem Party! We know Mardis Gras is past (it came so early this year), but we’d like to celebrate anyway with some fantastic Louisiana fare and some special magic from giant leprechaun Connor O’Carraig:
Jambalaya balls with a crab sauce. Take our chicken and sausage jambalaya, roll it in our house-made bread crumbs, fry it, and add a little crab sauce, and you’ve started a parade of happiness.
We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery.
Mixed greens, purple onions, and tomatoes with your choice of our house-made dressings (house, ranch, or blue cheese).
Crawfish stuffed mirliton squash served over a bed of mushroom spinach risotto will make you feel like the king or queen of the Mardi Gras parade.
Crème brûlée will be the fantastic finish to this wonderful meal.
Seasoned on the streets of New Orleans, magician Connor O’Carraig brings a special blend of cards, coins, and humor to entertain all the foodies gathered. You’ll tremendously enjoy his talent and tricks, so drop by for a wonderful evening of magic and fun!
How To Join us at Foodie Krewe Magic and Mayhem Party!
We hope you will join us for a wonderful night of great dining and visiting. The evening will start as we gather to be seated. Guests will be permitted to bring their own alcoholic beverages, with a small corkage fee of $5 charged for wine. The cost of the meal will be $75 per person, tax and gratuity not included.
Please call (318) 267-4457 for reservations. Seating is limited, so please call early. Reservations close on Wednesday, February 24. We look forward to seeing you at the table of good food and fun.
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.
Most folks think President John F. Kennedy committed a laughable error in his 1961 speech in Berlin, showing U.S. support for West Germany when he said, “Ich bin ein Berliner.” Now, it’s true a Berliner is a jelly donut in German — just not in Berlin. Why? Because folks in Berlin were Berliners, hence the definite article in German. So, while there’s a silly connection, there’s no hole in Mr. Kennedy’s phrase.
Image Credit: “Remembering Mr. Kennedy by Watching His Inaugural Address,” NCPR.org.