Weekly Meals

Old Hickory Loved Leather Britches

Called King Andrew because of his lavish tastes and banquets, Andrew Jackson was not so backwoodsy as some may think. He loved lamb with rosemary, oysters on the half shell, and French wines. Old Hickory also loved a dish called leather britches: green beans cooked with water and bacon served alongside braised wild duck or wild goose with fried apple pies. Here’s the lavish fare we’ve got cooking for you at week’s end: meat lasagna with fresh pasta and shrimp po-boys extravaganza. It just may make you feel presidential!

Come on by for our Foodie Krewe Magic and Mayhem Party for February 26!

What We’re Cooking for You at Week’s End

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. The first Mr. Roosevelt, Theodore, kept his tastes at the table pretty simple: he loved fried chicken with gravy, steak, and cookies. In fact, he had a notorious sweet tooth — he had coffee with his sugar, seven lumps per cup. One observer noted his prodigious appetite in that Mr. Roosevelt ate a whole chicken, downing the roast fowl with four glasses of milk. We guess it took lots of energy to keep up with his mustache and his favorite phrase: “Bully!”

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.” Though he typically ate very lightly, Mr. Thomas Jefferson loved a variety of foods and drinks, all mostly of French origin, but he loved none so well as wine. During his two-term presidency, the wine bill reached almost $11,000 (that’s over $212,000 in today’s money or about $26,500 per year or $72.50 per day). Well, TGIF! Head into the weekend Tommy J. style: a good Madiera (his favorite) in hand, toasting good ol’ number three and thanking him for that crazy thing called the Louisiana Purchase.

After we can get over that whole Great Depression thing, we might remember Mr. Hoover for the work he did in helping a fledgling country stay fed in a terrible famine of 1921 or his work in helping feed thousands of German school children following World War II (the “Hooverspeisung” or “Hoover meals”). We remember him because he loved to travel to Opelousas, Louisiana for one of his favorite dishes: gumbo. No kidding. Oh, by the way, the “fledgling country” Mr. Hoover helped save: the Soviet Union. Yep, old folks from those harrowing, hungry days of famine told their grandkids, “Remember, Mr. Hoover saved us.” Maybe Edith and Archie had it right. History. What a ride.

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:

Appetizer

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.

Soup

We make our gumbo with a dark roux, chicken, sausage, and the trinity of bell pepper, onion, and celery.

Salad

Mixed greens, purple onions, and tomatoes with your choice of our house-made dressings (house, ranch, or blue cheese).

Entree

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.

Dessert

Crème brûlée will be the fantastic finish to this wonderful meal.

Magic Show

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, LouisianaYou 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 Quotes

Ever simple, with a hint of silly, Ulysses S. Grant once quipped, “I know only two tunes: one of them is ‘Yankee Doodle’, and the other isn’t.” Well, he loved simple fare at the table, but his bounteous breakfasts impress us most: broiled Spanish mackerel, steak, bacon and fried apples, flannel cakes or buckwheat cakes, and a cup of strong black coffee. Apparently, he remembered all too well those sparse Civil War breakfasts of cucumbers and coffee (although that might not make for a bad weight-loss diet) that kept him hungry all the time.

Image Credit: “Herbert Hoover Official Portrait,” from Periodic Table of the Presidents.

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