Believe it or don’t, Tom Jones became Sir Tom Jones on March 29, 2006. Sir Tom wows with his cool songs, and “it’s not unusual” to find him loving the food at our table. Here’s what’s cooking for you this week: fried chicken and signature potatoes, meatloaf and savory-sweet green beans, chicken and dumplings, and shrimp po-boys.
What We’re Cooking for You This Week
Tuesday, March 29
Fried chicken, signature potatoes, okra and tomatoes, and a honey jalapeño biscuit. Chicken tenders lovingly bedded overnight in buttermilk and hot sauce come famously fried in a special flour recipe and served with signature potatoes bathing in a delicious black pepper cream gravy and the old southern-mama standby, okra and tomatoes. Sir Tom sang so well one of our favorite James Bond themes, “Thunderball.” “He always runs while others walk. He acts while other men just talk. He looks at this world, and wants it all, so he strikes, like Thunderball.” Sir Tom loved fried chicken, and he dedicated this song to that old Welsh favorite food (we call that dramatic license — notice “lie” is the first part of the word). Yep. It’s what helped him hit that crazy high note at the end. Hey, this fried chicken will help you hit all the high notes in your life this week.
For a video of very cool and young Sir Tom singing “Thunderball” click here or for an older version of Sir Tom singing at the 2012 BAFTA Awards click here. We like the BAFTA version for the live band, adoring superstar fans in the audience, and the Bond montage shown.
Wednesday, March 30
Stone House Eats special meatloaf with rice and savory-sweet green beans. Our meatloaf is a wonderful mix of beef, our own Stone House Eats house-made bread crumbs, and chopped-to-bits veggies. Meatloaf is mom’s way of hiding surprisingly good things in a bastion of beef covered in a sweet and sour tomato sauce flavored with Panola Gourmet Sauce. Holy cow, meatloaf is the answer! Of course, you’re wondering, “What’s the question?” “Who can take the sunrise, sprinkle it with dew, cover it in chocolate and a miracle or two…the meatloaf, man, can.” Well, there you have it. The meatloaf, man, it’s a sunrising, dew-forming miracle maker of a meal.
Thursday, March 31
Chicken and dumplings. These dumplings come seeded with herbs in a house-made stock and cream sauce, and there’s no more elegant way to head into the weekend than with a sumptuous dish of house-made chicken and dumplings. Our old friend Dolly Parton tells of her kitchen prowess, “If you like good ol’ fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.” It’s a good, old-fashioned Southern soul food kind of day.
Friday, April 1
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.” For a little history, in the 1800’s, fried oysters served on French bread in New Orleans were known as “oyster loaves,” but it wasn’t until the 1929 streetcar driver strike that these loaves got a new name. Benny and Clovis Martin served the strikers free sandwiches, and the strikers, called “poor boys” during this time, gave the sandwiches that wonderful name we celebrate, “po-boys.” Well, we just say, “Ain’t nothin’ po, here, tho, cuz these sammiches filled with shrimp lovin’ gudnessss.” That’s what food inspires Louisiana folk to do around here, make up our own language. Come grab a po-boy and have some language lessons.
Have a look: Stone House Eats Standard Menu!
Stone House Eats Bread Baked Daily
Lunch Served | 11am-2pm Tuesday — 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.
Small business owner James Gorton once remarked, “Every boy should have a dog and every dog should have a boy.” Well, we’re just wondering how to fit “po-boy” into that sentiment. Not sure “Every dog should have a po-boy” really fits, but “Everybody should have a po-boy” totally works. Come join us at the table for some wonderful food this week!
Image Credit: “Shrimp Po-boy and Crawfish Étouffée,” by vxla on CreativeCommons.org.