Screaming around town in a 1966 convertible Ford Thunderbird, Thelma and Louise have arrived — in a chick-flick road warrior kind of way. They want the brisket, and they’ll break the law just to get what they want. Well, we ain’t breaking no laws, but here’s what’s cooking for you this week: Fried pork chops with rice pilaf, overnight brisket with signature potatoes, roasted chicken breast over crispy polenta with fresh tomato sauce, and a shrimptastic po-boy Friday.
What We’re Cooking for You This Week
Tuesday, May 24
Fried pork chops with rice pilaf and fresh vegetable medley. 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 blissful sides of rice pilaf and a fresh vegetable medley. Way back in 1991, Thelma and Louise premiered in theaters on this day to rave reviews as these mistreated heroines dispensed their own kind of justice as they cruised in a 1966 Ford Thunderbird convertible. Yep, it’s a chick-flick road movie in the vein of Easy Rider or Bonnie and Clyde. And, thanks to these crusading ladies, we got introduced to a juicy little pork chop named Brad Pitt. Come by for a ride in a Ford Thunderbird convertible, Brad might just be in town. But, if he’s not, we’ll bet these pork chops will do.
Wednesday, May 25
Overnight brisket with signature potatoes and roasted broccoli. The stuff of legends, our overnight brisket, slow-cooked in a special blend of garlic, onions, spices and dark beer, will cheer your tummy and your table. Elizabeth Hurley candidly admits, “I’ve always been obsessed by beef jerky.” Yes, and we’re certainly glad. Our old friend Orson Wells explains why we’re glad: “If there hadn’t been women we’d still be squatting in a cave eating raw meat, because we made civilization in order to impress our girlfriends.” Beef, the real motivator behind civilization. Come get civilized this week with some of our overnight brisket, Orson and Elizabeth will be here. And so will Rosebud.
Thursday, May 26
Roasted chicken breast with fresh tomato sauce over crispy polenta with savory-sweet green beans. Wonderfully seasoned and roasted chicken breast tops a crispy polenta cake with fresh tomato sauce, and it comes with our savory-sweet green beans, house bread, and house salad. Famous London Chef Yotam Ottolenghi remarks, “Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.” Easy, absorbent, and versatile sound like great ways to describe a food…or a paper towel. This chicken and polenta with tomato sauce will make you feel homey, full, and blessed. Now, that sounds like some good food to get you ready for a big holiday weekend.
Friday, May 27
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, someone once said, “There is nothing that a po-boy can’t fix.” What else can we say as we head into the holiday weekend?
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.
Old Abe possessed a great sense of humor, “If I were two-faced, would I be wearing this one?” Uhhh, no Mr. President, probably not. But, you still have that cool hat….