Mercy! We’re feeling a little dejá vu! Convention madness continues unabated! Come join us at the table again this week for some good food with a side order of sanity with a few heaping dashes of levity, we can work together to keep western civilization civil. Here’s what we’ve got cooking for you this week: Pan-fried pork loin with lady cream peas and tomato pie, chicken, shrimp, and andouille sausage jambalaya, curry chicken salad, and a shrimptastic po-boy Friday.
What We’re Cooking for You This Week
Tuesday, July 26
Pan-fried pork loin with lady cream peas and tomato pie. We’ll pan-fry a lovely piece of marinated pork loin just right, add it to some fresh lady cream peas and tomato pie, and we’ve got a great way to get the week rolling. Secretary of the Agriculture Tom Vilsak says, “I don’t care what anybody says: Nothing is better than a tomato you grow. There’s something about it that’s different than a tomato you can buy. It’s a great thing.” Hey, fresh tomatoes are totally great things, but maybe putting them in tomato pie is even greater.
Wednesday, July 27
Chicken, shrimp, and andouille sausage jambalaya. Well, Cajun calling! What’s better than a delicious, hearty mix of chicken, shrimp, andouille sausage, rice, and tasty goodies? Comedian Brian Regan jokes, “I went to the juice isle, I learned something. Cranberries are taking over everything. What do you got, apples? Put some cranberrise in there, make it 50/50. Cran-apple. Grapes? Cran-grape. Mangos? Cran-mango. Pork chops? Cran-Chop!” Sounds like a plan to us, but you won’t find any cranberries in this jambalaya.
Thursday, July 28
Curry chicken salad on house salad, in a large, fresh tomato, in a wrap, or on a sandwich. A special recipe of curry chicken can be added to our house salad, placed in a cored fresh tomato, put in a wrap, or placed on our fresh bread. You know, chicken jokes never get old: “Why did the unwashed chicken cross the road twice? Because he was a dirty double crosser.” Yep.
Friday, July 29
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.” Stand-up comic Jim Gaffigan notes, “I’m not a strict vegetarian. I do eat beef and pork. And chicken. But not fish ’cause that’s disgusting! How do you know when fish goes bad? It smells like fish either way! ‘Hey this smells like a dumpster, lets eat it!'” Hey, let our shrimp po-boys launch you into a laughingly great 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.
Author Phillip Gibbs notes, “There is poetry in a pork chop to a hungry man.” Well said.