SARAH VAUGHAN - Fried Oyster Sandwich

Birth Name: Sarha Lois Vaughan
Homeown: Newark, NJ
Born: Mar 27, 1924 
Died: Apr 3, 1990 (age 66)
Favorite Juke Joint Food: Fried Oyster Sandwich

Nicknamed "Sassy", "The Divine One" and "Sailor" (for her salty speech), Vaughan was a Grammy Award winner, and inducted into the Grammy Hall of Fame in 1973. In 1989, The National Endowment for the Arts bestowed upon her its highest honor in jazz, “The NEA Jazz Masters Award”. 


Vaughan began her solo career in 1945 by freelancing in clubs on New York's 52nd Street such as the Three Deuces, the Famous Door, the Downbeat and the Onyx Club.





Fried Oyster Sandwich

1 pt raw, shucked oysters

1 c. cornmeal

1 c. wheat flour

½ to 1 tsp Old Bay

2 tsp baking powder

1 tsp salt

2 large eggs

2 tbsp evaporated milk

cooking oil

In a large bowl, mix cornmeal, flour, Old Bay, baking powder, and salt.

Beat eggs and mix with milk or cream in a small bowl.

Dip oysters (one at a time) in egg/milk mixture.

Dredge oysters (one at a time) through flour mix until thoroughly coated.

Using tongs, carefully place oysters in a large skillet in oil at medium-high temperature.

Cook until golden brown on each side.

Serve on white bread with your favorite topping and condiment.  (Mustard is a favorite of many) 

Slim Harpo 1924 – 1970

 

Born James Moore in Lobdell, Louisiana, he was the eldest in an orphaned family, he worked as a longshoreman and building worker during the late 1930s and early 1940s. He began performing in Baton Rouge bars under the name Harmonica Slim and later accompanied his brother-in-law, Lightnin' Slim, both live and in the studio.

 
Koda, Cub. Biography of Slim Harpo at AllMusic.

Fried Pork Chop Sandwiches

6 pork chops, 1 inch thick 

2 teaspoons seasoned salt

2 teaspoons garlic powder 

1½ Tablespoons yellow mustard

1 teaspoon paprika 

½ teaspoon black pepper

½ cup wheat flour 

½ cup vegetable oil

Prepare pork chops 1 hour before cooking. Rinse pork chops thoroughly under cold running water. Pat chops dry with heavy paper towels. Set aside.

In a small bowl, mix seasoned salt, garlic powder, prepared mustard, paprika and black pepper.

Rub ¾ teaspoon of seasoning on each chop. Completely coat each chop with flour then wrap with Saran Wrap, and refrigerate for 1 hour before cooking.

Heat vegetable oil in cast-iron skillet over medium heat. When the skillet is hot, add pork chops and brown on both sides for 10-12 minutes.

Remove cooked pork chops from skillet and set on paper towels to drain grease.