The Regal Theater - Smothered Turkey Wings



47th & Grand Boulevard, Chicago, IL  (renamed South Parkway)
Photography:  Lee Russell ,1941

 

 

Opened February 4, 1928 and located in the “Bronzeville” area of Chicago, the Regal was one of the first entertainment complexes that was available for American audiences and also employed African American staff members (other than the musical acts).  With the ability to see Black performers, films, and shows, African Americans were immediately drawn into the theater.

 

Several big names were brought in to perform the popular music of that era. Some of the performers that were brought in include: Ray Charles, Stevie Wonder, Ella Fitzgerald, The Temptations, Miles Davis, Nat “King” Cole, Duke Ellington, Paul Robeson, the Jackson Five, and several others.

 

The feel of the theater was elegant and formal. Velvet seating, large pillars, and beautifully decorated—the Regal was definitely a site to see. 

 

Before the Regal, blacks (in Chicago) were usually not able to find jobs other than the typical low-income jobs, but new employment opportunities were beginning to come about.

 

The Regal, which eventually had a black manager, hired black entertainment, ushers, dancers (only light-skinned women), and coat checkers which at the time was highly unheard of.

  

 

Chicago-style Smothered Turkey Wings

4 large turkey wings (drums detached)
1/4 c. water
1 tbsp olive oil
1/2 tbsp kosher salt or seasoned salt
1/2 tbsp pepper 
1 tablespoon granulated garlic
1 chopped scallion
1/2 cup water
drippings from cooked turkey
1/4 cup flour

 

Thaw wings prior to cooking. Preheat over to 275° F.

Take all seasonings and combined into small bowl. Cover wings with olive oil and place in baking pan (don’t stack wings)

Sprinkle seasoning generously over wings. Pour 1/4 cup water at base of pan with out sprinkling on turkey.

Bake wings for 5-6 hours - to desired tenderness.

When done, remove wings from oven and set aside

Gravy Preparation

Pour drippings from the main pan into a medium sauce pan, add 1/2 cup water. Bring to medium boil and add flour slowly while stirring (with wisk) into pan. When the flour is stirred to desired thickness, lower heat, and allow to simmer for 1-2 minutes. When finished, drizzle gravy over wings in current pan or place in new pan or plate and serve.


Serve with Collards

 

 

 

 

 

 

 

 

 

 

 

Robert's Show Lounge: Pork Chops n' Scalloped Potatoes




Mr Robert's favorite dish was anything with meat and potatoes

 Robert's Show Club/Lounge

6222 South Parkway

Chicago, IL

 

The Robert’s Show Club (also referred to as "Show Lounge") was the epitome of Black refinement. Established in 1954, Herman Roberts introduced the South Side of Chicago to entertainers such as Sammy Davis Jr., Duke Ellington, Dinah Washington, Count Basie, Gene Krupa, and Sarah Vaughan. The Robert’s Show Club was famous for its Mambo and Cha-Cha nights and infamous for its “Jewel Box Review.” This club also help launch the careers of notables as Redd Foxx, Della Reese, George Kirby and Dick Gregory.

 

source:www.hermanroberts.com

 

'The South Side'
Pork Chops and Scalloped Potatoes
Dedicated to Mr. Herman Roberts

 (1/2-inch-thick) bone-in pork loin or rib chops
1/2 tsp salt
1/4 tsp pepper
1 (5-oz) package scalloped potatoes
1 (2-oz) jar diced pimiento, drained
Sprinkle pork with salt and pepper.

 

Cook pork chops in a lightly greased large nonstick skillet over medium-high heat 3 minutes on each side or until browned.

Remove pork chops from skillet, and set aside.

Prepare scalloped potatoes in skillet according to package directions for the stove top.

Stir in diced pimiento, and bring to a boil, stirring occasionally.

Top with pork chops.

Cover, reduce heat, and simmer 20 minutes. 

Uncover and cook 5 more minutes or until potatoes are tender.

 

Contrary to popular belief, the ratio of White musicians performing on the 'Chitlin Circuit' was significantly higher than Black entertainers performing in White establishments.  Musicians such as Gene Krupa, enjoyed making regular appearances at places like Robert's Show Lounge; making them some of the first "cross-over" acts in music history.

Howlin Wolf - Chicken Casserole

    



                         



Born Chester Arthur Burnett (1910), in West Point, Mississippi (now known as White Station), Howlin' Wolf, was an influential blues singer, guitarist and harmonica player, known for his booming voice. He is commonly ranked among the leading performers in “Electric Blues.” A number of songs written or popularized by him are "Smokestack Lightnin'", "Back Door Man", "Killing Floor" and "Spoonful".  Burnett passed away in 1976

 

Chicken Casserole was a big hit on the Chitlin Circuit, espeically in the deep south. If a performer was lucky enough to get themself an invite to someome's house for Sunday dinner, the casserole would be served as the main course with collards, cornbread and potato salad...a huge improvement over the nightly fish or pork chop sandwiches.

3 -4 chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1 (1/4 lb) package Ritz crackers
1/2 cup butter 

Preheat oven 350 degrees

Using a large pot, boil whole chicken breasts for about 15-20 minutes or until juices run clear when cut.

Transer chicken into aluminum pan then place refrigerator to cool down enough for safe handling

While chicken is cooling, mix soup and sour cream in large bowl.

Remove chicken from pan, and pull apart or cut into bite-sized chunks then mix with soup mixture.

Crush Ritz crackers in a bowl

Melt butter and mix in crushed crackers.

Place chicken mixture into a casserole dish, top with Ritz mixture, and bake 15-20 minutes or until hot and bubbling.

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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.