Miles Davis: South Side Chili Spaghetti



1926-1991

Hometown: Alton, IL

 

 

Most people are unaware that Miles Dewey Davis came from an affluent African American family. His father, Miles Henry Davis, was a dentist. They also owned a ranch in the Delta region of Arkansas near the city of Pine Bluff, Arkansas, where Davis's father and grandfather were from. It was in both East St. Louis, Illinois and near Pine Bluff, Arkansas that young Davis developed his earliest appreciation for music listening to the gospel music of the black church.

 

 

 

 

South Side Chili Spaghetti
courtesy timeoutshannons.com

¼ lb. suet (beef fat)
1 large onion
1 lb. ground beef
½ lb. ground veal
½ lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti parmesan cheese
oyster crackers
beer
1 Box Spaghetti

Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.

In same pot, sauté onion. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.

In another bowl, season kidney beans with salt and pepper.

Add meat to onions; sauté until brown.

Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally. Add more seasonings to taste, if desired.

Cook spaghetti according to package directions, and then divide among six plates.

Spoon meat mixture over each plate of spaghetti. Top with Parmesan and serve oyster crackers on the side.

Open your favorite beer and enjoy!

 

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.

Advertisement



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)