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The Elvis

The Elvis


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Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

Ingredients

  • 3 oz. fresh pink grapefruit juice
  • ¼ oz. St-Germain (elderflower liqueur)
  • India Pale Ale (for serving)
  • Grapefruit twist (for serving)

Recipe Preparation

  • Combine grapefruit juice, gin, and liqueur in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and top off with ale. Garnish with grapefruit twist.

Reviews Section

Elvis Presley's Graceland & Favorite Foods

At Elvis Presley's home in Memphis, Graceland, the kitchen was always one of the busiest rooms in the house. It was the headquarters for a staff of cooks who prepared meals for Elvis, his family, entourage, and guests to the home. Most of the meals cooked at Graceland consisted of home-cooked Southern favorites, including cornbread, fried chicken, and old-fashioned meatloaf. See some recipes below inspired by one of our favorite pop culture icons, and enjoy a short tour of the Graceland mansion, too!

Of course, our tour starts with Elvis Presley's kitchen:

Could you picture some of these tasty recipes being whipped up in this kitchen?

Here's Elvis' famous "jungle room" (left) and music room (right).

Elvis loved comfort foods. We bet he would've loved these recipes!

Take a look at Elvis' awards and costumes (left) and his elegantly decorated living room (right).

Here's a great shot of Elvis Presley's Graceland at night!

© EPE. Graceland and its marks are trademarks of EPE. All Rights Reserved.


Related Articles

We’re guessing that you can make one of those without instructions, so instead we offer a few others you might consider whipping up to honor the 40th anniversary of The King’s too-early demise.

CHEESY GRITS CASSEROLE

According to Mercury News archives, this recipe is from Elizabeth Wolf-Cohen’s “The I Love Elvis Cookbook” (Courage Books), which also includes Elvis favorites such as smothered pork chops.

Vegetable oil spray or vegetable oil, for greasing

8 tablespoons (1 stick) butter

1 1/2 cups (6 ounces) shredded cheddar or Monterey Jack cheese

4 to 5 green onions (scallions), finely chopped

Cayenne pepper or hot pepper sauce, to taste

Preheat oven to 350 degrees. Lightly grease a 1-quart baking dish. Put the milk, water and onion salt in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat. Gradually whisk in the grits and bring back to a boil. Reduce the heat to low and cover, simmering very gently for 12-15 minutes, until the grits are thickened, stirring frequently to prevent scorching.

Remove from the heat and stir in the butter and 1 cup (4 ounces) of the cheese, stirring until melted. Stir a large spoonful of grits into the beaten eggs and return the egg mixture to the green onions and thickened grits, stirring vigorously. Season with cayenne pepper or hot pepper sauce.

Pour the mixture into the baking dish and bake for 25-30 minutes, until just set and golden. Sprinkle with the remaining cheese and bake for 5 minutes longer, until the cheese has just melted. Sprinkle with paprika and serve. Serves 6.

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SUNDAY MEATLOAF

Food blogger Tori Avey reached back into “The Presley Family Cookbook,” written by Vester Presley (Elvis’ uncle) and Nancy Rooks (a cook for the Presley family), for a commemorative recipe, then tweaked it for today’s tastes. She used less salt and pepper, sauteed the veggies, changed the cooking temperature/time and added an optional glaze. The wheat germ is original to the Presley family recipe.

1/4 cup minced onion
1/4 cup minced celery
2 cloves garlic, minced
1 tbsp vegetable oil
1 lb. ground beef (I used lean)
3/4 tsp salt (if you’re sensitive to salt, you can use less)
1/2 tsp pepper
3 small slices bread, torn into pieces (or 2 large slices)
1/2 cup wheat germ
2 eggs
1 small can (2/3 cup) tomato juice

Glaze Ingredients (optional)
1/4 cup ketchup
1 tbsp brown sugar
1 1/2 tsp balsamic vinegar

Preheat the oven to 350 degrees F. Heat a skillet over medium. Saute the minced onion and celery in the vegetable oil for 5 minutes. Add the garlic and continue to saute for 2-3 minutes more, till the vegetables are softened and fragrant. Remove from heat.

In a mixing bowl, combine ground beef with salt, pepper, bread pieces, wheat germ, and the sautéed minced onions, celery, and garlic. Use your hands to mix the ingredients together till combined.

In a separate bowl, beat the eggs. Add them to the meat mixture. Again, use your hands to mix the eggs into the meat. It will take some time to fully integrate the eggs into the seasoned meat mixture. You want to mix it until the meat no longer feels slippery from the egg.

Press the meat mixture into your loaf pan, using your fingers to shape the top into a smooth, slightly rounded loaf. Pour tomato juice ovewr the top of the meat.

Cover the loaf pan with foil. Place in the preheated oven. Bake for 40 minutes. (If not using the optional glaze, bake for 60 minutes covered with foil.)

Meanwhile, combine the glaze ingredients in a small mixing bowl. For a normal meatloaf I would double this glaze, but since this meatloaf was cooked in tomato juice it didn’t need a lot of “dressing up.”

At 40 minutes, remove the loaf pan from the oven and uncover. Spread the glaze evenly across the top of the meatloaf. Return meatloaf to the oven, uncovered, and continue to bake for 20 minutes more.

Take meatloaf out and let it rest for 10 minutes. Slice and serve.

COCONUT CAKE

“It has been said that Elvis was just wild about his Mother’s Coconut Cake,” according to the 1998 cookbook “Fit for a King” by Elizabeth McKeon. This recipe and others are featured on the Kitchen Project website, which highlights recipe history.

1 2/3 C cake flour
1 C sugar
3/4 tsp salt
3 tsp baking powder
1/3C + 1T shortening
1/3 C coconut milk
1/4 C milk
3 egg whites
1 tsp vanilla
3 C grated coconut

Line the bottom of 2 8 inch layer pans w/wax paper. Lightly grease the paper and sides of the pan. Have all ingredients at room temperature.

Into a bowl sift the cake flour. Add the sugar, salt, and bkg pdwr, and resift 3 times. Add the shortning and coconut milk, and beat with electric mixer at med speed for 2 min. Scrape the sides of the bowl.

Add the milk,egg whites,and Vanilla. Beat 2 min more. Scrape the sides of the bowl frequently to keep the batter smooth.

Bake @ 350 for 25 min. Remove the cake from the oven and let stand for about 5 minutes. Remove it from the pans to cool thoroughly. Top w/coconut, and stack the layers


How Elvis Presley Did Breakfast

On the night of August 16, 1977, a 42-year-old Elvis Presley was found unresponsive at his Graceland mansion and taken to Baptist Memorial Hospital in Memphis, Tennessee. He was pronounced dead, officially from a heart attack, but it doesn’t take a medical degree to figure out there were other factors involved with his untimely demise—pills, namely, and a life of deep-fried excess. Thirty-nine years after Elvis’ passing, old and new fans alike make the August pilgrimage to Graceland in the humid southern heat to see the King’s palace and check out the gallery of rhinestone-covered jumpsuits. During the audio-guided tour of the house, there’s a point where visitors pass his �s-style kitchen, all wood paneling and speckled Formica countertop, and pause to think about his cooking habits. Fried peanut butter and banana sandwiches are the dish that Big E made famous and if we were led to believe everything tabloids and bloggers have reiterated over the years, is solely what the singer lived on. But what did Elvis eat for breakfast?

Nancy Rooks was a maid and cook at Graceland for the Presley family, and has published at least two books on the recipes that they liked best. According to Rooks, Elvis would eat breakfast around 5:00 p.m. She would take diced honeydew, cantaloupe, and watermelon up to his bedroom during the day, since he took a lot of meals in bed.

Mary Jenkins Langston, another longtime cook for Elvis, served up indulgent meals for up to 14 years and even stayed on 12 years after Elvis died to cook for the family. In a 2000 obituary in the New York Times, Jenkins gave a less healthful picture of the King’s morning meal: "For breakfast, he&aposd have homemade biscuits fried in butter, sausage patties, four scrambled eggs and sometimes fried bacon. I&aposd bring the tray up to his room, he&aposd say, &aposThis is good, Mary.&apos He&aposd have butter running down his arms."

This can be somewhat corroborated by James Gregory’s 1960 biography of Presley, aptly titled The Elvis Presley Story. Appealing to the dreams of young girls (and boys) everywhere, in a chapter titled 𠇊n Elvis Presley Date Diary,” the book details the important information a future love interest of the King will need to know, such as his favorite color (blue), why his romances end (the answer is simply, 𠇎lvis, it must be remembered, is more than a man, he is a commodity.”), and of course, what to cook him for breakfast:

Note for his future wife: Elvis loves enormous breakfasts complete with sausage, bacon, eggs, fried potatoes, home-baked rolls, and coffee. He has a tremendous appetite at breakfast. His wife should never develop elegant or expensive tastes. Even though Elvis is a top money-earner, he&rsquos still a small town boy in tastes. Outside of his fleet of fancy cars, and doing all he can for his family&rsquos comfort, he doesn&rsquot like to spend money freely. Because Elvis is so devoted to his family, when, as and if he marries he&rsquoll undoubtedly make a devoted and loving husband.

This was, of course, written before Priscilla entered the picture, with her foot-high stacked hair and diamonds. But signs seem to point that Elvis loved a big breakfast: bacon and biscuits, and lots of them, buffered the pressures of performing, recording, and making several movies a year.


Elvis Cheese Ball

Let&rsquos not forget the original King of Rock and Roll and his contribution to the culinary world! His combination of Peanut Butter, Banana, and Bacon are a delicious combination for everything but especially my Elvis Cheese Ball!

The Elvis Sandwich

You&rsquove heard of Elvis before right? The King of Rock and Roll? Michael Jackson is the King of Pop but Elvis is the King of Rock and Roll! And Elvis had a food crush, as most people do. Not one of those &ldquoI only eat green M&Ms&rdquo kind of crush but a combination of ingredients that make people swoon!

I&rsquom talking about peanut butter, banana, and bacon. On a sandwich!

Have you ever had a peanut butter and banana sandwich? I used to eat them all the time growing up and when my tastebuds started growing too, I added some bacon. Not knowing that Elvis started eating this long before I did, I now know he was a genius AND a great singer!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.

Elvis Sandwich Recipe

Thank you, Elvis, for making this sandwich a reality!

To make an Elvis sandwich, you start with two slices of bread. Slather each side with peanut butter. Add sliced bananas to each side. Place a few strips of crispy, cooked bacon to one side, and then top with the other half.

There you have crispy bacon, perfectly nestled between two layers of sweet banana and creamy peanut butter. The bread, in my opinion, is just to keep your fingers clean.

Now I love a sandwich as much as the next person, but a cheese ball is where it&rsquos at for me. Plus, I can&rsquot handle soggy bread. The peanut butter doesn&rsquot really make the bread &ldquosoggy&rdquo per se, but I prefer crusty French Bread for my sandwiches, and the soft and fluffy nature of regular bread is not top on my list.

A grilled or toasted Elvis Sandwich is where I would probably head but once I tell you about this Elvis Cheese Ball, you will forget all about the sandwich!

Elvis Cheese Ball Recipe

A great cheese ball starts with a cheese base, of course! For my savory and sweet cheese balls, I start with softened cream cheese. If I am sticking to a savory cheese ball, I would use ricotta, goat cheese, or cheddar cheese. Once you have the softened cream cheese smoothed out in a bowl, add the rest of the Elvis ingredients. Peanut butter and banana.

I like to use bananas that are a little on the ripe side (but not TOO ripe) so they mash easier. Firmer ones are better for sandwiches! And I like to fold in the bananas versus using a stand or hand mixer because the bananas can break down a little too much and get watery and brown. So fold in the mashed banana gently.

After these are combined, add in the sugar. A little bit of powdered sugar balances out the peanut butter and adds some structure to the cheese ball.

Now that the cheese ball is done, wrap it up in plastic, and store in the fridge until ready to serve. Once you are ready to serve, then roll the Elvis Cheese Ball in the chopped bacon. If you add the bacon now and store it in the fridge, the bacon will get soggy and the fat will get that weird white-ish color which is unappealing.

No bacon until ready to serve!

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FAQ about cheese balls:

  • Q: Can I make a cheese ball a day ahead?
    A: Yes, you can! You can make most cheese balls up to three days in advance. If you are using fresh fruit, I would only make it a day ahead as the fruit will release water and moisture as it sits.
  • Q: Can I freeze my cheese ball?
    A: Yes, you can! But if you are using cream cheese as the base, the texture will change slightly. I wouldn&rsquot really recommend it unless the circumstances are dire!
  • Q: How do you form a cheese ball?
    A: The best way to form a cheese ball is to wrap the combined ingredients in plastic wrap and roll until the desired shape is achieved.
  • Q: What do you serve with a cheese ball?
    A: I love to serve different flavored and textured crackers, pretzels, and pieces of bread for smearing on the cheese ball. If you are serving a sweet one like this one you can even use cookies!

Serve this Elvis Cheese Ball with waffle pretzels. I love using pretzels regardless because of the crunchy texture and the salt factor which enhances the flavor of everything! Waffle pretzels, specifically, have a larger surface area so you can spread a TON of this Elvis Cheese Ball on it!

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Other great Elvis recipes to try with Peanut Butter, Banana, and Bacon!

Looking for a cheese ball to take to a party you&rsquove been invited to? How about a quick appetizer you can make ahead of time for a get-together that you are hosting and are already stressed to the max? Check out all my cheese ball recipes, both sweet and savory, to fit your special occasion!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the &ldquotried it&rdquo button &ndash you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Easy Elvis Cheese Ball &ndash Peanut Butter, Banana, and Bacon Cheese Ball Recipe


Elvis Presley&rsquos Favorite Sandwich Featured Peanut Butter, Banana, and Bacon

It’s no secret that the King was a man of singular taste: From his rhinestone-studded jumpsuits to the shag-carpet-covered Jungle Room at Graceland, nobody would ever accuse Elvis Presley of being understated.

The same goes for his not-so-healthy appetite: As with his razzle-dazzle style, the King’s culinary tastes ventured into the flamboyant and idiosyncratic. And over time, his indulgent dietary preferences have become nearly as storied as his music.

For starters, there’s his penchant for a behemoth sandwich he first discovered in Denver, Colorado. As the story goes, after a 1976 concert, Elvis and his police bodyguards ventured to the now-closed Colorado Mine Company restaurant for a bite to eat. There, he ordered a Fool’s Gold Loaf𠅊 sandwich made with a loaf of sourdough bread, a pound of bacon, a jar of peanut butter, and a jar of jelly. (Estimates put the sandwich at a whopping 8,000 calories.)

Fast forward a bit, and back at Graceland, Elvis got a late-night hankering for the loaf. And just as any good rock ‘n’ roll legend would do, he hopped on his private jet with a couple of friends in tow and flew to Denver. The owners of the restaurant met him at the hangar with a pile of the enormous sandwiches (some say they brought 22, others say 30) he enjoyed his Fool’s Gold Loaf without ever leaving the hangar (stories say he paired it with Perrier and champagne), then headed back to Memphis.

Of course, it should come as no surprise that the quirky combo was enough to make Elvis hop on a plane, as he’s long been associated with a simpler (and much more manageable!) version of the Fool’s Gold Loaf. His take included two pieces of bread, spread thick with creamy peanut butter, topped with sliced or mashed banana, crowned with thick strips of bacon, and fried in a skillet. It’s this sandwich that’s since become known as The Elvis, and variations of the King’s signature snack appear on menus across the South.

So next time you pull out a loaf of bread and peanut butter for lunch, fire up the griddle, slip on your blue suede shoes, and make an Elvis instead.

According to a former Graceland tour guide, there is one question that came up over and over again: "Is he alive and living upstairs?"


Recipe Summary

  • 1 ¼ cups whole wheat flour
  • ¾ cup old fashioned rolled oats
  • ¼ cup natural creamy peanut butter
  • 1 ripe banana, mashed
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 tablespoon dark brown sugar

Preheat the oven to 350°F. Line a large shallow baking sheet with parchment paper.

Combine the flour and oats in a medium bowl. Whisk together the peanut butter, banana, egg, sugar and oil in a separate bowl. Pour the wet ingredients into the dry and stir with a spoon or rubber spatula until a rough dough forms. Knead the dough in the bowl 5-6 times until it comes together.

Turn the dough out onto a lightly floured work surface and roll to a 1/4-inch thickness. With a 1 3/4-inch bone shaped cookie cutter, cut out treats and transfer to the prepared baking sheet. Press all the scraps together, kneading once or twice, then roll out to 1/4-inch thickness and cut out more treats repeat if necessary.

Bake treats until lightly browned and fairly hard, rotating the pans from top to bottom once, about 20-25 minutes. Remove from the oven and cool completely biscuits will harden as they cool. Store in an airtight container.


Presley sometimes craved BBQ bologna, though. He liked to baste half a pack of bologna with vinegar, lemon juice, red pepper, and salt while it cooked in the oven for about an hour. After that first hour, he’d cover the entire slab with barbecue sauce and cook it for another half hour.

Can’t you just picture Elvis Presley chowing into a juicy cheeseburger? The mental image, alone, is enough to make you long for your own. Doesn’t it make sense, then, that Presley would ask for a beey burger in his moments?


“The Elvis” Peanut Butter-Banana Smoothie

The classic combination of bananas and peanut butter, plus the nutrition of Greek yogurt and the sweetness of maple syrup. Delicious enough for dessert!

This Recipe Is: Ready in 30 Minutes or Less Vegetarian Gluten Free

So, you know how sometimes the very, very best stuff in life happens right after you’ve somehow managed to completely mess everything up?

Uh-huh. Well, we for sure know about that!

Because this (good-enough-to-be-called-dessert) smoothie was the product of a miserable, epic kitchen fail. Epic!

Remember the Peanut Butter Silk Pie Dip we posted last October? Outrageously good! Loaded with healthy, high-protein ingredients that pair beautifully with crunchy, nutritious apples and still manage to make you feel like you just indulged in a naughty dessert! Yeah – you remember …

And remember how we told you with that dip recipe that it was really, critically important that you mix the Greek yogurt and peanut butter together before adding the maple syrup and vanilla?

Peanut Butter Silk Pie Dip gone horribly wrong … a failure that led to sheer smoothie bliss! Hurray for failure!

Well, we learned that handy lesson after utterly ruining two big batches of peanut butter dip. Not awesome.

We stood in Gretchen’s kitchen, staring dejectedly at two delicious yet completely unattractive, gloppy, goopy bowls of recipe-testing-gone-awry failure. (This is the part where Shelley gets just a wee bit grouchy … we won’t go there …)

But then … abject failure gave way to brilliant innovation!

Then … we KNEW! It was so completely clear!

This catastrophe was nothing a good blender (and a banana!) couldn’t fix! (Hurray for the marvels of modern appliances!)

And so, we pulled up our sad, ruined-dip boostraps and happily began slurping mini test batches of peanut butter banana smoothies. And they were sooooo good! Way, way beyond good, actually! (Added bonus for us as budget-conscious mommies … we didn’t have to throw out gloppy, goopy, ruined dip! Nope, nope … it sure wasn’t ruined anymore!)

And thus was born … our Elvis.

We call it this, of course, because (according to popular legend), peanut butter and banana sandwiches were the favorite late-night nosh of The King. We’ve seen some reports that his sandwiches also included bacon or had to be fried in bacon grease, and some so-called “Elvis” recipes do, in fact, include bacon along with the peanut butter and banana.

But you know what? Don’t do it. Not in this recipe, anyway.

You know we tirelessly test and retest (and retest yet again …) every recipe we post, so you can bet we tried a bit of bacon. We’re here for you that way. (Plus, we just had to know!)

And as much as we love us some bacon every now and then … well … just really don’t do that, m’kay?

Instead, stick with this tried-and true, the-kids-beg-for-this-one-all-the-time smoothie recipe.

A healthy, fruit-filled, protein-loaded smoothie that tastes like a decadent treat.


Elvis Presley's Fried Peanut-Butter and Banana Sandwich

Let's not mess around: you want trashy, I'll give you trashy - I'll give you the King. This recipe, for want of a better word, comes from a rhinestone gem of a cookbook, Are You Hungry Tonight?, a collection of his favourite foodstuffs bought on a visit to Graceland many years back, prized ever since and a delight from cover to cover. Even my most recent addition to a library already bursting with bad-taste titles, Liberace Cooks!, can't lose him his crown.

Believe it or not, the quantities below appear in edited, attenuated form. I honour the King but I can't be him.

For US cup measures, use the toggle at the top of the ingredients list.

Let's not mess around: you want trashy, I'll give you trashy - I'll give you the King. This recipe, for want of a better word, comes from a rhinestone gem of a cookbook, Are You Hungry Tonight?, a collection of his favourite foodstuffs bought on a visit to Graceland many years back, prized ever since and a delight from cover to cover. Even my most recent addition to a library already bursting with bad-taste titles, Liberace Cooks!, can't lose him his crown.

Believe it or not, the quantities below appear in edited, attenuated form. I honour the King but I can't be him.


Watch the video: Horror Short Film The Elvis Room. ALTER (July 2022).


Comments:

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