The Fat Elvis Recipes

GRILLED FAT ELVIS SANDWICH

Steps:

• Spread butter onto one side of each bread slice
• On the non-buttered side of bread spread peanut butter (thickness is up to you)
• Place 2 slices butter side down into pan
• Top with banana and bacon
• Place top bread with Peanut Butter side down
• Heat until golden brown on the outside and heated on the inside

ELVIS PIE

Steps:

• Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
• Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
• Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
• To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
• Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.

"THE ELVIS" SMOOTHIE

Steps:

• Place all ingredients in blender.
• Blend until very smooth.
• Serve immediately.
• For a vegan smoothie, make with soy milk and soy yogurt.

AUTHENTIC ELVIS BURGERS

Steps:

• Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
• Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
• To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.

THE FAT ELVIS

Steps:

• Preheat oven to 450 degrees.
• Cut 4 bananas into 2-inch pieces; halve each piece lengthwise.
• Mash remaining bananas to equal ½ cup.
• Sift together flour and next 4 ingredients in a large bowl; add mashed bananas and peanuts.
• Grate butter over flour mixture, using large holes of a box grater.
• Cut butter into flour mixture with a pastry blender or fork until crumbly.
• Add buttermilk, stirring just until mixture is slightly moistened.
• Turn dough out onto a heavily floured surface; shape into a ball.
• Pat into a ½-inch thick circle.
• Cut with a floured 3-inch round cutter, and place biscuits 1 inch apart on a lightly greased baking sheet.
• Bake for 10-12 minutes or until golden.
• Meanwhile, make Peanut Butter Spread-stir together the peanut butter, powdered sugar, milk, and vanilla in a microwave-safe bowl.
• Microwave at HIGH at 30-second intervals until softened; stir until smooth.
• Split warm biscuits; spread bottom halves of biscuits with Peanut Butter Spread.
• Top each with 2 bacon pieces and 2 banana slices.
• Cover with biscuit tops.

ELVIS SANDWICH

Steps:

• Spread the peanut butter on one side of one slice of bread. Top with sliced banana, then slices of cooked bacon. Cover with the other slice of bread. Spread butter on the outside of the sandwich.
• Heat a skillet over medium heat. Fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes total.