I bought this book, long, long ago, on the basis of its title alone:
That’s a pan-fried bratwurst on the cover, by the way. It is covered with wine-sautéed sauerkraut and bell peppers, then sprinkled with just a dusting of caraway seeds. To Elvis’ right is a rib roast, and to his left is fried chicken. I would imagine that behind Elvis, where no one can see, is a defibrillator, but that’s just speculation on my part. He might have a stash of sweet potato pie back there, for all I know.
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The only recipe I have ever attempted from this cookbook is the macaroni and cheese, first made over a decade ago, when looking for something to take to a Southern-ish potluck. Back then, I made it pretty much as the recipe read (except I swapped in sharp cheddar cheese for Elvis’ stated favorite of American cheese, because no), going straight Elvis-style in an effort to stick to the potluck’s theme. In the years since, I have altered the recipe quite a bit, adding flavors here and there, cutting out additional butter, and dreaming up a crisp, crumbly topping for the dish that would provide a bit more textural interest. Though my version does not really resemble the original recipe any longer, I’d like to think that the inspiration is still hovering somewhere in there.
Last Year: Dal with Coconut Milk and Butter Cake with Blood Orange Curd
Elvis Macaroni and Cheese Recipe
Inspired by Are You Hungry Tonight? Elvis’ Favorite Recipes, by Brenda Arlene Butler
1 pound macaroni or cavatappi
2 tablespoons flour
¼ cup finely diced onion
1 tablespoon Dijon mustard
4 cups shredded sharp cheddar cheese
salt and pepper to taste
2 cups milk
2 or 3 slices of dark, whole grain or rye bread, slightly stale or lightly toasted and cooled
1 large clove of garlic
1 tablespoon extra virgin olive oil
Preheat oven to 375 degrees Fahrenheit. Lightly butter a large casserole dish or lasagna pan.
Boil pasta in well-salted water until just tender. You still want the pasta to retain a toothsome bite.
While the pasta is cooking, combine the bread slices and garlic clove in the bowl of a food processor. Pulse the two ingredients together until the garlic is pulverized and the bread is finely chopped into breadcrumbs, then slowly drizzle in the olive oil.
Drain the pasta, then return it to the pot in which it was boiled. Sprinkle over the flour and diced onion, and add the Dijon mustard. Stir to thoroughly combine everything. Add 3 cups of the shredded cheese, and stir to combine.
Pour the pasta into the prepared baking dish. Sprinkle the remaining cup of shredded cheese on top. Pour the milk over the pasta. Sprinkle the breadcrumbs evenly over the pasta.
Bake in the center of the oven for 45 minutes, until the cheese is bubbly and the breadcrumbs are dark golden brown.
Savory Salty Sweet 