A Hunka Hunka Banana Love
Fried Peanut Butter & Banana
Sandwich: Elvis Style
(serves one)
Salt and pepper shakers by Bob Blumer
You spent most of December eating and drinking in celebration of Christ's birth. Now, before you begin your annual Lean Cuisine purge, it's time to kneel in front of your stove once more and pay culinary tribute to the birth of a messiah who's resurrection is almost as eagerly anticipated — the King. On January 8, 1935, Elvis Presley was born in a shed in Tupelo, Mississippi. Worship him with an homage to his favorite snack: the fried peanut butter and banana sandwich. Elvis ate these for breakfast, lunch and dinner (alongside chicken fried steak, corn bread, mashed potatoes, sweet potato pie and yes, green beans — who says he didn't eat a balanced diet?).
I've modified the recipe slightly to spare you Elvis' fate, but the flavor and spirit remain intact. In fact, you may be surprised by how heavenly it tastes.
Ingredients
1 tablespoon butter or margarine
1/2 very ripe banana, mashed with a fork
2 tablespoons smooth peanut butter
2 slices Wonderbread
1. Lightly toast bread in a toaster.
2. Spread peanut butter on one slice, then top with banana mush.
3. Cover with the second slice of toast.
4. In a skillet, melt butter over medium heat.
5. Add sandwich and brown on both sides like a grilled cheese sandwich.
Le Secret: To enjoy the sandwich as Elvis did, eat it with a knife and fork.
The Adventure Club: Have a Twinkie for dessert.
Suggested Accompaniment: Southern fried chicken, buttermilk biscuits and collard greens with ham.
Music To Cook By: Elvis Presley, "The Sun Sessions"
RCA Video To Dine By: "Jailhouse Rock" (Elvis always watched TV while he ate.)
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Dear Surreal Gourmet,
Help! No one dares invite me [for dinner] believing they can't keep up with me in the cooking arena.
— S
Dear S,
Here are a few suggestions:
—Invent an affinity for washing dishes.
—Leak word that you are hoarding a case of Opus 1 "Vintner's reserve."
—Learn some very, very funny jokes.
—Publish a wildly successful cookbook and use the royalties to underwrite your climb to a more self-assured social circle.
—Burn stuff every once in a while.
Questions may be e-mailed to the Surreal Gourmet at: SGbytethis@aol.com. Selected answers will appear in this space.
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