By Chef Hunter Lee
Let’s get shakin’!
Despite the heat last week I made the yearly trek to Memphis, to Graceland. We go about this time every year for a show. Not just any show, my close friends son Tripp goes to performing arts camp at Graceland each year. He is a young Elvis Tribute artist himself and has a true love of Elvis that was likely instilled in him from his grandmother Beverly. But it shows that Elvis, the legend, the King, the music, has surpassed generations and is still just as strong and larger than life as ever.
It’s always a great time (despite the heat) and this year me ending up with a horrible bout of food poisoning (from where I will refrain from saying).
Despite being stuck in my room for the majority of the trip I did get to meet someone I hadn’t in years past. Miss Anna, a fixture at the Guest House at Graceland, the driving force behind the nightly peanut butter and banana sandwich’s (free to all guest while they last) and also childhood classmate of Elvis.
I love all things Elvis and the history of it all, the whole story. See my birthday is Aug. 15, 1977. I was born in Shreveport, only blocks from the Louisiana Hayride, and only hours before Elvis was found dead. I was born along with three of my life long friends between the 15th and 17th all from the same small town, all right down the hall from each other.
Flash to decades later my little sister was even married at Graceland the day after Christmas. My nieces middle name is (to no surprise, Presley). I love his music and I love my trips back to Graceland throughout the years (with the exception of this years and being sick)
One of the Kings all time favorites and what he was known for best was his peanut butter, banana, and bacon sandwiches. Often paired with a big glass of chocolate milk. Even though I love bacon I’m not a fan of it on my peanut butter and banana sandwich. But here’s to the King only weeks before the 47th anniversary of his untimely passing.
The Kings Peanut Butter, Banana, And Bacon Sandwich
Ingredients
- 3 tablespoons peanut butter
- 2 slices white bread
- 1 banana, peeled and sliced
- 3 slices cooked bacon
- 1 ½ teaspoons butter
Directions
- 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.
Until next week, I’m chef Hunter Lee, Don’t step on my Blue suede shoes….