Welcome to my Oscars’ Countdown! The past few years, I’ve done a tasting menu the night of the Oscars where I make as many installations as there are Best Picture Nominees. It all started as an idea in 2019, the morning of the Oscars, when I was nursing a hangover at a diner. I hastily scrambled during the day to buy all of the ingredients and make 8 different things that night, without ever watching one of the movies. Since 2020, I’ve made it my task to watch each nominee before coming up with a respective culinary offering. This year, though, I’m trying something a little different. Instead of posting everything the night of the big show, I’m going to lead up with daily posts, as well as two final posts on Sunday.
My second dish for this series wraps up installations named after the main character! This is what’s known as the “King of all Sandwiches”, Elvis’ favorite: PBB&B. Just look at it. Gooey peanut butter, smoky crisp bacon, and sweet bananas all snug between two slices of griddled, buttery brioche. I’m pretty sure even Tiny Elvis would weigh in with his signature line. But, is it good? Nope. It’s not horrible; just not good, kinda like the movie. Nowhere near the classic PB&J, and commits the most mortal culinary sin: a waste of bacon! But, here’s how to make it, if you’d like to be the judge yourself.
The Elvis Sandwich
Thick-cut bacon
1.5 ripe bananas, sliced ½-inch thick
Peanut butter
Brioche, sliced 1-inch thick
Butter
Cook the bacon in a 400 degree oven for about 20 minutes or so.
Meanwhile, butter 4 slices of bread, coating each with peanut butter. Don’t spread it on too thick as you’ll have pb on both slices of bread.
Preheat a griddle or nonstick skillet over medium-low heat.
Assemble the bacon on one side, top with bananas and place the other slice on top. Transfer to the griddle and cook away for about 2.5 minutes per side.
Slice up and serve with a cold glass of milk.
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