My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, January 8, 2011

Elvis' Birthday - January 8, 1935

Elvis' Birthday, for those of you who don't know this "holiday", is January 8, 1935.

I adored Elvis. I remember seeing him on the old black and white TV on the Ed Sullivan show. I remember it like it was yesterday. Don't lie, some of you do too. I also was fortunate enough to see him live in concert at the Hilton in Las Vegas years later.

Elvis liked very simple, basic food - grits, cabbage, fried chicken, corn bread, country-fried steak, meat loaf, mashed potatoes and biscuits. He loved peanut butter and banana sandwiches fried in butter.

Country-Fried Steak with Gravy
6-8 servings
print recipe

8-10 pieces cubed steak (about 2 1/2 pounds)
Salt and pepper
1 cup all purpose flour
1/4 cup vegetable oil
1 large yellow onion, sliced into thin rings
3 beef bouillon cubes or two 10.75-ounce cans condensed beef broth or 3 teaspoons granulated beef bouillon

1. Generously season the meat on both sides with salt and pepper. Place the flour in a resealable plastic bag and add the steak to the bag, several pieces at a time, shaking to coat all sides. Place the floured meat on a piece of waxed paper next to the cooktop.

2. Pour the oil into a heavy flat-bottomed 12-inch skillet with a tight fitting lid. Heat the oil over medium-high heat for about a minute, then add the steak pieces. Brown the meat on each side until crispy and dark brown, about 3 minutes per side. It may all fit into the skillet, or you may have to brown the meat in two batches. After browning, place all the meat in the skillet and reduce the heat to low. Distribute the onion rings over the top of the meat.

3. Dissolve the bouillon cubes or granulated bouillon in 2 1/2 cups water, or use the canned broth. Pour the beef bouillon over the meat and onions. Place the lid on the skillet, and cook over very low heat for about 45 minutes, until the meat is tender and the gravy has thickened.

4. Serve with rice or mashed potatoes.

Happy Birthday Elvis!


  1. Closest I ever got to the King was in 1977, when I was eating dinner at an Omaha restaurant across the street from where he was doing a concert that evening. If I recall correctly, it was his last performance.

  2. I grew up sampling peanut butter and banana sandwiches too... sometimes even with piccalilli! haha! Delish!

  3. He was a beautiful man and such a legend now. I didn’t know he ate the peanutbutter and bananna sandwiches fried. Wow! I love all the other things he liked too :)


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