Elvis has been on my mind this week. But not for the normal reasons, like hearing one of his songs or seeing footage online of a press conference or concert at which the Mississippi native displayed his enduring charisma and talent. No, I thought about his penchant for consuming a pound of fried bacon each day. I was reminded of this after reading bacon prices have risen nearly 19 percent, higher than almost any other supermarket item. Tupelo’s favorite son was wealthy, but I wonder if Elvis would have changed his diet as prices of his favorite food group soar.
Here’s how I gained the inside scoop on Elvis’ penchant for bacon. An interview several years ago with his long-time cook, Mary Jenkins, revealed lots of unknown tidbits. For starters, he started his day with fried (not baked) biscuits, four scrambled eggs, freshly squeezed orange juice and a pile of bacon.
Any leftover bacon was used to make one of his favorite sandwiches, a thick BLT. Since his death in 1977, the strangeness of Presley’s palace has become legendary. Only Jenkins, someone knew he considered a dear friend, the truth.
”It’s not true that Elvis liked burnt bacon sandwiches,” she said. “He just liked his bacon very crisp. And he didn’t eat at much as everyone said. But he did like his food fried and real rich.”
While Presley stuck to simple fare, it hit me that so many delicious dishes contain bacon. I dearly love the thin (and thick cut) slices of pork. Besides Elvis’ BLT, some of my favorites made with bacon include:
• Baked beans topped with plenty of bacon slices
• Bacon-wrapped Little Smokies rolled in brown sugar and cooked to a crispy goodness
• Wedge salad highlighted with thick chunks of bacon
• Plain burgers transformed with crispy bacon
I could go on, but you get the point. Almost everything is better with bacon. And, many favorite dishes are taken to another level with the addition of bacon grease. In fact, a dish I made for Easter dinner last Sunday, deluxe hash brown bake, contains a quarter-cup of the not-so-healthy ingredient. Bacon grease is essential to moistening the dish loaded with several meats, cheeses and potatoes. Plus, the taste is other-worldly; yes, it’s that good.
So there you have it. I won’t be giving up bacon any time soon. Bacon freezes well, so I’m stocking up now and placing several packs in the freezer in anticipation of even higher prices. I saved one package from the freezer to make a New Orleans-inspired dish given to me by a Gulf Coast friend.
Grillades (pronounced “gree-odds) and grits is filled with “everything good,” including a half cup of bacon grease. It looks like a complicated recipe but comes together quickly. However, it needs to simmer at least two hours before serving.
Bacon grease may not be the healthiest ingredient, but as my Coast friend says, “You only live once; might as well enjoy great food while we’re here.” I agree.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.
Gulf Coast Grillades and Grits
Nobody makes grillades and grits better than Gulf Coast cooks, pictured here at a recent dinner.
INGREDIENTS (Grillades):
• 4 lbs. beef top round steak, cut into 3-inch strips, ½ inch wide
• 1-1/2 tsp. Tony Chachere’s seasoning
• 1/2 c. all purpose flour
• 1/2 c. bacon grease
• 1-1/2 c. onion, chopped
• 3 ribs celery chopped
• 1-1/2 c. red bell pepper, chopped
• 3 cloves garlic, minced
• 3c. beef stock
• 14.5-oz. can chopped tomatoes
• 1 tsp. ground black pepper
• 2 tbsp. Worcestershire sauce
• 2 tsp. fresh thyme leaves, chopped
• Salt (to taste)
• 1/2 c. Green onions, chopped
INGREDIENTS (Grits):
• 4c. water
• 2 tsp. salt
• 1 c. old fashioned grits
• 4 tbsp. butter
• 1 tsp. ground mustard
• 1-1/4 c. cheddar cheese, shredded
• 1 tsp. Worcestershire sauce
• 1/4 c. heavy cream
• Salt and pepper (to taste)
DIRECTIONS:
1. Put the creole seasoning and flour in a large plastic bag. Add the strips of meat into the bag and shake, making sure to coat every piece with the flour mixture.
2. In a large Dutch oven on low heat, add the bacon grease. Working in batches, brown the meat. Don’t crowd the pan. Set the browned meat aside. Add onion, celery, bell pepper and garlic to the Dutch oven. Sauté until tender, about four minutes.
3. Next, add the beef stock, tomatoes, beef stock, pepper and Worcestershire sauce. Bring everything to a boil and then turn it down to a simmer. Simmer for 2 hours, stirring occasionally. Add the thyme and taste to adjust the seasonings. Simmer another 15 minutes, take it off the heat and then stir in the parsley.
4. Garnish with a sprinkle of green onions. Salt and pepper to taste.
5. Bring the water to a boil. Add the salt. Stir in the grits. Reduce heat to low and let the grits simmer for 20 minutes or until they are soft.
6. Add the butter and ground mustard. Stir in the cheese. When it is fully incorporated, add the Worcestershire sauce and heavy cream. Taste and adjust the seasonings, adding more salt and black pepper if desired.
7. To serve: add a serving of grits to each plate and top with grillades.