Jailhouse Rock

So for this weeks blog I decided to honor a man who would have just turned 75, had he not passed away 33 years ago. The man is known as 'The King’ and he is Elvis Presley. I chose one of my favorite Elvis movies that everyone should see in their life time, because he is doing all of the things he does best. The movie is called “Jailhouse Rock’ and it’s a classic from the grand ole year of 1957. In this movie Elvis plays a young man whose put up in the big house for one year for manslaughter (uh-huh). In jail his fellow inmate is a country singer who encourages young Vince Everett to get in to the music career, which he does, swinging his hips & curling his lip all the way. Of course more drama ensues, along with self discovery, but as always, this blog isn’t about spoiling fun and surprises.

Now, in honor of his legacy I give you a meal fit for a king…or really just for the ‘King of Rock n Roll’. My take on some of Mr. Presley’s infamous favorite dishes can be enjoyed with any Elvis film. To start, we’re going to fry up some dill pickles, which can be enjoyed dipped in ranch dressing. Of course we’re going to follow them with a surprisingly delicious and super easy fried peanut butter and banana sandwich. And to top it all off, more bananas with a classic, southern banana pudding. So grab your warden and get ready for a party at the county jail!

Fried Dill Pickles
1 16 oz. jar of dill pickles (drained, but keep 2/3 cup pickle juice)
1 large egg, beaten
1 tbsp all purpose flour
1 tsp hot sauce
1 tsp garlic powder
Another 1 1/2 cups all purpose flour
Vegetable Oil for frying
Salt and pepper

First preheat oil for frying to 375 degrees. Then drain pickles (make sure to save that 2/3 cup!) and pat pickles very dry. Then combine egg, the 1tbsp of flour, hot sauce, and pickle juice in one bowl. In a separate bowl blend the 1 ½ cups flour with garlic powder and salt & pepper. Once oil is heated dip pickles into egg mixture, then into the flour mixture and into the oil until golden brown. Remove and drain on a paper towel. Sprinkle with a little more salt as soon as the pickles are removed from the fryer. *Helpful hint: don’t over crowed fryer so you gain even cooking.*


Fried Peanut Butter and Banana Sandwich (Recipe for one sandwich, add accordingly!)
2 slices white bread
Peanut Butter (creamy or crunchy)
1 very ripe banana
1tbsp butter

Spread as much peanut butter as desired onto one side of both slices of white bread. Take a sweet banana and slice in half lengthwise, and then cut into 4ths widthwise. Lay over one side of bread over peanut butter. Place the other slice of bread on top. Melt butter in pan and fry one side until golden brown, and then flip and fry on other side. (Make sure each side of the sandwich is coated with the butter for proper frying.)

“It’s hard to explain rock and roll music. If you feel it, you can’t help but move to it. That’s what happens to me. I can’t help it.”
-Elvis Presley

Banana Pudding (See a pattern here?)
1 packet of instant vanilla pudding (4 serving size
2 cups cold milk
1 cup sweet condensed milk
1 regular size whipped topping container (Cool Whip)
4 bananas sliced ¼ inch thick
One box Vanilla wafer cookie

In large bowl mix instant pudding with both milks. Refrigerate until firm. Then fold in half of whipped topping. On the bottom of a trifle dish add some pudding, then 2 of the sliced bananas, then some vanilla wafers. Next add another layer of pudding, the remaining bananas, and more wafers until top is covered neatly with cookies. Add the remaining whipped topping on top and a few banana slices and wafers for garnish. Refrigerate for a few hours and serve! (Be creative, arrange layers how you’d like, and if you don’t have a trifle dish, any deep bowl will do! Add more bananas if you like, or more whipped topping, or substitute vanilla pudding for banana flavored, or even chocolate!)

‘Jailhouse Rock’ released by MGM in November 1957. Starring Elvis Presley, Judy Tyler, & Mickey Shaughnessy. Recognized in 1991 by the ASCAP and again in 2004 by the National Film Registry. Written by Nedrick Young and Guy Trosper. Directed by Richard Thorpe. Genre: Musical, Crime, Romance. Now available on DVD!

Sabrina Menu

For my first blog, I’ve decided to start with a movie that really influenced me & my life. ’Sabrina” starring Audrey Hepburn, Humphrey Bogart, & William Holden is the story about a chauffer’s daughter who is sent to study cooking in Paris, France, because that’s the life that is chosen for her. But, she’s in love with her employing family’s playboy son. She leaves and young minded silly girl in love, & comes back a sophisticated, culinary genius. Of course there is an exciting love triangle between the two rich brothers & herself that keep this story interesting. But this blog isn’t about ruining happy endings for you.

While in Paris, the young Sabrina had her ‘difficulties’ with her lessons. I know I sure did when I was studying in culinary school. It was very disheartening, but you learn to over come & grow from your mistakes. So I was inspired to make some easy yet rich French dishes based on hers (& a little of my own) culinary obstacles.

First, a delicious appetizer of brie en croute. A creamy brie cheese topped with nuts and raspberry jam and baked until golden brown in puff pastry, used to spread on toast French baguettes, or just eat alone! The for the entrée a French classic & the easiest & most delicious coq au vin recipe you’ve ever tried. And to top it all off, how could I do a menu based on ‘Sabrina’ without her classic chocolate soufflé which she so mistakenly forgets to turn on the oven to bake it in class. These recipes are sure to please and get your friends asking if you went to a fancy French culinary school.

All recipes serve four.

Brie en Croute
One 8oz Brie wheel
One sheet puff pastry (thawed for 15 -20 minutes)
¼ cup chopped pecans (or even walnuts, whatever u prefer!)
½ cup raspberry jam
1 tbs. butter
2 eggs beaten
Optional : Caramelize fresh apricots & apples in a 425 degree oven for 15-20 minutes on an ungreased baking pan.

Once your puff pastry sheet is thaws preheat oven to 375 degrees, and roll out dough sheet with a rolling pen about 2 inches longer on each side. Brush rolled out sheet with egg wash on both sides, then place brie wheel right in the center of the sheet. Then melt the butter in a saucepan & sauté nuts until golden brown, anywhere from 4-6 minutes. Place nuts over brie wheel, then spread the jam over the nuts. (If using apricots and apples put them on the brie wheel first, then the nuts, followed by the jam.) Next, wrap the brie with the pastry by bringing 2 corners over the topped wheel and slightly under it. Follow with remaining corners and make sure to make it slightly tight around the brie, so you have a nice shape and can see the roundness of the wheel around, and the indentions of what’s on top. Bake for 20- 25minutes or until golden brown. Serve warm with the sliced baguettes or even fine crackers.

Coq au vin
One whole chicken that has been cut into 8 portions (bone in) *Optional-marinate in red wine over night for a seriously rich flavor)
One chopped onion
2 chopped carrots
One sliced garlic clove
10 fresh sprigs of thyme
1 tbs fresh parsley
4 oz diced uncooked bacon
¼ cup Cognac (or good brandy)
1 cup chicken stock
½ bottle of dry red wine (French Burgundy is a great choice)
1 ½ tbs all purpose flour
½ pound cremini mushrooms (remove stems and slice thickly)
Salt and pepper
2tbs butter

Preheat oven to 250 degrees. Heat some olive oil in a large sauté pan and fry the bacon pieces until golden brown. Set bacon aside but leave fat in the pan. Pat chicken dry and salt and pepper both sides. Don’t be shy with the s&p. Place skin side down first in to the same sauté pan. Brown for about 4- 5 minutes on each side until a nice even brown. (Do this step in batches with to chicken so all of the chicken browns evenly.) Set chicken pieces with the bacon. Once all of the chicken has been browned and set aside, add the carrots and onion with a little more salt and pepper and sauté until light brown. Add the garlic for only one minute so it’s not burned. Take off of the heat and add the Cognac (it will flame up if not) Next, add all of these finished ingredients to a large oven safe pot (or do all of the previous steps in a dutch oven, which at this point you would add the bacon and chicken back in). Add the wine, chicken stock, and thyme and bring to a simmer. Cook with a tight fitting lid for 35-40 minutes (or until chicken is no linger pink inside) remove from the oven and put right back on the stove. Mash together 1tbs of butter with flour and add to the stew, this will help thicken it very nicely. Then with 1 more tbs . of butter melt in a small sauté pan and cook the mushrooms for 5- 7 minutes. Add them to the stew and simmer for about 10 more minutes. Check for seasoning to your liking and top it off with the parsley for garnish and serve with white rice.

Chocolate Soufflé
Non-stick cooking spray
4 egg whites
4 oz good semi-sweet chocolate
½ cup whipping cream
2 tbs sugar

Preheat oven to 400 degrees and grease the inside of four 6 oz ramekins with the non-stick cooking spray. Sprinkle the insides with sugar and set on a baking sheet. Combine the semi-sweet chocolate with the cream in a microwave safe bowl and microwave for 1 and ½ minutes. Stir until smooth. Divide the chocolate evenly among 2 bowls and let cool. With an electric mixer, beat the egg whites until foamy, and then add the sugar. Continue beating until soft peaks form. Now very gently fold in one half of the melted chocolate and evenly pour mixture among ramekins. Bake for 12-14 minutes or until a toothpick comes out clean when inserted. Once removed from oven, take a spoon and take out some of the soufflé from the center, so the other half of the chocolate can be spooned into the centers. Serve immediately! With this easy recipe, as long as you turn on your oven, your soufflé will rise without a problem!

Don’t like any of these recipes, just take the ideas and find ones that fit you better for your “Sabrina” themed meal. Enjoy!



Sabrina. 1954 Directed by Billy Wilder. Starring Audrey Hepburn, Humphrey Bogart, & William Holden. Won Oscar for Best Costume Design, Edith Head. Nominated for Best Leading Actress, Best Director, Best Cinematography, Best Art Direction, & Best Writing. Genre: Comedy, Romance.