Elvis Presley. The name itself conjures images of hip-swiveling, iconic jumpsuits, and a voice that defined a generation. But beyond the glitz and glamour, the King of Rock and Roll had another passion that rivaled his love for music: food. And let me tell you, Elvis didn’t just eat; he experienced food on a level few of us could ever imagine, making him a true legend in the culinary world, too.
His private cooks often recounted stories of his immense enjoyment, with one even telling the BBC, “He said that the only thing in life he got any enjoyment out of was eating … and he liked his food real rich.” This wasn’t just a casual appreciation; it was a core part of his world. Despite his immense wealth and fame, Elvis’s palate remained rooted in the humble, hearty comfort-food classics he grew up with in the South. He enjoyed copious quantities of indulgent dishes, but the recipes themselves were often relatable, down-home favorites.
So, buckle up, food lovers and Elvis fans! We’re about to take a deep dive into the culinary cravings of the King, uncovering the dishes and drinks that brought him the most joy. From outrageous midnight snacks flown across the country to everyday staples, prepare to discover the delicious (and sometimes delightfully over-the-top) world of Elvis Presley’s favorite foods. His eating habits, much like his music, were larger than life, and they offer a fascinating glimpse into the man behind the legend.
1. **Fool’s Gold Loaf**Let’s kick things off with arguably the most legendary, and certainly the most extravagant, of Elvis’s culinary indulgences: the Fool’s Gold Loaf. This isn’t just a sandwich; it’s an event. Originating from Denver’s Colorado Mine Company restaurant in the 1970s, this behemoth consisted of an entire loaf of bread, hollowed out and then stuffed with an entire jar of peanut butter, a whole jar of jam, and a pound of cooked bacon. Some descriptions even hint that the whole thing might have been deep-fried before being served, taking its richness to an entirely different dimension.
In 1976, this culinary masterpiece commanded a price tag of $49.95, which in modern money would be around $276! While it might sound like a novelty stunt item, Elvis Presley was a serious fan. The lore around this sandwich is incredible: he reportedly flew in his private jet to Denver on February 1, 1976, just to eat this creation with some friends. He didn’t even bother to leave the airport; the sandwiches were delivered straight to the plane.
The stories vary on the exact number, but sources claim he ordered anywhere from 22 to 30 of these gigantic loaves. What’s clear is that Elvis and his entourage devoured every single one that night before he flew back home to Memphis. This epic tale perfectly encapsulates his impulsive cravings and his ability to indulge in whatever brought him joy, no matter the cost or logistical challenge. It was truly love at first bite, a sandwich so good it warranted a cross-country flight.
The original Colorado Mine Company closed in 1982, but a cook who made the sandwich for Elvis later opened Nick’s Cafe, continuing the tradition. Unfortunately, Nick’s Cafe is also permanently closed as of 2022, meaning an authentic Fool’s Gold Loaf as Elvis knew it is now a thing of the past. But the legend of this magnificent, indulgent sandwich lives on, forever tied to the King of Rock and Roll and his extraordinary appetite.
2. **Grilled Peanut Butter and Banana Sandwiches**Beyond the epic Fool’s Gold Loaf, Elvis’s love for peanut butter found a more regular, yet equally iconic, expression in his grilled peanut butter and banana sandwiches. Known simply as “The Elvis” in many circles, this gooey, sweet, and savory delight became a staple in his diet. It’s a testament to his simple, comforting tastes, even amidst his rockstar lifestyle, and it certainly took a while to perfect.
His cook at Graceland, Mary Jenkins Langston, had to experiment extensively and even seek advice from Elvis’s family to land on the Presley-approved recipe. The secret? It all started with toasting the slices of bread, then generously spreading on peanut butter, followed by thin slices of banana. The crucial next step involved frying the sandwich in a truly liberal amount of butter. Langston famously reported using two sticks of butter for every three sandwiches, and Elvis insisted that all the butter be absorbed into the bread by the time it was done frying.
This wasn’t just a quick snack; it was a deeply indulgent experience, resulting in a perfectly toasted, butter-infused, and drippingly delicious sandwich. While some sources suggest he sometimes added bacon to this classic, inspired by the Fool’s Gold Loaf, the core combination of peanut butter and banana remained his undisputed favorite. It’s a dish that perfectly balances sweet and salty, crunchy and soft, a true comfort food masterpiece that you can still find variations of today.
In fact, the Arcade Restaurant in Memphis, one of Elvis’s favorite local spots, sells hundreds of these sandwiches weekly, especially during the annual Elvis Week. Even if he never personally ordered one there (the sandwich was added to their menu in 2001), the tradition honors his enduring legacy and his unshakeable love for this simple yet profound culinary creation. It’s a dish that truly embodies the King’s down-home roots and his joyful approach to eating.
Grilled Peanut Butter and Banana Sandwich
Equipment
- 1 Cutting Board
- 1 Paring Knife
- 1 Spreading Knife or butter knife
- 1 Non-stick Skillet or griddle
- 1 Spatula for flipping
Ingredients
Main
- 2 tablespoons peanut butter
- 2 slices whole wheat bread
- 1 medium banana sliced
- cooking spray
Instructions
- Gather all ingredients and necessary kitchen equipment.
- Carefully slice the banana into even rounds using a paring knife and cutting board.
- Spread an even layer of peanut butter on one side of each whole wheat bread slice.
- Arrange the banana slices uniformly over the peanut butter on one slice of bread.
- Top with the other slice of bread, peanut butter-side down, to form the sandwich.
- Heat a non-stick skillet over medium heat and lightly coat the surface with cooking spray.
- Place the assembled sandwich in the hot skillet and grill for 2-3 minutes until the bread is golden brown and the peanut butter begins to soften.
- Using a spatula, carefully flip the sandwich and grill the second side for another 2-3 minutes until evenly golden brown.
- Remove the grilled sandwich from the skillet and let it rest on a cutting board for about one minute.
- Slice the sandwich diagonally and serve immediately while warm.
Notes
3. **Pepsi**After indulging in all that rich, hearty food, you might wonder what Elvis Presley preferred to drink to wash it all down. While he wasn’t a heavy drinker of alcohol later in life—despite dabbling in peach brandy and whiskey in his youth—his beverage of choice was far more relatable and decidedly non-alcoholic: Pepsi. This soda was Elvis’s preferred companion for his meals, a refreshing contrast to the often-heavy dishes he enjoyed.
Pepsi wasn’t just a mealtime beverage for Elvis; it often accompanied him onstage. A stage-used paper Pepsi cup, complete with photos of him drinking from it at a 1976 show in Eugene, Oregon, was even auctioned off in 2013, solidifying its place in his legend. The connection runs even deeper, with a fascinating anecdote suggesting that his hit song “All Shook Up” was allegedly inspired by a shaken-up Pepsi bottle, an idea attributed to the song’s co-writer, Otis Blackwell.
During his infamous flight to Denver for the Fool’s Gold Loaf, while his friends might have been enjoying Dom Pérignon Champagne, Elvis himself opted for Perrier. But for everyday quenching of thirst, and especially with his meals, Pepsi was his go-to. It was an inexpensive and accessible drink in the 1970s, costing about 5 cents a bottle, making it a familiar and ever-present part of his daily routine.
Elvis’s steady consumption of Pepsi speaks volumes about his habits. He was known to ignore doctors’ orders, and often had one Pepsi with every meal. While a soda here and there isn’t an issue, his reported large quantities contributed to a broader narrative of his overall eating habits. Yet, it underscores his simple preferences; even the King found comfort in a familiar, fizzy drink.
Pepsi Chicken
Equipment
- 1 Large Skillet or Dutch Oven For searing chicken and simmering the sauce.
- 1 Tongs For handling chicken during searing and simmering.
- 1 Measuring Cups For accurate measurement of liquids and margarine.
- 1 Whisk To combine sauce ingredients smoothly.
- 1 Cutting Board and Chef’s Knife For any necessary chicken preparation.
Ingredients
Main
- 4 -6 chicken breasts
- 1 16 ounce bottle Pepsi
- 1/2-1 cup margarine
- 1 cup ketchup
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and black pepper on both sides.
- In a large heavy-bottomed skillet or Dutch oven, melt the margarine over medium-high heat until shimmering.
- Sear the chicken breasts for 3-5 minutes per side until they achieve a golden-brown crust. Remove the chicken from the skillet and set aside.
- In the same skillet, add the Pepsi and ketchup. Whisk well to combine, scraping up any browned bits from the bottom of the pan.
- Bring the sauce mixture to a gentle simmer, then return the seared chicken breasts to the skillet, ensuring they are partially submerged in the liquid.
- Reduce the heat to low, cover the skillet, and allow the chicken to simmer for 20-25 minutes, or until cooked through and tender (internal temperature reaches 1650F / 740C).
- Remove the cooked chicken breasts from the skillet and keep warm.
- If the sauce is too thin, increase the heat to medium-high and reduce it uncovered, stirring occasionally, until it reaches your desired glaze-like consistency.
- Return the chicken to the skillet to coat evenly in the thickened sauce, or simply spoon the sauce generously over the chicken when serving.
- Serve the Pepsi Chicken hot, ideally with a neutral side like rice or mashed potatoes to complement the rich sauce.
Notes
4. **Coffee**While Pepsi might have been Elvis Presley’s preferred drink throughout much of the day, his mornings had a distinct ritual: he reportedly started his day with orange juice and, of course, coffee. As you might expect from someone who enjoyed sweet sodas, he preferred his coffee on the sweeter side, taking it with half-and-half and Sweet’N Low. This particular preference highlights his consistent taste for indulgent, rich flavors, even in his morning brew.
Elvis was known to be quite a germophobe, and this extended to how he drank his coffee. He would sip from his mug in a rather unusual way, close to the handle. This peculiar habit was his way of ensuring he wouldn’t be sharing the exact same spot as anyone else who might have previously used the mug, a small but telling detail about his personal quirks and concerns.
Later in his life, his morning coffee ritual took a more somber turn. He began taking it with copious amounts of prescription drugs, prescribed by his controversial personal physician, Dr. George Nichopoulos, affectionately known as “Dr. Nick.” The I Need Coffee blog notes that he would wash down a decongestant, blood pressure medicine, vitamins, and appetite-suppressing pills with his morning cup of java. This blend of caffeine and medication was likely what truly kickstarted his days.
The reliance on coffee, especially for someone with irregular sleep patterns and a demanding schedule, was understandable for staying energized. While coffee in moderation can be healthy, Elvis’s reliance on it to power through late-night sessions and performances, combined with his other habits, contributed to his often-erratic lifestyle. It became less about a simple morning pick-me-up and more about fueling a relentless pace.
Iced Caramel Macchiato
Equipment
- 1 Drinking Glass Tall glass recommended for aesthetic layering.
- 1 Measuring Spoons For accurate syrup and sauce measurements.
- 1 Measuring Cups For milk, ice, and cold brew concentrate.
Ingredients
Main
- 1 tablespoon vanilla-flavored syrup
- ⅓ cup ice cubes
- ¾ cup milk
- 4 ounces Gevalia® Cold Brew Concentrate – House Blend
- 1 tablespoon caramel sauce
Instructions
- Pour vanilla syrup into a drinking glass. Dotdash Meredith Food Studios
- Add ice cubes, then pour in milk. Dotdash Meredith Food Studios
- Slowly pour in cold brew concentrate. Dotdash Meredith Food Studios
- Drizzle drink with caramel sauce. Dotdash Meredith Food Studios
Notes
5. **Biscuits**As a native of Tupelo, Mississippi, Elvis Presley’s food preferences deeply reflected a profound love for Southern cuisine, and few items embody this more perfectly than biscuits. His cook, Mary Jenkins Langston, famously shared in 1996 that Elvis loved a grand Southern-style breakfast each morning, which invariably included biscuits, alongside scrambled eggs and sausage patties. But these weren’t just any biscuits; they were fried in butter, taking their richness to an indulgent level.
Langston’s accounts paint a vivid picture: “I’d bring the tray up to his room, he’d say, ‘This is good, Mary.’ He’d have butter running down his arms.” This imagery perfectly captures the King’s uninhibited enjoyment and his preference for truly rich, satisfying foods. While Langston crafted homemade biscuits for him, Elvis also desired a more convenient option for when cravings struck, leading to an intriguing detail about his Graceland pantry.
A compiled list of grocery items Elvis wanted stocked at Graceland 100% of the time included a half-dozen cans of ready-to-bake biscuits. This suggests that while he appreciated homemade, he also valued the immediate gratification of a quick, familiar comfort food. It wasn’t just biscuits, though; rolls were also on the shopping list for his staff, indicating a broad love for various breads with his meals.
These buttery, fried biscuits, a cornerstone of Southern breakfast, weren’t just food for Elvis; they were a taste of home, a connection to his roots. They speak to a man who, despite his fame and fortune, found immense pleasure in the simple, hearty flavors that defined his childhood. This preference for such a staple highlights his enduring loyalty to the cuisine that shaped him.
Cowboy Casserole with Biscuits
Equipment
- 1 Large Skillet or Dutch Oven Preferably cast iron for even heat distribution.
- 1 Spatula or wooden spoon For browning and stirring.
- 1 Slotted Spoon For draining bacon and beef.
- 1 Cutting Board For preparing bacon and onion.
- 1 Chef’s knife For chopping bacon and onion.
Ingredients
Main
- ½ pound bacon
- 1 pound ground beef
- 1 small onion chopped
- 2 15 ounce cans baked beans with pork
- ⅓ cup barbeque sauce
- 1 7.5 ounce package refrigerated biscuit dough
Instructions
- Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.
- Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.
Notes
6. **Meatloaf**Another mandatory supply in Elvis Presley’s fridge was everything needed to make meatloaf, a clear indicator of how frequently he enjoyed this classic dish. Just like with his beloved peanut butter and banana sandwiches, you can recreate Elvis’s favorite meatloaf thanks to preserved recipes. “The Presley Family Cookbook,” co-written by Elvis’s uncle Vester Presley and his long-time cook Nancy Rooks, provides a glimpse into this cherished family recipe.
For the most part, the recipe is fairly standard, featuring classic meatloaf ingredients like ground beef, eggs, bread, onions, salt, and pepper. However, it boasts a secret ingredient that sets it apart: wheat germ. This addition, mixed in with the meat and seasonings, partially replaced traditional breadcrumbs. It would have lent a nuttier taste and some extra fiber to the dish, an interesting twist that was likely born out of earlier, more impoverished times to bulk up the meal.
Despite striking it rich, Elvis continued to enjoy his meatloaf prepared with wheat germ, showcasing his loyalty to the tastes he grew up with. While traditional meatloaf often features a ketchup topping, the Presley family version was topped with tomato juice that thickened during the cooking process. Graceland even offered a postcard with an alternative meatloaf recipe, indicating that his cooks might have had a couple of variations at their disposal, some with bell peppers, crackers, and ketchup.
Elvis loved meatloaf so much that he reportedly requested it daily for six months straight, with some sources even claiming an eight-month stint! This level of dedication to a single dish truly cements its status as one of his all-time favorites. It was a comforting, protein-rich staple that offered familiarity and satisfaction, cooked just the way the King liked it, again and again.
BBQ Bacon-Wrapped Meatloaf
Equipment
- 1 9×11-inch Baking Dish
- 1 Large Skillet
- 1 Large Mixing Bowl
- 1 Paper Towel-Lined Plate
- 1 Instant-Read Thermometer (recommended for precise doneness)
Ingredients
Main
- 5 slices bacon
- 1 onion chopped
- 2 cloves garlic finely chopped, or more to taste
- 1 pound lean ground beef
- ½ cup barbecue sauce
- ½ cup soft bread crumbs
- 2 eggs beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon chili powder Optional
- 3 tablespoons barbecue sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat until edges just start to curl, 1 to 2 minutes per side. Drain partially cooked bacon on a paper towel-lined plate. Reserve about 1 tablespoon bacon drippings in the skillet.
- Cook and stir onion and garlic in the bacon drippings until onion is softened, 6 to 7 minutes. Remove from heat and cool.
- Mix cooled onion and garlic, ground beef, 1/2 cup barbecue sauce, bread crumbs, eggs, Worcestershire sauce, Dijon mustard, oregano, and chili powder together with your hands in a large bowl until well combined. Form beef mixture into a log-shaped meatloaf; place in the prepared baking dish.
- Wrap partially cooked bacon slices around meatloaf, tucking the ends of bacon underneath loaf.
- Bake in the preheated oven for 35 minutes. Brush bacon-wrapped meatloaf with 3 tablespoons barbecue sauce. Continue baking until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand for 10 minutes before serving.
Notes
7. **Krystal burgers**After all that talk of homemade Southern goodness, it’s time to switch gears to Elvis’s fast-food fixation, which was deeply rooted in his childhood. Growing up in deeply economically challenged conditions in Tupelo, Mississippi, burgers were once an unattainable luxury for young Elvis. But once he hit it big, he indulged in them frequently, seeing them not just as a meal, but as a tangible sign of his success. It’s a truly relatable rags-to-riches story, played out in delicious, tiny patties.
His go-to for takeout when he was at home in Graceland? Krystal burgers. For those unfamiliar, Krystal is a Southern institution, often considered the region’s answer to White Castle. Founded in Chattanooga, Tennessee, in the 1930s, they’re famous for their steamed sliders, which are served by the “sackful.” And when we say “sliders,” we mean small, perfectly portioned burgers that are just begging to be eaten by the dozen. Elvis wasn’t shy about making up for their diminutive size with sheer quantity.
Elvis’s cousin, Danny Smith, painted a vivid picture of these burger runs, recalling that the King would order “gobs and gobs of them.” And, true to Elvis’s generous nature (or perhaps just his inability to eat *that* many all by himself), everyone up in Graceland would join in the feast. Imagine the King, surrounded by his entourage, all happily munching on piles of Krystal sliders. It wasn’t just a meal; it was a communal experience, a testament to his love for accessible, comforting food shared with those he cared about.
Almost White Castle Hamburgers
Equipment
- 1 Large Mixing Bowl
- 1 10×15-inch Jelly Roll Pan or a similar rimmed baking sheet
- 1 Instant-Read Thermometer
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 ½ pounds ground chuck
- ⅓ cup plain bread crumbs
- 1 large egg
- 1 1 ounce package dry onion soup mix
- 2 tablespoons water
- ½ teaspoon ground black pepper
- 24 small square dinner rolls
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10×15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
- Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
- Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.
Notes
8. **Banana Pudding**If you thought Elvis’s savory cravings were epic, just wait until we get to his sweet tooth! The King had a serious soft spot for sugary treats, including packaged delights like Girl Scout cookies. But among all the desserts, there was one classic Southern comfort that he always wanted to have on hand: banana pudding. It was such a staple at Graceland that they even sold postcards featuring its recipe, letting fans take a taste of Elvis’s dessert heaven home with them.
Now, for anyone who hasn’t had the pleasure, traditional Southern banana pudding isn’t actually a banana-flavored custard. Instead, it’s a delightful, parfait-like creation, built with layers of creamy vanilla pudding, sweet, ripe sliced bananas, and crunchy vanilla wafers. It’s a symphony of textures and flavors that’s surprisingly light yet utterly satisfying, a true testament to simple ingredients coming together for pure magic.
But the Graceland recipe, as Elvis enjoyed it, had a special twist that elevated it even further. While many banana pudding recipes are served cold and topped with whipped cream, Elvis’s version took a trip to the oven. After combining the pudding, bananas, and vanilla wafers in a baking dish, it was topped with a generous layer of sweet meringue and then baked until golden. This extra step not only beautifully browned the meringue but also imparted a unique, toasty flavor note that you just don’t get with cold whipped cream. Talk about taking comfort food to the next level!
Banana Pudding Cake
Equipment
- 1 Bundt Pan (10-inch) Ensure it is well-greased and floured to prevent sticking.
- 1 Large Mixing Bowl For combining the cake batter ingredients.
- 1 Electric mixer or whisk Essential for achieving a smooth, well-aerated batter.
- 1 Wire Cooling Rack For proper airflow and cooling after baking.
- 1 Small Bowl For preparing the confectioners’ sugar glaze.
Ingredients
Main
- 1 15.25 ounce package yellow cake mix
- 1 3.5 ounce package instant banana pudding mix
- 4 large eggs
- 1 cup water
- ¼ cup vegetable oil
- ¾ cup mashed bananas
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1 dash vanilla extract
- ½ cup chopped walnuts Optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven until a skewer inserted into the cake comes out clean, about 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the glaze: Combine confectioners’ sugar, milk and vanilla in a small bowl. Whisk until smooth and a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Notes
9. **Cornbread**Elvis Presley definitely wasn’t one for a low-carb diet, and we can all relate to that! Beyond his beloved biscuits, rolls, and elaborate sandwiches, he had a real fondness for cornbread. This humble, hearty staple, a cornerstone of Southern meals, frequently made an appearance at his table. Luckily for us, Mary Jenkins Langston, his talented cook, shared her recipe for his favorite cornbread, giving us a peek into this essential side dish.
What’s surprising about Langston’s recipe is that, unlike many of his other rich favorites, it contains no butter within the batter itself. (Though, let’s be real, we wouldn’t be surprised if Elvis then slathered copious amounts of butter on it at the table!) It’s also light on sugar, giving it a more savory profile compared to many modern cornbread recipes that lean sweet. Instead, it features a modest ¼ cup of cooking oil, plus a teaspoon to coat the skillet, and a lovely touch of buttermilk which provides that delightful, classic Southern tang.
But here’s where the recipe gets really interesting: the cooking method itself. Langston reportedly instructed that while mixing the batter, you should heat up a small amount of oil and cornmeal in the very skillet you intend to bake the bread in. The batter is only poured into the pan once the skillet is piping hot. This ingenious preheating step isn’t just a quirky detail; it’s a brilliant technique that would have given Elvis’s cornbread an absolutely irresistible, extra-crunchy crust. Who knew cornbread could be so rock and roll?
Mexican Meat-zza: Mexican Deep-Dish Pan Pizza
Equipment
- 1 Large Oven-Safe Nonstick Skillet 10-12 inch, ensure handle is oven-safe or double-wrap with foil
- 1 Medium Skillet For browning ground beef
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 boxes corn muffin mix 8 1/2 ounces each (recommended: Jiffy)
- 2 eggs
- 4 tablespoons melted butter
- 1 1/2 cups milk
- 1 cup frozen corn kernels
- Extra-virgin olive oil or vegetable oil, for drizzling
- 2 tablespoons extra-virgin or vegetable oil 2 turns of the pan
- 1 pound ground beef
- 1 small onion finely chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons cayenne sauce
- Salt
- 2 1/2 cups 10-ounce sack from dairy aisle shredded Cheddar or jack cheese
- 1/2 red bell pepper chopped
- 1 small can 2 1/4 ounces sliced chillies or jalapenos, drained
- 2 scallions chopped
- 2 small vine ripe tomatoes seeded and diced
- 2 tablespoons drained sliced green olives salad olives
- 1 to 2 tablespoons chopped cilantro leaves optional garnish
- Mild to medium taco sauce to pass at table 1 cup
Instructions
- Preheat oven to 400 degrees F.
- Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
- Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
- Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
Notes
10. **Pound Cake**Moving on to another sweet sensation, classic pound cake might not be exclusively Southern, but it’s certainly a beloved tradition down there, and Elvis Presley absolutely adored a particular Southern version. This wasn’t just any pound cake; it was lovingly made by Janelle McComb, a dear friend from his childhood days, adding a layer of sentimental value to every slice. Their friendship brought forth a legendary dessert tradition.
Every Christmas, McComb would deliver two glorious loaves of this dense, rich cake to Graceland. One, predictably, was for Elvis himself, and the other was for everyone else to enjoy. But here’s the kicker: Elvis, with his legendary appetite, would reportedly eat his entire loaf all by himself in one sitting! While pound cake is often garnished with fruit and whipped cream, it’s not clear if Elvis bothered with such adornments or simply devoured it plain. What is clear is his dedication to this particular confection.
McComb’s recipe produced a truly traditional pound cake, packed with the luxurious richness of butter, eggs, and sugar. It was generously flavored with vanilla and made extra indulgent with the addition of heavy cream. Notably, the cake contained no leavening agents, which is precisely why it would come out wonderfully dense – a true hallmark of a classic pound cake. Thankfully for future generations of Elvis fans and food historians, McComb reportedly shared her beloved recipe after the King’s passing, ensuring that this indulgent treat lives on.
Strawberry Shortcake
Equipment
- 1 8-inch Cake Pan Essential for baking the shortcake.
- 1 Pastry Blender Or two knives, for cutting in butter effectively.
- 1 Medium Mixing Bowl For preparing the shortcake batter.
- 1 Electric Mixer For whipping the heavy cream to desired consistency.
- 1 Colander For draining macerated strawberries and reserving juice.
Ingredients
Main
- 6 cups fresh strawberries
- ⅓ cup white sugar
- 2 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup butter cold unsalted butter cut into ½-inch pieces
- 1 large egg lightly beaten
- ¾ cup half-and-half
- 2 teaspoons vanilla extract divided
- 1 ½ cups whipped heavy cream
- ¼ cup powdered sugar
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
- Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside. Dotdash Meredith Food Studios
- Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix. Dotdash Meredith Food Studios
- Spoon batter evenly into prepared cake pan. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface. Dotdash Meredith Food Studios
- Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside. Dotdash Meredith Food Studios
- Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake. Dotdash Meredith Food Studios
- Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
Notes
11. **Barbecue pork pizza**Elvis might have been a quintessential Southerner, and he certainly loved barbecue, but he wasn’t afraid to enjoy it in decidedly untraditional ways. One of his absolute favorite dishes beautifully merged his Southern roots with international flair: barbecue pork pizza, specifically from Coletta’s Italian restaurant in Memphis. Now, that’s what we call culinary fusion, decades before it became a trend!
According to PMQ Pizza Magazine, Coletta’s has a truly fascinating origin story for this dish, claiming to have invented barbecue pizza way back in the 1950s—the very same decade Elvis was busy pioneering rock and roll. The legend goes that Horest Coletta, the restaurant’s owner, was struggling to sell traditional pizza in Memphis, as it was still quite an unfamiliar food in the city at the time. So, he had a stroke of genius: why not add some barbecue pork, a flavor people already knew and loved? And just like that, a classic was born, changing the pizza game forever.
Coletta’s still serves up this iconic dish today, topping it with a rich barbecue sauce, plenty of cheese, and mouth-watering pulled pork that’s been cooked for a full eight hours. And Elvis? He loved it so much that he reportedly ordered barbecue pork pizza from Coletta’s every single week. It’s truly amazing that the restaurant, which started as an ice cream parlor in 1923, is still going strong over 100 years later, and you can still sit at Elvis’s favorite table and enjoy his go-to pizza. Talk about a delicious legacy!
Barbecue Pork Pizza
Equipment
- 1 Dutch Oven or Heavy Pot For slow cooking the pork shoulder.
- 1 Baking sheet or pizza stone For baking the pizza.
- 1 Rolling Pin (optional, for pizza dough)
- 1 Chef’s knife For prepping pork, onion, and garlic.
- 1 Cutting Board
Ingredients
Main
- 3 1/2 lb. boneless pork shoulder Boston butt, trimmed and cut into 6 cubes
- 1 medium-size yellow onion trimmed, peeled, and quartered
- 6 large garlic cloves
- 1 Tbsp. kosher salt
- 1 cup barbecue sauce divided
- 1 Tbsp. olive oil
- 16 oz. fresh pizza dough at room temperature
- 8 oz. shredded low-moisture part-skim mozzarella cheese (about 2 cups)
- 1/2 cup thinly sliced red onion from 1 small onion
- 1/3 cup drained sliced pepperoncini peppers
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 325°F (160°C). In a Dutch oven or heavy pot, combine pork, quartered yellow onion, garlic, kosher salt, and 1/2 cup barbecue sauce. Add enough water or broth to partially cover the pork (approx. 1 cup).
- Cover the Dutch oven and cook in the preheated oven for 90-100 minutes, or until the pork is fork-tender and easily shredded.
- Remove pork from the pot and shred using two forks. Discard the cooked onion and garlic. Return the shredded pork to the pot with a splash of reserved cooking liquid and stir in another 1/4 cup of barbecue sauce to coat.
- Increase oven temperature to 450°F (232°C).
- On a lightly floured surface, stretch or roll the pizza dough to your desired thickness and carefully transfer it to a pizza stone or baking sheet brushed with olive oil.
- Spread the remaining 1/4 cup barbecue sauce evenly over the pizza dough, leaving a small border for the crust.
- Evenly sprinkle the shredded mozzarella cheese over the sauce, then distribute the prepared BBQ pork, thinly sliced red onion, and drained pepperoncini peppers.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- Carefully remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set.
- Garnish generously with chopped fresh cilantro before slicing and serving warm.
Notes
12. **Rendezvous ribs**To round out our culinary journey through Elvis’s favorite foods, we’ve got one more non-traditional barbecue offering that speaks volumes about his discerning palate: the famous Rendezvous ribs from Memphis. He reportedly loved these ribs so much that he once ordered a batch to share with none other than legendary sportscaster Harry Caray during a late-night chat session, according to USA Today. That’s a serious endorsement!
What makes Rendezvous ribs so special, and distinctly Elvis-approved, is that they stand apart from the typical sweet, saucy, wood-smoked ribs you often find in many of Memphis’s best BBQ joints. Instead, Rendezvous opts for a unique approach: their ribs are cooked over an open flame and generously doused with a spice rub that’s ordinarily used in a Greek chili recipe. Paprika is added to the mix, giving the ribs a more classic barbecue color, but the flavor profile is distinctly savory and aromatic.
The great news for any Elvis aficionado or barbecue enthusiast is that if you want to eat the King’s favorite ribs, Rendezvous is still cooking them the exact same way as when Elvis was alive. This Memphis mainstay has been serving up its signature rib recipe since the late 1950s, a testament to its timeless appeal. In fact, their fame is so widespread that the restaurant even offers to overnight a two- to eight-slab box of ribs directly to anyone willing to pay the price, ensuring that a taste of Elvis’s Memphis can be enjoyed anywhere. It’s a true taste of history, delivered right to your door.
Elvis Presley’s life was a whirlwind of music, fame, and undeniable charisma, but beneath the spotlight, his world was also profoundly shaped by his love for food. From the outrageous Fool’s Gold Loaf to the comforting warmth of banana pudding and the savory kick of Rendezvous ribs, his culinary choices offer a fascinating, relatable glimpse into the man behind the legend. These were the dishes that brought him immense joy, provided solace, and connected him to his Southern roots.
Memphis-Style Dry Ribs
Equipment
- 1 Large Mixing Bowl For preparing the spice rub.
- 1 Baking Sheet with Wire Rack For cooking the ribs evenly.
- 1 Aluminum Foil For wrapping and covering the ribs during cooking.
- 1 Basting Brush For applying apple juice during cooking.
- 1 Sharp Knife For trimming ribs and slicing.
Ingredients
Main
- 6 tbsp. kosher salt
- 2 tbsp. dark brown sugar
- 2 tbsp. paprika
- 1 tbsp. dried oregano
- 1 tbsp. ground black pepper
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 tsp. dried parsley
- 1 tsp. ground cumin
- 1 tsp. dry mustard powder
- 1 tsp. celery seeds
- 1/2 tsp. cayenne
- 1/2 tsp. ground fennel seeds
- 1/4 tsp. ground white pepper
- 2 racks St. Louis-cut pork spareribs about 3 lb. each
- 3/4 cup apple juice
Instructions
- In a large mixing bowl, combine all rub ingredients: kosher salt, dark brown sugar, paprika, dried oregano, ground black pepper, garlic powder, onion powder, dried thyme, dried marjoram, dried parsley, ground cumin, dry mustard powder, celery seeds, cayenne, ground fennel seeds, and ground white pepper.
- Prepare the St. Louis-cut pork spareribs by removing the thin membrane from the bone side using a paper towel for better grip. Trim any excess fat as desired.
- Generously coat both sides of the spareribs with the prepared spice rub, pressing it firmly onto the meat to ensure it adheres well.
- Place the rubbed ribs on a wire rack set over a baking sheet, cover loosely with plastic wrap, and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat your oven to a low temperature of 250-275°F (120-135°C), or prepare your smoker for indirect heat at the same temperature range.
- Wrap each rack of ribs tightly in aluminum foil, or place them meat-side up on the wire rack and cover the entire baking sheet tightly with foil.
- Cook the ribs for 2-3 hours, then carefully unwrap the foil, baste generously with apple juice, and re-wrap. Continue cooking for another 1-2 hours, or until the meat is very tender and begins to pull away from the bones.
- For the last 30-60 minutes, remove the foil completely, baste again with apple juice, and continue cooking uncovered to develop a savory bark. If desired, increase oven temperature to 300-325°F (150-160°C) or transfer to a preheated grill/smoker.
- Once cooked to your desired tenderness and bark development, remove the ribs from the oven or grill and let them rest, tented loosely with foil, for 15-20 minutes.
- Slice the ribs between the bones and serve immediately, perhaps with a light sprinkle of extra rub for enhanced flavor and presentation.
Notes
However, it’s also a powerful reminder that even the most joyful indulgences have consequences. Elvis’s uninhibited love for rich, often calorie-dense foods, combined with his demanding lifestyle, contributed significantly to his health struggles. His story serves as a cautionary tale about moderation, even as we celebrate the pure, unadulterated pleasure he found in every bite. But let’s be real, his legendary status isn’t just about the music; it’s also about the epic feasts he enjoyed along the way. His food passions, much like his music, were larger than life, leaving an indelible mark on history and our taste buds alike. So, next time you bite into a grilled peanut butter and banana sandwich, give a little nod to the King – because nobody savored food quite like Elvis.
