Happy Birthday Elvis!

Elvis Presley
January 8, 1935 - August 16, 1977

Yeah, that’s right. Elvis would have been 74 years old today. So we, the die-hard fans, still celebrate. My arthritic hips still shimmy when I hear Hound Dog, I still tear up when I hear The Battle Hymn of the Republic, I get melancholy when I hear Blue Christmas, and I smile when I hear Blue Hawaii, remembering my 5 year wedding anniversary.

Elvis had a love for Southern comfort foods, the kind his Mama would cook for him. Among his favorite dishes were the infamous peanut butter and banana sandwiches, fried in butter. Others consisted of meatloaf, Cheddar mashed potatoes, corn bread and banana pudding.

I also love comfort foods. That’s why I love Tina’s blog, Mommy’s Kitchen so much. She often features easy to prepare everyday comfort foods that not only make me hungry but also put a smile on my face thinking of sitting at our kitchen table enjoying the meal over pleasant quiet conversation.

Mexico has it’s own Elvis impersonator. He’s known as El Vez. He really looks more like Pedro Infante (famous Mexican actor and singer) than Elvis, except for the hair. But, in listening to some of his interviews, he talks not so much about the man Elvis was, but about the phenomena that his whole persona created around the world. He’s a well-spoken gentleman and an amusing entertainer. I’ve added a You Tube clip so that you can judge for yourself.

El Vez – The Mexican Elvis

So, in honor of Elvis and his number one Mexican fan, El Vez, I made a dinner of Mexican Meatloaf, Smashed Potato Salad with Cheddar Cheese and Cheddar Cornbread with Jalapeños. I’ll be making the Banana Pudding tonight so maybe I’ll post a picture tomorrow. For now, enjoy these recipes and I hope the memory of Elvis brings a smile to your face.

Mexican Meatloaf

1 1/2 pounds ground beef
1 egg, beaten
1-cup milk
1 tablespoon Worcestershire sauce
1-teaspoon ground cumin
¼ cup minced celery
¼ cup minced jalapeños
1 1/4 teaspoon salt
Pepper to taste
1 cup crushed crackers
1 can (14.5ounces) stewed tomatoes with green chiles, processed smooth

In a large mixing bowl combine the beef and egg. Add the milk and Worcestershire sauce and mix thoroughly. Blend in celery and jalapeños. Add the salt, cumin, pepper, and cracker crumbs. Shape into a loaf.
Place the loaf in a lightly greased pan. Bake at 350 for 1 hour
or until the meat is brown and the inside is cooked. Top loaf with half the processed tomatoes midway through baking. Continue baking until done. Serve with remaining tomato sauce.

Cheesy Cornbread with Jalapeños
(Recipe by Ina Garten, The Barefoot Contessa)

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Smashed Potato Salad

4 medium russet potatoes, peeled and quartered
2 celery stalks, finely chopped
2 medium jalapeños, stemmed, seeded and finely chopped
1 cup shredded cheddar cheese
salt and pepper to taste

Cook potatoes in boiling, salted water until you can pierce potato pieces with a fork. Drain. Allow to cool about 10 minutes. Add celery, jalapeños and shredded cheese. Season to taste. Chill in refrigerator until serving time.