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Wednesday, January 9, 2013

Elvis Milkshake by Sean Brock

As yesterday was Elvis Presley's birthday, NPR's All Things Considered asked South Carolina chef Sean Brock for an Elvis-inspired recipe. I've posted the recipe, below. To me, it sounds terrific, and I may need to try this for myself! You can read the NPR article here.

Sean Brock's Elvis Presley Milkshake
(From the book Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants)

5 thick-cut strips of smoked bacon
2 very ripe bananas
1/2 cup smooth peanut butter
1/4 cup Bourbon
3 cups vanilla ice cream, softened slightly
3 tablespoons of bacon fat, cooled

In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.

Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.

Serves 4 to 6

3 comments:

  1. I'm not sure about this one, Frank! What I would really like to see is YOUR recipes for Penne from Heaven & Cherry Almond Cheesecake - I hear they are fantabulous!!

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  2. I'll be happy to get my version of Penne From Heaven posted, but I'm not sure about the cheesecake, yet. I had a minor fail in preparing it; it may not have chilled long enough.

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  3. Is the bacon fat really necessary???

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