The Italian Elvis Recipes

Steps:

• Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
• Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

Steps:

• Mix the teriyaki sauce, orange zest and juice and chili paste in a bowl until combined.

Steps:

• Spread peanut butter over bread. Top with banana and bacon.

Steps:

• Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
• Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs. Set on a plate and repeat with the remaining ravioli.
• Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes. Drain on a paper towel.
• While still hot, coat with some Romano and fresh parsley. Serve with your favorite marinara sauce.

Steps:

• Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.
• Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

Steps:

• Sprinkle salt on both sides of the eggplant slices and arrange in a single layer on a triple layer of paper towels on a baking sheet. Place another triple layer of paper towels on top. If there are additional slices, arrange them on top of the paper towels in a single layer, then top them with another triple layer of towels. Let the salt do the work for 30 to 45 minutes.
• Firmly press on the eggplant slices to remove as much liquid as possible, then wipe off any excess salt. Pepper both sides of the eggplant. Preheat the oven to 175 degrees F.
• Set up a standard breading station with 3 pie plates or small baking dishes. Add some flour to one, the beaten eggs to another and the breadcrumbs stirred together with the Parmesan to the third. Season each station lightly with salt and pepper.
• Dredge each eggplant slice first in the flour, then shake off the excess. Dip in the egg, letting any excess drip, and then coat in the breadcrumbs. Set aside on a wire rack and repeat with the remaining eggplant slices.
• Heat 1/2 inch of canola oil in 2 large, straight-sided saute pans over medium heat until hot. Line a baking sheet with paper towels.
• Working in small batches, fry a few eggplant slices in each pan, turning once, until golden brown, 4 to 5 minutes per side. Using tongs, transfer to the towel-lined baking sheet to drain. Fit another baking sheet with a wire rack to hold the eggplant warm in the oven while you finish frying the remaining slices.
• To build the sandwich: slice the burrata into disks (try to keep its shape) and arrange in a single layer on the bottom portion of the loaf. Put a single layer of the warm, crispy eggplant on top, then top with the roasted red peppers and drizzle with the Balsamic Vinaigrette. Use toothpicks to secure the top, then slice and serve.
• Put the vinegar in a small saucepan with the garlic and shallots and bring to a simmer over medium heat. Simmer, uncovered, until the vinegar reduces to about 1/2 cup. Let cool for about 5 minutes.
• In a blender, pulse together the vinegar mixture, honey, Italian seasoning and some salt and pepper. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.

Steps:

• Preheat a grill or griddle over medium heat.
• Spread butter on one side of each slice of bread.Spread the peanut butter on the other side of each slice of bread.
• Slice the banana lengthwise to make 4 thin pieces and place on top of peanut butter on one slice of bread.Top with bacon slices and thendrizzle with honey.
• Place the sandwich on the griddle and cook about 3 minutes on each side until golden brown and crispy.
• Slice in half and serve and enjoy.