My Beef Wellington “Cajun Blackened Style” Home Made Easy Recipe.

Take 2 – 1/2 pounds beef tenderloin is the normal meat. I like substitute a good cut of (boneless “rib eye steak”) for my Cajun Blackened Beef Wellington. I would use at least a 2/3 or 1 Inch cut of meat. You may cut a piece of a rib eye that you just grilled to make this recipe or start with a fresh cut of meat. Traditional recipes call for pate rapped around the meat. Some folks do not like pate…

Cajun potatoes

A Cajun Recipe…

Peanut Butter and Bacon…What are some creative ways to incorporate these two ingredients into a recipe?

Now first off, I don’t wanna hear any LIP from all you Naysayers who might immediately think and say, “Peanut Butter…and BACON!!? EEEEEWWWWW!!!” If you’ve never tried these two together, you have no idea what you are missing. This is a great Southern tradition and even the master chef, Paul Pruhdomme, in his famous K-Paul’s Kitchen in New Orleans incorporates a peanut butter and bacon hor’dourve in his menu for private parties, so no, I’m not making this up or am I playing with food, thank you. Cajun cooks can appreciate what I’m talking about.

Now I have a family member who is an absolute junkie for bacon, even though it’s not the best for you, health wise. She alway prepaes bacon in the morning and there is usually some left over, so my typical habit is to incorporate it into a peanut butter and bacon sandwich, although I also add mayonaisse and onions which really brings out the flavors. Don’t knock it til you try it, Bubba! It is DEE-LISH!

But other recipe ideas?
Of course, I (and anyone else with internet) can just Google “peanut butter and bacon” and come up with recipes. But I prefer recipes that the person has actually tried and knows is a proven winner or a crowd pleaser.

I like Thai food with peanut butter, coconut milk and curry. I also like Italian Fettuccinni Carbonara with bacon in a cream sauce. But I’ve not found too many quick and easy recipes for peanut butter and bacon together besides a sandwich or something on a cracker.

I do a lot of cooking so ease of preparation is not my sole criteria. I prepare many elaborate meals too. I’m just looking for new ideas that bring out these two flavors that I might share with others and not be accused of making up some crazy dish that’s never been tested. So if the recipe has a name and a history, that adds to the credibility if I serve it to others. Get it?