Beck's Cajun Cafe Blog

This Week’s Specials…starting January 23

wjbeck12 — Sun, 22 Jan 2012 20:59:36 +0000

Don’t miss these new items:

Hot Roast Turkey Po Boy with Pickled Jalapeno Relish

Butterscotch Rum Pecan Pie

Weekly Specials 1/16/11

wjbeck12 — Sun, 15 Jan 2012 21:45:06 +0000

Mardi Gras season is hotting up. In the mood for some Cajun food? Try this week’s specials: Quiche Lorraine with gumbo sauce & Cajun Fries or try our Chicken Salad and Fried Oyster Po Boy. They’re equally delicious!

This Week’s Specials….

wjbeck12 — Sun, 08 Jan 2012 19:14:33 +0000

Don’t miss these great new dishes…..

Cajun Cream of Potato and Spicy Ham Soup

Homemade Jalapeno Poppers with Beck’s Creole Mayo

Deviled Cocoa

wjbeck12 — Sat, 07 Jan 2012 07:34:07 +0000

Hot chocolate is a great way to combat Old Man Winter when he blasts his chilly wind your way! Even if the winter is relatively mild, like ours has been so far, this molten glory is suitable in all kinds of weather. And Chef Bill Beck can’t resist spicing things up. Try his Deviled Cocoa for a sure-fire way to heat up your days and nights…..

Deviled Cocoa

serves 2

2 TBSP unsweetened cocoa powder

2 TBSP sugar

3 TBSP water

1 1/2 cups milk

2 TBSP chopped dark chocolate (or chocolate chips)

a pinch of Beck’s Devil Dust

In small saucepan, mix cocoa, sugar and water to make a paste. Heat over medium til mixture bubbles. Add milk and chocolate, continue heating and mix til chocolate melts and cocoa is hot. Pour into cups and sprinkle with a tiny pinch of Devil Dust. Enjoy.

This Week’s Specials 1/2/2012

wjbeck12 — Mon, 02 Jan 2012 08:08:06 +0000

Kick off 2012 with some nutritious oysters!

Oyster and Brie Bisque is our soup of the week. Did you know that this month is National Soup Month? This makes sense – given the cold blast that’s coming later on this week! Also on the menu at Beck’s this week is a hearty Pecan Chicken Po Boy with a cranberry relish. Good ‘n’ fillin’.

Enjoy! Happy New Year to everybody.

Cajunista Hottie Toddy

wjbeck12 — Wed, 28 Dec 2011 07:00:29 +0000

Festive cocktails for the festive season is the order of the day. And this new elixir from Chef Bill Beck is sure to heat up your holidays. This toddy provides the perfect blend of cosy sweetness and Cajun kick….We’re sure it will warm your hearts and parts….

Cajunista Hottie Toddy

Serves 2

2 cups apple cider

3 oz spiced rum

juice of 1/2 lemon

5 TBSPs brown sugar

2 sticks cinnamon

1/4 tsp Becks Devil Dust

Heat all ingredients in a small saucepan. When warm, pour into mugs and enjoy. Cheers!

This Week’s Specials 12/26

wjbeck12 — Tue, 27 Dec 2011 20:06:26 +0000

Don’t miss this week’s new menu items!

Tasso Ham and Cheese Po Boy “Fully Dressed”

Sweet Potato Waffles with Strawberry and Sugar Cane Syrup

Cream of Corn and Crab Soup

The week’s specials 12/19/2011

wjbeck12 — Mon, 19 Dec 2011 08:00:57 +0000

Beck's Cornbread Loaf is the best!

Only a few days to go! Keep your energy levels high with our protein packed specials this week, including Beck’s Blackened Salmon over Gumbo Rice and our Jambalaya Breakfast Bowl with Fried Egg, Cheese, and Corn Bread. To get into that holiday spirit why not take home a bag of our Pecan Praline Coffee from Community Coffee. We’re selling it at $ 2.00 off a bag!

This Week’s Specials 12/12

wjbeck12 — Mon, 12 Dec 2011 07:00:54 +0000

Don’t miss Chef Beck’s new specials…

Spicy Sweet Potato Bisque

Pecan Chicken Po Boy with Cranberry Relish

Our Best of Philly Train Wreck Cheesesteak with authentic N’Awlins Abita Root Beer and Zapp’s Chips

Butterscotch Rum Pecan Pie

wjbeck12 — Thu, 08 Dec 2011 13:41:39 +0000

Butterscotch Pecan Pie–everybody loves it! If you, too, have fallen hard for this week’s special dessert, we understand. We’ve had several request for the recipe; people want to make it for Christmas. Here it is:

Butterscotch Rum Pecan Pie

Makes 1 9″pie.

1 deep dish 9 inch pie crust, rolled out and set in pan.

1 1/2 cups pecan pieces

6 oz dark corn syrup

4 lg eggs

1 TBSP heavy cream

3/4 cup light brown sugar

1 TBSP butter, melted

1/2 tsp vanilla extract

3/4 tsp rum extract

1/2 tsp finely ground sea salt

Heat oven to 350.

1. In mixing bowl, combine corn syrup, eggs, cream, sugar, vanilla, extracts and salt.

2. Whip with whisk til sugar is fully incorporated with no granulation remaining.

3. Add melted butter, stir.

4. Add pecans, mix thoroughly and pour into pie shell.

5. Place pie plate on rimmed cookie sheet to catch drippings. Bake 50-60 minutes til pie is mostly firm, but has a slight ‘jiggle’ in the middle.

Cool and enjoy.