Archive for July, 2019

Unbridled Spirit

July 16, 2019

Dave Marrs
Beck’s New Chef

New to Philly and just off the Turnpike from Kentucky, home of the Kentucky Derby, Dave Marrs made his debut as Beck’s Cajun Cafe’s new Chef this past spring. And yes, Chef Marrs has been the Chef of large —1100 guests— glamorous, celebrity filled Kentucky Derby parties. While sipping their Mint Juleps, guests at his favorite Derby party, savored Salmon Corn Pudding and Chicken Wellington — southern culinary delights. “It was a total hoot!” he said. So if you are wondering why your Shrimp Po’ boys and Gator Gumbo taste so awesome its because Chef Marrs understands southern comfort food.

Chef Marrs confessed that he started cooking as a young man because he was less than thrilled about what Mom was serving for dinner. Decades later, he still enjoys being the maestro of a party for your taste buds. When asked what his favorite Beck’s menu item is he quipped, “Blackened Chicken Po’ boy.” Delish!

Chef Marrs shares his favorite recipe for Sweet-Potato Pecan Pie
from Paul Prudhomme’s, Louisiana Kitchen

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp table salt
• 6 tbsp unsalted butter very cold, cut into small cubes
• 1 cup blueberries• 3 tbsp lemon zest
• 3/4 cup heavy cream very cold
• 1 egg large
• 2 tsp vanilla extract
• 1 tbsp heavy cream very cold
• 2 tbsp sanding sugar optional

• Preheat oven to 400F. Line a baking sheet with parchment paper and
set aside.
• In a large bowl, whisk together flour sugar, baking powder and salt.
Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
• Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
• In a separate bowl, whisk together the cream, egg, and vanilla extract.
• Pour cream mixture into flour mixture and stir with a fork until just combined.
• Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
• Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
• Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
• Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
• Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

Pinch and Pull!

July 1, 2019

Chef Bill Beck’s Recipe for a Crawboil!

It is time for a lip smackin’ tasty 4th of July celebration! And what better way to celebrate the 4th of July than to share a Crawfish boil and ice cold brewskis with friends?

Crawfish, are also called crayfish, crawdads, freshwater lobsters, mountain lobsters, mudbugs, or yabbies. This step by step recipe takes a total of 1 hour and 45 minutes to prep to serv. When this vibrant boil is spread before you remember to dine like a proper Cajun: Grab the head firmly with one hand, the tail with the other hand; twist and pull the tail from the head. If you are looking for a burst of extra flavor (excuse me) suck the head.

Include Walt Wit! This ice Cold American Pale Wheat Ale is a Belgian Witbier style beer brewed by Philadelphia Brewing Company. It is dense, cloudy, lots of wheat sediment floating in the brew. And/or, ABITA Cirrusly Wheat—a hazy wheat ale brewed with Centennial hops and pale, wheat & oat malts to produce a refreshing, full-bodied ale with notes of citrus and tropical fruits.

Have a fun, safe and happy 4th of July! •  Happy Birthday to the USA.

5 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon Zatarain’s liquid shrimp
and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
5 ears of corn cut into 3” lengths
2 large onions, sliced
White Onion, Large
2 (16 ounce) packages mushrooms, cleaned

2 (16 ounce) packages Andouille Sausage, cut into
1/2 inch slices
80 live large crawfish, rinsed
Add all ingredients to list
Prep 30 m • Cook 1 h 15 m •
Ready In 1 h 45 m
• Fill a large 12 qt pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil(?) seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, cook 15 minutes more. Stir in the Andouille sausage; cook 5 minutes more.
• Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes.
• Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
• Taste for Salt and Pepper — add as needed!