Archive for the ‘Beck’s Cajun Cafe’ Category

Beck’s Cajun Cafe Staff Love on the Pets at the PSPCA

August 15, 2017

What happens when Beck’s Cajun Café’s staff gets trained as PSPCA volunteers? They stay extra hours so they can cuddle and love on the pets. Pictured is Kimber and Grace with Holly. Holly’s a pit mix and has been at the shelter since Christmas!

The PSPCA has a fantastic pet volunteer trainer, and her name is Jennifer Johnston.  She gave our staff a tour of the shelter and shared some interesting facts, that we’d like to share with you!

  • Clear the Shelters – will be held on August 19, 2017, from 10-5 pm. All pet adoption fees are waived.
  • The Pit Bull breed was originally intended to be a nanny dog to watch over and protect children. The shelter is full of surrendered or abandoned Pit Bulls.
  • Kitty Cam – The cat rooms have remote control toys, which you can move remotely using your computer to help entertain the cats in the play room.
  • The 350 E. Erie location has a mini barn on site that can house up to 28 goats and 14 horses – these animals are considered property and the PSPCA get involved when there are disputes about who owns the animals or neglection of an animal.

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Shrimp are Jumpin Out of the Bayou! Creole Shrimp Recipe

August 4, 2017

 

 

The shrimp are jumpin out of the bayou!  Quick scoop those clean and crisp shrimp up! Try cooking Chef Bill’s Creole Shrimp Recipe.  Guaranteed to get your Taste-buds a hoppin!

 

 

 

Ingredients:

  1. 3 TBL olive oil (divided into two equal portions)
  2. 16 jumbo shrimp( 16-20 size)
  3. 1.25 TBL Beck’s Angel Dust
  4. 1.25 TBL Beck’s Devil Dust
  5. 1 shrimp bouillon( Swiss Knorr does a acceptable product)
  6. ¾ cup white wine ( chardonnay or pinot grisio)
  7. 2 cups diced tomato
  8. 4 oz celery, small diced
  9. 4 oz green bell pepper, small diced
  10. 4 oz onion, small  diced
  11. 4 ea garlic cloves, sliced
  12. 2tbl butter, unsalted
  13. ½ cup water
  14. 4 scallions, sliced on a bias (will use as garnish)
  15. 4 cups white or brown rice cooked

 

Preparation:

  1. Wash and dry shrimp
  2. Toss with olive oil and Beck’s Angel Dust and Beck’s Devil Dust
  3. Add to preheated sauté pan and sauté until halfway cooked (will be pink-white with plenty of “give” to the flesh)
  4. Remove the shrimp and set aside while we stager cook the rest of the ingredients
  5. Add celery, pepper, and onion, sauté till lightly caramelized (about 2-3 minutes)
  6. Now add the garlic, cook till lightly browned about 30 seconds.
  7. Deglaze the pan with the white wine, allow to flame up, and add bouillon cube.
  8. Add the diced tomatoes and water, simmer for 2 minutes
  9. Add the shrimp back to the pan cook for I minute
  10. Cut butter into 4 equal pieces and add to the sauté pan, turn off the flame. Stir in the butter till fully incorporated into the dish.
  11. Divide Creole shrimp into 4 equal portions in wide shallow bowls, pull the 4 shrimp per bowl to the outer edge of the bowl to allow room to put a nice round hot steaming scoop( ice cream scoop ) of rice in the center of the bowl and garnish with fresh scallion.

Need to add some Cajun flare to your next event?  Try Beck’s Cajun Catering at your next event.

The Philly Ice Cream Scoop Event @RTM on 7/29 –Beck’s Bananas Foster Flambé

July 26, 2017

 

I Scream, You Scream, We all Scream for Ice Cream! Do the memories come flooding back when you hear those words? Now you can make long lasting memories for your family by attending the biggest event of the summer! We’re so excited to be part of the Reading Terminal Market‘s event, The Philly Ice Cream Scoop on 7/29! Don’t miss this event from 10am-4pm in Center Court!

We’ll be serving up our famous Beck’s Cajun Café’s mouthwatering Banana’s Foster Flambé.  We’re teaming up with Bassetts Ice Cream , along with Franklin Fountain, Little Baby’s Ice Cream, Lil’ Pop Shop, Zsa’s Ice Cream, and more than 20 other merchants to dish up delicious frozen treats. Come visit Beck’s on July 29th and order some great tasting Bananas Foster Flambé! – follow Chef Bill’s video steps and you’ll make the best tasting Bananas Foster Flambé! (more…)

Get to Know Beck’s – Laura

July 11, 2017

Cajunista Laura enjoys the authentic New Orleans grub and family vibes at Beck’s. An enthusiastic young woman with a passion for photography, Laura first heard of Beck’s on a photo shoot with Beck’s manager Kimber. Kimber encouraged Laura to come in for an interview, insisting she would enjoy the upbeat work environment. Laura immediately felt at home at Beck’s. When asked what her co-workers don’t know about her, she responded with a laugh, “they know everything.”

Two of Laura’s favorite meals at Beck’s are the gator gumbo and the shrimp wrap. Laura also enjoys rock climbing, drinking beer, and volunteering at her church’s soup kitchen in her spare time. She keeps grounded with her hobbies and friendly attitude that her Beck’s family and customers appreciate!

Po Boys for Pups is Barking Up the Right Tree!

May 10, 2017

 

DONATE to the Philadelphia SPCA 

“Woofin Awesome, “ is what O.Z. and all his furry friends say about #BecksGives campaign supporting the Pennsylvania SPCA every #WoofWoofWednesday.

Each week, O.Z. and his friends wag their tails while their human friends order a Po Boy for Pups.  He loves how Beck’s Cajun Café supports prevention of cruelty to animals and how Beck’s donates 10%  of Po Boy sales on Wednesdays to the PSPCA.org

Recently, O.Z. met with Gillian Kocher who is Director of Public Relations and Marketing at the Philadelphia SPCA.  As O.Z. states, “Gillian always smells wonderful and she loves to pet me.  I really like it when she scratches my belly. But I didn’t always have it so good.  Just like many of my furry friends, I was left on the streets to fend for myself.  Just when I thought I couldn’t go on, the local SPCA picked me up off the street and gave me a warm place to sleep and some much-needed food and TLC. (more…)

Got King Cake? Get Your Mardi Gras On!

February 14, 2017

 

bill-with-king-cake

Order King Cake from Beck’s Cajun Café.

If you have been lucky enough to experience Mardi Gras in person, you’ve probably yelled, “Throw me some beads!” and enjoyed catching lots of treasure.   During this flamboyant, loud and fun-filled carnival atmosphere, one tradition that appeals to all ages: an extravagant and gaudy, multi-colored purple, green and gold dessert called King Cake.

The colors that make up the King Cake include purple for justice; green for faith and gold for power.

If you’ve never had a slice of King Cake, and are lucky enough to have the trinket in your slice of cake, you probably are wondering why is there a baby in your cake?   Tradition dictates the use of a small trinket, usually, a small plastic baby (representing the baby Jesus) which traditionally awards privileges and brings good fortune to whoever discovers it – in the past, it was made of porcelain or even gold.  It also brings obligations including hosting the next King Cake Party.

Quickly place your order for King Cake by calling Beck’s Cajun Café at the Reading Terminal Market (215) 592-0505 or the 30th Street Station (215) 282-2800.  (more…)

Mardi Gras’ Catholic Roots

February 4, 2016

Mardi GrasMardi Gras, literally “Fat Tuesday,” has grown in popularity in recent years as a raucous, sometimes hedonistic event. Its roots lie in the Christian calendar, as the “last hurrah” before Lent begins on Ash Wednesday.

What is less known about Mardi Gras is its relation to the Christmas season, through the ordinary-time interlude known in many Catholic cultures as Carnival. Ordinary time, in the Christian calendar, refers to the normal “ordering” of time outside of the Advent/Christmas or Lent/Easter seasons.

Carnival comes from the Latin words carne vale, meaning “farewell to the flesh.” Like many Catholic holidays and seasonal celebrations, it has its roots in pre-Christian traditions based on the seasons. As early as the middle of the second century, the Romans observed a Fast of 40 Days, which was preceded by a brief season of feasting, costumes and merrymaking.

The Carnival season kicks off with the Epiphany, also known as Twelfth Night, Three Kings’ Day and, in the Eastern churches, Theophany. Epiphany, which falls on January 6, 12 days after Christmas, celebrates the visit of the Wise Men bearing gifts for the infant Jesus. In cultures that celebrate Carnival, Epiphany kicks off a series of parties leading up to Mardi Gras.

Epiphany is also traditionally when celebrants serve King’s Cake, a custom that began in France in the 12th century. Legend has it that the cakes were made in a circle to represent the circular routes that the Wise Men took to find Jesus, in order to confuse King Herod and foil his plans of killing the Christ Child. In the early days, a coin or bean was hidden inside the cake, and whoever found the item was said to have good luck in the coming year. In Louisiana, bakers now put a small baby, representing the Christ Child, in the cake; the recipient is then expected to host the next King Cake party.

Mardi Gras came to the New World in 1699, when a French explorer arrived at the Mississippi River, about 60 miles south of present day New Orleans. He named the spot Point du Mardi Gras because he knew the holiday was being celebrated in his native country that day.

Eventually the French in New Orleans celebrated Mardi Gras with masked balls and parties, until the Spanish government took over in the mid-1700s and banned the celebrations. The ban continued even after the U.S. government acquired the land but the celebrations resumed in 1827. The official colors of Mardi Gras, with their roots in Catholicism, were chosen 10 years later: purple, a symbol of justice; green, representing faith; and gold, to signify power.

Why is there a baby in my cake?

February 2, 2016

 

King Cake2Mardi Gras wouldn’t be Mardi Gras without a sweet supply of king cakes. The popular dessert is a cross between a Danish and a cinnamon roll with a sweet filling. It’s topped with gaudy colors of purple, green and gold, representing justice, faith and power.

The cake contains a small trinket, usually a small plastic baby, said to represent the Baby Jesus. In the past, the baby was made of porcelain or even gold.  Tradition holds that the person who gets the piece of cake with the trinket is traditionally awarded various privileges and obligations including hosting the next king cake party.

Beck’s is still taking orders for King Cakes, which may be had at $34.95 for a whole cake or $3.25 for individual portion. Get yours by calling 215-592-0505 or 215-382-2800. The cakes are available for pick up at either the Reading Terminal Market or at 30th Street Station through Mardi Gras on Tues., Feb. 9.

Get yours today, baby!

 

Bill Beck’s Shrimp-Andouille Scrapple

January 20, 2016

Crawfish ScrappleIf you’re a lover of delicious and decadent foods, then you have to come to Scrapplefest at the Reading Terminal Market on Sat. from 10 a.m. to 4 p.m. Oh, but I don’t want all that fat you say? Then try this satisfying, surprisingly subtle, lower-fat version made Cajun style with shrimp and Andouille! It’s not too spicy and great with a fried eggs and cheese on French bread as a specialty breakfast po-boy. Take it from Chef Bill Beck, it brings a little “who dat” to one of Pennsylvania’s favorite foods!

Ingredients:

1.25 Lbs. Andouille Sausage
1 Lbs Shrimp, peeled, deveined,and raw
3 Cups Yellow Cornmeal
2 Cups Buckwheat Flour
2 Quarts Pork Stock (use low salt bouillon cubes or make your own from scrapes)
1.5 Cups Onion
2 Tbl Fresh Garlic
0.25 Tsp Mace
1 Tsp Oregano
2 Tsp Beck’s Devil Dust
2 ea Tbl Vegetable oil
To Taste: Salt and Pepper

Preparation:
1. Slice Andouille sausage links into four pieces per link, top to bottom
2. Medium dice onion and garlic, keep separate
3. Heat skillet, add half the veg. oil and lay Andouille sausage out like bacon and lightly caramelize in pan, do all and set sausage a side
4. In same pan while still hot, add rest of oil followed by the onion, cook till lightly caramelized. Then add the garlic, cook two minutes while stirring.
5. Add shrimp to the onion- garlic mixture and let simmer until the shrimp have released their liquid and the pan is dry.
6. Cool mixture for a couple of minutes, then combine with Andouillie and liquefy the mixture in a blender.
7. Put pureed mixture into sauce pan; add the seasonings followed by the cornmeal, buckwheat flour and the stock, add stock slowly stirring all the while.
8. Bring all to a simmer, and reduce for 10 to 15 minutes stirring all the while until the mixture is very thick and paste-like.
9. Add salt and pepper to taste.
10. Butter loaf pans 3-4, pour in mixture, and refrigerate 4-6 hours till firm. Freeze well.
11. When ready to cook, cut and dredge in flour on all sides, cook in grease or oil until crispy and brown.

Mardi Gras King Cake Party @ Reading Terminal Market!

January 20, 2016

 

mardi-gras

Mardi Gras comes early this year at the Reading Terminal Market. Join two-time James Beard guest chef Bill Beck for a King Cake party on Sun., Feb. 7, 2016 from 11 a.m. to 1 p.m.

Sample classic Nawlins’ dishes, participate in a king cake decorating contest and meet Philadelphia’s Marilyn Russell, host of Mornings with Marilyn on 95.7 BEN-FM and Tony Luke Jr., cheese steak magnate and host of Food Mashups. A $5 donation is requested to support MANNA.

“Let the good times roll with us right here in the Reading Terminal Market,” said chef Beck. “It’s a great way to kick-of Mardi Gras and support an organization that nourishes people’s bodies and spirits.”

The event will kick-off with a cooking demonstration in the market’s City Kitchen. Chef Bill will prepare traditional items such as oyster bisque and smoked collards with ham hocks and Tabasco. He will also introduce new creations like Eggs St. Rita, a take on eggs Benedict with grilled corn bread, shrimp and andouille scrapple, spinach and Creole Hollandaise.

A celebrity judged king-cake decorating contest follows at 12:30. Donors to MANNA will pair off to create their own masterpiece using a special “mystery” kit. Marilyn Russell, Tony Luke Jr., blogger Kass of Philly Food Girl and Jeff Belonger of MyPhillyAlive.com will number among the judges.

Beck’s Cajun Café has become known for King Cakes in recent years, providing the sweet and colorful pastry for Mardi Gras. The cake named for the biblical story of the three kings, is a ring of braided brioche topped with icing and sugar in purple, green and gold, representing justice, faith and power.

The cake usually contains a small plastic baby, said to represent the Baby Jesus. Tradition holds that the person who gets the piece of cake with the trinket is traditionally awarded various privileges and obligations including hosting the next king cake party. Those wanting to order a King Cake are encouraged to call Beck’s Cajun Café at 215-592-0505 or 215-382-2800.

Beck’s Cajun Cafe is known for its exotic and spicy Creole cuisine made with ingredients from the Big Easy. With locations at Philadelphia’s historic Reading Terminal Market and Amtrak’s 30th Street Station, Beck’s offers authentic dishes including gumbos, jambalaya, muffaletta and bread pudding. Beck’s is the home of the Train Wreck, a culinary creation where po boy meets cheese steak with a name the pays homage to the reading terminal markets train shed history.

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