Archive for the ‘Beck’s Kitchen Pantry’ Category

Cajunista Hottie Toddy

December 28, 2011

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

December 4, 2011

The hustle and bustle of holiday season is here, but don’t forget to keep up your strength with good food like ours!  Try this week’s featured items today….

Cajun Quiche Lorraine with Spinach

Garden District Salad with Artichokes, Hearts of Palm, Roasted Red Potatoes and Chick Peas

Butterscotch Rum Pecan Pie

Devilishly Delicious Halloween Snack

October 25, 2011

Halloween is upon us and if you’re carving a pumpkin, don’t discard the seeds–roast ’em!  These crunchy little nuggets are nutritious, simple to prepare (recipe below), and with the addition of Beck’s Devil Dust spice blend,  downright irresistible.

Devil Dust Spiced Pumpkin Seeds

Seeds from one pumpkin

1-2 TBSP canola oil

1-2 tsp Beck’s Devil Dust

Heat oven to 350.  Remove seeds from one large pumpkin.  Rinse them thoroughly to get rid of the pulp.  Spread seeds on a rimmed baking sheet, and toss with oil and Devil Dust.  (Seeds should be lightly coated with oil and dusted with the spices.)  Roast in oven about 30 minutes, stirring occasionally so seeds brown evenly.  When done, they should be browned and crisp.

Beck’s Oven Roasted Cajun Reds

January 23, 2011

If you’re looking for something easy and hearty to get you through a cold night, try our recipe for Cajun Red Bliss Potatoes using Beck’s Devil Dust seasoning. By the way, these are a great accompaniment for crawfish when we get into crawfish boil season.

(Serves 4)


12 red bilss potatoes (bite size or medium)

3 TBL olive oil

3 TBL Beck’s Devil Dust

1 Tsp kosher salt


1. Preheat oven to 350 F

2. Wash potatoes with a potato scrubber and dry with paper towels

3. Quickly cut potatoes and place in a bowl with oil and toss

4. Add in Beck’s Devil Dust and continue to toss until fully coated

5. Place seasoned potatoes on a baking sheet

6. Cook on medium shelf for 2o to 25 minutes, or until fork tender

7. Salt to taste

Beck’s Blackened Chicken Breast

January 12, 2011

Hope you’re enjoying the snow day. If you’re looking for something tasty to cook up for lunch or dinner, try this recipe using Beck’s Devil Dust…

Beck’s Blackened Chicken Breast


4 chicken breasts

3 TBL Beck’s Devil Dust

3 TBL vegetable oil


Wash and fully cook chicken

Coat with Beck’s Devil Dust

Heat pan (cast iron or heavy gage stainless steel) until oil is smoking

Add seasoned chicken breast to pan, cook about 1 to 2 minutes on each side until very, very dark blackened, but not burnt or charred. Chicken will not be fully cooked.

Place chicken on a baking sheet and cook at 350 F for 12 to 15 minutes.


If you try it, let us know what you think…BB

I found something new at Beck’s…

January 8, 2011

Thanks so much for your kind words. Glad you enjoyed it. If you liked that, you should look at some of our recipes, such as Creole Shrimp. Rock on…


I found something new and truly fabulous at Becks… They now carry a steak rub. OMG it turned my ribeye into THE BEST steak I ever had. This steak rub is completely unique, like nothing else I’ve ever tried. It gave the steak a complex flavor with a touch of sweetness. What I did was sprinkled the rub on a ribeye and I also sauteed it with onions…WOW.
They have 2 other neat spice melodies, one called Angel Dust and one called Devil Dust. I’ll definitely try them as well, but the steak rub is a must, I’ll use it every time I cook a steak!