Got King Cake? Get Your Mardi Gras On!

 

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. 

Bill Beck’s Shrimp-Andouille Scrapple

If 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!

 

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.

Find more about Beck’s Cajun Café at:
Facebook: https://www.facebook.com/BecksCajunCafe
Twitter: https://twitter.com/BecksCajunCafe
Google+: https://plus.google.com/u/0/s/beck’s%20cajun%20cafe
Pinterest: http://pinterest.com/search/pins/?q=beck%27s+cajun+cafe

Beck’s Barbecued Onion Meatloaf

Meatloaf is a perennial favorite. With Beck’s Barbecued Onions it reaches another level.

This was sent to us by a customer and loyal fan of our pantry products…She wishes to remain anonymous, and after trying her meatloaf we can see why.  She might have a crowd outside her house if we revealed her identity.

Desperation often leads to discovery, as is the case with this recipe.  I was planning to make meatloaf for my family’s dinner, but learned rather late in the process that we were out of the onions, carrots, and celery that I usually saute and blend with the meat.  Determined to avoid an evening shop, and short on time if meatloaf tartare was not to be our dinner, I began to search the cupboards.  Thank you Beck’s;  your Barbecued Onion Relish saved the dinner and the day.  Here’s how:

BBQ Onion Meatloaf

1 1/2 lbs 85% lean ground beef

1 jar Beck’s Barbecued Onion Relish, 3/4 jar for blending w/ meat, remaining for topping/garnish

2 eggs

3/4 cup seasoned bread crumbs

2 TBSP Worcestershire Sauce

1/2 tsp salt

1/4 cup ketchup

Heat oven to 375.  Thoroughly mix all ingredient except ketchup and 1/4 jar bbq onions.  Shape meatloaf into oblong rectangle in baking pan and top with ketchup.  Bake 45-50 mins til cooked through.  During last 5 minutes of cooking, top with remaining bbq onions if desired.  Let sit for 5 minutes after removing from oven.  Serve and enjoy.    Never bother chopping onions, carrots and celery for meatloaf again!

World’s Biggest Train Wreck Sandwich

We set the record yesterday–making our biggest train wreck ever, a 6 foot long sub of Best of Philly sandwich heaven.

We started with a gigantic loaf of hoagie bread…

Then we sauteed steak meat with caramelized onions, salami and andouille sausage and topped it all with American cheese.  While that was cooking up to a delicious blend of spicy goodness, we slathered a healthy dose of our Creole Mayo on the bread. 

And finally, we filled the bread with the steak mixture, closed it up and sliced it up for all to enjoy. And no, there was not a piece left.

Missed it? Come on into Beck’s for a regular sized version of this Best of Philly winning sandwich!

Beck’s Caters Mardi Gras June Fete Benefitting Abington Hospital

Looking for a good party?  Look no further.  Chef Bill will be spicing it up at the June Fete Fairgrounds in support of Abington Memorial Hospital Thursday June 7 at 6:30pm.

This event, which features jazz music, a vacation auction, a cash bar (with Hurricanes!), and the best Cajun food this side of New Orleans, benefits Abington Hospital.    Chef Bill will be there cranking out Jambalaya, Etouffe, Gumbo, Shrimp Creole, and other signature dishes.

It’s a great way to have a fun evening and support a worthy cause!  See you there!

Beck’s Rollin’ on the River

What a great time we had at the Stotes Regatta last week!

We catered the entire weekend for the BCC team (Bethesda Chevy Chase) and it was a blast.

The theme of the weekend was a “Cajun Tailgate” and we had it covered!  The crew team and their families enjoyed an assortment of po’boys:   grilled vegetable; blackened chicken; even a black angus burger po’boy.

They also had chicken corn chowder and spicy Cajun Caesar Salad.  And for the traditionalists on the riverbanks, we offered hot dogs, potato salad, fruit salad, and all the fixin’s for an all-American tailgate picnic.

We love doing offsite catering!  If you have a party or special event call Chef Bill at 215 592 0505, he’ll knock your socks off .

Italian Food to Remember

Crunchy outside, soft on the inside: Italy's answer to the donut

This Saturday, Chef Bill will be cooking up a special treat at the Italian Fest in Center Court at Reading Terminal Market.  Both Zeppoles, a Sicilian version of a traditional donut, and a Panini version of Beck’s famous Muffaletta will be on the menu.

Zeppoles are traditionally served on St Joseph’s Day.  A feast day dedicated to the foster-father of Jesus and husband to the Blessed Virgin Mary.  During the c19th, St Joseph become one of the most popular Saints, especially amongst the working classes, because he was a lowly but just and hard-working carpenter.  His official Saint’s Day falls during the middle of March.

Italians mark his feast day with a rather special pastry from Sicily, known as a St Joseph’s cake, but more often referred to as Zeppoles.  These cakes are a cross between a cream puff and donut and are delicious. 

To round out your Italian themed lunch at the Market this weekend, can we suggest you try a muffaletta — Panini style!  The very sizeable muffaletta used to be a workman’s two course meal.  First eaten cold at lunchtime, the remaining muffaletta would then be warmed either in the oven or in a frypan until the cheese melted.   On Saturday, you’ll get the opportunity to experience the panini version of this crowd-pleaser.

The traditional muffaletta - try it as a panini this weekend!

 

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Beck’s Cajun Frittata

A hearty slice of frittata goes well with Beck's BBQ Relish

 

As seen on FOX this week, here’s Chef Bill’s Cajun Frittata recipe.  Serves 4-6 people, depending on how hungry you are!

Ingredients

• 2 andouille sausages thinly sliced
• 1 stick of celery finely chopped
• 1 small onion finely sliced
• 1 tablespoon extra-virgin olive oil
• 1 red and 1 green bell pepper, sliced finely
• 6 large eggs
• 2 tablespoons fresh Italian flat parsley, chopped
• 1/2 teaspoon fresh ground black papper
• 1/2 tsp of hot sauce (if liked) or a sprinkling of Beck’s Devil Dust

 Directions

1. Preheat oven to 400 degrees.
2. Heat the oil in an overproof frypan. Add the andouille and fry until lightly browned. Add peppers, onion and celery and cook until softened. Take pan off stove.
3. Whisk eggs. Add pepper, hot sauce (if desired) and any other flavorings.
4. Pour this mixture over andouille/peppers.
5. Return pan to stove and cook egg mixture until the bottom is firm, but the top is not yet set.
6. Place the frypan/skillet in the oven and cook until the frittata is set and is turning brown.  
7. Remove from oven, serve and enjoy.

Try the frittata with a spoonful of Beck’s BBQ Onion Relish…smokin’

Pralines for Pecan Day!

Tomorrow is Pecan Day!  In honor of this momentous occasion, we are churning out batches of  Pralines.

In reading up on pecans for this post, we learned some interesting facts:

• Pecan trees are the only nut tree native to North America.
• George Washington planted pecan trees at Mt. Vernon.
• Pecan comes from an Algonquin word that means “any nut requiring a stone to crack”.
• Pecans are chock-full of anti-oxidants, are thought to be good for the neurological system, and can lower cholesterol.

We sure hope you’ll stop in and try some of our pecan pralines, but if you can’t make it to Reading Terminal Market this weekend, we’ll share our recipe with you:

Louisiana Pecan Pralines

Makes 2 dozen

1 cup light brown sugar

1 cup sugar

1/2 cup evaporated milk

2 TBSP butter

1 TBSP light corn syrup

pinch salt

1 tsp vanilla

1 3/4 cups pecan halves

In saucepan, mix sugars, milk, butter, syrup and salt with wooden spoon.  Cook to softball stage (235 degrees).  Remove from heat and add vanilla and nuts.  Beat til mixture thickens, 1 minute.  Drop by teaspoonfuls onto buttered waxed paper; allow to cool and solidify.