Archive for the ‘Oysters’ Category

Flower Show Specials at Beck’s Cajun Cafe

February 28, 2012

This week’s specials honor  the Philadelphia Flower Show, and will be on the menu through March 11.  Don’t miss Chef Beck’s nod to the big event!

Chicken Salad and Oyster Poboy–this old Country Club classic gets an updated Cajun twist with the addition of Beck’s Creole Mayo.  We served this as a bite sized appetizer at the Valentine to the Market Gala and it was such a hit we decided to keep it on the menu through the Flower show.

Garden Poboy–This vegetarian poboy honors gardens everywhere.  We use a traditional poboy roll, and fill it with portobello mushrooms, roasted peppers, grilled onions and cheese.

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Fried Oysters and Chicken Salad at the Reading Terminal Gala

February 25, 2012

We hope to see everyone at the Valentine to the Market Gala tonight!  This is a great party featuring live music, lots of entertainment, plentiful bars, and best of all, food catered by the Reading Terminal Market Merchants.  In case you’re a last minute type, you can  purchase tickets here or even at the door.

We’re all set to go with our Valentine appetizer–a Cajun twist on a Philly Classic:   fried oysters with chicken salad.  It is a valentine party, after all, and you know what they say about oysters…

In case you won’t be there tonight to sample these beauties,  here’s how we make them:

Coat Oysters in  flour seasoned with salt and pepper, then dip in egg and roll in panko.

Fry them in heated oil (peanut, canola, vegetable are fine, avoid olive oil).   Turn oysters til crispy on both sides and fully cooked through.

Drain briefly on paper towels.

Top with a scoop of your favorite chicken salad, a dab of Creole Mayo, and a snip of chive.

Enjoy.

MARDI GRAS Specials…

February 22, 2012
Celebrate Mardi Gras at Beck’s Cajun Cafe!

It’s party time this week at Beck’s!  MARDI GRAS IS HERE. You’ll find all your fave N’Awlins fare on the menu including King Cakes, decadent Pralines and the Chicken & Oyster Salad that you saw Chef Bill cooking up on air on FYI: Philly last Saturday.  Want to make Pralines at home?  Try this easy cook recipe courtesy of the Food Network: http://www.foodnetwork.com/recipes/pecan-pralines-recipe2/index.html  

Weekly Specials 1/16/11

January 15, 2012

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!

Forgotten Food: Oyster Stew

November 9, 2011

Reading Terminal Market will host Forgotten Foods Festival this Saturday November 12 from 10am-4pm, and Chef Bill is gearing up!  He will showcase a traditional New Orleans dish from days gone by:  Creamy Oyster Stew.   Chef Bill says, “Oyster stew was  a traditional, hearty staple in coastal towns from New England to the Gulf.   My version is a take on the restaurant classic from yester year, which was a popular Thanksgiving first course in New Orleans.”

Oysters, ready to be shucked an transformed into a stew.

Oyster Stew

(6 servings)

28 medium oysters (blue points or wellfleets) shucked- reserve the liquor

1 cup water

6 tsp. unsalted butter, divide 4 tsp and 2 tsp portions
5 tbsp. flour
4 ribs celery, finely minced
4 cloves garlic, finely minced
1 lg Potato, peeled, small dice
4  Scallions separate green from white, thin bias cuts
1 tsp. kosher salt
1  tsp. freshly ground black pepper
1⁄4 tsp. cayenne pepper
2 cups milk
2 cups heavy cream

  1. Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat. Add the oysters and simmer until their edges just begin to curl, about 2 minutes. Strain oysters carefully through a fine sieve set over a medium bowl, reserve oysters and cooking liquid separately.
  2. Heat first larger amount of butter in a 4-qt. saucepan over medium flame.  Add potatoes and cook for 3-4 min, then add celery, garlic, scallions (white part only) and black pepper.  Cook, stirring frequently with a wooden spoon till all vegetables are very soft, about 7-10 minutes. Add the flour, stir till fully incorporated with all other ingredients, about 3 min.
  3. Stir in milk, cream, salt, reserved oysters with their cooking liquid. Cook stirring occasionally, until just hot, about 5 minutes.
  4. Add the smaller amount of butter in smaller pieces, stir in till melted and thickened into soup/stew.
  5. Divide stew into 6 equal portions. Garnish with cayenne pepper and the green part of the scallions.

SERVES 6

Beck’s at Valentine to the Market

February 21, 2011

Hey everyone, a reminder that Beck’s Cajun Cafe will be participating at the Reading Terminal Market’s gala fundraiser, Feb. 26 from 7 p.m. to 11 p.m.

It’s gala fundraiser — Valentine to the Market. It’s a great event for a great cause — to preserve and enhance the market for future generations.

Beck’s is whipping up a special menu for the guests including Louisiana snapper soup, fried oysters on chicken salad (seasoned with Beck’s Angel Dust Cajun Spice), jambalaya, gumbo with rice, mini muffuletta, petit Train Wreck’s and fried mac and cheese balls. If you’re coming to the party, make sure to stop by.

We can’t wait to see you and to feed you — BB

Oysters — the food of love

February 6, 2011

Valentine’s Day is only a week away. So, in honor of this day of love, we’re going to be looking this week at foods that are reputed to be aphrodisiacs. Read one a day so that by next week, you can prepare a feast that will assure you of a happy Valentine’s day!

First up, what else — the oyster.

The love of the oyster dates back to Roman times. Some claim that oysters are rich in vitamin E, adding to potency. Others claim that because some oysters repeatedly change their sex from male to female and back, that the oyster lets one experience both sides of love. Or, perhaps after a good helping of oysters, you’re just in the mood.

Whether all, some or none of these things are true, a beautifully flavored meal with a delicious glass of champagne can’t hurt your chances. Here are a few recipes that I love from John Besh’s My New Orleans cookbook.

Oyster Stew:

Oyster and Artichoke Soup

Baked Oysters with Wild Mushroom Ragout and Aioli

Enjoy your oyster snack!

Next up — champagne and chocolate!