Archive for the ‘Philadelphia Restaurant’ Category

This Week’s Specials….

January 8, 2012

Don’t miss these great new dishes…..

Cajun Cream of Potato and Spicy Ham Soup

Homemade Jalapeno Poppers with Beck’s Creole Mayo

This Week’s Specials 12/26

December 27, 2011

Don’t miss this week’s new menu items!

Tasso Ham and Cheese Po Boy “Fully Dressed”

Sweet Potato Waffles with Strawberry and Sugar Cane Syrup

Cream of Corn and Crab Soup

This Week’s Specials 12/12

December 12, 2011

Don’t miss Chef Beck’s new specials…

Spicy Sweet Potato Bisque

Pecan Chicken Po Boy with Cranberry Relish

Our Best of Philly Train Wreck Cheesesteak with authentic N’Awlins Abita Root Beer and Zapp’s Chips

Butterscotch Rum Pecan Pie

December 8, 2011

Butterscotch Pecan Pie–everybody loves it! If you, too, have fallen hard for this week’s special dessert, we understand.  We’ve had several request for the recipe; people want to make it for Christmas.    Here it is:

Butterscotch Rum Pecan Pie

Makes 1 9″pie.

1 deep dish 9 inch pie crust, rolled out and set in pan.

1 1/2 cups pecan pieces

6 oz dark corn syrup

4 lg eggs

1 TBSP heavy cream

3/4 cup light brown sugar

1 TBSP butter, melted

1/2 tsp vanilla extract

3/4 tsp rum extract

1/2 tsp finely ground sea salt

Heat oven to 350.

1.  In mixing bowl, combine corn syrup, eggs, cream, sugar, vanilla, extracts and salt.

2.  Whip with whisk til sugar is fully incorporated with no granulation remaining.

3.  Add melted butter, stir.

4.  Add pecans, mix thoroughly and pour into pie shell.

5.  Place pie plate on rimmed cookie sheet to catch drippings.  Bake 50-60 minutes til pie is mostly firm, but has a slight ‘jiggle’ in the middle.

Cool and enjoy.

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

This Week’s Specials

November 20, 2011

Heading into Thanksgiving Week, we’re thankful to be able to feature these specials….

Turkey, Oyster and Andouille Gumbo

Crawfish Po’boy, “Fully Dressed”

Pecan Pralines

Abita’s Back

January 8, 2010

Abita Root Beer is back at Beck’s Cajun, starting this Sunday. You’ll enjoy this authentic Louisiana favorite, which is made with vanilla, yucca (for foaminess) and pure Louisiana cane sugar. The resulting taste is reminiscent of soft drinks made in the 1940s and 1950s, before bottlers turned to corn sugar and fructose. Abita is naturally caffeine-free.

P.S. if you just can’t do without caffeine, try a cup of Community Coffee. You’ll be up and running in no time!

Beignets for Breakfast at Beck’s Cajun

January 2, 2010

Sundays, its beignets for breakfast at Beck’s Cajun Cafe. Try them with a hot cup of rich chicory coffee, courtesy of Community Coffee. It’s an amazing combination!

Traditional Beignets at Beck's Cajun Cafe

If you don’t know, a beignet (pronounced [bε.ɲε], is a traditional New Orleans pastry made from deep-fried dough and sprinkled with confectioner’s sugar. Think of it as a kind of French doughnut. It’s also a little similar to an Italian Zeppole or a German spritzkuchen.

Or, if you’re looking for something hearty and filling, try our Brie Omelet topped W/ Shrimp and Crawfish Etouffée. Etoufeé is another Cajun favorite, and literally means “stuffed” or “smothered”. The main ingredient of étouffée is crawfish, shrimp, or crabmeat, seasoned with white pepper, cayenne pepper and garlic.

See you Sunday!

Winter Warmth Specials at Beck’s Cajun Cafe

December 31, 2009

Tired of the cold? Warm up with these Cajun delights this week at Beck’s Cajun Cafe.

Monday: Red Beans & Rice W/ Smoked Ham and Andouille $ 5.75

Fried Seafood Platters W/ Corn Bread loaf & 1 Side: Mississippi Cole Slaw or Cajun Fries or White Rice

Tuesday: Grilled Smoked Cajun Sausage Po Boy $ 6.50

Buy one get one free  ”New Orleans Pralines” $ 1.25

Wednesday: Bourbon Spiked Hot Wings W/ Cool Ranch Dipping Sauce $ 6.75

The “not yet famous” Train Wreck Po Boy ( steak meat, salami, andouille sausage, caramelized onions & creole mayo on toasted french bread) but  will  be soon $6.95

Thursday: Cajun Turkey Meatloaf , Mashed Potatoes & Cole Slaw W/ Bayou Country Mushroom Gravy   $ 8.95

Bread pudding W/ Whiskey Sauce $ 3.99

Friday: Blackened Chicken Steak Po Boy $6.25

Bowl of Turtle Soup W/ Grilled Corn Bread $ 6.50

Saturday: Fried Oyster Po Boy, Simply The Best $ 8.25

Sweet Potato Fries, A new favorite at the cafe $3.25

Sunday: Brie Omelet topped W/ Shrimp and Crawfish Etouffe $ 7.95

Beignets & Chicory Coffee $ 4.50

Enjoy a Po’ Boy on New Year’s Day

December 31, 2009

For those of you not familiar with New Orleans’ traditional sandwich, a po’ boy usually consists of meat or seafood that is fried and served on baguette-like bread. Here’s a little on the origins of the Po-Boy courtesy of Wikipedia.

I’ve got to talk about the bread, which is a key ingredient. Louisiana French bread is different from the traditional baguette, in that it has a flaky crust with a soft, airy center. The crust of Louisiana is very crispy—so much so that it is difficult to eat without leaving crumbs. Then we dress it with lettuce, tomato, pickle and Creole mayo.

Our other popular po’ boys include shrimp po’ boys, catfish po’ boys, and in the non-seafood variety, blackened chicken po’ boys and alligator sausage po’ boys.

Come see us soon!