Archive for the ‘Reading Terminal Market’ Category

Summer Sazerac Cooler

March 23, 2012

Sazeracs are a traditional New Orleans cocktail, and this version is oh-so-refreshing as the temperatures outside rise.

These Summer Sazerac Coolers were a huge hit at Chef Bill’s Cajun Cooking Class Girls Night Out last week in La Cucina at the Market. 

The class sold out early, so if you missed your chance to attend, you can make your own Sazerac.  Chef Bill was kind enough to share his recipe….

                          Summer Sazerac Cooler

6 ea Sugar Cubes

¾. Tsp Peychaud’s Bitters

½ Tsp Angostura Bitters

2 ea Lemon Peel, no pith 1.5 inches long

2 ea Orange Peel, no pith 1.5 inches long

1.5 oz Vieux Carre Absinthe

3 oz Bulleit Rye Whiskey

3 oz Club Soda

5oz Lemon/Lime Sparkling Water

2 oz Coke

2 cups Ice Cubes

Method:

1.) Muddle in a large pitcher, the sugar cubes and both bitters till well combined and somewhat melted.

2.) Add citrus peel and muddle slightly to bruise, so as to let out the oils.

3.) Add ice to pitcher followed by the liquor and stir well to dissolve the sugar and combine the rest of the flavors.

4.) Add the flavored sparkling water followed by the coke and club soda stir gently to combine. Enjoy

Beck’s Crawfish Boil, Don’t Miss It!

March 16, 2012

Run, don’t walk, to Beck’s Cajun Cafe this weekend for their Crawfish Boil!

The Radiators, one of New Orleans favorite bands, say it best: “Suck the head, Squeeze the tip.”  They’re talking about eating crawfish, of course.

Never tried fresh crawfish?  You don’t know what you’re missing!  Head to Beck’s Cajun Cafe  this weekend for a traditional Crawfish boil!  Chef Bill will be combining the season’s freshest crawfish shipped directly from the Gulf, with corn, potatoes, a healthy dousing of Yuengling beer, and a signature blend of his spice rubs to create a giant pot of Cajun heaven.

See you there!

Philly Tradition Gets a New Orleans Spin

March 7, 2012

 

Chicken and Fried Oyster Salad is a Philadelphia tradition; it’s been appearing on menus around our City since the 1800s.  Beck’s has put a new spin on this Philadelphian favorite, creating a memorable special to run during Flower Show week — a New Orleans Po’ Boy laden with both chicken and oysters.  Stop in and see us today!

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.

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  

Show Your Love for Reading Terminal Market

January 31, 2012

The Valentine to the Market Gala fundraiser is just under a month away.  This spectacular out of hours party on Saturday, February 25th, at the Reading Terminal Market features live music, entertainment and food provided by some of the best known names in the Market including Bassetts, DiNics, and Beck’s, of course.

This year, the party is expected to be even more memorable because it coincides with the Market’s 120th birthday.  Come toast the Market’s good health with a pint of the anniversary stout specially created by Philadelphia Brewing Co. to mark the occasion.

To make your evening extra special, consider buying a ticket to the Patrons’ Party, which includes access to the cook-off by celebrity chefs, including our very own Bill Beck of Beck’s Cajun Cafe! 

Each chef works with a celebrity sous-chef under the spotlight  to drum up a dish from ingredients provided by the Market.  To keep it interesting, the chefs have to integrate   added ‘mystery” ingredients announced  the night of the Gala —  it gets pretty tense!  Last year’s mystery ingredients were red hot candies, heart shaped marshmallows and coco-puffs.

Philly Chit Chat did a great feature on last year’s party here.

To buy tickets for this one of a kind Gala and show your love for Reading Terminal Market, go to:

wwwPartyTicketsOnline.com/valentine.

See you there! BB

This Week’s Specials…starting January 23

January 22, 2012

Don’t miss these new items:

Hot Roast Turkey Po Boy with Pickled Jalapeno Relish

Butterscotch Rum Pecan Pie

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!

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