Beck’s Blackened Catfish Recipe

August is National Catfish Month. So, in honor of this delicious nod to the majestic catfish, chef Beck is sharing his tips on how to prepare the perfect blackened catfish dish.

Bill Beck’s Blackened Catfish

I’ve been blackening Catfish since I opened my first farmer’s market location in the Flourtown Farmers Market, just outside of Philadelphia. Now you can blacken any kind of fish with Becks Devil Dust as well as chicken, pork chops, or shrimp. A common misconception is that blackening the exterior of the flesh is burning it. Blackening means to char, but not to the point of burning. The crust should be crisp, robust in flavor, spicy and the fish or meat, moist on the inside. It’s important to add a little olive oil (not extra virgin as it will compete with the other flavors) or clarified butter to add moisture that will not evaporate during the blackening process.

Using a cast iron skillet is best, but a heavy duty sautée pan will do. Keep in mind that it will be hard to clean and you will not be able to use it for any other cooking after a couple tours of playing Cajun Chef.

Ingredients:                                                                    Feeds 4-6

4-6 Catfish Filets 6-7. Oz. each

2-3. TBL Olive Oil

2-3. TBL Beck’s Devil Dust

Preparation:

1. Coat catfish fillets with becks Devil Dust on all sides, shake off any excess seasonings.
2. Heat skillet/pan till smoking hot. Have good hood ventilation and fresh air source.
3. Add oil to the skillet/pan, low and slow as not to splatter, followed by the catfish.
4. Put the Rounded side of the fish down first so that when you turn it over it will be cooking on the side that will be put on the paper towel to soak up any excess oil.

Cook on each side about 2.5 to 3.5 min till fully cooked

Order your picnic meal for Dinner en Noir from Taste! Catering, through Sept. 4

 

Dark is not Evil Picnic
September 10, 2015
Menu Option #1
Serves 2
To order, call Chef Bill Beck
484-919-5310
wjbeck@bytastecatering.com

Brie and Caramelized Pear Croustade

Black Sesame Linguini Salad

Roasted Summer Vegetable Medley
With Apple Cider and Tarragon Vinaigrette

Herb Roasted Turkey Breast on Croissant
With Lettuce, Tomato and Remoulade

Vegetarian Option
Grilled Portabella, Zucchini, Squash and Roasted Red Peppers on Croissant

Hand Fruit Selection
Apples, Pears, Plums and Peaches

$30 per couple
$20 for single order

Menu Option #2
Serves 2
To order, call Chef Bill Beck
484-919-5310
wjbeck@bytastecatering.com

Quartet of Classic French Cheeses
St. Andre, Mimolette, Chevre and Gruyere
With Crusty Baguette, Fig Jam and Fresh Berries

Char Grilled Vegetable Platter
Asparagus, Red Onion, Beets, Green Beans and More
With Fresh Pistou

Chardonnay Poached Chicken Breast
Whole Grain Mustard Sauce

Angel Hair Pasta
With Heirloom Tomatoes and Julienned Carrots
With Black Truffle Oil Vinaigrette

Fruit Salad
Cantaloupe, Honeydew, Pineapple, Strawberries and Mango
With Honey Lavender Syrup

$45 per couple

Menu Option #3
Serves 2
To order, call Chef Bill Beck
484-919-5310
wjbeck@bytastecatering.com

Classic Gazpacho
With Crabmeat Garnish

Beet Fennel and Orange Salad
With Goat Cheese

Whole Wheat Fettuccini Pasta Salad
With Pistou Vinaigrette Dressing

Pinot Grigio Poached Salmon Filet
With Cucumber Crème Fraiche

Mini Assorted French Pastries
Flourless Chocolate Torte, Pate a Choux, Hazelnut Mousse

$55 per couple

Offer available through Fri., Sept. 4 at midnight. Call Chef Bill Beck at 484-919-5310 or wjbeck@bytastecatering.com

Bill Beck Summer Recipe: Pulled Beef Brisket Sliders

This is an ideal recipe for a summer picnic or backyard BBQ. It involves a little work and planning, but the taste is well worth it!

Ingredients:

• 3 tsp ancho chili powder
• 3 medium tomatoes (about 1 1/2 pounds total)
• 6 cloves garlic, peeled
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon ground cloves
• 4 pounds beef brisket, cut into 3-inch pieces, or boneless short ribs
• 2 tablespoons vegetable oil
• 24 slider rolls

Preparation:

• Arrange the tomatoes on baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin.
• Combine the tomato, ancho, garlic, oregano, cumin, cloves, and 1 cup water in a blender or food processer and process until smooth.
• Arrange a rack in the middle of the oven and preheat to 300°F.
• Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking.
• Sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate.
• Once all of the meat is seared, return it all to the pot and add the chile-tomato purée. Bring to a boil and then place the parchment round over the meat.
• Cover the pot with a lid and transfer to the oven. Cook for about three hours, or until the meat is very tender.
• Transfer meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat.
• Skim excess fat from the braising liquid then return the meat to the pot and stir to combine. Season with salt & pepper.

  Note: The brisket can be made ahead and stored with its braising liquid, in an airtight container in the refrigerator, up to 3 days. To reheat, place the desired portion in an appropriate-size skillet over moderate heat and cook until warmed through.

To Serve:

Divide the pulled brisket evenly among the buns (about 2 tablespoons per bun) and serve immediately.
Finish it off by topping with coleslaw and pickle slices!

Recipe by Chef Bill Beck, Taste! Catering
www.bytastecatering.com

Taste! Summer Catering Menu

Enjoy these lighter, brighter lunch-fare items for your next office luncheon!

It’s a Wrap!

Grilled Cilantro-Lime Shrimp
Fresh spinach, roasted red pepper and chipotle mayo

Black & Bleu
Sliced flank steak with romaine, bleu cheese and chimichurri sauce

Roasted Red Pepper, Arugula and Chevre
With acacia honey, snow pea shoots and pine nuts

Pesto and Red Grape Chicken Salad
With lettuce and tomato

Roasted Turkey and Brie
With Cranberry Relish

Mediterranean Tuna
With sundried tomatoes, capers, Kalamata olives, shredded lettuce and tomatoes

Salad Selections:

Baby Kale
With sunflower seeds and golden raisins
Champagne Vinaigrette

Strawberry Spinach Salad
Fresh Spinach, Sliced Strawberries, Slivered Almonds
Lemon Vinaigrette

Arugula Watermelon Salad
With jicama, radish, and grilled corn
Basil Vinaigrette

Red Quinoa Salad
With Belgian Endive Lettuce, Roasted Corn, Edamame and Daikon Radish
Sesame Vinaigrette

Market Salad
Mixed lettuces, tomato, cucumber and shredded carrot
Balsamic Vinaigrette and Ranch Dressings

Soups and Sides:

Chilled carrot soup
With fresh ginger

Cilantro Lime Coleslaw

Black Eyed Pea Salad
Carrot, red onion, apple and brown rice
With toasted cumin & honey vinaigrette

Gazpacho
Classic Spanish chilled tomato soup

Chilled Zucchini Soup
With curry and mint

Dessert Selections:

Mini Cookie Tray
Chocolate Chip, Red Velvet with White Chocolate Chip and Oatmeal Raisin

Chilled Asian Fruit Salad
Fresh Cantaloupe, Mango and Lychee garnished with raspberries
With ginger-lemongrass syrup

Mini Whoopee Pies
Seasonal Varieties

Email Chef Bill Beck to order today!

Bill Beck’s Cilantro Lime Coleslaw

This is great as a side for a summer BBQ, family picnic or anytime you need a snack that’s savory and sweet!

Ingredients:

1 medium head of green cabbage, cored and shredded
1 small red onion, peeled, halved and julienned
1 red bell pepper, stemmed, seeded and julienned
1 bunch cilantro (approx 1 cup)
½ cup granulated sugar
½ cup apple cider vinegar
½ cup lime juice
½ teaspoon kosher salt
½ teaspoon celery seed
½ teaspoon dry mustard
¼ cup mayonnaise

Preparation:

1. Combine the cabbage, onion, pepper, cilantro and sugar in a large bowl; toss.
2. Combine the v inegar, lime, salt, celery seed, mustard and mayo and mix with the vegetable mixture.
3. Use a slotted spoon for serving.

Note: it’s a good idea to make the coleslaw 24 hours ahead and store tightly covered to allow the flavors to blend.

Cajun Barbecue Ribs

May is National BBQ Month and what better way is there to celebrate than with some spicy, smokey Cajun BBQ Ribs? This recipe uses Beck’s Devil Dust Dry Rub, but you can substitute your own seasonings if you prefer. Just be careful not to overdo the Cayenne. Go for flavor, not pain!

Prep time: 1 hour

Cooking Time: 5 hours

Ingredients:

The Rub:

• 5 oz. Beck’s Devil Dust Dry Rub
• 1 tablespoon white sugar
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cumin

The Sauce:

• 1 (12 ounce) can beer, at room temperature
• 1/4 cup (4 tablespoons) butter, melted
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Beck’s 3 Devils Hot Sauce
• 1 tablespoon of chili powder
• 1 tablespoon of tomato paste

2 racks spareribs

Preparation:

• To make the rub, in a small bowl, mix together all spices and set aside.
• To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcester sauce and hot sauce. Set aside.
• Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
• Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 3 hours.
• Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
• Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.

Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.

Treat your staff to a Cinco de Mayo Celebration!

Taste! Catering is offering tasty Latin specialties for Cinco de Mayo, now now through the end of May! Come celebrate with us!

Starters:

Chicken Tortilla Soup
Chicken breast, roasted corn and potatoes with crispy tortilla strips

Spinach, Corn, and Radish Ensalata
w/ Lemon Cumin Vinaigrette

Stations:

Fiesta Buffet
Served with multi-colored corn tortillas
Pork Mole with Raisins, Chilies and Ground Almonds
Pinto Beans and Queso

Build Your Own Tacos
Shredded Chicken Breast with Soft Warm Flour Tortillas
Fillings include tomato, onion, lettuce, cabbage, cheese, salsa, fresh lime wedges, chipotle may and hot sauce

Albondigas en Salsa
Mini Spanish beef meatballs with tangy tomato sauce

Mini Empenadas
Homemade Beef and Queso-Pablano flavors
With sofrito dip on side

Sides:

Mexican Rice “Traditional Vegetarian Style”

Sautéed Latin Vegetables
Carrots, onions, peppers and roasted corn seasoned with garlic, cumin and Mexican oregano

Roasted Yucca
With Criollo Mojo

Desserts:

Tres Leches Cake
Mini Mexican Sugar Cookies

To order, call Chef Bill Beck at 484-919-5310 or email wjbeck@bytastecatering.com.

Taste! Spring Lunch Selections

Let the sun shine in with these lighter, brighter lunch offerings for your office parties, meetings and training sessions. Your co-workers will love you! Call Chef Bill Beck at 484-919-5310 or email wjbeck@bytastecatering.com to order.

Soups:

Carrot Ginger Soup
Pureed with a hint of cream (Vegetarian)

Tomato Dill
Silver palate specialty soup: fresh ripe tomato, dill and vegetable broth (Vegan)

Chicken Tortilla Soup
With pablano peppers, roasted corn and potato

Entrees:

Grilled Salmon
With mango salsa

Sautéed Cod
With lime cilantro broth

Salmon Burgers
With pineapple & black bean salsa

Grilled Chicken Breast
With spicy peach glaze

Grilled Chicken Breast
With jicima-watermelon salsa

Tandoori Grilled Chicken Breasts and Thighs
With mint raita

Seafood Scampi
Mini pasta shells with mussels, scallops, salmon and shrimp
And sautéed in olive oil, garlic and white wine

Baked St. Peter’s Fish (Tilapia) Portafino
With fresh tomato, capers and white wine

Picnic Burger Bar
Beef, turkey and vegetarian burgers with an assortment of toppings:
Fried onions, BBQ onions, kosher dills, avocado, ketchup, cheddar, provolone, ketchup, pickle relish and hot sauce

Dream Dog Buffet
Beef, turkey and tofu dogs with an assortment of toppings:
Chili, pickled jalapeños, cheese wiz, BBQ onions, raw onions, crispy onions, kosher dills, gumbo, avocado, hummus, ketchup, hot sauce, olive relish, pickled relish, shredded yellow cheddar cheese, sauerkraut, salsa, spicy mango

Starches:

Moroccan Couscous
With raisins, onion, carrot and turmeric

Mixed Whole Grain Pilaf
Quinoa, spelt and brown rice, fresh thyme and fennel

Spring Pasta Primavera
Penne pasta with tomato and zucchini and pesto vinaigrette

Vegetables:

Spring Vegetable Ratatouille

Orange and Dill Glazed Carrots

Corn
In lime cilantro butter sprinkled with cotija cheese

Vegetable Stir fry
With bok choy, snow peas, red peppers and onions
With soy-ginger sauce

Taste! Saint Patrick’s Day Menu

Taste! is offering a special Saint Patrick’s Day menu throughout March. Call Jonathan at 215-565-5377 to order today.

Entrees:

Beer Battered Cod
Crispy battered fish filets with caper dill aioli

Corned Beef
Topped with whole grain mustard sauce

Traditional Shepherd’s Pie
Hearty blend of beef and vegetables topped with whipped potatoes

Lamb and Vegetable Stew
Rich lamb stew with potatoes, carrots and onions, flavored in sauce
of stock and Guinness beer

Sides:

Buttered Cabbage

Colcannon Potatoes

Oven Roasted Brussels Sprouts

Oven Roasted New Potatoes

Whiskey Glazed Carrots

Salads:

Market Salad
With mixed lettuces, tomatoes, artichokes, cucumbers and shaved carrots
With vinaigrette and ranch dressings on the side

Green Cabbage Caesar Salad
With croutons and crumbled parmesan

Dessert:

Shamrock Sugar and Pecan Cookies

Irish Potatoes

Call Jonathan Morein at 215-565-5377  jonathan@bytastecatering.com

Bill Beck’s pralines

Ingredients:

• 2 tbsp. canola oil

• 2 cups sugar
• 2 cups light brown sugar
• 1 cup half-and-half
• 4 tbsp. unsalted butter
• 2 cups pecan pieces
• 1 tsp. pure vanilla extract

Directions:

• Set 3 sheets of waxed paper on a work surface and brush with the oil.
• In a heavy-bottomed saucepan, combine the sugars, half-and-half and butter and heat, without stirring, over medium heat to 235˚F on a candy thermometer, 20 to 25 minutes.
• Remove from heat and let cool 5 minutes. Stir in the pecans and vanilla. Working quickly, before the mixture hardens, drop by heaping tablespoon onto the oiled wax paper. Allow pralines to cool until completely set, about 30 minutes. (If the pralines flatten too much when you drop them, give the mixture 4 to 5 vigorous stirs with a wooden spoon to thicken.) Makes about 50 pralines.