Posts Tagged ‘BBQ Onion Relish’

Beck’s Kitchen Pantry Offers Sexy Spin On Condiments and Spices

June 26, 2014

Beck's Cajun Cafe..30th St Station..May 9, 2013

Line of All-Natural Line Adding Four New Products and New Retailers as it Prepares for National Expansion at Fancy Foods Show in New York

Philadelphia, June 25, 2014 – Beck’s Kitchen Pantry will present its chef-inspired line of all-natural condiments and spices at the upcoming Fancy Foods Show in New York from Sun., June 29 to Tues., July 1. The line will be available for distributors, retailers, brokers and member of the public at booth 5157 at the Javits Center.

Beck’s Kitchen Pantry was created by Philadelphia chef William J. Beck at his award-winning Beck’s Cajun Café in Philadelphia’s historic Reading Terminal Market. The products offer bold and unique flavors that range from spicy and smoky to savory and sweet to kick up the tastes of steaks, seafood, fish, poultry, crudites, salads and sandwiches.

Beck’s Kitchen Pantry Includes:

• Beck’s Creole Mayo, a zesty sandwich spread and salad mixer that doubles as a dip for veggies and a topping for crab cakes, shrimp, burgers and chicken.

• Beck’s BBQ Onion Relish, a tangy spread infused with barrel aged bourbon for burgers, hot dogs, steaks and meatloaf, as well as hearty cheeses and Hors d’ Oeuvres.

• 3 Devils Hot Sauce, a slow-cooked brew of fresh ancho, habanero and chipotle that gives a tasty bite to food and drink from fried shrimp to Bloody Marys.

• Devil Dust blackening seasoning, a select blend of fiery and smoky pepper varieties that ignite a flavorful heat without scorching the essence of beef, poultry and seafood.

• Rub-A-Dub steak rub, a bold and delicious rub and post-cooking seasoning that distinguishes the natural flavors of hearty meats including beef, lamb, pork and game.

• Angel’s Kiss, a savory and aromatic blend that sharpens the natural flavors of chicken, pork, and seafood.

Beck’s Kitchen Pantry will preview a new addition to the line called 5 Devils. A spicier version of 3 Devils, it gives a super-spicy bite to seafood, fish, poultry, soups, stews and more, with five pepper varieties including ghost pepper (Bhut Jolokia).

“Consumers are craving bold flavors to enhance their everyday dining,” said Chef Beck. “We continue to grow and add new flavors for that appeal to educated and adventurous consumers wanting more from their daily dining. In addition to 5 Devils, we will soon come out with an entertainment kit with items including our Creole Mayo for crudite, BBQ Onion Relish for cheeses, Jalapeno Dipping Mustard and Wasabi Dipping Mustard and a new take on one of my first creations, our Napa Valley Tomato Jam for Hors d’ Oeuvres.”

Beck’s Kitchen Pantry condiments and spices recently expanded into the Washington, DC, Baltimore and Annapolis Metro areas, adding five new Whole Foods Markets including Tenley Town and P Street in Washington, DC, Baltimore, Annapolis and Rockville. The company also added Williams-Sonoma’s sister company West Elm to its ranks with stores in Los Angeles, Midvale, California, Pittsburgh, New York, DC and Philadelphia.

Founded by Chef Bill Beck, Beck’s Kitchen Pantry condiments and spices bring zing to foods of all kinds. The line includes Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce and Angel’s Kiss, Devil Dust and Rub-a-Dub spice rubs. Chef Bill is a three time “Best of Philly” winner and has been showcased twice at Manhattan’s James Beard House. For more information about Beck’s Kitchen Pantry, product photos, including recipes and retail locations, visit http://www.facebook.com/BecksKitchenPantry. Retailers wanting to order Beck’s Kitchen Pantry Products in should email Jonathan Morein at jon@beckskitchenpantry.com.

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Twelve Retailers Feature Beck’s Kitchen Pantry Condiments and Spices

September 3, 2013

New, All-Natural Line of All-Natural Condiments and Spice Blends Now Available in Specialty ImageFood Stores and Supermarkets in Pennsylvania, New Jersey and Virginia

Philadelphia, September 3, 2013 – Twelve specialty food retailers in Greater Philadelphia, South Jersey and Virginia including Linvilla Orchards, the Pennsylvania General Store, Love the Cook of Cape May and Hot Stuff of Chincoteague Island are now carrying the new Beck’s Kitchen Pantry line of condiments and spices.ailable in Farm Markets and Specialty Food Stores In Greater Philadelphia Area, South Jersey and Virginia

Originated by award-winning chef Bill Beck, Beck’s Kitchen Pantry condiments and spices kick-up the taste of sandwiches, soups, salads, seafood, prime cuts of meat and more. The entire line including Beck’s Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce; and Angel’s Kiss, Devil Dust and Rub-a-Dub spice rubs, was developed at Beck’s Cajun Café at Philadelphia’s Reading Terminal Market.

“Our customers have loved our original condiments and spice blends as accompaniments with our cooking for years,” said Beck. “Now people can enjoy them at home every day or when entertaining guests.”

Beck’s Creole Mayo is a zesty sandwich spread and mixer with salads including chicken and crab. It also is a flavorful a dip for crudite and chilled, steamed vegetables.

Beck’s BBQ Onion Relish is infused with barrel aged bourbon to bring a tangy, smoky flavor to burgers, hot dogs, steaks and meatloaf. It also makes a handy accompaniment for Hors d’ Oeuvres and hearty cheeses.

Three Devils hot sauce is where flavor meets heat: a slow-cooked, witches’ brew of fresh garlic, ancho, onions, habanero, oranges and chipotle. Three Devils gives a tasty bite to food and drink from fried shrimp to Bloody Marys. Not your kid brother’s hot sauce!

Angel’s Kiss is a savory and aromatic blend that sharpens the natural flavors of chicken, pork, and seafood. When used in cooking, its flavors bloom to create the warm mouth feel of a masala with hints of curry, cumin and cinnamon. It can also be combined with olive oil and a sprinkling of fresh citrus to create a marinade that will pleasantly surprise any palate.

Devil Dust blackening seasoning is a select blend of fiery and smoky pepper varieties blended with sweet basil and oregano. It ignites a complex, flavorful heat without scorching the essence of dishes using beef, poultry, seafood and vegetables.

Rub-A-Dub Steak Rub is a bold and delicious rub and post-cooking seasoning that distinguishes the natural flavors of hearty meats including steaks, lamb, pork and game. Savor its intense flavors of cumin, coriander, mustard and fennel to make any meal sing with flavor!

The following specialty food retailers currently carry the Beck’s line: Bacchus Market, Beck’s Cajun Café at the Reading Terminal Market, Beck’s Cajun Café at 30th Street Station, Green Aisle Grocery, Pennsylvania General Store (Philadelphia), The Larder (Doylestown), Grandpa Hick’s Cheese and Gourmet Shop (Lahaska), Highland Orchards (West Chester), Hollander Gourmet (New Hope), Linvilla Orchards (Media), Love the Cook (Cape May, NJ), Sara’s Produce (Collingswood, NJ), and Hot Stuff (Chincoteague, VA) with more being added every day. Individuals wanting the spicy, savory and tangy flavors of Beck’s Kitchen Pantry may also order them online at www.beckskitchenpantry.com.

Founded by Chef Bill Beck, Beck’s Kitchen Pantry condiments and spices bring zing to foods of all kinds. The line includes Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce relish and Angel’s Kiss, Devil Dust and Rub-a-Dub spice rubs. A three time Best of Philly winner, Chef Bill Beck’s has won acclaim for his deft hand and has been showcased at Manhattan’s James Beard House twice times. For more information, including recipes, ingredients and retail locations, visit http://www.beckskitchenpantry.com. Or call Jonathan Morein, Sales Manager at 215-565-5377. For more information about Beck’s Cajun Café, visit www.beckscajuncafe.com.

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Beck’s Cajun Frittata

April 5, 2012

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’