Posts Tagged ‘Beck’s Cajun Cafe’

Got King Cake? Get Your Mardi Gras On!

February 14, 2017

 

bill-with-king-cake

Order King Cake from Beck’s Cajun Café.

If you have been lucky enough to experience Mardi Gras in person, you’ve probably yelled, “Throw me some beads!” and enjoyed catching lots of treasure.   During this flamboyant, loud and fun-filled carnival atmosphere, one tradition that appeals to all ages: an extravagant and gaudy, multi-colored purple, green and gold dessert called King Cake.

The colors that make up the King Cake include purple for justice; green for faith and gold for power.

If you’ve never had a slice of King Cake, and are lucky enough to have the trinket in your slice of cake, you probably are wondering why is there a baby in your cake?   Tradition dictates the use of a small trinket, usually, a small plastic baby (representing the baby Jesus) which traditionally awards privileges and brings good fortune to whoever discovers it – in the past, it was made of porcelain or even gold.  It also brings obligations including hosting the next King Cake Party.

Quickly place your order for King Cake by calling Beck’s Cajun Café at the Reading Terminal Market (215) 592-0505 or the 30th Street Station (215) 282-2800.  (more…)

Why is there a baby in my cake?

February 2, 2016

 

King Cake2Mardi Gras wouldn’t be Mardi Gras without a sweet supply of king cakes. The popular dessert is a cross between a Danish and a cinnamon roll with a sweet filling. It’s topped with gaudy colors of purple, green and gold, representing justice, faith and power.

The cake contains a small trinket, usually a small plastic baby, said to represent the Baby Jesus. In the past, the baby was made of porcelain or even gold.  Tradition holds that the person who gets the piece of cake with the trinket is traditionally awarded various privileges and obligations including hosting the next king cake party.

Beck’s is still taking orders for King Cakes, which may be had at $34.95 for a whole cake or $3.25 for individual portion. Get yours by calling 215-592-0505 or 215-382-2800. The cakes are available for pick up at either the Reading Terminal Market or at 30th Street Station through Mardi Gras on Tues., Feb. 9.

Get yours today, baby!

 

Bill Beck’s Shrimp-Andouille Scrapple

January 20, 2016

Crawfish ScrappleIf you’re a lover of delicious and decadent foods, then you have to come to Scrapplefest at the Reading Terminal Market on Sat. from 10 a.m. to 4 p.m. Oh, but I don’t want all that fat you say? Then try this satisfying, surprisingly subtle, lower-fat version made Cajun style with shrimp and Andouille! It’s not too spicy and great with a fried eggs and cheese on French bread as a specialty breakfast po-boy. Take it from Chef Bill Beck, it brings a little “who dat” to one of Pennsylvania’s favorite foods!

Ingredients:

1.25 Lbs. Andouille Sausage
1 Lbs Shrimp, peeled, deveined,and raw
3 Cups Yellow Cornmeal
2 Cups Buckwheat Flour
2 Quarts Pork Stock (use low salt bouillon cubes or make your own from scrapes)
1.5 Cups Onion
2 Tbl Fresh Garlic
0.25 Tsp Mace
1 Tsp Oregano
2 Tsp Beck’s Devil Dust
2 ea Tbl Vegetable oil
To Taste: Salt and Pepper

Preparation:
1. Slice Andouille sausage links into four pieces per link, top to bottom
2. Medium dice onion and garlic, keep separate
3. Heat skillet, add half the veg. oil and lay Andouille sausage out like bacon and lightly caramelize in pan, do all and set sausage a side
4. In same pan while still hot, add rest of oil followed by the onion, cook till lightly caramelized. Then add the garlic, cook two minutes while stirring.
5. Add shrimp to the onion- garlic mixture and let simmer until the shrimp have released their liquid and the pan is dry.
6. Cool mixture for a couple of minutes, then combine with Andouillie and liquefy the mixture in a blender.
7. Put pureed mixture into sauce pan; add the seasonings followed by the cornmeal, buckwheat flour and the stock, add stock slowly stirring all the while.
8. Bring all to a simmer, and reduce for 10 to 15 minutes stirring all the while until the mixture is very thick and paste-like.
9. Add salt and pepper to taste.
10. Butter loaf pans 3-4, pour in mixture, and refrigerate 4-6 hours till firm. Freeze well.
11. When ready to cook, cut and dredge in flour on all sides, cook in grease or oil until crispy and brown.

Mardi Gras King Cake Party @ Reading Terminal Market!

January 20, 2016

 

mardi-gras

Mardi Gras comes early this year at the Reading Terminal Market. Join two-time James Beard guest chef Bill Beck for a King Cake party on Sun., Feb. 7, 2016 from 11 a.m. to 1 p.m.

Sample classic Nawlins’ dishes, participate in a king cake decorating contest and meet Philadelphia’s Marilyn Russell, host of Mornings with Marilyn on 95.7 BEN-FM and Tony Luke Jr., cheese steak magnate and host of Food Mashups. A $5 donation is requested to support MANNA.

“Let the good times roll with us right here in the Reading Terminal Market,” said chef Beck. “It’s a great way to kick-of Mardi Gras and support an organization that nourishes people’s bodies and spirits.”

The event will kick-off with a cooking demonstration in the market’s City Kitchen. Chef Bill will prepare traditional items such as oyster bisque and smoked collards with ham hocks and Tabasco. He will also introduce new creations like Eggs St. Rita, a take on eggs Benedict with grilled corn bread, shrimp and andouille scrapple, spinach and Creole Hollandaise.

A celebrity judged king-cake decorating contest follows at 12:30. Donors to MANNA will pair off to create their own masterpiece using a special “mystery” kit. Marilyn Russell, Tony Luke Jr., blogger Kass of Philly Food Girl and Jeff Belonger of MyPhillyAlive.com will number among the judges.

Beck’s Cajun Café has become known for King Cakes in recent years, providing the sweet and colorful pastry for Mardi Gras. The cake named for the biblical story of the three kings, is a ring of braided brioche topped with icing and sugar in purple, green and gold, representing justice, faith and power.

The cake usually contains a small plastic baby, said to represent the Baby Jesus. Tradition holds that the person who gets the piece of cake with the trinket is traditionally awarded various privileges and obligations including hosting the next king cake party. Those wanting to order a King Cake are encouraged to call Beck’s Cajun Café at 215-592-0505 or 215-382-2800.

Beck’s Cajun Cafe is known for its exotic and spicy Creole cuisine made with ingredients from the Big Easy. With locations at Philadelphia’s historic Reading Terminal Market and Amtrak’s 30th Street Station, Beck’s offers authentic dishes including gumbos, jambalaya, muffaletta and bread pudding. Beck’s is the home of the Train Wreck, a culinary creation where po boy meets cheese steak with a name the pays homage to the reading terminal markets train shed history.

Find more about Beck’s Cajun Café at:
Facebook: https://www.facebook.com/BecksCajunCafe
Twitter: https://twitter.com/BecksCajunCafe
Google+: https://plus.google.com/u/0/s/beck’s%20cajun%20cafe
Pinterest: http://pinterest.com/search/pins/?q=beck%27s+cajun+cafe

Beck’s Blackened Catfish Recipe

August 17, 2015

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

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

Bill Beck Summer Recipe: Pulled Beef Brisket Sliders

July 15, 2015

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!

OLYMPUS DIGITAL CAMERA

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

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.

####

Join Beck’s and Allons Danser for a Zydeco Dinner Dance with Andre Thierry, Sat. , Mar. 8

January 24, 2014

Join Beck's and Allons Danser for a Zydeco Dinner Dance with Andre Thierry, Sat. , Mar. 8

Beck’s Cajun Cafe is thrilled to be catering dinner for Allons Danser as they host a zydeco dance with Grammy nominee Andre Thierry and Zydeco magic!!

@ Holy Saviour Club
436 E. Main St., Norristown, PA
Dinner & Dance lesson: 7:30PM • Dance: 8:30 PM
New dancers welcome! No partners necessary.
Includes dinner provided
live music and dance
$30
Sat. MAR. 8

http://www.allonsdanser.org • 215-402-7017 • For more Cajun/Zydeco events http://www.arnb.org
Wear your best Mardi Gras costume.

Whole Foods Now Features Beck’s Kitchen Pantry

January 5, 2014

Image

All-Natural Line of Condiments and Spices Now Available in Outlets In Greater Philadelphia and New Jersey

Philadelphia, January 6, 2014 – Beck’s Kitchen Pantry condiments and spices are now available at Whole Foods Market. The all-natural line of chef-inspired products may be found in the Callowhill, South Street, Jenkintown, North Wales, Glen Mills, Princeton and Marlton stores, with more being added every month.

“Whole Foods is the perfect partner for our business,” said Chef Bill Beck, who created the Beck’s Kitchen Pantry line. “They have a deep commitment to vendors that produce quality products using natural, sustainable and organic ingredients. We are thrilled that their customers can now enjoy our Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce, Devil Dust, Angel’s Kiss and Rub-a-Dub Steak Rub with their favorite foods!”

Beck’s Kitchen Pantry condiments and spices kick-up the taste of sandwiches, soups, salads, seafood, prime cuts of meat and more. A throwback to the 1950’s, they were developed in his signature Beck’s Cajun Café at the Reading Terminal Market in Philadelphia.

“We developed the Beck’s Kitchen Pantry condiments and spices in a fast-paced, food-centric environment,” said Beck. “They have bold and distinct flavor profiles and help good cooks to prepare great meals!”

The Beck’s Kitchen Pantry line includes:

• Beck’s Creole Mayo, 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, 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 garlic, ancho, onions, habanero, orange and chipotle, gives a tasty bite to food and drink from fried shrimp to Bloody Marys. Not your kid brother’s hot sauce!

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

• 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.

In addition to Whole Foods, Beck’s Kitchen Pantry condiments and spices can be found at the following retail outlets: Bacchus Market, Beck’s Cajun Café at the Reading Terminal Market, Beck’s Cajun Café at 30th Street Station, Green Aisle, Pennsylvania General Store (Philadelphia), 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 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, including recipes, retail locations and product demos, visit http://www.facebook.com/BecksKitchenPantry. To order online, go to http://www.beckskitchenpantry.com, or call Jonathan Morein, Sales Manager at 215-565-5377. For more information about Beck’s Cajun Café, visit: http://www.beckscajuncafe.com.

####

Beck’s Blackened Chicken Quesadilla

December 6, 2013

Image

Ingredients:

  • 1 lb. chicken breast
  • 6 tortillas
  • 3 oz Beck’s Devil Dust blackening seasoning
  • ½ cup diced tomatoes
  • 6 oz of shredded mozzarella
  • 2 pats butter

Preparation:

First start by blackening the meat. The trick is to char the spices rather than burn them. Use a little olive oil (not extra virgin- in this case it will compete with the other flavors) or clarified butter when blackening. Using either will add moisture that will not evaporate as you are cooking. It should be crisp, robust in flavor, spicy, and moist on the inside, but no taste of burnt undesirable food.

Blackening the Chicken:

  • Place the Beck’s Devil Dust in a large bowl and dredge the chicken in the spice until completely coated.
  • Melt one pat of butter in cast iron or heavy skillet.
  • When sizzling, add the chicken
  • When done on one side, turn until cooked.
  • Let the chicken cool and slice across the grain

Preparing the Quesadilla:

  • Melt the rest of the butter in a separate pan
  • Warm a tortilla in the pan for 30 seconds and flip it over
  • Add in sliced chicken, tomato and top with cheese
  • Fold tortilla over and cook until the cheese is melted
  • Cut into triangles and serve with sour cream and Beck’s 3 Devils Hot Sauce for extra zing!