Posts Tagged ‘Beck’s Devil Dust’

Beck’s Blackened Chicken Quesadilla

December 6, 2013

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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!

Crevettes au Anges Baiser (Angel Shrimp) from Jason Kelso

September 27, 2013

ImageThank you to Jason Kelso for these new recipes: Devil Dusted Rice and Angel Shrimp. Want a chance to win a $500 gift certificate to the Reading Terminal Market? Create your own using Beck’s Devil Dust, Angel’s Kiss, Rub-a-Dub Rub or Creole Mayo! 

Crevettes au Anges Baiser

(Angel Kissed Shrimp)

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12 Large Shrimp (Peeled and Deveined)

1/2 Lime Juiced

1 Tablespoon Agave Nectar

1 Tablespoon Beck’s Angels Kiss

1 tablespoon Butter

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~ Make simple marinade with Beck’s Angel’s Kiss Seasoning, Lime         Juice, and Agave Nectar

~ Black Pepper May be added for additional flavor

~ Add Shrimp and Marinate for 30 minutes

~ Heat Iron Skillet on High

~ Add Shrimp to “Dry” Pan

~ Sear on both sides (Blackened)

~ Turn off Heat and add Butter, Gently tossing in sauce created

*Note – May also be Grilled for Amazing Outdoor Entertaining

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!!!! Dress with Beck’s Creole Mayo for Even More Applause !!!

 

Devil Dusted “Dirty Rice”

2 Tablespoons Olive Oil

1/3# Ground Pork

4 Chicken Livers (Pureed)

1/2 Medium Spanish Onion (Diced)

4 Cloves Garlic (Minced)

2 cups Long Grain Rice

1 Cube Chicken Bullion

1 Tablespoon White Sugar

2 tablespoons Beck’s Devil Dust

1 Tablespoon Unsalted Butter

4 Cups Water

Salt and pepper to taste

2 Stalks Green Onion for Garnish (Sliced on Bias)

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~ Heat Olive Oil in Pan

~ Brown Ground Pork and Livers

~ Add Onions and Garlic till Softened

~ Add Butter

~ Add Rice, Stir and Gently Toast

~ Add Bullion, Sugar, and Beck’s Devil Dust

~ Add Water and Bring to a Boil

~ Season with Salt and Pepper (To Taste)

~ Stir and Reduce Heat to Simmer and Cover for approx. 20 min.

           !!!! Do Not Overcook !!!!

~ Remove from heat and let stand for 5 Min

~ Add Green Onions reserving some Green Bits for topping

               * Serves 4*      

Beck’s Oven Roasted Cajun Reds

January 23, 2011

If you’re looking for something easy and hearty to get you through a cold night, try our recipe for Cajun Red Bliss Potatoes using Beck’s Devil Dust seasoning. By the way, these are a great accompaniment for crawfish when we get into crawfish boil season.

(Serves 4)

Ingredients:

12 red bilss potatoes (bite size or medium)

3 TBL olive oil

3 TBL Beck’s Devil Dust

1 Tsp kosher salt

Preparation:

1. Preheat oven to 350 F

2. Wash potatoes with a potato scrubber and dry with paper towels

3. Quickly cut potatoes and place in a bowl with oil and toss

4. Add in Beck’s Devil Dust and continue to toss until fully coated

5. Place seasoned potatoes on a baking sheet

6. Cook on medium shelf for 2o to 25 minutes, or until fork tender

7. Salt to taste