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

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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Whole Foods Now Features Beck’s Kitchen Pantry

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.

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Would You Rather Run a Restaurant or Sell Tomato Sauce?

Would You Rather Run a Restaurant or Sell Tomato Sauce?

Chef Bill Beck was asked a question by John Grossman of the New York Times about what it takes to market at specialty food product line. It’s an interesting insight into what it takes to get your product onto supermarket shelves. He should know since he created the Beck’s Kitchen Pantry Line of all-natural condiments and spices and got it into Whole Foods Market. 

Beck’s Kitchen Pantry Recipe — Minty Devil Dusted Lamb Shoulders by Marci Goldshlack

This recipe, made by our good friend, Marci Goldshlack, makes a great meal for company. The lamb needs to marinate overnight, so it takes a bit of planning, but the effort is well worth it. Serve with butternut squash fries made with Beck’s Angel’s Kiss spice for extra WOW!

Ingredients:

1. 2-3 lbs of lamb shoulders
2. 1 cup dry red wine
3. ½ cup mint jelly sauce
4. ½ cup Devils Dust Spice
5. 2 Tbsp of Dijon Mustard
6. ¼ tsp black pepper
7. ¼ tsp salt Gallon zip lock bags

Preparation:

1. In large gallon plastic bag, place all of above ingredients.
2. Toss so ingredients cover lamb.
3. Refrigerate overnight.
4. Shake and turn over bag to coat and keep in fridge until ready to cook.
5. Preheat oven to 450 F
6. Place shoulders in baking dish
7. Bake for 15-20 minutes

Serves 3-4

Jason Kelso Wins “Best of Beck’s”!

Jason Kelso (pictured fourth from right) was the winner of today’s “Best of Beck’s” Kitchen Pantry Cook-Off at La Cucina at the Reading Terminal Market! Kelso won a $500 gift certificate to the world famous Reading Terminal Market for his original dish Crevettes aux Anges Baisser (Angel Kissed Shrimp) over Dirty Rice.

Kelso was joined by three other contestants, selected by popular vote. They included Charles Peters (Angel Chicken and Devil Shrimp with Citrus Vinagrette), Donna McFarland (Cajun Reuben) and Peter Stines (Cajun Turkey Burger). Each had to create an original recipe using Beck’s spice rubs including Devil Dust fiery rub, Angel’s Kiss and Beck’s Creole Mayo.

The event raised money for MANNA, which provides nourishing meals for individuals suffering from life threatening diseases including HIV/AIDS, diabetes, and cancer.

Hadas Kuznits of KYW News Radio was on the scene to talk with the participants

http://philadelphia.cbslocal.com/2013/10/16/at-reading-terminal-market-a-cajun-cook-off-for-charity/#!

Find out who makes the cut at the “Best of Beck’s” Kitchen Pantry Cook-Off to raise funds for MANNA

Find out who makes the grade at the Best of Beck’s Kitchen Pantry cook-off at La Cucina at the Reading Terminal, this Wed., from 11 a.m. to 12:30 p.m.! Three local foodies and a mystery guest will compete in a cut-throat, 30-minute cook-off to raise money for MANNA and win the grand prize – a $500 gift certificate to the Reading Terminal Market! Food writer Rick Nichols and chef Jennifer Choplin will select the winner.

To qualify for the cook-off participants had to earn most votes for their original recipes, incorporating the new Beck’s Kitchen Pantry line of all-natural spice rubs including Devil Dust, Angel’s Kiss and Rub-a-Dub Rub, as well as Beck’s all-natural Creole Mayo.

“Best of Beck’s” is sponsored by Beck’s Kitchen Pantry all-natural condiments and spice blends, the Reading Terminal Market and MyPhillyAlive.com. A portion of the proceeds from the sales of Beck’s Kitchen Pantry condiments and spice blends will be donated to MANNA. Attendees are encouraged to make a donation to MANNA’s mission of cooking and delivering nutritious, medically-appropriate meals to neighbors who are battling life-threatening illnesses such as cancer, renal disease and HIV/AIDS. For more info, visit https://www.facebook.com/BecksCajunCafe.

Crevettes au Anges Baiser (Angel Shrimp) from Jason Kelso

Thank 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*      

Rocker Head Salon Red Snapper

Here’s a new recipe submitted by Cathy Blair for the “Best of Beck’s” Kitchen Pantry Recipe Contest benefiting Manna. See what you think — or even better, come up with one of your own using Beck’s Devil Dust, Angel’s Kiss or Rub-a-Dub Rub.

 

Rocker Head Salon Red Snapper:

2 Red Snapper Fillets

1 half cup Hellmans mayonnaise

1 and a half teaspoons Becks Angel Kiss

Half teaspoon dry mustard

Juice of 1 lemon

2 tablespoons olive oil

1 tablespoon butter

 

Instructions: 1) Mix mayonnaise, Becks Angel Kiss, Dry Mustard and juice of 1 lemon. 2) Chill for 15 minutes. 3) Heat iron skillet over medium heat, add olive oil and butter. Spread mixture on fish put in pan,spread mixture on other side while in pan. Gently turn fish fillet over after about 3 to 4 minutes continue cooking until fish is firm to the touch. Eat & Enjoy!

Cathy Blair

Beck’s Barbecued Onion Meatloaf

Meatloaf is a perennial favorite. With Beck’s Barbecued Onions it reaches another level.

This was sent to us by a customer and loyal fan of our pantry products…She wishes to remain anonymous, and after trying her meatloaf we can see why.  She might have a crowd outside her house if we revealed her identity.

Desperation often leads to discovery, as is the case with this recipe.  I was planning to make meatloaf for my family’s dinner, but learned rather late in the process that we were out of the onions, carrots, and celery that I usually saute and blend with the meat.  Determined to avoid an evening shop, and short on time if meatloaf tartare was not to be our dinner, I began to search the cupboards.  Thank you Beck’s;  your Barbecued Onion Relish saved the dinner and the day.  Here’s how:

BBQ Onion Meatloaf

1 1/2 lbs 85% lean ground beef

1 jar Beck’s Barbecued Onion Relish, 3/4 jar for blending w/ meat, remaining for topping/garnish

2 eggs

3/4 cup seasoned bread crumbs

2 TBSP Worcestershire Sauce

1/2 tsp salt

1/4 cup ketchup

Heat oven to 375.  Thoroughly mix all ingredient except ketchup and 1/4 jar bbq onions.  Shape meatloaf into oblong rectangle in baking pan and top with ketchup.  Bake 45-50 mins til cooked through.  During last 5 minutes of cooking, top with remaining bbq onions if desired.  Let sit for 5 minutes after removing from oven.  Serve and enjoy.    Never bother chopping onions, carrots and celery for meatloaf again!

“Best of Beck’s” Kitchen Pantry Recipe Contest to Benefit Manna — Sign-Up Today!

Cook-Off at Reading Terminal Market Features Original Recipes Made
With Beck’s Kitchen Pantry Creole Mayo and Spice Blends to Benefit Local Food Charity

Three local foodies will show their culinary skills at the Best of Beck’s Kitchen Pantry cook-off at the Reading Terminal Market on Wed., Oct. 16 from 11 a.m. to 12:30 p.m. The participants will showcase their original dishes incorporating items from the new, all-natural line of Beck’s Kitchen Pantry condiments and spice blends.

The event benefits Manna, whose mission is to provide nutritious meals and nutrition counseling to neighbors who are battling life threatening illnesses.

“Foodies, this is your chance to strut your stuff,” said Bill Beck, creator of Beck’s Kitchen Pantry. “Show us your chops by creating original dishes that use our spice blends and condiments, raise money for a good cause and take a chance at bringing home the grand prize.”

The winner of the contest will receive a $500 gift certificate to the Reading Terminal Market. Individuals wanting to participate must first compete in a voting round by submitting their own recipes using at least one of the new Beck’s Kitchen Pantry items. Participants may submit one recipe per kitchen pantry item. The voting officially began on Sept. 16 and ends on Oct. 7. To enter, go to the recipe contest tab on the Beck’s Facebook page at https://www.facebook.com/BecksCajunCafe.

Chef Jennifer Choplin of SoWe Bar and Grille and Wayne Metsinger, General Manager of Linvilla Orchards, are among the judges for the competition.

Participants may obtain the Beck’s Kitchen Pantry condiments and spices at a $2.00 discount per item at Beck’s Cajun Café at the Reading Terminal Market or at Amtak’s 30th Street Station.

Beck’s Kitchen Pantry condiments and spices may also be purchased at Bacchus Market, Green Aisle, Pennsylvania General Store (Philadelphia), Grandpa Hick’s Cheese and Gourmet Shop (Lahaska), Highland Orchards (West Chester), Hollander Gourmet (New Hope), The Larder of Doylestown, Linvilla Orchards (Media), Love the Cook (Cape May, NJ), Sara’s Produce (Collingswood, NJ) and Hot Stuff (Chincoteague, VA).

Beck’s Kitchen Pantry condiments and spices are a throwback to a simpler time with all-natural ingredients and wholesome flavors of home like horseradish, pickles and garlic. They are easily recognized in their vintage glass jars and retro style labeling. The line includes:

• Creole Mayo – a zesty sandwich spread, dip and salad mixer.
• BBQ Onion Relish – smoky, bourbon-infused flavor for meats, hearty cheeses and Hors d’Oeuvres.
• 3 Devils – a flavorful hot sauce for food and drink from fried shrimp to Bloody Marys.
• Angel’s Kiss – a sophisticated, international spice blend that sharpens the natural flavors of chicken, pork, and seafood.
• Devil Dust – a fiery rub for beef, poultry, seafood and vegetables.
• Rub-A-Dub — a bold rub and post-cooking seasoning that enhances the natural flavors of prime cuts of meat including steaks, lamb, pork and game.

The event is sponsored by Beck’s Cajun Café, the Reading Terminal Market and MyPhillyAlive.com. Proceeds of the sales of Beck’s Kitchen Pantry condiments and spices on the day of the event will be donated to Manna. Attendees are also asked to make a donation to the charity to support their community efforts.

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: http://www.beckscajuncafe.com.

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