Posts Tagged ‘Bill Beck’

Got King Cake? Get Your Mardi Gras On!

February 14, 2017



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…)

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!


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

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 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 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:

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


  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

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 Retailers wanting to order Beck’s Kitchen Pantry Products in should email Jonathan Morein at


A Taste of Fat Tuesday!

February 28, 2014

ImageOur own Chef William Beck was quoted in a great article by Kelly Roncace of the South Jersey Times.titled A Taste of Fat Tuesday. 
Bill should know since Beck’s offers plenty of Mardi Gras foods at Reading Terminal Market and 30th Street Station including King Cakes, Muffalata, Po’ Boys, jambalaya and more.  

Read on! 

Get a recipe for Beck’s Jambalaya!

Beck’s Barbecued Onion Meatloaf

September 23, 2013

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!

Reveillon Recipe — Daube Glacee

December 11, 2012

daube glaceeRéveillon (“awakening”) is a dinner held on the evenings preceding Christmas Day and New Year’s Day. It is so named because participants stay awake well past midnight. The tradition is still observed in New Orleans. Try Daube Glacee (Terrene of Beef Shortribs), courtesy of Chef John Besh, with a twist from Beck’s.


• Four pounds boneless beef short ribs, cut into 2-inch cubes
• Beck’s Devil Dust
• One-quarter cup sugar
• Salt
• Freshly ground black pepper
• One Quarter cup canola oil
• Two large onions, diced
• One stalk celery, diced
• Three cloves garlic, minced
• One carrot, peeled and diced
• Two cups red wine
• Two bay leaves
• One cup canned chopped tomatoes
• Two cups Basic Veal Stock
• Two ounces dried mushrooms, softened in warm water and minced
• Leaves from 3 sprigs fresh thyme
• One envelope gelatin
• Pickles


Season the short ribs with the Beck’s Devil Dust, sugar, salt, and pepper. Heat the canola oil in a large heavy pot over high heat. Add the meat; several pieces at a time, taking care not to crowd the pot, as crowding will prevent the meat from browning. Turn the meat often, carefully allowing each piece to brown before transferring it from the pot to a platter.

When all the beef has browned and has been removed from the pot, add the onions, celery, garlic, and carrots. Stirring constantly, allow the vegetables to cook until the onions become mahogany in color, about 20 minutesReturn the beef to the pot. Then add the wine, bay leaves, tomatoes, Veal Stock, mushrooms, and thyme. Bring to a boil, then reduce the heat to low, cover, and cook until the beef is fork tender, about 2 hours.

Once the beef is cooked, remove from the stove, discard the bay leaves, and skim off any fat floating on the surface. Season the daube with salt and pepper. If serving the daube hot, serve it over rice, pasta, or potatoes.

To serve the daube as a cold terrine, soften the unflavored gelatin in 2 TBSP cold water in a small bowl, then stir into the hot daube. Let cool to room temperature, then refrigerate in the pot, as it is traditionally done, or transfer the stew to a terrine and refrigerate overnight or until cold and set.

Serves 8 to 10 people.

World’s Biggest Train Wreck Sandwich

June 20, 2012

We set the record yesterday–making our biggest train wreck ever, a 6 foot long sub of Best of Philly sandwich heaven.

We started with a gigantic loaf of hoagie bread…

Then we sauteed steak meat with caramelized onions, salami and andouille sausage and topped it all with American cheese.  While that was cooking up to a delicious blend of spicy goodness, we slathered a healthy dose of our Creole Mayo on the bread. 

And finally, we filled the bread with the steak mixture, closed it up and sliced it up for all to enjoy. And no, there was not a piece left.

Missed it? Come on into Beck’s for a regular sized version of this Best of Philly winning sandwich!

Beck’s Caters Mardi Gras June Fete Benefitting Abington Hospital

June 4, 2012

Looking for a good party?  Look no further.  Chef Bill will be spicing it up at the June Fete Fairgrounds in support of Abington Memorial Hospital Thursday June 7 at 6:30pm.

This event, which features jazz music, a vacation auction, a cash bar (with Hurricanes!), and the best Cajun food this side of New Orleans, benefits Abington Hospital.    Chef Bill will be there cranking out Jambalaya, Etouffe, Gumbo, Shrimp Creole, and other signature dishes.

It’s a great way to have a fun evening and support a worthy cause!  See you there!