Posts Tagged ‘Cajun’

Deviled Cocoa

January 7, 2012

Hot chocolate is a great way to combat Old Man Winter when he blasts his chilly wind your way!   Even if the winter is relatively mild, like ours has been so far, this molten glory is suitable in all kinds of weather.  And Chef Bill Beck can’t resist spicing things up.  Try his Deviled Cocoa for a sure-fire way to heat up your days and nights…..

Deviled Cocoa

serves 2

2 TBSP unsweetened cocoa powder

2 TBSP sugar

3 TBSP water

1 1/2 cups milk

2 TBSP chopped dark chocolate (or chocolate chips)

a pinch of Beck’s Devil Dust

In small saucepan, mix cocoa, sugar and water to make a paste.  Heat over medium til mixture bubbles.  Add milk and chocolate, continue heating and mix til chocolate melts and cocoa is hot. Pour into cups and sprinkle with a tiny pinch of Devil Dust.  Enjoy.

This Week’s Specials 12/26

December 27, 2011

Don’t miss this week’s new menu items!

Tasso Ham and Cheese Po Boy “Fully Dressed”

Sweet Potato Waffles with Strawberry and Sugar Cane Syrup

Cream of Corn and Crab Soup

Beck’s Autumn Specials

October 6, 2011

Mmmm….check these October specials out at Beck’s Cajun Cafe! First up this week, Potato and Brie Bisque!

10/7 Sweet
Potato & Brie Bisque

meatloaf Po Boy w/ BBQ Onions

10/11-12-13 Grilled Muffaletta w/sm soup

Andouillie &Crawfish Scrapple Po Boy (Breakfast only till 11:30 am daily)

Pumpkin Bisque and Blackened Chicken Wrap

Fried Chicken Po Boy w/ sautéed Spinach and Creole Tomato Sauce

Pralines Buy 2 get1 free

Sweet Potato Fries

B.B.Q Shrimp Over Rice with Grilled Corn Bread

Pecan Chicken Po Boy with Cranberry Relish

Love Foods for Valentines Day

January 29, 2011

Looking for love in the afternoon? Try our OYSTER po’ boy sandwich and raspberry bread pudding. Just what you need for a very happy Valentines Day.


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)


12 red bilss potatoes (bite size or medium)

3 TBL olive oil

3 TBL Beck’s Devil Dust

1 Tsp kosher salt


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

Beck’s Blackened Chicken Breast

January 12, 2011

Hope you’re enjoying the snow day. If you’re looking for something tasty to cook up for lunch or dinner, try this recipe using Beck’s Devil Dust…

Beck’s Blackened Chicken Breast


4 chicken breasts

3 TBL Beck’s Devil Dust

3 TBL vegetable oil


Wash and fully cook chicken

Coat with Beck’s Devil Dust

Heat pan (cast iron or heavy gage stainless steel) until oil is smoking

Add seasoned chicken breast to pan, cook about 1 to 2 minutes on each side until very, very dark blackened, but not burnt or charred. Chicken will not be fully cooked.

Place chicken on a baking sheet and cook at 350 F for 12 to 15 minutes.


If you try it, let us know what you think…BB

The Crawfish Are Coming!

March 8, 2010

Well, the weather is warmer and crawfish season is just around the corner. We’re already thinkin’ about those succulent little devils with corn and potatoes. In fact, we just bought a 30 gallon pot from — just in time for special event catering season. So, stay tuned!  Who’s your crawdaddy now?

Philadelphia’s French Bread

February 27, 2010

Outside of the stuff inside, the key ingredients of a good po’ boy is the bread. Louisiana French bread is different from the traditional American baguette, in that it has a flaky crust with a soft, airy center. This is generally attributed to the high ambient humidity causing the yeast to be more active.

Now, we can’t ship bread from New Orleans like we do like most of our ingredients like crawfish, oysters and alligator sausage. However, we do get all of our breads from LeBus Bakery. It’s always fresh and some of the best around.

Mardi Gras Media Coverage

February 20, 2010

Here is a nice photo of our Mardi Gras event, published in the Inquirer on Feb. 17. Thanks again to everyone who participated and made it such a success.

Here are some other media clips that we would like to share.

Good Day Philadelphia, 2/16/10

Gloucester County Times, 2/16/10

NBC — Mardi Gras Teaser, 2/15/10

KYW Newsradio 1060, 2/16/10

A Big Fat Thank You!

February 18, 2010

A personal note of thanks to everyone who contributed to such a successful Mardi Gras event. What a great time! The event created incredible excitement for the market and generated amzing media coverage with 3, 6, 10 and Fox 29 all covering it. Also, WRTI and KWY NewsRadio came out. And did you see that awesome photo in yesterday’s local section (2/17)?

Special thanks to the staff of the Reading Terminal Market and Habitat for Humanity for your help, and to the vendors in the market for being so accommodating. Also, the Al Harrison Dixie Land Jazz Band for inspired music and to our volunteers who twirled, juggled and strutted your stuff.

Thanks again. Also, if you like Jambalaya, take a look at our spot on Good Day Philadelphia!