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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Beck’s Kitchen Pantry Recipe: Cajun Reuben

With the weather getting nippy, your body is craving comfort foods. Try this recipe from our friend Donna McAllister. It was a finalist in our recent “Best of Beck’s” Kitchen Pantry recipe contest at La Cucina at the Reading Terminal Market. This one uses our famous Creole Mayo and Devil Dust seasoning. We present, The Cajun Reuben

Ingredients:

1. 2 Tbsp butter (soft)
2. 2 slices Rye Bread
3. 1/2 lb deli sliced turkey breast
4. 4 slices imported Swiss cheese
5. 1/4 cup olive salad
6. 1/8 – 1/4 cup
7. Beck’s Creole Mayo
8. 1/4 cup Sweet Sauerkraut Make Sauerkraut 1 15 oz can sauerkraut
9. 1 cup beer
10. 1/4 cup applesauce
11. 2 tsp cinnamon

 Preparation:

 Mix in a small saucepan and gently warm.

1. Assemble sandwich 1 slice of bread 2 slices turkey 2″ Swiss 3″ turkey
2. Add 1 layer of Sauerkraut (drained) Reverse stacking order, top with slice of bread
3. Spread 1 Tbsp of butter on top.
4. Melt 1 Tbsp butter on med-warm griddle.
5. Place sandwich on griddle and cover with large pot lid.
6. Brown until lightly toasted. Flip sandwich and cover.
7. Remove lid flip twice until crisp golden brown. Remove to plate.
8. Peel off top slice of bread, spread olive salad, return bread and flip over. Repeat but spread Beck’s Creole Mayo generously.
9. Return bread slice in 1/2 enjoy w/ Zapp’s Crawtators.

 

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*      

Twelve Retailers Feature Beck’s Kitchen Pantry Condiments and Spices

New, All-Natural Line of All-Natural Condiments and Spice Blends Now Available in Specialty Food Stores and Supermarkets in Pennsylvania, New Jersey and Virginia

Philadelphia, September 3, 2013 – Twelve specialty food retailers in Greater Philadelphia, South Jersey and Virginia including Linvilla Orchards, the Pennsylvania General Store, Love the Cook of Cape May and Hot Stuff of Chincoteague Island are now carrying the new Beck’s Kitchen Pantry line of condiments and spices.ailable in Farm Markets and Specialty Food Stores In Greater Philadelphia Area, South Jersey and Virginia

Originated by award-winning chef Bill Beck, Beck’s Kitchen Pantry condiments and spices kick-up the taste of sandwiches, soups, salads, seafood, prime cuts of meat and more. The entire line including Beck’s Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce; and Angel’s Kiss, Devil Dust and Rub-a-Dub spice rubs, was developed at Beck’s Cajun Café at Philadelphia’s Reading Terminal Market.

“Our customers have loved our original condiments and spice blends as accompaniments with our cooking for years,” said Beck. “Now people can enjoy them at home every day or when entertaining guests.”

Beck’s Creole Mayo is 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 is infused with barrel aged bourbon to bring a tangy, smoky flavor to burgers, hot dogs, steaks and meatloaf. It also makes a handy accompaniment for Hors d’ Oeuvres and hearty cheeses.

Three Devils hot sauce is where flavor meets heat: a slow-cooked, witches’ brew of fresh garlic, ancho, onions, habanero, oranges and chipotle. Three Devils gives a tasty bite to food and drink from fried shrimp to Bloody Marys. Not your kid brother’s hot sauce!

Angel’s Kiss is a savory and aromatic blend that sharpens the natural flavors of chicken, pork, and seafood. When used in cooking, its flavors bloom to create the warm mouth feel of a masala with hints of curry, cumin and cinnamon. It can also be combined with olive oil and a sprinkling of fresh citrus to create a marinade that will pleasantly surprise any palate.

Devil Dust blackening seasoning is a select blend of fiery and smoky pepper varieties blended with sweet basil and oregano. It ignites a complex, flavorful heat without scorching the essence of dishes using beef, poultry, seafood and vegetables.

Rub-A-Dub Steak Rub is a bold and delicious rub and post-cooking seasoning that distinguishes the natural flavors of hearty meats including steaks, lamb, pork and game. Savor its intense flavors of cumin, coriander, mustard and fennel to make any meal sing with flavor!

The following specialty food retailers currently carry the Beck’s line: Bacchus Market, Beck’s Cajun Café at the Reading Terminal Market, Beck’s Cajun Café at 30th Street Station, Green Aisle Grocery, Pennsylvania General Store (Philadelphia), The Larder (Doylestown), 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 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 www.beckscajuncafe.com.

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