Posts Tagged ‘Devil Dust’

Beck’s Kitchen Pantry Recipe: Cajun Reuben

November 11, 2013


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


  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


 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.


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

October 28, 2013

Devil Dusted Minty Lamb Shoulders

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!


  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


  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

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

October 14, 2013

lambandbutternutsquashWebFind 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 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

Twelve Retailers Feature Beck’s Kitchen Pantry Condiments and Spices

September 3, 2013

New, All-Natural Line of All-Natural Condiments and Spice Blends Now Available in Specialty ImageFood 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

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 Or call Jonathan Morein, Sales Manager at 215-565-5377. For more information about Beck’s Cajun Café, visit