This from a satisfied customer —
Comments : My wife & I were in Philadelphia earlier this week & had lunch at the Reading Terminal Market location. The only thing better than the employees was the food. I had the Train Wreck Po’Boy & it was the best sandwich I’ve ever had. My wife had the Catfish Po’Boy & was equally impressed. Everything was great & we thank you.
I am begging, PLEASE open a location in Pittsburgh
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:
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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Beck’s Kitchen Pantry was featured in Region’s Business, a publication focusing on the business community of Philadelphia and the surrounding area. Read-up on the story behind Beck’s Cajun Cafe, its founding at the Reading Terminal Market and the launch of the new chef-inspired condiments and spice blends. http://tinyurl.com/k5k9yan
Enjoy this week’s specials at Beck’s Cajun Café @ 30th Street Station. Amtrak, IRS and police employees show your employee I.D. at the register and get 10% off on any menu item (daily specials not included). College students too!
Want a chance to win big? Enter the new, celebrity judged “Best of Beck’s” Recipe Contest. You create a recipe using the new Beck’s Kitchen Pantry line of condiments and enter it on the Beck’s Facebook page. Click for details.
Monday, 9/9
Grilled Muffaletta: mortadella, capicolla, salami, sharp provolone & olive salad, $5.25.
Make it a platter, $8.95.
Beck’s Famous Bread Pudding $1.00 off, today only!
Cajun Trio Platter: Shrimp, Chicken & Sausage Jambalaya W/ Fried Mac & Cheese, and Collard Greens.
Tuesday, 9/10
Tuesday-Free Zapp’s Chips w/ Train Wreck, 11-3, only!
Curried shrimp Salad Wrap, $7.25.
Cajun Trio Platter: Gator Gumbo, Red Beans & Rice, Chicken Alfredo, $9.95.
Wednesday 9/11
Five-Bean Health Salad, Large: $6.00, Small: $3.00.
Free Small Soup w/ any Beck’s Caesar Salads.
Grilled Vegetable Muffaletta, $5.50.
Thursday 9/12
Cajun Trio Platter: Shrimp and Crawfish Etouffe, Collard Greens, Bread Pudding, $9.95.
Hot Roast Beef Po Boy, $7.95.
Pasta Primavera, Large. $6.00, Small, $3.00.
Friday 9/13
Large Soup & Side Salad Combo, $6.95.
“Best of Philly” Fried shrimp Po Boy……Fully Dressed, $8.95.
Cajun Trio Platter: Hot Wings (8) Cole Slaw and Grilled Corn Bread, $9.95.
Saturday 9/14
Saturday-Free Community Coffee w/ and Breakfast Po Boy.
Cajun Trio Platter: Shrimp, Chicken & Sausage Jambalaya W/ Fried Mac & Cheese, Collard Greens, $7.95.
Beck’s 3 Devils Hot Wings By The Dozen, $8.95.
Beck’s Cajun Café 30th Street Station
215-382-2800
Beck’s World Famous Bread Pudding
This recipe is inspired by bread pudding that we had at a famous New Orleans restaurant. There’s absolutely no chance that I’ll tell you the name here. We then perfected it for Beck’s Cajun Cafe in Philadelphia and it has been a favorite at the restaurants ever since.
Custard Mix
10 eggs
2.72 cups Light brown sugar
1 tsp. cinnamon
0.25 tsp Allspice
Pinch nutmeg
0.75 tsp pure bourbon vanilla extract
2 qt. heavy cream
0.50 qt. whole milk
8 cups, cubed bread (day old or stale)
Faux caramel & Fruit mix
0.50 cup light brown sugar
1 ea Apple sliced
0.25 cup Raisins or minced dried fruit
2 tbl water
3 tbs butter (reserve 1 tbl to grease bottom of baking dish)
Equipment needed
9x 12x 1.5 baking dish
chef’s knife
cutting board
large kitchen spoon
high heat rubber spatula
mixing bowls
wire whisk
measuring spoons
measuring cups
1 qt. sauce pot
oven
Procedure:
1) Skin the bread of exterior crust and cube to 3/4/x 3/4 size .(If it is a little over in size don’t worry about it the custard will break down any excessively large pieces as it rests for twenty minute to a half hour before putting in the oven) Set cubed bread aside.
2) Custard: Add eggs to the mixing bowl and mix to combine yolks and white of eggs, add rest of ingredients and mix well. Taste the custard to see if you like the way it tastes. You may want to add a little more of the cinnamon or the nutmeg depending on the age and potency of the products and there source.
3) Faux caramel: Place sauce pot on the stove with the water and sugar on a med flame and mix , when mixture starts to simmer stir continuously for one minute to reduce and marry the sugar and water fully, turn off the flame , remove from the stove and stir gently the butter (2 tbl ) in to the mix. Set aside for a minute.
4) Grease the baking dish with reserved amount of butter you have set aside
5) Leaving the skin on the apples, you will now box cut the apples into 4 pieces…Here’s how. Lay the apple down on your cutting board the fat end towards you. You will take the knife in hand and cut just slightly to the right of the center of the apple just to the right of the steam as well. The goal here is to just miss the core so that we are getting all the useable flesh for our wonderfully homey bread pudding. After cutting you will now have one flat side to the apple, place that flat side downward on your cutting board and repeat same cutting actions again removing yet another piece of apple. Do twice more and you will have nothing put the seeded core of the apple left to discard. The core of the apple if you look at it from top to bottom is now in a box shape. Slice the four remaining pieces of apple into 1/8 thick slice and place on the bottom of the greased baking dish randomly yet evenly. If you need to hold the apples after cutting for any length of time during the prep of this dish hold them in lemon water so they don’t oxidize ( go brown)
6) Pour the faux caramel while it is hot, or at least warm( you want the mix to be pliable so that it can be evenly placed over all the apples , additionally you don’t want to lose any to the bottom of the sauce pot because it has cooled to much) You may need to reheat it.
7) Place bread cubes evenly over the apples/ faux caramel sauce; add custard followed by the raisins. Push the cubed bread into the custard mix so they absorb the custard; do this three times over the next twenty minutes so the bread has evenly absorbed the custard.
8) Place on center rack of 275 degree pre heated oven for two hours. It is cooked low and slow so that the flavors become concentrated without losing the moister. The top will be light brown and crispy. You can serve this with ice cream, macerated fruit or as we do at Beck’s with a whiskey sauce. Any way you do it, it’s gonna be great, just serve it warm.
wjbeck12
Beck's Cajun Cafe Blog 