Got King Cake? Get Your Mardi Gras On!

 

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. 

Bill Beck’s Shrimp-Andouille Scrapple

If 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!

Ingredients:

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

Preparation:
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!

 

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 MyPhillyAlive.com 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:
Facebook: https://www.facebook.com/BecksCajunCafe
Twitter: https://twitter.com/BecksCajunCafe
Google+: https://plus.google.com/u/0/s/beck’s%20cajun%20cafe
Pinterest: http://pinterest.com/search/pins/?q=beck%27s+cajun+cafe

A Taste of Fat Tuesday!

Our 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!http://tinyurl.com/nyeq95u 

Get a recipe for Beck’s Jambalaya!

Whole Foods Now Features Beck’s Kitchen Pantry

All-Natural Line of Condiments and Spices Now Available in Outlets In Greater Philadelphia and New Jersey

Philadelphia, January 6, 2014 – Beck’s Kitchen Pantry condiments and spices are now available at Whole Foods Market. The all-natural line of chef-inspired products may be found in the Callowhill, South Street, Jenkintown, North Wales, Glen Mills, Princeton and Marlton stores, with more being added every month.

“Whole Foods is the perfect partner for our business,” said Chef Bill Beck, who created the Beck’s Kitchen Pantry line. “They have a deep commitment to vendors that produce quality products using natural, sustainable and organic ingredients. We are thrilled that their customers can now enjoy our Creole Mayo, BBQ Onion Relish, 3 Devils Hot Sauce, Devil Dust, Angel’s Kiss and Rub-a-Dub Steak Rub with their favorite foods!”

Beck’s Kitchen Pantry condiments and spices kick-up the taste of sandwiches, soups, salads, seafood, prime cuts of meat and more. A throwback to the 1950’s, they were developed in his signature Beck’s Cajun Café at the Reading Terminal Market in Philadelphia.

“We developed the Beck’s Kitchen Pantry condiments and spices in a fast-paced, food-centric environment,” said Beck. “They have bold and distinct flavor profiles and help good cooks to prepare great meals!”

The Beck’s Kitchen Pantry line includes:

• Beck’s Creole Mayo, 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, 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 garlic, ancho, onions, habanero, orange and chipotle, gives a tasty bite to food and drink from fried shrimp to Bloody Marys. Not your kid brother’s hot sauce!

• Angel’s Kiss, a savory and aromatic blend that sharpens the natural flavors of chicken, pork, and seafood.

• 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.

In addition to Whole Foods, Beck’s Kitchen Pantry condiments and spices can be found at the following retail outlets: Bacchus Market, Beck’s Cajun Café at the Reading Terminal Market, Beck’s Cajun Café at 30th Street Station, Green Aisle, Pennsylvania General Store (Philadelphia), 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 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, including recipes, retail locations and product demos, visit http://www.facebook.com/BecksKitchenPantry. To order online, go to 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 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.

 

A Satisfied Customer

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

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.

Rick Nichols to Officiate “Best of Beck’s” Kitchen Pantry Recipe Contest

Rick Nichols, the dean of Philadelphia food writing, has joined the judges’ circle at the Best of Beck’s Kitchen Pantry cook-off at the Reading Terminal Market. The competition, which will take place on Wednesday, October 16 from 11 a.m. to 12:30 p.m., pits three contestants as they prepare original dishes using the new Beck’s Kitchen Pantry line of condiments and spice blends.

“Best of Beck’s” benefits MANNA, which cooks and delivers nutritious, medically-appropriate meals and provides nutrition counseling to neighbors who are battling life-threatening illnesses such as cancer, renal disease and HIV/AIDS.

“We are thrilled that Rick will be among the judging which also includes Jennifer Choplin, chef at SoWe Bar and Grille,” said Bill Beck, owner of Beck’s Kitchen Pantry. “Come out and help raise funds for MANNA and enjoy the tastes of some very creative and skillful foodies!”

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 spice blend or condiment. 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.

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 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:

• Creole Mayo – a zesty sandwich spread, dip and salad mixer.
• BBQ Onion Relish – smoky, bourbon-infused flavor for meats, hearty cheeses and Hors d’Oeuvres.
• 3 Devils – a flavorful hot sauce for food and drink from fried shrimp to Bloody Marys.
• Angel’s Kiss – a sophisticated, international spice blend that sharpens the natural flavors of chicken, pork, and seafood.
• Devil Dust – a fiery rub for beef, poultry, seafood and vegetables.
• Rub-A-Dub — a bold rub and post-cooking seasoning that enhances the natural flavors of prime cuts of meat including steaks, lamb, pork and game.

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: www.beckscajuncafe.com.