A Journey of Love, Style and Taste
By Chef. Eddie A. Elsasser
Philadelphia, USA
This site ~ This Blog is your connection into my world, and the journey, love, style and taste of the culinary creations that are around us and abroad. I am hoping by the words that I write about different places I go, will give you access and bring not only a flow of salivating to your mouth but, refuge and tastes that will captivate you and place a permanent smile on your face.…
Beck’s Cajun Café
The Reading Terminal Market
12th and Arch Streets
Philadelphia, PA
Today was a nice not too Hot and, not too cold Fall day. I was inspired to take a walk through downtown Philly after work .. I am a people watcher and, I love to see what kind of hoopla is going on in the city.. Philly is known as a very diverse people.. And with all the Protesting going on at City Hall, and religious groups setting themselves up on the street corners, there is a lot to see and hear… As I was walking, The Redding Terminal Market pop up in mind…
Then onto Beck’s Cajun café.. Nothing better then on a nice brisk day to have something comforting from one of the best New Orleans style restaurants. When I 1st moved down here, I didn’t have a lot of money left over.. So I walked around to a lot of different places in Philly.. And Beck’s Cajun was one that I will never forget.. Just from the experience that I am having from Beck’s is going to push me onto New Orleans one day.. And I hope to bring some of you with me..
I pulled myself up to the counter and said… OOO WEEE… That smells like good cookin.. I’ll git some of that Fantastic Etouffee with white rice and 2 sweet corn bread muffins.. I couldn’t stop my friends. I had to have the Muffaletta.. The Muffaletta Traditionally has Salami, Ham, Mortadella, Sharp Provolone and a olive salad served on Rustic Italian Bread… Out of this world good..
The Etouffee is a everyday Cajun~~ Creole traditional kind of life and love in eating. There are many star ingredients to use, like shrimp, chicken, lamb.. Either choice, you can find that the Etouffee is always a base of onion, peppers and celery.. (The trinity) a dark brown roux, seafood stock or Chicken stock and Cajun seasonings and, always served with rice.. I like to take the sweet corn bread and mix in cubes of it.. Oye… so good… I am telling you, I have not had Etouffee this good anywhere.. I have not even made it this well myself..
There is nothing better then enjoying a great place to eat, except for having the company that you have, and bring with you.. I am hoping that I can get a few of you to join me in this adventurous journey and, experience it with me.. Just something to think about..
Now, Until we meet again~~ Many journey's into the Love, Style and Taste of food around you...
God Bless
Chef. Eddie A. Elsasser
