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Leftover Turkey?

Posted on: November 22nd, 2016 by fcasio
Posted in Holidays, Recipes
Brennan's of Houston Thanksgiving

Thanks Creole Roasted American Turkey: Dirty Rice Country Dressing, Abbeville Molasses Roasted Sweet Potato, Lemon Broccolini, Cognac Gravy and Cranberry Satsuma Chutney

 

 

If you’re like most families, you WILL have some leftover turkey and need ideas on how to repurpose it other than the classic leftover Thanksgiving Sandwich. Here is a fan favorite and…did we mention it only takes one pot!

Texas Creole Turkey Chili Frito Pie

Yield: 1 1/2 Gallons, Serves 12

3 Tbsp                    Grapeseed Oil

5                              Cloves    Garlic, Crushed

5                              Bay Leaves

1 Cup                     Finely Diced Yellow Onion

2 Tbsp                    Finely Diced Jalapeno, Seeded

1 Cup                      Finely Diced Bell Pepper

4 Stalks                  Finely Diced Celery

2 to 3lb                  Left Over Turkey, Diced Medium

¼ Cup                    Creole Meat Seasoning, or to Taste

2 Tbsp.                   Chili Powder

¾ Tbsp.                  Cumin

¼ Cup                    Tomato Paste

2 Cups                   Roasted and Diced Tomato, Skinned & Seeded

2½                          Cups Turkey Stock

3 Tbsp.                   Masa

2 Tbsp.                   Worcestershire

2 Tbsp                    Hot Sauce

½ bunch                Cilantro, Chopped Fresh

2 cups                    Red Beans, Pre Cooked or Canned

2 Cups                   Sour Cream

2 Cups                   Shredded Cheddar Cheese

4 Tbsp.                   Minced Chives

To Taste                Salt and Cracked Black Pepper

12 Bags                 Individual Portion Fritos

 

  • Heat Oil Over Medium Heat In A Large Sauce Pot.
  • Add Garlic, Onions, Celery, Bells & Jalapenos, Cook for 2-3 Minutes Until Tender
  • Increase Heat to High. Add Diced Turkey and Brown.
  • Add Seasoning and Tomato Paste, Continue to Cook for 1-2 Minutes More to Caramelize.
  • Add Diced Tomatoes and Stock, Bring to a Boil. Reduce to a Simmer for 1½-2 Hours.
  • In A Separate Bowl Combine Masa and Worcestershire into a Paste. Whisk Into Simmering Chili to Thicken. Stir in Cilantro and Red Beans. Heat Through and Adjust Seasoning.
  • Serve with Sour Cream, Cheddar Cheese, Chives and Fritos

 

Top 100 Best Brunch in America

Posted on: May 3rd, 2016 by fcasio
Posted in Award, News

Brennan’s of Houston Named One of the 100 Best Brunch Restaurants in America; Wins 2016 OpenTable Award

Egg St. Charles

Egg St. Charles

Brennan’s of Houston is pleased to announce that we’ve been named one of the 100 Best Brunch Restaurants in America for 2016 by OpenTable Diners. Determined by more than 5 million reviews submitted by verified OpenTable diners over the last year, the 2016 Best Brunch list honorees each bested more than 20,000 restaurants.

Thanks to all the diners who have helped Brennan’s of Houston  earn this accolade in Houston and in the greater U.S. Now that the word is out, be sure to reserve your table for brunch in advance.

These special restaurants provide the perfect setting for tying the knot

Posted on: February 16th, 2016 by fcasio
Posted in News, Wedding
2.15.16 | 7:45 am
Brennan's Courtyard Bar Courtesy of CultureMap / Jennifer Laura Design

Brennan’s Courtyard Bar Courtesy of CultureMap / Jennifer Laura Design

 

Wedding planning can certainly be stressful and a simple way to reduce stress is to use one of Houston’s finest restaurants as your venue. Hosting a wedding at a restaurant is great option as a restaurant can handle the ceremony and reception, providing food, tables, and chairs — all under one roof.

To help you find the right spot for the big day, we’ve rounded up the ideal restaurants for hosting the perfect wedding.

Brennan’s of Houston

As one of the city’s most historic restaurants, Brennan’s of Houston provides a lovely setting for a wedding ceremony and reception in the 1930s building designed by John Staub. Surrounded by oak trees, palms and ivy, the red brick courtyard would be ideal for a spring wedding and can accommodate up to 100 guests.

The ballroom — great for a reception as it can seat up to 150 guests — provides a sense of Southern luxury with chandeliers and vaulted ceilings. Brennan’s modern take on Louisiana cuisine is sure to please everyone and the restaurant offers dozens of hors d’oeurve and seated dinner options, including crab cakes and their signature banana’s foster.

Tony’s

As a long-time favorite of the city’s elite, Tony’s offers a luxurious, contemporary setting for a beautiful wedding ceremony. The restaurant offers plenty of venue options depending on the size of the guest list. The airy main dining room, walls replete with master artworks, seats as many 300 guests while the San Remo room can seat up to 100 and the Wine Cellar provides the perfect intimate setting for up to 60 people.

Known for their exquisite updated Italian cuisine — including favorites like the flaming red snapper or raviolo di manzo filled with braised short ribs — a seated reception at Tony’s would impress anyone lucky enough to be invited.

La Colombe d’Or

The Grand Ballroom — also known as La Grand Salon — at the boutique hotel La Colombe d’Or has long been considered to be one of the city’s premier wedding venues. Lined with 300-year-old panels from the country chateau of La Comtesse Greffulhe, as well as resplendent chandeliers, the Grand Ballroom evokes a sense of a bygone era of European royalty and splendor. The venue can accommodate hundreds of guests and is large enough to host both the ceremony and reception.

Cinq, the restaurant at La Colombe d’Or, is known for its updated take on classic French cuisine with dishes like lobster bisque with crispy crawfish tails and cedar smoked duck. An added benefit to using the hotel as a wedding venue is that the most important guests can stay on site in one of the five art-filled suites.

Rainbow Lodge

There are few destinations in Houston that can provide as romantic a setting for a ceremony as Rainbow Lodge, with its beautiful log structure overlooking an acre of bucolic grounds and a bubbling creek. The entire restaurant, while not large, is big enough to accommodate a more intimate wedding (around 100 people) for an outdoor ceremony and a seated reception inside.

Rainbow Lodge is known for its Southern-inspired cuisine, with hors d’oeurve options like fried Texas quail bites with bourbon gravy and entree choices such as rainbow trout with lump crab and pecan brown butter.

Ouisie’s Table

This long-time River Oaks restaurant with a distinctly upscale Southern feel features a lovely garden, called The Bear’s Nest, that can accommodate a cozy outdoor wedding.

In terms of spaces for the reception, Ouisie’s main dining room can seat up to 135 seated guests, and Lucy’s Porch, which faces the garden, can accommodate up to 95.

The restaurant’s fine dining take on down-home cooking includes passed hors d’oeurves like chicken fried steak on a biscuit to shrimp quesadillas and seated entrees such as crispy red snapper and grilled buffalo tenderloin.

Brenner’s Steakhouse on the Bayou

A picturesque gazebo in the large, grassy field overlooking Buffalo Bayou provides the perfect pastoral setting for an outdoor wedding ceremony.

For the reception, The Loft Room at Brenner’s accommodates up to 54 seated guests and includes a fireplace and private balcony. For a spring wedding, the Blue Bar — an outdoor lounge with a verdant view of the bayou — accommodates 100 seated guests or 120 for a cocktail reception.

The steakhouse menu includes dozens of passed hors d’oeurves like mini jumbo lump crab cakes and bacon-wrapped quail breasts, as well as entrees like their famous filet mignon and Gulf red snapper.

Chef Danny’s Texas Crawfish Boil – Brennan’s of Houston

Posted on: January 28th, 2016 by fcasio
Posted in Uncategorized
Chef Danny Trace's Texas Creole Boiled Crawfish

Chef Danny Trace’s Texas Creole Boiled Crawfish

It’s crawfish time in Texas! While Brennan’s of Houston may not be your first thought on traditional crawfish boils, we have someone who knows his way around one. Chef Danny didn’t grow up having BBQ in his backyard, he had crawfish boils! Here is his recipe.

The Goods

40 lbs. sack of live crawfish

8 ears of corn (halved)

24 red creamer potatoes, whole

2 lbs. smoked sausage, cut up

The Flavor

1/2 head of celery, diced medium

4 heads of garlic (tops cut)

6 lemons, halved

4 large onions, quartered

2 lbs. crimini mushrooms, whole

2 cups Crystal Hot sauce

1 cup Worcestershire

6 Jalapenos, whole

12 bay leaves

2 lbs. unsalted butter

1 container iodized salt (1# 10 oz.)

1/2 cup cayenne pepper

5 bags Zatarain’s crab boil

2 lbs. crawfish boil powder

Method:

In a large ice chest or two, cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned, drain and prepare boil.

To a large pot, add 10 gallons of water, “flavor” ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes.

Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth. Cook 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.

Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.

12 Crawfish Staples in Houston

Posted on: January 26th, 2016 by fcasio
Posted in Uncategorized

Republished from VisitHouston.com

Tuesday, January 26, 2016 by Austin Dressmen

It’s that time of year again! Crawfish season is back in Houston once again, this time a month early due to warmer weather in the region this past November and December. We pulled together a list of the 12 mudbug staples in Houston to help you navigate this delicious time of year. Whether you prefer Vietnamese or Cajun style boils, Htown has them all!

(Pro Tip: If you don’t know the proper way to eat crayfish, need beer pairings, or want a great recipe, check out our Crawfish Season in Houston page.)

 

Cajun Style

Brennan's of Houston Courtyard Social featuring Crawfish

Brennan’s of Houston Courtyard Social featuring Crawfish

BRENNAN’S OF HOUSTON

Chef Danny Trace shares his acclaimed Texas Creole Crawfish boil recipe here. But if you’re looking to sit down at his iconic Midtown restaurant, be sure to sign up for one of his highly attended boils in the restaurant’s courtyard.

BB’S CAJUN CAFÉ 

Montrose favorite BB’s Cajun Café offers a menu of Texas Gulf Coast and New Orleans-inspired favorites. The café serves buckets of juicy Cajun-style crawfish in addition to 15 different po’boy varieties and salads. Wash it all down with a wide selection of frozen daiquiris and margaritas. And best of all, BB’s Montrose location is open 24 hours!

THE DURHAM HOUSE

The recently opened Durham House has been all the buzz along Houston’s Washington Ave. culinary corridor. Chef Mike McElroy’s spicy savory crawfish entrée promises to please. The restaurant also offers no-fuss creole cuisine like gumbo, oysters, and gulf grouper.

RAGIN’ CAJUN

Laissez les bon temps rouler! This one-stop-shop of a Cajun restaurant pulls out all the creole cuisine stops. Ragin’ Cajun serves up a steaming bucket of spicy crawfish served with potatoes and corn on the cob. The local Houston chain offers a wide variety of other Cajun favorites including their famous gulf-caught crab and shrimp gumbo. Don’t forget the NOLA beignets for dessert!

88 BOILING CRAWFISH & SEAFOOD 

At Memorial’s 88 Boiling Crawfish & Seafood you’ll definitely want to go for the “88 Special” – a seasoning mix of lemon pepper and Cajun spices all drenched in garlic butter. Get one boiled potato and corn on the cob with every 2-pound order.

BOUDREAUX’S CAJUN KITCHEN

Boudreaux’s puts a new twist on an old favorite. “Kitchen Recipe” crawfish are boiled alongside tart lemon and orange slices, along with garlic, butter, and onions. Boudreaux’s also offers a Thai Basil boil variation for those looking for an Asian-inspired take. Don’t want to peel? Try a heaping plate of dirty rice and crawfish étouffée.

DANTON’S

Hungry for crawfish but want something more than the traditional boil? Head to Danton’s for crawfish bisque, sautéed crawfish tails, fried crawfish tails, crawfish enchiladas, crawfish magnifique, crawfish étouffée, and crawfish po’ boys. Chef Danton Nix also serves his own flavorful crawdad boil to compliment the different menu options.

BOIL HOUSE

Boil House is all about authentic Louisiana mudbugs. Tucked away in the historic Heights neighborhood, the small restaurant offers little more than a friendly place to sit down for a bountiful bucket of crawfish. That being said, you’ll also find Cajun classics like homemade sausage, Boudin empanadas, and jalapeno pecan pies on the menu. Boil House offers a carry out service and catering.

THE CAJUN STOP

The creole jewel of Houston’s EADO neighborhood, The Cajun Stop brings the heart of Louisianan cuisine. Crawfish, shrimp and crab legs are all boiled to perfection while Cajun and Mardi Gras music plays throughout. Cajun Stop’s po’boys have also been named the best in Houston each year since 2009 by Houston Press.

Vietnamese Style

UNDERBELLY

You may know Underbelly for Chef Chris Shepherd’s acclaimed menu of delicious meats and fresh fish. But have you tried his famous Vietnamese crawfish boil? The James Beard Award-winning chef even visited Vietnam to fine-tune his recipe – a sweet yet spicy blend of Asian and Cajun spices. Head in to Underbelly to witness a Houston culinary legend at work.

CRAWFISH & NOODLES

Head to Chinatown for some of the best pairings of Cajun and Vietnamese crawfish dishes. Just off Bellaire Boulevard, this local favorite offers one of the spiciest crawfish boils in town. Try the fried soft shell crab and seafood noodles for an alternate to the mudbugs. During crawfish season, the restaurant can be very crowded, be sure to call ahead for reservations if in doubt.

LA CRAWFISH

LA Crawfish offers the traditional Cajun boil. But you don’t want to miss their amazing Crawfish Pho selection. Chose your heat level, style, and then dig in! The cayenne and sweet garlic butter pair perfectly for an unforgettable crawdad experience. You won’t have to go far to find LA Crawfish, the Houston chain has locations scattered throughout town.

 

 

Black Truffle & Blue Crab Cheesecake (recipe)

Posted on: January 13th, 2016 by fcasio
Posted in crab, Current Events, Recipes

The Second Annual Truffle Chef Charity Challenge was held this past Monday and benefitted the scholarship programs of Les Dames d’Escoffier. We didn’t come home with a win but the entry was so good, we had to share the recipe.

YIELD 1 – 10″ Cheesecake, 12 Servings
Black Truffle & Blue Crab Cheesecake

Black Truffle & Blue Crab Cheesecake

INGREDIENTS

  • 2 cups crumbled Homestyle Cornbread
  • 1/4 cup unsalted butter, melted
  • 4 1/2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 7 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pound lump crabmeat, picked over for shells
  • 1 1/2 pounds goat cheese, softened
  • 2 oz chopped Black truffle

INSTRUCTIONS

  1. Prepare Home-style Cornbread; reserve until needed.
  2. Preheat oven to 225 degrees.
  3. In a medium bowl, combine cornbread and butter.
  4. Press mixture into bottom of a buttered and floured 10-inch spring-form pan; set aside.
  5. In a large bowl using a hand mixer, beat cream cheese, goat cheese and sour cream until soft and fluffy; scrape down sides.
  6. Add eggs, one at a time, scraping down bowl after each addition.
  7. Fold in salt, pepper, Truffle & lump crabmeat.
  8. Pour goat cheese/cream cheese mixture on top of cornbread.
  9. Set spring form pan on an 18-inch square of heavy-duty aluminum foil; crimp foil up sides of pan to prevent any moisture from seeping into crust. Bake in a water bath 60 minutes, or until cheesecake feels firm in the center.
  10. Cool to room temperature, then refrigerate until thoroughly chilled or freeze before cutting with a hot, clean serrated knife.

Christmas Cordial Eggnog

Posted on: December 6th, 2015 by fcasio
Posted in Cocktail, Recipes

Original post here>>>

Cheers your guests this holiday season with Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog

Ingredients:

4 Large egg yolks (small-medium yolks use 6)

0.5 Cup of brown sugar

2 Cups Half & Half

1 Cup Heavy Cream

1 Tsp Pure vanilla extract

0.5 Tsp cinnamon

Fresh grated nutmeg

1.5 oz. TX bourbon

0.25 oz. St. Elizabeth Allspice Dram (pimento dram)

 

Method:

  1. Slowly heat half & half, heavy cream, brown sugar, cinnamon & vanilla until sugar has dissolved. DO NOT BOIL.
  2. Beat egg yolks in separate bowl until fluffy.
  3. Slowly add milk mixture to eggs while constantly stirring.
  4. Pour egg & milk mixture back into  saucepan & cook until it slightly thickens & coats the back of the spoon. DO NOT BOIL.
  5. Chill for several hours.
  6. Pour bourbon and Allspice Dram in a cocktail shaker with 6 oz. of the eggnog mixture & shake with 3-4 cubes of ice.
  7. Pour into coffee cup & dust with freshly grated nutmeg.

Pink and Navy Texas Wedding

Posted on: December 2nd, 2015 by fcasio
Posted in Uncategorized

Original Post here>>>

Pink and Navy Texas Wedding

Tuesday, December 1, 2015 ~ 3:15 p.m.

“Brandon and Stephanie met a few years ago when Stephanie interviewed Brandon for a potential job,”shared their photographer, Stacy Anderson. “However, upon leaving the interview, Brandon’s thoughts weren’t on the job – they were on wanting to see that sweet girl that interviewed him again.”

 

“Fast forward a couple years and these two love birds are getting married in front of all their friends and family. They chose to tie the knot at Brennan’s of Houston in front of a stone fountain in an ivy-covered patio. After the ceremony, the couple’s reception featured a mouth watering cajun style menu, signature cocktails, and a donut hole cake.”

Pink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas Wedding

Pink and Navy Texas Wedding – Vendors & Credits

Photographer: Stacy Anderson Photography
Venue: Brennan’s Houston
Event Planner and Caterer: Le Bon Temps Events & Catering
Floral Designer: Mibellarosa Designs

Gobble, Gobble, Wobble

Posted on: November 25th, 2015 by fcasio
Posted in Uncategorized

Indulge this Thanksgiving in a Gobble, Gobble, Wobble. So good, you may skip dessert!

1.5 oz. Reyka Icelandic Vodka

0.75 oz. Prichard’s Fudge Brownie Liqueur

0.25 oz. Parline Pecan Liqueur

1 oz. Spiced Pumpkin Puree

0.5 oz. Heavy Cream

Shake & strain into a chilled martini glass. Garnish with a dusting of crushed ginger snap cookies.

Holiday Cocktails at Brennan’s of Houston

Posted on: November 20th, 2015 by fcasio
Posted in Uncategorized

Come in this holiday season and try one of our seasonal cocktails!

The Kringle Cocktail

The Kringle

The Kringle

Kringle Cream is a wonderful warm, rum-based cream liqueur from Wisconsin that is the base of our most popular holiday libation. The Kringle is served on the rocks with Goose Island Vanilla Cream Soda & a dash of true Christmas spirit.

We will be gating some of Chef Danny’s house-made ginger snap cookies on top for you & Mr. Kringle to enjoy. It is sure to conjure vision of sugarplum fairies, toy soldiers & nutcrackers.

Kentucky Christmas

Basil Hayden Kentucky Straight Bourbon is a high rye bourbon aged for eight years which renders a smooth buttery whiskey. We have combined it with the delightfully aromatic St. Elizabeth Allspice Dram, fresh orange juice, brown sugar simple syrup & our house made Brennan’s Vanilla Bean Bitters. Served on the rocks, this is the real “Spirit of Christmas!”

Brennan’s Hot Buttered Rum

Hot Buttered Rum

Hot Buttered Rum

 

 

 

 

 

 

 

 

 

Our traditional hot toddy laced with creamy butter, nutmeg, cinnamon, vanilla, brown sugar & Myers’s Original Dark Rum. The perfect way to end the evening.