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Duck Hunting Adventures

Posted on: September 15th, 2015 by fcasio

When duck season arrives each year, Chef Danny is prepared. His passion for hunting fuses effortlessly with his prowess in the kitchen as he creates innovative dishes highlighting the game. The recent purchase of a new oven designed specifically for roasting duck was a welcome addition to the Brennan’s of Houston kitchen repertoire, and has expanded the possibilities for cooking with this flavorful protein.

Take a look at Chef Danny Trace’s hunting adventures:


Danny Trace _ Duck Hunt - 2014

Duck Hunt with Jimmy Evans

Chef Danny with Jimmy Evans ready for some Duck

Chef Danny with Jimmy Evans ready for some Duck

Look at some of the past culinary duck adventures:

Old Fashioned Duck at Brennan's of Houston

Old Fashioned Duck at Brennan’s of Houston

And, if you can’t tell…the whole team is passionate about duck!

The Gang at the end of the season - Duck Season 2014

The gang at the end of the season (L to R): Carl Walker, Alex Brennan-Martin and Danny Trace

A Loss of our Friend, Mr. Dick Brennan

Posted on: March 20th, 2015 by fcasio
dick brennan sr

Photo Credit: Nola.com — Mr. Dick Brennan Sr.


Words cannot express the tremendous grief our community is experiencing over the loss of our patriarch, mentor and friend, Mr. Dick Brennan, Sr. on Saturday, March 14.

We mourn the loss of Mr. Dick, and ask you that you join us and take a moment to commemorate his life and contributions to our industry.


Need a Dip for Super Bowl?

Posted on: January 22nd, 2013 by fcasio No Comments

If you’re looking for a dip for Super Bowl, cousin Ralph Brennan shares his recipe with People.com.


Make Ralph Brennan’s Crab Dip for Your Next Party


By Maggie Coughlan

01/20/2013 at 11:00 AM EST

Ralph Brennan Crab Dip Photo Credit: Andrew Purcell

Ralph Brennan Crab Dip
Photo Credit: Andrew Purcell

With the most exciting football games of the season on the horizon, hosting friends and family can be intimidating. But thanks to New Orleans restaurateur Ralph Brennan, you can whip up a Creole crab dip that’s sure to satisfy and impress.

So even if you’re thousands of miles away from The Big Easy, your taste buds can still enjoy some jazz.








Creole Crab Dip
Makes 10 to 12 servings

• 3 shallots, peeled and sliced
• 5 tbsp. butter (divided)
• ½ cup heavy whipping cream
• 11 oz. cream cheese (softened and divided)
• 3 tbsp. Marscapone cheese
• ½ cup chopped green onion
• 2 dozen baguette slices
• Salt
• Freshly ground black pepper
• 1 lb. crab meat
• 2 oz. goat cheese (crumbled)

1. Sauté shallots in 3 tbsp. melted butter in skillet over medium heat until tender. Add cream; simmer mixture until it reduces by two-thirds. Reduce heat to low; add 3 oz. cream cheese and Mascarpone cheese. Gradually stir in remaining cream cheese, until thickened. Add green onions; remove from heat.

2. Preheat oven to 350 degrees. Brush baguette slices with remaining butter, season with salt and pepper. Bake until golden.

3. Heat cream cheese mixture over low heat. Gently fold crab meat into mixture; pour into a 1½ qt. baking dish or divide evenly among ramekins. Sprinkle with goat cheese. Broil on top rack of oven (6 in. from heat source) until cheese is melted and golden.

Serve immediately with baguette slices or crudité.