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Bubbles for New Year’s Eve

Posted on: December 27th, 2016 by fcasio

By: Marcus GausepohlNew Year's Eve

I often say Champagne was my first love. It is what I first got excited aboutin wine. For a long time I thought about Champagne as this romantic faraway place (because it’s on the other side of the world from me)  where the juice of the Gods is made. When I made the trip across the ocean it was that place except really cold, rainy and dreary while I was there. After visiting some classic producers I made my way to the village of Les Mesnil Sur Oger. I was lucky enough to find myselfin the cellar of Pierre Peters. The wine maker Rudolph Peters sat down with me and tasted for the 3 hours. We opened his family wines going back to 1970’s, it was incredible.

When I made the trip across the ocean it was that place except really cold, rainy and dreary while I was there. After visiting some classic producers I made my way to the village of Les Mesnil Sur Oger. I was lucky enough to find myself in the cellar of Pierre Peters. The wine maker Rudolph Peters sat down with me and tasted for the 3 hours. We opened his family wines going back to 1970’s, it was incredible.

Every time I feel the need to drink something a little epic, I open a bottle of his Cuvee Speciale LES CHETILLONS Blanc de Blanc-Grand Cru. It is a powerful and complex wine that gives aromatics of apricot, honey, white flower. Like all great wine, it seems to taste better with good company!


Leftover Turkey?

Posted on: November 22nd, 2016 by fcasio
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


DIY Brunch

Posted on: May 7th, 2015 by fcasio

Mother’s Day is around the corner! Executive Sous Chef Javier U. Lopez shared with Channel 13 some brunch tips and recipes from Brennan’s of Houston to recreate for your mom at home.


Makes: 4 ordersIngredients:
– 8 each fried green tomatoes (see recipe)
– 1 lb Jumbo lump crabmeat, picked
– 1 cup ravigote sauce (see recipe)
– 6 oz baby arugula
– as needed sugar cane vinegar
– as needed salt, Kosher
– as needed pepper, black

1. Place 2 fried tomato slices on the plate.
2. Gently fold crabmeat with ravigote sauce.
3. Top each tomato with 2oz. of crabmeat mixture on each slice.
4. In a mixing bowl, splash baby arugula with sugar cane vinegar and season to taste

5. Divide arugula among four plates.


Servings: 4

– 1 cup grapeseed oil
– 8 each Green Tomatoes, medium, sliced 1/4″
– to taste Kosher salt
– to taste black pepper
– 1 cup buttermilk
– 1 cup Flour
– 1/2 cup Cornmeal
– to taste Creole seasoning

1. Preheat oil to 350 degrees.
2. Slice tomatoes into ” slices. Season tomatoes with salt and pepper.
3. Place flour in a mixing bowl. Set aside
4. Add buttermilk in a second mixing bowl.
5. In a third bowl add cornmeal.
6. Dredge tomato slices in flour, then submerge them one at a time completely into buttermilk.
7. Finally, dredge them into cornmeal and immediately fry 1-2 minutes or until golden brown.
8. Place on a wire rack or paper towels. Season generously on both sides with Creole seasoning.

Makes: 1 1/4 cup

– 1/4 cup mayonnaise
– 1/4 ea lemons (juiced)
– 2 tbsp Creole Mustard
– 1 1/2 tsp Pickled Okra, chopped
– Dash Louisiana Hot Sauce
– Dash Worcestershire Sauce
– To taste Salt, Kosher
– To taste Black Pepper

In a bowl, combine all the ingredients and mix thoroughly. Season with salt and pepper.
Store in a covered container in the refrigerator for up to 5 days.

Makes: 6 servingsIngredients:
– 6 each thin slices of Canadian bacon
– 6 each halves of English muffins (6 whole), toasted
– 6 each soft poached eggs (pasteurized)
– 1 1/2 cup Hollandaise sauce

1. Broil or saut bacon on both sides until lightly browned, about 5 minutes.
2. Put 2 English muffin halves on each warmed plate and top with a slice of
Canadian bacon; put the egg over the bacon and cover with hollandaise.
3. Serve immediately.


– 1 1/2 lbs. unsalted butter
– 4 egg yolks (pasteurized)
– 1 oz. water
– 2 tsp. salt
– 1/2 lemons
– 5 dashes Tabasco

1. Melt butter in a saucepan over medium heat. Do not let burn. When completely
melted, remove from heat and separate the oil form the milk solids.
2. Place pasteurized egg yolks and water in top of a double boiler over simmering water. The bottom of the upper pan should not touch the simmering water in the lower pan.
3. Whisk pasteurized yolks until mixture thickens and form sheen, and a temperature of 145F. In a slow steady stream, add butter, whisking constantly until all butter has been
4. Add lemon juice, Tabasco and salt to season.
5. Keep sauce for no longer than 4 hours at a 140 F. Discard

– 3 tbsp. White wine
– 2 tsp. Dried tarragon leaves

In a small saucepan heat white wine and tarragon until liquid evaporates. Remove from heat and add to hollandaise sauce, mixing well.

Serves: 6
– 3 cups strawberries, fresh, stem removed, divided
– 1 cup sugar, granulated, divided
– 1/4 cup Grand Marnier or Island Rum (optional)Shortcakes
– 1 1/4 cup all purpose flour
– 1 tbsp. baking powder
– 1/2 cup vegetable shortening
– 2 ea. eggs
– 2 tablespoons milk
– 1/2 tsp. salt

Vanilla sweetened cream
– 1 cup heavy whipping cream
– 2 tablespoons sugar, granulated
– 1/4 teaspoon pure vanilla extract

To Assemble
– 1 tablespoon powdered sugar
– 6 each mint sprigs

1. In a blender or food processor, puree 1 cup strawberries, cup sugar and Grand Marnier.
2. Depending on the size, halve or quarter remaining strawberries

3. Combine flour, remaining cup sugar and baking powder in a large bowl.
4. Cut in shortening until mixture is crumbling.
5. Mix eggs, milk in a small bowl add to crumbly mixture and stir with a wooden spoon until smooth.
6. Use a dessert spoon to spoon out 6 equal portions of dough onto an ungreased sheet pan.
7. Bake for 10 to 15 minutes, or until lightly browned and done; test with a toothpick. Reserve, keeping warm.

Vanilla sweetened cream
8. Place the cream, 2 tablespoons sugar and vanilla extract in a medium bowl and beat with an electric mixer at medium speed or by hand until soft peak form, being careful not to over mix. Reserve in refrigerator until ready to use.

To Assemble
9. Slice shortcakes in half; place bottom half on each plate and top with strawberries and sauce. Garnish with a dollop of whipped cream. Place top half shortcake over whipped cream; sift powder sugar over the top and garnish with a sprig of fresh mint.
10. Serve immediately.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.


Win Tickets to See Cirque Musica!

Posted on: November 1st, 2014 by fcasio No Comments


We know it’s still a few weeks away but Brennan’s along with our friends at Brilliant Entertainment want YOU and a guest to start the season off with holiday tunes!


We’re giving away TWO tickets to see Cirque Musica. All you have to do is comment below your favorite Holiday Breakfast you make (or eat) with your family during the holidays.

Contest ends November 12. The winner will be selected in a random drawing and announced on Monday, November 17th.

And the winner in random selection drawing is…..Jo Ellen D!

We’ll contact you via email. Enjoy and Thanks everyone for submitted your oh so yummy holiday breakfast with us.


Tuesday, December 2 | Wortham center | 7:00pm

CIRQUE MUSICA HOLIDAY SPECTACULAR is a concert and visual experience for the entire family, blending the spell-binding grace and dare-devil athleticism of today’s greatest circus performers with the sensory majesty of the greatest holiday music of all time. It is the perfect opportunity for the entire family to get into the Holiday spirit with great music including Holiday favorites from classical, POPS and more, while enjoying an edge of your seat circus experience.


Pralines Available to Ship for 2013 Holiday

Posted on: November 18th, 2013 by fcasio No Comments

Brennan's of Houston Pralines

We are now shipping Brennan’s world-famous pecan pralines to your loved ones who can’t fly down south for the winter! The gift is presented in a Brennan’s keepsake box and includes twelve individually wrapped pralines to keep (or share). Secure your place on Santa’s “Nice” list with gifts of good taste.


Cost: $25 per dozen + shipping (available beginning December 7)


URL: shop.brennanshouston.com or call 713.522.9711


Valentine’s Day Romance at Brennan’s

Posted on: January 25th, 2013 by fcasio 2 Comments

Enjoy a Three-Course Dinner at an Iconic Houston Restaurant on February 14, 2013

What: This Valentine’s Day, February 14, 2013, keep the romance alive with an indulgent, three-course prix fixe dinner in the cozy atmosphere of Brennan’s of Houston. The landmark restaurant is offering your choice of starter, entree and dessert for $75 per person.

Valentine's Day at Brennan's of Houston

Menu highlights include:

Louisiana Blue Crab & Caviar Crepe
English peas, melted leeks and Maitake mushrooms with St. Andre cheese fondue and Petrossian caviar

Lamb Chops Tchoupitoulas
Creole mustard crusted Colorado lamb chops, lamb debris meat pie, lamb sausage jambalaya and mint julep

Honey Peanut Butter Cup
Lebelle Ranch honey peanuts, TCHO chocolate, Tabasco peanut brittle, 24 kt gold leaf and Kahlua liqueur

Extensive seasonal wine and cocktail lists are available to complement the dinner and Brennan’s knowledgeable servers offer superb recommendations on pairings.

For the complete menu, please visit Brennan’s 2013 Valentine’s Day Page.

When: February 14, 2013 from 5:30 – 9:30 p.m.

Cost: $75 per person excluding drinks, tax and gratuity

Reservations: Required, please call 713.522.9711 or visit Brennan’s Reservations page.


A Spirited Coffee with Café Brûlot

Posted on: January 4th, 2013 by fcasio No Comments

In our dining room different aromas fill the air. One of the most notable scents of the winter season is Café Brûlot. You can warm your belly and your home at the same time.

The photo credit goes to our friends Chef Hugo and Tracy of Hugo’s Restaurant from a recent visit to Brennan’s.

Brennan's Cafe Brulot tableside coffee

Elvis making Brennan’s Cafe Brulot tableside coffee.

Café Brûlot

Serves 2


1 Lemon

1 Orange

2 Dozen whole cloves

1.5 oz DeKuyper Triple Sec

1 oz Brandy

2 Cinnamon sticks

1.5 cups strong black coffee




Peel lemon & orange in one long spiral. Insert cloves at tone inch intervals. Heat triple sec, brandy and cinnamon sticks in a chafing dish. When hot, carefully ignite the mixture with a long match. Spear the prepared lemon and orange peels at one end on the tines of a large fork. Hold the fork above the chafing dish & ladle the flaming brandy down the peels. Gradually add the coffee around the edge of the dish to extinguish the flames. Ladle the coffee into two heat-proof coffee cups.

HOUSTON Modern Luxury shares the scoop on where to sip Champagne

Posted on: December 27th, 2012 by fcasio No Comments
Republished from HOUSTON Modern Luxury. Link included at the bottom.


Courtesy of HOUSTON Modern Luxury


Photo Courtesy of HOUSTON Modern Luxury

The Hit List: Tiny Bubbles, Big Parties!

by Robin Barr Sussman | Houston magazine | December 21, 2012

New Year’s Eve is all about the Champagne, and serious sippers will want a toast with the most. Whether you’re looking to kick back on a patio, indulge in a formal 4-course feast, hit that chic French spot in the ’hood or pop in to clink glasses at midnight, we’ve got the bubbly beat covered!

1. Creole-spiced Brennan’s (3300 Smith St., 713.522.9711) is boss for that special night out and equally Champagne-worthy for ringing in 2013. Its massive ever-changing wine list sports hundreds of global choices including bubbles by-the-glass, half and full bottles in every price range. It’s all here from the stunning Krug Brut ’98 hovering around $900, to the fine Perrier Jouet Grand Brut under $100, or an excellent California sparkler like Domaine Chandon Etoile Rosé. On NYE, choose the full dinner menu or specials like citrus-glazed red snapper and crispy oysters; smoked salmon and asparagus salad; Creole mustard-crusted Colorado Lamb chops; and Veronica’s Meyer Lemon Meringue pie with blueberry coulis.

2. Steak out Brenner’s on the Bayou (One Birdsall St., 713.868.4444) for a romantic vibe that feels like dining in a swanky glass tree house in the woods. In addition to the steak-heavy menu, there will be a special 4-course menu on NYE ($75-$95, $35 extra for wine pairing) which might include sea bass, a duo of duck, or beef tenderloin and a lobster tail. The al fresco Blue Bar overlooking the lush manicured lawns is tented for cold weather and an awesome place to raise a glass from the stellar list of menu choices. Here’s to Krug Grande Cuvée, Louis Roederer Cristal Brut, or Ruinart Blanc de Blanc!

3. Cha Champagne & Wine Bar (810 Waugh Dr., 713.807.0967), Houston’s only Champagne bar, features a solid list of bubbly from all over the world and also proffers obscure finds like Grower Champagne from small independent growers who produce limited quantities. Laurent-Perrier is sponsoring the NYE party here, so expect a vibrant night with the brut, demi sec and rosé flowing. The Matt Wilhelm Quartet jazz band will be on from 9pm-1am, and every guest receives a glass of Champagne for a midnight toast. For noshing, there will be food specials all night including the signature Laurent-Perrier Champagne donut bread pudding. Sin city!

4. At Tony Vallone’s casual yet sleek Ciao Bello (5161 San Felipe St., 713.960.0333), the sparkling wines are carefully hand selected—sometimes by Tony himself. For your celebration, don’t overlook the very special Italian sparklers like ultra-elegant Bellavista, Francicorta metodo classico; the pretty NV Ferrari Brut Rosé; or bright and balanced NV Scarpetta sparkling rosé made with Pinot Noir. For French Champagne, local wine expert Jeremy Parzen recommends: NV Taittinger Brut, a classic with food due to acidity and superb fruit; NV Henriot Brut Soverain, a sommelier fave due to its true Chardonnay expression; or NV Pierre Peters Cuvée de Reserve Grand Cru, a splurge bottle, “one of the most gorgeous and nuanced Champagnes available in Houston today,” he says. New Year’s Eve, swing to the tunes of jazz singer-pianist Louie Carrington, Jr. along with a pre fixe menu ($55).

5. Tres chic Brasserie 19 (1962 W. Gray St., 713.524.1919) is on the cutting edge when it comes to accessible wine and carries an extensive selection of more 40 sparklers perusable via ipad. Nothing goes better with bubbly than the celebratory oyster, which are shucked fresh on site. Seasonal dinner items include roasted rack of lamb with braised lamb belly; cassoulet with duck confit and house-made sausage; and rainbow trout almandine Meuniere with charred cauliflower. Also expect off-the-menu specials for NYE like a lobster surf & turf or cinnamon bread pudding with pumpkin gelato, salted caramel and candied pecans. Reserve ahead and bask in the glittering decorated space, gratis midnight Champagne toast included!

Source: HOUSTON Modern Luxury

It’s File Day

Posted on: October 5th, 2012 by fcasio No Comments

To celebrate File Day here is just one version of Gumbo we serve here at the restaurant:

Smoked Chicken Gumbo

Brennan’s Smoked Chicken and Mushroom Gumbo












1 ea (3-lbs.)          chicken, smoked

1 tbl                         grapeseed oil

1 tbl                         minced garlic

1 ea (lrg green)   bell pepper, chopped

1 ea (lrg red)        bell pepper, chopped

4 ribs                      celery, diced

1 ea (med)             yellow onion, chopped

1 tbl                         sassafrass, file

1 c                            tomatoes, chopped

6 ea                         bay leaf

1 gallon                 chicken stock

2 tbl                        Louisiana hot pepper sauce

2 tbl                        Worcestershire sauce

to taste                 salt & black pepper

as needed            duck egg potato salad


1 c                            grapeseed oil

1-1/2 c                   all purpose flour


1. Debone chicken and medium chop reserve until needed. Reserve bones for stock.

2. Prepare brown roux; reserve until needed.

3. In a heavy bottomed pot at medium-high heat add grapeseed oil, garlic, green and red bell peppers, celery and onion; saute 3 minutes, or until vegetables are tender.

4. Add sassafrass and mix well.

5. Add tomatoes and bay leaves.

6. Add reserved roux, whisking vigorously until roux is incorporated.

7. Reduce heat to low and simmer 30 to 45 mintues.

8. Stir in reserved chicken, hot sauce, Worcestershire, salt and pepper.

9. Serve in individual bowls; top with duck egg potato salad.


2 lbs                   fingerling potatoes (or favorite)

1 tbl                    crab boil

3 tbl                   grapeseed oil

1 ea                     shallot, small dice

1 ea (green)    bell pepper, small dice

1 rib                   celery, small dice

1/4 c                  crispy bacon, chopped (optional)

1/4 c                  boil Duck egg, finely chopped

1/2 c                  lemon juice

2/3 c                  mayonnaise

1/4 c                  Creole mustard

1/2 c                  pickled okra, small dice

1/4 c                  pickled okra brine

1/2 bunch       green onions, chopped

to taste             Kosher salt

to taste             black pepper

to taste             Creole seasoning


1. Boil potatoes with crab boil until tender and chill in ice water 4-5 minutes. Drain then set aside.

2. In a saute pan, add grapeseed oil and saute shallots, bell pepper and celery until tender and chill.

3. In a large bowl, add potatoes, bell pepper, celery, bacon, okra and chopped egg, mayonnaise, Creole mustard, okra brine, lemon juice and mix gently until well incorporated.

4. Fold in green onions and season to taste.