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Cauliflower and Brie Bisque (recipe)

Posted on: September 28th, 2015 by fcasio

This is one of the most requested soup recipes.



  • 2 Head Cauliflower
  • 2 each shallots
  • 3 cloves peeled garlic
  • 1/2 lb. butter
  • 1/2 Gallon milk
  • 1 qt heavy cream
  • 1 small wheel brie, without rind
  • 1 cup blond roux
  • to taste salt and white pepper


  1. Remove any green leaves from cauliflower and cut into large florets
  2. Begin by sweating garlic and shallots in butter, and then add cauliflower
  3. Once thoroughly sweated, add both cream and milk and bring to a simmer for 30 minutes
  4. Add brie and blond roux while stirring vigorously to incorporate
  5. Season to taste
  6. Blend the soup well in a high-speed blender and pass (if desired) through a fine mesh sieve

Dirty Duck Hunters Chili (recipe)

Posted on: August 19th, 2015 by fcasio

Looking for a new game day favorite? Try Chef Danny Trace’s Dirty Duck Chili recipe this coming football season. It’ll be a winner no matter which team you’re cheering for!

Chef Danny Trace Dirty Duck Chili

Chef Danny Trace’s Dirty Duck Chili

Dirty Duck Hunters Chili

Servings: 8


2 lbs ground or hand diced duck meat

3 tablespoons grapeseed oil

1 large sweet onion, diced

2 tablespoons crushed garlic

1 large green bell pepper, diced

1 tablespoon instant coffee (optional)

2 ribs celery, diced

1 lb of red kidney beans

28 ounces canned stewed tomatoes

4 tablespoons chili powder

6 bay leaves

12 oz beer, your favorite

1/4 teaspoon cayenne (or to taste)

2 tablespoons ground cumin

2 cups low sodium beef or chicken stock

1 jalapeno, diced

1 poblano, diced

3 tablespoons Worcestershire

1 tablespoon Louisiana hot sauce

1/2 cup cilantro, chopped

1/2 tablespoon sugar

2 tablespoons Kosher salt (or to taste)

1/2 tablespoon fresh ground black pepper (or to taste)

green onion, chopped (optional garnish)

cheddar cheese, grated (optional garnish)


In a large cast iron stew pot on medium high heat, add grapeseed oil and duck meat. Once browned, remove from the pot and reserve.

To the pot, add garlic, onions, bell pepper, celery, poblano and jalapeno. Cook until wilted. Add tomatoes and caramelize.

Once tomatoes are caramelized, add reserved duck meat to the pot.

Stir in chili powder, cumin, beans and bay leaves. Deglaze with beer, add stock, sugar, Worcestershire, hot sauce and coffee. Bring to a boil and reduce to a slow simmer.

Cook until the beans are tender and you have a reached a chili consistency, approximately 2 hours. Season to taste with salt, pepper and cayenne. Stir in cilantro.

Served crowned with green onions and your favorite cheddar cheese.

Celebrate National Ice Cream Month

Posted on: July 13th, 2015 by fcasio

Executive Sous Chef Javier U. Lopez shares a spiked version of his family’s Mexican Chocolate Ice Cream recipe for National Ice Cream Month.

Mexican Chocolate Ice Cream


1 Quart

    • 2 cups heavy whipping cream
    • 1 cup milk
    • 1/4 cup cocoa powder
    • 4 ounces sweet chocolate
    • 1/2 cup sugar
    • 2 teaspoons cinnamon
    • Pinch salt
    • Pinch cayenne
    • pinch cloves, ground
    • 1 tablespoon espresso coffee
    • 6 ea egg yolks, lightly beaten
    • 1 teaspoon vanilla extract
    • 3 tablespoons Tequila (optional)


    1. Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate.
    2. Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture.
    3. Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.
    4. Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. If the custard base doesn’t coat the back of the spoon, it’s not ready. The custard base coats the back of the spoon.
    5. As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.
    6. Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 3 Tbsp of tequila to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.
    7. Churn the mixture in your ice cream maker according to the manufacturer’s instructions.


Would you rather try the ice cream along with other spiked treats? Join us on Thursday, July 23rd at Yellow Rose Distilling for an upcoming event Spiked by the Scoop. 

For tickets, visit the event page here >>>


Event Recap: Bubbles in my Drink (recipes)

Posted on: June 20th, 2015 by fcasio

When the weather is hot, adding a some bubbles in your cocktail is a sure way to lighten up any drink. For our June Spirit Roundtable, Richard Middleton and Ronnie Stidvent showcased a few. Make some or all this summer and let us know how you like it. Enjoy!

Flight with a Bite:

1.5 oz Avion Reposado Tequila

3 oz. Agave Quinine Water

Wedge of Lime

Method: Build in an ice filled double rocks glass. Garnish with a lime wedge & black lava sea salt


Kumquat May!

2 oz. Snow Leopard Vodka

0.25 oz. Kumquat Gran Gala Syrup

2 oz. Ginger Ale

Method: Build in an ice filled shaker & serve up. Garnish with a Kumquat slice


The Classic Bellini

1 oz. Peach Nectar

1 oz. Peach Schnapps

4 oz. Brut Champagne

Method: Served in a flute. Garnish with a peach slice.

St. 75 Champagne Cocktail

Posted on: December 30th, 2014 by fcasio No Comments

As the new year approaches, we can’t help reflect back on when Ferrel Dugas visited us from Commander’s Palace and made a St. 75 for our Passport to Cocktails event. If you don’t want to do straight bubbles as you’re ringing in the new year, this Champagne Cocktail is a definite must!

St. 75

St. 75


The St. 75 is a playful twist on the Classic French 75.


1 oz. Tanqueray

1 oz. fresh lemon juice

1 oz. basil infused simple syrup

1 oz. St. Gremain

Champagne or Cava (your favorite)

Fresh basil leaves


Pour Tanqueray, lemon juice, simple syrup and St. Germain into a shaker. Shake and strain into a flute or coupe glass. Top off with Champagne and garnish with a fresh basil leaf.

It’s National Mint Julep Day. Celebrate with your own.

Posted on: May 30th, 2013 by fcasio No Comments

Brennan’s Mint Julep Recipe

Brennan's Mint Julep

Brennan’s Mint Julep


2 Springs of fresh mint

0.5 oz Simple Syrup*

2 oz Bourbon (your favorite)


In the bottom of a julep cup or old fashion glass muddle one mint sprig with simple syrup. Fill cup with crushed ice, add bourbon & swirl with bar spoon till the glass is frosty. Top with more ice. Garnish with sprig of mint. Dust with powdered sugar.

*Stir together equal parts of granulated sugar and boiling water. Stir until sugar is dissolved and liquid is clear. Chill before using. May be stored for several weeks if refrigerated.

Honey, raise that Julep cup in a toast to a good old Gulf Coast breeze & enjoy!


Brennan’s chefs will kick off the Sugar Land Wine & Food Affair

Posted on: March 27th, 2013 by fcasio No Comments

REPUBLISHED: YourHoustonNews.com

Posted: Wednesday, March 27, 2013 7:57 am

Brennan's Crawfish Shortcake

Brennan’s Crawfish Shortcake


I can remember going to Brennan’s as a kid. The opening of their Houston location more than 40 years ago was a big deal in our household. We always knew it was a special occasion if we were going to Brennan’s.

H-town’s culinary scene has certainly changed since then, but one thing that hasn’t changed — Brennan’s is still a beloved spot by so many. Some of our city’s best chefs hail from the iconic restaurant’s kitchens, and four are them are planning a delicious reunion!

Their “Family Affair” will kick-off the 10th anniversary of the Sugar Land Wine & Food Affair, a week-long event for food and wine enthusiasts on April 24-28. The event will be on the grounds of the historic Imperial Sugar Factory in the Gallery Furniture Pavilion.

Brennan’s current executive chef Danny Trace and former chefs Randy Evans of Haven, Mark Holley of former Pesce and Jon Hebert of Houston City Club will unite to create an incredible wine pairing dinner featuring premier vintages from Sterling Vineyards, Far Niente Winery, Iron Horse Vineyards, Stag’s Leap Wine Cellars and Frank Family Vineyards among others.

For a preview of what could be included in the evening’s incredible fare, Chef Trace shared Brennan’s delicious recipe for Breaux Bridge Barbecue Crawfish Shortcakes with Goodtaste.tv. (http://goodtaste.tv/recipes/ showrecipe/ display/breaux-bridge-barbecue-crawfish-shortcake)

The savory barbecue sauce is incredibly rich with just the right amount of kick thanks to the hot sauce he adds. Chef Trace garnishes the dish with a St. Arnold’s beer aioli.

One of Chef Randy Evan’s most popular dishes at Haven is also a Cajun favorite–his wild-caught Gulf shrimp with stone ground grits. You can watch Chef Evans prepare the dish and get the recipe at Goodtaste.tv. (http://goodtaste.tv/recipe/wild-texas-shrimp-with-house-made-worcestershire-meuniere)

All proceeds from the five-day Sugar Land Wine and Food Affair will support a permanent scholarship endowment at the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management.

For more great recipes and wine pairing ideas, head to Goodtaste.tv. While you’re there sign up for our newsletter for exclusive recipes and chances to win fabulous prizes.

Tanji Patton writes about food and restaurants for HERE. She may be reached via email at: goodtaste@tanjipatton.com.