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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

 

Black Truffle & Blue Crab Cheesecake (recipe)

Posted on: January 13th, 2016 by fcasio

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

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.

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.

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.

 

BLUE CRAB RAVIGOTE and BUTTERMILK FRIED GREEN TOMATOES
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

Directions:
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.

SOUTHERN FRIED GREEN TOMATOES

Servings: 4

Ingredients:
– 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

Directions:
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.

RAVIGOTE SAUCE
Makes: 1 1/4 cup

Ingredients:
– 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

Directions:
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.

TRADITIONAL EGGS BENEDICT
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

Directions:
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.

HOLLANDAISE

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

Directions:
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
added.
4. Add lemon juice, Tabasco and salt to season.
5. Keep sauce for no longer than 4 hours at a 140 F. Discard

Bearnaise
– 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.

FROBERG FARM STRAWBERRY SHORTCAKE
Serves: 6
Ingredients:
– 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

Directions:
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

Shortcakes
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.

Shrimp Creole Casserole

Posted on: November 12th, 2014 by fcasio No Comments

The weather is brisk and for some it’s sweater season, for others it’s casserole season. At Brennan’s, we’ve merged a Creole favorite in the form of a casserole. Enjoy!

Brennan's of Houston Shrimp Creole Casserole

Brennan’s of Houston Shrimp Creole Casserole

Ingredients

  • 1/4 cup vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 cup par-boiled rice
  • 2 tablespoons tomato paste
  • 2 cup shrimp stock or water
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Louisiana hot pepper sauce
  • 1 1/2 tablespoons Creole Seafood Seasoning
  • 1 1/2 cup Pepper Jack cheese
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped fresh herbs (basil, thyme and/or oregano)
  • 1 pounds (16/20 count) shrimp, peeled and de-veined (season with Creole seasoning)
  • 6 whole eggs + vegetable oil as needed (optional as breakfast casserole)

 


Instructions

  1. Heat 1/4 cup oil in a large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic; sauté until onion is translucent. Add shrimp.
  2. Stir in tomatoes and tomato paste; cook 3 minutes.
  3. Add rice, stock, Worcestershire, hot sauce and 1 1/2 tablespoons seafood seasoning; bring to a simmer.
  4. Remove from heat; stir in 1/2 cup of the pepper jack cheese and fresh herbs. Place mixture into a casserole dish. Bake at 325 degrees for 25 minutes. Stir casserole every 7 minutes to ensure the rice cooks evenly.
  5. After 25 minutes, carefully remove the casserole dish from oven. Stir the casserole one more time and top with the rest of the cheese. Cover the dish with plastic wrap and allow it to steam for 10 minutes.
  6. In a nonstick sauté pan prepare six sunny side up eggs to crown the casserole. ( optional)
  7. Finish with sliced green onions.

Courtyard Bar Summer Feature – Double Cross Vodka

Posted on: July 10th, 2014 by fcasio No Comments
DoubleVodka1

Photo Courtesy of Forbes.com

Double Cross Vodka is produced in Stara Lubovna in the Tatra Mountains of Northeastern Slovakia by Master Distiller Jan Krak. It is a superior product made from local estate grown winter wheat & aquifer water 200′ deep. Distilled 7 times and filtered 7 times via a proprietary filtration system, Double Cross Vodka has won accolades from every source in the spirits review sector. A very special vodka!

95 ~ Superb “Vibrant, creamy and full.” Wine Enthusiast (11 pts higher than Grey Goose)

4 stars ~ Highly Recommended “Dry, delicate, silky” Spirit Journal

Two gold medals San Francisco World Spirits Competition.

 

DOUBLE CROSS AUX PEAR

2 Oz. Double Cross Vodka

1 Oz. Mathilde Poire Liqueur

.5 Oz. Domain de Canton

Served up ~ Garnished with a Chilean Baby Pear

 

Aww, Shucks – It’s National Oyster Day!

Posted on: August 5th, 2013 by fcasio No Comments

Celebrate National Oyster Day with one of our most popular appetizers, the Oyster BLT.

Ingredients:

Brennan's Oyster BLT

Brennan’s Oyster BLT

As needed – grapeseed oil
12 ea Gulf Coast oysters
1/2 lb corn masa breading (see recipe)
12 ea French bread slices 1/4″ (toasted)
2 tbl Creole seasoning
1/2 c three mustard glaze (see recipe)
5 wt. oz. bacon mousse (see recipe)
5 ea cherry tomatoes, sliced and light smoked
1 ea shallot shaved thin
12 ea baby arugula leaves
1 tbl sugar cane vinegar

Corn Masa Breading

1 wt. oz. masa harina (Maseca)
1.5 wt. oz. corn meal
2 wt oz. all purpose flour
1 wt. oz. corn starch
2.5 wt. oz. corn flour

In a mixing bowl, mix all ingredients and set aside

Three Mustard Glaze

1 c corn syrup
1/2 c Creole mustard
2 tbl prepared horseradish
2 tsp Dijon mustard
1 tsp Dry mustard

Add all ingredients to a heavy bottom pot at medium heat. Reduce the mixture by 1/3 or until it reaches a syrup consistency. Let the glaze cool before using then transfer to a squeeze bottle.

Bacon Mousse

1 c yellow onion (julienne and caramelized)
1 ea roma tomatoes (halved, smoked and skins removed)
2 tbl bacon fat
1/2 c rendered bacon pieces
1/2 lb Philadelphia cream cheese
to taste – salt & pepper

In a food processor puree caramelized onions, bacon pieces, bacon fat and smoked tomatoes until fully ground. Then add Philadelphia cream cheese and puree until smooth. Add salt and pepper to taste, then chill to stiffen the mousse.

Method:

  1. Heat the grapeseed oil in a heavy saucepan or deep fryer to 375 degrees. The oil should be about 3 inches deep. Dredge oysters in the corn masa mixture. When the oil is to 350 degrees, fry until they reach a golden brown, about 3 minutes. Season well with Creole seasoning.
  2. Spread the bacon mousse (about 1/2 of a tablespoon) on the crustinis, place one oyster on top. On the plate, squeeze the three mustard glaze in a zig zag motion and then place the oyster crustinis on the plate.
  3. In a small bowl, mix the baby arugula, shaved shallots, cherry tomatoes, sugar cane vinegar and season with salt and pepper.
  4. Garnish each crustini with one leaf of baby arugula shallot and cherry tomato; also squeeze a few drops of the three mustard glaze on each of the oysters.

 

Recipe: Grillades and Grits

Posted on: July 31st, 2013 by fcasio No Comments
Brennan's on Fox 26 Making Grillades and Grits

Brennan’s on Fox 26 Making Grillades and Grits

 

If you missed chef this morning Fox cooking up grillades & grits from our Houston Restaurant Weeks menu, you can make it yourself at home with our recipe below. Enjoy!

If you want to see chef in action, you can see him here:
Houston weather, traffic, news | FOX 26 | MyFoxHouston
 

 

 

Serves 8

Ingredients

1 cup all-purpose flour
2 lbs veal or pork cutlets, pounded thin
3 medium red bell peppers, julienne
2 tbs garlic, crushed
1/2 lb crimini mushrooms
2 large tomatoes, peel, seeded and chopped
1 bunch green onions, thin sliced
1 leek cut, 1/2 moons
1 qt veal stock
2 tbs fresh thyme, chopped (reserve 1 tbs for grits)
1 tbs fresh oregano, chopped
8 cups cooked grits
1 cup Lone Star Chevre (your favorite)
1/2 cup canola oil
Creole Seasoning – to taste
Salt & Pepper – to taste

Method

To prepare the grillades, place seasoned flour in a bowl. Sprinkle the cutlets with a salt and pepper and dust them with the flour shaking off any excess. Heat up 3 tbs of canola oil in a dutch oven on medium high heat. Saute a 1/4 of the cutlets in the pan until golden brown. Turn the meat and cook the second side. Remove the grillades and any particles left on the bottom that may burn. Cook the remaining meat in the same manner adding more oil if needed. After all the meat is sauteed, in the same pot, add garlic, peppers, onions, leeks and mushrooms, stir and cook until wilted. Add chopped tomatoes and heat through, dust the vegetables with 1/4 cup of the remaining seasoned flour. Stir in the flour and caramelize the vegetables.

Gradually stir in the stock making sure to scrape the bottom of the pan. Bring to a boil and reduce to a simmer. Add grillades back to the pan, bring back to a boil and then to a slow simmer. Add fresh herbs and cook until meat is tender and the sauce will coat the back of the spoon. Taste and season.

For the grits, fold in goat cheese and 1 tbs of fresh thyme. Serve the grillades over the grits.

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.

Republished: 

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

Ingredients
• 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)

Instructions
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.