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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

INGREDIENTS

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

 

 

DIRECTIONS

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.

Matagorda Bay Oyster Stew Recipe

Posted on: December 5th, 2012 by fcasio 1 Comment

Matagorda Bay Oysters A-Plenty

For the Fall menu, Chef Danny has an eye on oysters. Last year the bay took a hit with the lack of rain but this year is anticipated to be a great year for Matagorda Bay oysters. All of our menus, including the bar menu, reflect the bounty. Some items on the menu:

Oyster Dome Soup (pictured) delicately poached Texas oysters, purple majesty potatoes, Brennan’s bacon, melted leeks and Herbsaint cream

Crispy Oyster BLT house bacon & caramelized onion mousse smoked cherry tomatoes, baby arugula and Creole mustard glaze

Blue Crab Stuffed Flounder filled with Louisiana blue crab, St. Andre cheese, baby spinach and fire roasted mushrooms over Oyster Chaudiere

Brennan’s Matagorda Bay Oyster Stew

Matagroda Bay Oyster Stew Recipe

Yields 4 Quarts

INGREDIENTS:

8 oz bacon, small dice

2 ea onion, small dice

3 stalks celery, small dice

10 cloves garlic, minced

2 ea green bell peppers, small dice

1/4 c flour

3 c Pernod

1 qt oyster liquor

3 ea bay leaves

1-1/2 lbs potato, purple, small dice

1 c heavy cream

3 pints oyster, shucked

1 bunch, green onions, thinly sliced

2 tbsp butter (optional)

 

PROCEDURE:

Place a soup pot on high heat for 1 minute. Add bacon and cook to render for about 5 minutes, or until fat is clear, stirring occasionally. Add the onions, celery, garlic, peppers and cook for about 15 minutes.

Add the flour, stirring constantly so that nothing sticks to the bottom during cooking. Cook for about 2 minutes or until the flour is well distributed and the mixture thickens. Add Pernod and cook for about 3 minutes or until the alcohol is cooked out then add stock and bay leaves and simmer uncovered about 3 minutes or until potatoes are tender.

Stir in the cream, bring to a boil, cook for 2 minutes and add the oysters. Cook until the edges of the oysters curl, then season with salt, pepper and green onions.

Enjoy the bounty!

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

ROUX

1 c                            grapeseed oil

1-1/2 c                   all purpose flour

Method:

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.

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

Method:

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.

Top it Off with Bacon Tomato Jam

Posted on: August 3rd, 2012 by fcasio No Comments

If you missed Chef Danny this morning on Fox, here is the recipe for his Tomato Bacon Jam that we’re topping off our Creole Filet with during Houston Restaurant Weeks.

Bacon Tomato Jam

Yields: 1 Pint

4            Roma Tomatoes

4 oz      Agave Syrup

2 oz      Rice Wine Vinegar

1 Tbl     Crush Garlic

2 Tbl    Bruniose Shallots

2 Tbl    Cooked Crumbled Bacon

2 oz      White Rum

1 Tbl     Grapeseed Oil

Method:

  1. In a saute pan on medium-high heat, add grapeseed oil.
  2. Add garlic and toast being careful not to burn.
  3. Add shallots and saute until translucent.
  4. Remove the pan from flame and deglaze with rum being careful of the flame.Cook to burn off alcohol.
  5. Add vinegar and agave.
  6. Bring to a boil and add tomatoes and cook until jam consistency.
  7. Season with salt, pepper and Tabasco to taste.
Creole Filet Topped with Tomato Bacon Jam

Creole Spiced West Texas Filet of Beef


What to do with leftover Crawfish Boil?

Posted on: May 22nd, 2012 by fcasio No Comments

It’s summertime and one of our favorite Summer feast include a crawfish boil. If, by chance, you have leftovers here is a soup recipe that will bring those leftovers to life.

 

Atchafalaya Basin "Crawfish Boil" Bisque

Atchafalaya Basin "Crawfish Boil" Bisque

Crawfish & Corn Bisque

Yields: 8 servings

Ingredients:

  • 1 oz                grapeseed oil
  • 3                      ears of corn, shucked (crawfish boiled)
  • 1/2 c              onions, small dice (crawfish boiled)
  • 2 stalks         celery, small diced (crawfish boiled)
  • 1 oz                mushrooms, small diced (crawfish boiled)
  • 1 oz                carrots, small diced (crawfish boiled)
  • 5 cloves       garlic, minced
  • 4 oz               Andouille, small diced
  • 1 oz                butter, unsalted
  • 1 ea                red bell pepper, small diced
  • 1 ea                green bell pepper, small diced
  • 2 ea                bay leaves
  • 1/2 c              Chardonnay
  • 1 oz                 sugar cane vinegar
  • 2 tsp               Creole seafood seasoning
  • 1 Tbl                thyme, fresh
  • 1/4 c               flour, all purpose
  • 1-1/2 qts       crab stock or chicken stock
  • 1 c                    heavy cream
  • 4 oz                 artichokes, small diced (crawfish boiled)
  • 4 oz                 red bliss potatoes, small diced (crawfish boiled)
  • 1 lb                   crawfish tail meat
  • 1 bunch          green onions, sliced thin
  • 6 dashes         hot sauce or to taste
  • as needed      Kosher salt
  • as needed      black pepper, freshly ground

Method:

  1. In a large, heavy guage pot, add oil over medium heat and then add celery, onion, bell peppers, garlic and Andouille. Stir well.
  2. Cooking until onion is translucent and the Andouille is render, about 3 minutes. Do not brown. Then, add flour 1/4 at a time, constantly stirring with a wooden spoon.
  3. Cook about 2 minutes or until all flour is well incorporated. It will have a nutty smell and a pale color. Deglaze with Chardonnay and add bay leaves.
  4. Whisk crab stock, Creole seasoning and sugar cane vinegar into pot until well incorporated. Bring to a boil, and then simmer for 5 minutes. Add cream and thyme, constantly stirring.
  5. Gently add artichokes, potatoes, carrots, corn and crawfish tail meat. Season with hot sauce and adjust seasoning to taste.
  6. Serve with a sprinkle of green onion.

 

This was just one of the dishes Chef Trace cooked up during our debut 2012 Cooking Class. Click here to see more photos of the Crawfish Jubilee Cooking Class or join us on an upcoming Cooking Class event:

Jun 08: Farmer’s Corner

Jul 27: Picnic Basket

Aug 24: On the Sauce

Sep 28: Stirring the Pot

Featured on Food Network Magazine May 2012

Posted on: April 16th, 2012 by fcasio No Comments

Our famous New Orleans-style Pralines are featured on Food Network Magazine! If you missed it, here’s a snippet below.

Brennan’s

Houston

Homemade pecan pralines are all but required in a New Orleans home, so Alex Brennan-Martin, a Big Easy native, knew he had to carry on the tradition at the family business. His Creole restaurant always has complimentary pralines on hand. Follow the restaurant’s lead by making a batch of these treats and leaving them on a tray near the door, along with cocktail napkins so everyone can grab a few for the road.

See the full feature here:

 

Food Network Magazine Feature

Food Network Magazine Feature

How do you say “Praline”?

Posted on: December 13th, 2011 by fcasio No Comments

Many have argued about the correct pronunciation of our famous little lagniappe at the door, the praline. Whether you pronounce it “Praylene” or “Prahlene” we can all  in-arguably agree that they are a tasty treat…however, according to most New Orleanians there is only the correct way to say it: “Prahlene”.

Here is a little gift from our kitchen to your home. Sweetest greetings this holiday season!

lagniappe praline

Brennan's Praline's on a silver platter

 

 

 

 

 

 

 

 

 

 

 

Brennan’s Famous Pralines (makes four dozen)

1            quart whipping cream

1            pound granulated sugar

1            tablespoon light corn syrup

1-1/2   cups medium chopped pecans

zest of medium orange (optional)

 

  1. Line 3 cookie sheets with parchment paper, but wax paper will work. In a large heavy saucepan, slowly simmer cream, sugar, corn syrup and orange zest over low heat.
  2. As cream mixture simmers, be careful of boil over in the early states. Let mixture reduce, stirring occasionally.
  3. When cream mixture first starts to stick to the bottom of the pan, you need to stir almost continuously until done. As mixture reduces and the sugar starts to caramelize, the mixture becomes thicker and begins to turn light brown in color.
  4. When mixture reaches the soft-ball stage of 240 degrees, stir in pecans. Continue to stir while looking for the point when mixture starts to pull away from sides of the pan.
  5. Drop a small amount (size of a quarter) onto a lined cookie sheet. Look quickly to see if the praline runs out flat or hold a nice rounded top shape and if the praline has a dull looking appearance.
  6. When ready, the mixture should be close to firm-ball stage of 248 degrees. However, don’t depend entirely upon the candy thermometer.
  7. Use two dessert spoons to spoon out the pralines onto lined cookie sheets. Use one spoon to dip up the hot mixture and the other one to push it off onto the paper.
  8. If you’ve hit it just right, you should be able to pick up a delicious pralines in about 30 minutes. It should appear dry and not be chewy. If after a couple of hours you  can’t pick one up, leave them in a cool dry area on the pans for a day or two so they will dry.
  9. When ready, transfer to an airtight container and store up to 1 week.
  10. Or, skip step 1-9 and call Brennan’s and we’ll be happy to make them to you!

 

Brennan’s Fun Fact:

Did you know that we have a praline eating squirrel that lives in our courtyard? Fittingly enough, our staff named him Praline because he comes to the window each day awaiting his daily ration.

 

Praline the Squirrel