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Creole Red Bean Dip

Posted on: January 23rd, 2017 by fcasio

We are rolling closer and closer to the big GAME DAY! Dips have always been a party favorite for any game-day snack. Chef Danny shares his Creole Red Bean Dip recipe for those looking for a quick and easy bite for a Super Bowl party or to add to an for an ultimate 7-Layer Dip.

Creole Red Bean Dip

Services 10

Ingredients:

2 each – 14.5 oz Can Red Kidney Beans

3 Tablespoons Olive Oil

1 Large Onion, Finely Diced

1 Tablespoon Garlic, Crushed

2 Large Jalapenos, Small Diced

1 Bell Pepper, Finely Diced

2 Tablespoons Creole Seasoning

2 Tablespoons Louisiana Hot Sauce

2 Tablespoons Worcestershire

12 oz. Andouille or Smoked Sausage, Small Diced

1 Lime, Juiced

1/4 pound Cream Cheese

Salt and Black Pepper to TAste

2 Bay Leaves

Method:

In a large saucepan over medium heat, add oil, sausage, and garlic. Cook stirring often until sausage is browned. Add onion, bell pepper, jalapeno, and Bay Leaves. Cook until vegetables are translucent. Add red beans with their liquid, hot sauce, Worcestershire, and Creole seasoning. Cook the mixture until beans are soft and most of the liquid has dissipated, about 8 minutes.

Remove from heat. When red bean mixture has cooled, remove bay leaves. Blend in a food processor along with lime juice and cream cheese until smooth. Season with salt and pepper to taste. The dip can be service warm, chilled or at room temperature with your favorite dipping chips.

Ramos Gin Fizz — A Southern Classic

Posted on: December 20th, 2016 by fcasio

By Richard Middleton:

 

The Ramos Gin Fizz has a long and illustrious Southern history.  Originally known as a “New Orleans Fizz,” this luxurious concoction was created by Henry C. Ramos in New Orleans in the late nineteenth century at the Imperial Cabinet Bar.  The drink became so popular that Ramos had to employee dozens of “shaker boys” since the drink had an excessively long preparation time of 12 minutes.

Louisiana Governor Huey P. Long’s fondness for the drink led him to bring Sam Guarino, a bartender from the Roosevelt Hotel in New Orleans, to the New Yorker Hotel in New York City to teach its staff how to make the drink.  Long could then enjoy his favorite libation even in “Yankee territory.”

Our fellow bartenders in New Orleans shudder when we tell them that Texans like their Ramos Gin Fizzes with a little more orange sweetness.  Over the years Brennan’s of Houston added half an ounce of orange liqueur (Triple Sec, etc.) to the drink.

Brennan’s of Houston was closed for a year & a half after suffering a major fire during Hurricane Ike in 2008.  When we reopened on Mardi Gras 2010 (naturally), we tried to go back to the original NOLA recipe.  Our faithful guests immediately cried foul so we still make the pre-fire Texas Ramos Gin Fizz.

The “Texas” Ramos Gin Fizz

1.5 oz.  Dripping Springs Gin from Dripping Springs, Texas

2   oz.  Half & Half

.5 oz.  Simple Syrup

2 tsp Fresh Lemon Juice

1 large egg white

Dash of Nielson Massey Orange Flower Water (never orange juice)

1 Drop Pure Vanilla Extract

.5 oz.  Orange Liqueur (Triple Sec, Cointreau,  Combier, Solerno Blood Orange, etc.)

 Place all ingredients in a cocktail shaker with ice & shake like the Devil to make the egg whites frothy.  Strain into a chilled rocks glass.  Some people like there Ramos topped with club soda, but in Texas we see no reason to “water down” a great drink!

Richard Middleton ~ Drink Daddy at Brennan’s of Houston

Chef Danny’s Texas Crawfish Boil – Brennan’s of Houston

Posted on: January 28th, 2016 by fcasio
Chef Danny Trace's Texas Creole Boiled Crawfish

Chef Danny Trace’s Texas Creole Boiled Crawfish

It’s crawfish time in Texas! While Brennan’s of Houston may not be your first thought on traditional crawfish boils, we have someone who knows his way around one. Chef Danny didn’t grow up having BBQ in his backyard, he had crawfish boils! Here is his recipe.

The Goods

40 lbs. sack of live crawfish

8 ears of corn (halved)

24 red creamer potatoes, whole

2 lbs. smoked sausage, cut up

The Flavor

1/2 head of celery, diced medium

4 heads of garlic (tops cut)

6 lemons, halved

4 large onions, quartered

2 lbs. crimini mushrooms, whole

2 cups Crystal Hot sauce

1 cup Worcestershire

6 Jalapenos, whole

12 bay leaves

2 lbs. unsalted butter

1 container iodized salt (1# 10 oz.)

1/2 cup cayenne pepper

5 bags Zatarain’s crab boil

2 lbs. crawfish boil powder

Method:

In a large ice chest or two, cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned, drain and prepare boil.

To a large pot, add 10 gallons of water, “flavor” ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes.

Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth. Cook 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.

Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.

12 Crawfish Staples in Houston

Posted on: January 26th, 2016 by fcasio

Republished from VisitHouston.com

Tuesday, January 26, 2016 by Austin Dressmen

It’s that time of year again! Crawfish season is back in Houston once again, this time a month early due to warmer weather in the region this past November and December. We pulled together a list of the 12 mudbug staples in Houston to help you navigate this delicious time of year. Whether you prefer Vietnamese or Cajun style boils, Htown has them all!

(Pro Tip: If you don’t know the proper way to eat crayfish, need beer pairings, or want a great recipe, check out our Crawfish Season in Houston page.)

 

Cajun Style

Brennan's of Houston Courtyard Social featuring Crawfish

Brennan’s of Houston Courtyard Social featuring Crawfish

BRENNAN’S OF HOUSTON

Chef Danny Trace shares his acclaimed Texas Creole Crawfish boil recipe here. But if you’re looking to sit down at his iconic Midtown restaurant, be sure to sign up for one of his highly attended boils in the restaurant’s courtyard.

BB’S CAJUN CAFÉ 

Montrose favorite BB’s Cajun Café offers a menu of Texas Gulf Coast and New Orleans-inspired favorites. The café serves buckets of juicy Cajun-style crawfish in addition to 15 different po’boy varieties and salads. Wash it all down with a wide selection of frozen daiquiris and margaritas. And best of all, BB’s Montrose location is open 24 hours!

THE DURHAM HOUSE

The recently opened Durham House has been all the buzz along Houston’s Washington Ave. culinary corridor. Chef Mike McElroy’s spicy savory crawfish entrée promises to please. The restaurant also offers no-fuss creole cuisine like gumbo, oysters, and gulf grouper.

RAGIN’ CAJUN

Laissez les bon temps rouler! This one-stop-shop of a Cajun restaurant pulls out all the creole cuisine stops. Ragin’ Cajun serves up a steaming bucket of spicy crawfish served with potatoes and corn on the cob. The local Houston chain offers a wide variety of other Cajun favorites including their famous gulf-caught crab and shrimp gumbo. Don’t forget the NOLA beignets for dessert!

88 BOILING CRAWFISH & SEAFOOD 

At Memorial’s 88 Boiling Crawfish & Seafood you’ll definitely want to go for the “88 Special” – a seasoning mix of lemon pepper and Cajun spices all drenched in garlic butter. Get one boiled potato and corn on the cob with every 2-pound order.

BOUDREAUX’S CAJUN KITCHEN

Boudreaux’s puts a new twist on an old favorite. “Kitchen Recipe” crawfish are boiled alongside tart lemon and orange slices, along with garlic, butter, and onions. Boudreaux’s also offers a Thai Basil boil variation for those looking for an Asian-inspired take. Don’t want to peel? Try a heaping plate of dirty rice and crawfish étouffée.

DANTON’S

Hungry for crawfish but want something more than the traditional boil? Head to Danton’s for crawfish bisque, sautéed crawfish tails, fried crawfish tails, crawfish enchiladas, crawfish magnifique, crawfish étouffée, and crawfish po’ boys. Chef Danton Nix also serves his own flavorful crawdad boil to compliment the different menu options.

BOIL HOUSE

Boil House is all about authentic Louisiana mudbugs. Tucked away in the historic Heights neighborhood, the small restaurant offers little more than a friendly place to sit down for a bountiful bucket of crawfish. That being said, you’ll also find Cajun classics like homemade sausage, Boudin empanadas, and jalapeno pecan pies on the menu. Boil House offers a carry out service and catering.

THE CAJUN STOP

The creole jewel of Houston’s EADO neighborhood, The Cajun Stop brings the heart of Louisianan cuisine. Crawfish, shrimp and crab legs are all boiled to perfection while Cajun and Mardi Gras music plays throughout. Cajun Stop’s po’boys have also been named the best in Houston each year since 2009 by Houston Press.

Vietnamese Style

UNDERBELLY

You may know Underbelly for Chef Chris Shepherd’s acclaimed menu of delicious meats and fresh fish. But have you tried his famous Vietnamese crawfish boil? The James Beard Award-winning chef even visited Vietnam to fine-tune his recipe – a sweet yet spicy blend of Asian and Cajun spices. Head in to Underbelly to witness a Houston culinary legend at work.

CRAWFISH & NOODLES

Head to Chinatown for some of the best pairings of Cajun and Vietnamese crawfish dishes. Just off Bellaire Boulevard, this local favorite offers one of the spiciest crawfish boils in town. Try the fried soft shell crab and seafood noodles for an alternate to the mudbugs. During crawfish season, the restaurant can be very crowded, be sure to call ahead for reservations if in doubt.

LA CRAWFISH

LA Crawfish offers the traditional Cajun boil. But you don’t want to miss their amazing Crawfish Pho selection. Chose your heat level, style, and then dig in! The cayenne and sweet garlic butter pair perfectly for an unforgettable crawdad experience. You won’t have to go far to find LA Crawfish, the Houston chain has locations scattered throughout town.

 

 

Pink and Navy Texas Wedding

Posted on: December 2nd, 2015 by fcasio

Original Post here>>>

Pink and Navy Texas Wedding

Tuesday, December 1, 2015 ~ 3:15 p.m.

“Brandon and Stephanie met a few years ago when Stephanie interviewed Brandon for a potential job,”shared their photographer, Stacy Anderson. “However, upon leaving the interview, Brandon’s thoughts weren’t on the job – they were on wanting to see that sweet girl that interviewed him again.”

 

“Fast forward a couple years and these two love birds are getting married in front of all their friends and family. They chose to tie the knot at Brennan’s of Houston in front of a stone fountain in an ivy-covered patio. After the ceremony, the couple’s reception featured a mouth watering cajun style menu, signature cocktails, and a donut hole cake.”

Pink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas WeddingPink and Navy Texas Wedding

Pink and Navy Texas Wedding – Vendors & Credits

Photographer: Stacy Anderson Photography
Venue: Brennan’s Houston
Event Planner and Caterer: Le Bon Temps Events & Catering
Floral Designer: Mibellarosa Designs

Gobble, Gobble, Wobble

Posted on: November 25th, 2015 by fcasio

Indulge this Thanksgiving in a Gobble, Gobble, Wobble. So good, you may skip dessert!

1.5 oz. Reyka Icelandic Vodka

0.75 oz. Prichard’s Fudge Brownie Liqueur

0.25 oz. Parline Pecan Liqueur

1 oz. Spiced Pumpkin Puree

0.5 oz. Heavy Cream

Shake & strain into a chilled martini glass. Garnish with a dusting of crushed ginger snap cookies.

Holiday Cocktails at Brennan’s of Houston

Posted on: November 20th, 2015 by fcasio

Come in this holiday season and try one of our seasonal cocktails!

The Kringle Cocktail

The Kringle

The Kringle

Kringle Cream is a wonderful warm, rum-based cream liqueur from Wisconsin that is the base of our most popular holiday libation. The Kringle is served on the rocks with Goose Island Vanilla Cream Soda & a dash of true Christmas spirit.

We will be gating some of Chef Danny’s house-made ginger snap cookies on top for you & Mr. Kringle to enjoy. It is sure to conjure vision of sugarplum fairies, toy soldiers & nutcrackers.

Kentucky Christmas

Basil Hayden Kentucky Straight Bourbon is a high rye bourbon aged for eight years which renders a smooth buttery whiskey. We have combined it with the delightfully aromatic St. Elizabeth Allspice Dram, fresh orange juice, brown sugar simple syrup & our house made Brennan’s Vanilla Bean Bitters. Served on the rocks, this is the real “Spirit of Christmas!”

Brennan’s Hot Buttered Rum

Hot Buttered Rum

Hot Buttered Rum

 

 

 

 

 

 

 

 

 

Our traditional hot toddy laced with creamy butter, nutmeg, cinnamon, vanilla, brown sugar & Myers’s Original Dark Rum. The perfect way to end the evening.

About Rusun Thomas

Posted on: September 9th, 2015 by fcasio

By Claire Ebow

Captain Rusun Thomas

Captain: Rusun Thomas

What Year did you start working at Brennan’s?

2001

What is your favorite Brennan’s entree? (past or present)

We used to have a lamb chop dish. It was served with a sweet potato brabant and creamed spinach. The Colorado Lamb Chops!

What is the most important lesson you have learned working at Brennan’s?

I’ve learned that everyone makes mistakes. Sometimes I catch myself getting upset at others, from the top to the bottom and I have to realize everyone makes mistakes. I make mistakes. It helps me to be more level-headed, understanding and reasonable about my expectations.

What do you like to do on your off days?

Workout, relax and spend time with my kids.

Share a special Brennan’s memory:

There are so many but I think my most special memory was when we re-opened in 2010. It was like finally coming back home.

DISHED: ‘CREOLE-INSPIRED PEKING DUCK’ AT BRENNAN’S OF HOUSTON

Posted on: September 8th, 2015 by fcasio

Originally from Culintro

August 10, 2015 | By Carey Jones

Welcome to our series “Dished,” in which we ask the chefs behind some of the most creative dishes out there to explain the inspiration behind their inventions. This week, we’re talking to executive chef Danny Trace of iconic Texas restaurant Brennan’s of Houston about his Texas Creole-inspired Peking Duck recipe.

What was your inspiration for the Creole-style Peking duck?  When looking at grills and smokers — all fairly common in Houston and Texas — we came across the website for the Town pig roasting oven. We thought we wanted to serve whole pigs for the table, but then we found out you could roast ducks in the oven as well, and got this idea that we wanted to do a Peking-style duck dish. So Carl (the GM) and I went to New York to try to find the best Peking Duck, and we ended up at Buddakan. We tasted their dish and came back to Houston to try to make our own version.

Tell us a bit about the classic Peking duck preparation methods, and how yours differ.  We use the same general techniques, such as blowing the skin away from the meat to get the crispy skin, we just use Creole ingredients and flavors as opposed to Chinese. We toyed around with different sugars, and now we alternate between using honey and sorghum, and we blanch the ducks in a honey citrus syrup. We stuff the ducks and let them air dry, and then we roast them in the oven.

Tell us about all the components of the finished dish.  Depending on what’s in season, we tweak the components. It’s always served over a fried rice; sometimes it’s crawfish, right now it’s blue crab, it could be duck, rabbit, etc. We also top it with an Old Fashioned Duck Sauce, which is kind of like a L’Orange sauce, but made with elements of an Old Fashioned—Bulleit bourbon, citrus, a bit of bitters. Then we garnish with mirlitons,  duck cracklin’, citrus salad, and a quail egg.

Cakes of Crustaceans (recipe)

Posted on: August 25th, 2015 by fcasio

Republished from MyTable Magazine.

There is something irresistible about this elegant and slightly sinful treat that we typically save for a restaurant visit. But why not make crabcakes at home when Gulf blue crab season is at its peak? It’s easy as 1-2-3: Mounds of fresh sweet crab, a subtle matrix of seasoning that enhance the crab and just the right sauce. Here are two recipes from notable Houston chefs along with professional tips for crafting the ultimate crabcake.

Cakes of Crustaceans