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5 Wines to Enjoy from Jason Sherman

Posted on: February 15th, 2013 by fcasio No Comments
Posted in News, Wine

REPUBLISHED: from Vine Sleuth.

5 Wines to Enjoy from Jason Sherman

Feb15

 

Jason Sherman 5 Wines

In addition to serving as the Sommelier at Brennan’s in Houston, TX, Jason is taking part in the Guest Sommelier series at Phil’s Wine Lounge next Wednesday, February 20.

Jason was interested in wine at a young age and, in college, he was already collecting wine and selling wine at auctions. He earned his level I Sommelier certificate at the age of 21 and hasn’t looked back. Well, except for that short period when he gave corporate America a try, only to run back to the world of wine and restaurants.  And Houston is thankful!

Jason has also worked at Morton’s Steakhouse in the Houston Galleria.  He earned his advanced Sommelier certificate in California when he was 26, and he loves to spend as much time as possible in wine country. He hopes to spend more time in Oregon in the near future.

We’re glad to share Jason Sherman’s selection for 5 Wines to Enjoy on VineSleuth Uncorked.

Jason’s 5 Wines to Enjoy

One white wine under $20 and widely available in the US:

  • Dr. Loosen Riesling

I have long been a fan of German Riesling.  They are both great with food and priced great. This is the one I had while I was learning the area, and has all the characteristics  you want in a great Riesling—flavors of apricot and stone fruit, great acidity and striking minerality. This is a great wine to take to Chinatown for spicy Asian food.

One red wine under $20 and widely available in the US:

  • Ridge “Three Valleys” Zinfandel

The entry level Zinfandel from the experts. These guys have been making great Zinfandels in California for decades, and this wine shows off the skills. Made from vines that age between 20 and 60 years old. Full of lush, ripe, dark fruit and cracked black pepper. What else could you want with Texas BBQ?

One splurge (whatever splurge might mean to you):

  • Chateau de Beaucastel Chateauneuf-de-Pape Blanc “Vieilles Vignes”

Hands down one of the best wines made each year in the world. This wine changed my life about 10 years ago. Balanced and beautiful, this wine goes with almost any food. Full of fresh, vibrant fruit with a finish of salted butter, it makes you want more every sip.

And two others of his own choosing (these may be either easy or hard to find):

  • Domaine Hubert Lamy St. Aubin Blanc

This is an exceptional Chardonnay from Burgundy that really shows off the region and the vintage well. It’s a good bridge into Burgundy for many California Chardonnay lovers.

  • Big Table Farm “Whitehawk” Syrah, Santa Barbara

One of the most underrated varietals around, Syrah has found a home in Santa Barbara county. Full of flavor with notes of cured meat, crushed stone, and raspberry pie.  If most people would just give Syrah a chance, they would love it.

Have you enjoyed any of these wines? Do any sound interesting to you? Tell us what you think.

A Texas-Sized Mardi Gras

Posted on: February 12th, 2013 by fcasio No Comments
Posted in Brennan's History, Current Events

Republished from The Local Palate:

http://www.localpalatemag.com/blogs/news-events/item/a-texas-sized-mardi-gras.html?category_id=120&nbsp

Posted in News & Events on 12 February 2013

Written by Sydni Hebert
Photos Courtesy of Brennan’s

It’s Carnival season ya’ll! A time for eating, drinking and catching beads at the parades. That is, if you are lucky enough to live in a place that actually celebrates Mardi Gras. If not, you should order a King Cake and throw on your purple, yellow and green to get you feelin’ festive. For our friends in Texas, a special treat is in store for you. Brennan’s of Houston will be hosting their very own Texas-Sized Mardi Gras Extravaganza on the big day. The event promises to be an authentic New Orleans-Style Fat Tuesday celebration, complete with a faux float, live jazz band and fortune teller.

Guests will feel like they are in the French Quarter as they indulge in Executive Chef Danny Trace’s Texas Creole favorites. Highlights of the prix fixe menu include BBQ Breaux Bridge Crawfish Shortcake served with a buttermilk biscuit, NOLA-style barbeque sauce and St. Arnold’s beer aioli, and Lamb Chops Tchoupitoulas with Creole mustard crusted Colorado lamb chops, lamb debris meat pie, lamb sausage jambalaya and Mint Julep Tchoupitoulas sauce. And since no Mardi Gras party is complete without King Cake, Chef Trace has cooked up his own version, appropriately named Mardi Gras Mambo King Cake. It will be accompanied by Bulleit Bourbon praline caramel, Imperial sugars and Creole cream cheese mousse. Specialty cocktails will also be flowing (to make sure you really get in the Mardi Gras mood).

So if you’re feeling blue because you can’t make it down South to participate in the festivities, head to Brennan’s and enjoy a NOLA-style Mardi Gras deep in the heart of Texas. Reservations are required and can be made by calling Brennan’s of Houston.

Don’t forget to say “throw me something mister!” and let the good times roll!

web Brennans photo 3

Valentine’s Day Romance at Brennan’s

Posted on: January 25th, 2013 by fcasio 2 Comments
Posted in Current Events, Holidays

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.

 

Need a Dip for Super Bowl?

Posted on: January 22nd, 2013 by fcasio No Comments
Posted in Family, Recipes

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.

 

The Courtyard Bar Introduces New 7-7-7 for 2013

Posted on: January 15th, 2013 by fcasio No Comments
Posted in Cocktail, News, Wine

Celebrate the Bounty of Oyster Season at One of Houston’s Iconic Restaurants

Brennans Courtyard Bar

 

 

 

 

 

 

What: It’s oyster season, Houston, and what better way to celebrate than with the new 7-7-7 Bar Menu at the Courtyard Bar at Brennan’s of Houston. Kicking off this week, The Courtyard Bar is offering a brand new seasonal menu filled with Executive Chef Danny Trace’s oyster dishes that rock.

Houstonians are invited to The Courtyard Bar to take advantage of the 7-7-7 Menu, which features seven inspired cocktails, wines and bar snacks priced at $7 each, available from 2:00 to 7:00 p.m., seven days a week.

Cocktail and menu highlights included:

Hot & Juicy Stolichnaya hot jalapeno infused vodka, pinapple juice, fresh lime juice and agave syrup

Pimm’s Cup Pimm’s No. 1, Sprite and a dash of house sour mix

Crispy Oyster BLT Gulf Coast oysters, Lupe’s bacon mousse & Creole mustard glaze

Chili Fried Oysters cracked corn crusted Texas oysters over charred chili corn sauce

Oyster Rockefeller Moderne “not on the half shell” with stewwed greens and Parisian pernod

Oyster Enchilada corn tortilla, pepper jack cheese, fire roasted tomatillo salsa and Cuervo crema fresca

When: Daily from 2:00 to 7:00 p.m.

Where: The Courtyard Bar at Brennan’s of Houston

Cost: The 7-7-7 Menu features cocktails, glasses of wine and noshes for $7

A Spirited Coffee with Café Brûlot

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

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.

HOUSTON Modern Luxury shares the scoop on where to sip Champagne

Posted on: December 27th, 2012 by fcasio No Comments
Posted in Holidays, News, Wine
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

4G4Hunger to benefit No Kids Hungry

Posted on: December 7th, 2012 by fcasio No Comments
Posted in Uncategorized

Danny and three other Houston chefs are participating in the 4G4Hunger Verizon / Modern Luxury Campaign to raise votes and $4G’s for the charity of their choice.

A few days ago, Chef chatted with Cleverley on Fox 26 about the campaign and shared a recipe.

Chef cookin up some shrimp

Froberg’s Farm Citrus Glaze Shrimp (serves 2)

INGREDIENTS

8 ea fresh jumbo gulf shrimp (9/12)

1 ea satsuma peeled, sectioned and seeded

1 ea meyer lemon supremes

1/2 ea ruby red grapefruit supremes

3 ea kumquats, sliced and seeded

1 oz shallots, chopped

1/2 roasted red pepper chopped

1/4 cup agave syrup

1 tsp chopped garlic

2 oz Hornitos tequila (infused with chile piquin)

1/2 sprig fresh basil chiffonade

Method

Season shrimp on both sides with creole seasoning, salt and pepper.

In a large sauté pan over medium high heat, add oil and begin to sear shrimp. Add garlic and shallots.

Flip the shrimp over and sear the second side and work the garlic and shallots being careful not to burn.

Once seared, deglaze pan with tequila. Cook a sec to burn off the alcohol. Careful of the flame.

Add agave. Add citrus and warm through.

Once reduced to sauce consistency and shrimp are cooked through, add roasted red pepper and fresh basil.

Taste for seasoning and serve immediately.

 

 

Matagorda Bay Oyster Stew Recipe

Posted on: December 5th, 2012 by fcasio No Comments
Posted in Recipes

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!

Thanksgiving Texas Cornbread Pudding

Posted on: November 15th, 2012 by fcasio No Comments
Posted in Uncategorized

Monday on Facebook we asked you ‘Which recipe would you like to see?’ and by popular vote here you have it!

Thanksgiving Texas Cornbread Pudding

Yield: 8 Servings

INGREDIENTS

4-1/2 cups crumbled Homestyle Cornbread

1 tablespoon vegetable oil

1/2 cup finely chopped yellow onion

1-1/2 cups fresh corn kernels, about three ears

4 eggs

2 cups whipping cream

1-1/2 cups shredded pepper Jack cheese, divided

Salt and white pepper to taste

1 jalapeño, thinly sliced (optional)

METHOD

Prepare Homestyle Cornbread; reserve. Preheat oven to 325 degrees. Heat oil in a medium skillet over medium-high heat.

Add onion and corn; saute until onion is translucent. Set aside.

Whisk together eggs and cream in a large bowl. Stir in reserved cornbread, reserved corn mixture and 1 cup cheese. Add salt and pepper; pour into a greased 8x8x2-inch baking pan. Sprinkle top with remaining 1/2 cup cheese and jalapeño slices if desired.

Cover pan with aluminum foil and set in water bath (a larger pan of hot water that comes to within 1/2 inch of top of baking pan). Bank 1-1/2 hours, or until custard is firm in center.

Chef’s Tip: Bake the cornbread a day ahead. If you find yourself in a rush, simply use a box mix that will yield the right amount of crumbled cornbread for this recipe. Caution: Please don’t overbake! This dish proves to be such a crowd pleaser that you may want to double the recipe. Use the 9x13x2-inch pan and increase baking time slightly.