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Top 100 Best Brunch in America

Posted on: May 3rd, 2016 by fcasio

Brennan’s of Houston Named One of the 100 Best Brunch Restaurants in America; Wins 2016 OpenTable Award

Egg St. Charles

Egg St. Charles

Brennan’s of Houston is pleased to announce that we’ve been named one of the 100 Best Brunch Restaurants in America for 2016 by OpenTable Diners. Determined by more than 5 million reviews submitted by verified OpenTable diners over the last year, the 2016 Best Brunch list honorees each bested more than 20,000 restaurants.

Thanks to all the diners who have helped Brennan’s of Houston  earn this accolade in Houston and in the greater U.S. Now that the word is out, be sure to reserve your table for brunch in advance.

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.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.