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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


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




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


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)



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!

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


  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