Brennan’s Texas Peach Salad
Method for Texas Peach Salad:
In a mixing bowl combine peaches, greens, goats cheese, shaved onions and vinaigrette, season with salt and pepper and toss well. Divide into 4 plates; garnish each salad with a piece of brittle.
Method for Bulleit Bourbon Molasses Vinaigrette:
You can use a hand blender or a food processor. Blend the first 5 ingredients and season with salt and pepper. Slowly add in the oil until emulsified. Season with salt and pepper.
Method for Tabasco Peanut Brittle:
Cook sugar, syrup, pecans and Tabasco until mixture thickens and bubbles (about 230 degrees).Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees).
Remove from heat. Add soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.)
When cooled and hardened, break into small pieces. Store in airtight container.
Ingredients:
Texas Peach Salad (Yields 4 Orders)
4 each Texas peaches, sliced
8 oz mixed greens (baby arugula, frisée, lolo rosso)
4 oz Texas goat’s cheese
½ oz onion, shaved
¼ cup Bulleit Bourbon vinaigrette
2 oz Tabasco pecan brittle
Bulleit Bourbon Molasses Vinaigrette (Yield 4 Orders)
4 tablespoons shallots, diced
¾ cup balsamic vinegar
½ cup Dijon mustard
1 cup Texas peaches, peeled and diced
¼ cup Bulleit Bourbon
1 cup grapeseed oil
½ tablespoon salt
1 teaspoon black pepper, fresh ground
Tabasco Pecan Brittle (Yield 4 Orders)
¼ cup corn syrup
¼ cup granulated sugar
½ cup Texas pecans pieces
¼ teaspoon Tabasco sauce
¼ teaspoon Kosher salt
pinch pepper, fresh ground
¼ teaspoon baking soda
½ tablespoon butter
The Weekend Happenings - November 18, 2011
Eight Friends Out will be hosting their Midtown Singles Brunch on Sunday, November 20, 2011 at 11:00 a.m. The event will be held at Farrago in Houston, TX. Famous for their weekend brunch, Eight Friends Out is excited to visit this restaurant named for a "Hodgepodge" or "Medley" of world cuisine. From traditional cultural dishes to fusion dishes, you won't be disappointed! A "Medley" of Single Professionals will be enjoying a Sunday brunch with bottom-less mimosas and tasty eats. The price is $60.00. You can visit their website for additional information: http://www.eightfriendsout.com/
The 8th Annual Houston Championship Chili Cookoff at Trader’s Village will be held on Saturday, November 19, 2011. This cookoff will bring together cooking teams from all over Southeast Texas to compete for various awards. Awards will be handed out in four categories: Open Chili, Open Beans, People’s Choice and Showmanship. For a $5 donation to the Houston Livestock Show and Rodeo Go Texan Committee, you will get six opportunities to sample the entries and will receive a ticket to vote for the People’s Choice award. The cooking begins at 9 a.m., with tastings starting at 1 p.m. Trader’s Village is located at 7979 North Eldridge Road. This is a free event.
NABI is the newest Asian-fusion addition to the vibrant Montrose community! On Saturday, November 19, 2011, they are celebrating their grand opening from 7-11 p.m. with free samples of food, discounted cocktails, and music provided by DJ Chris Cardenas. You will be able to sample NABI’s best dishes, such as Braised Brisket Potstickers, Fried Chicken Skewers, and their special Hippie Roll at no cost. The Urban Swank Girls will be there for sure! If you are interested please visit them at http://www.facebook.com/events/238452816208573/, and RSVP.
The Houston Via Colori® Street Painting Festival, Street Scene: Search + Sip + Stroll, will be held on Sunday, November 20, 2011 (4–6 p.m.) at the Sam Houston Park Downtown. The Via Colori® Street Scene will allow attendees to sample beer and wine, hear live music, enjoy light bites provided by Carrabba’s, and join in a festival-wide scavenger hunt to win great prizes. This unconventional art experience will give attendees an up close and personal view of the eye-popping chalk art murals created by over 200 talented artists. This events is sponsored by Carrabba’s and Saint Arnold’s Brewing Company. The entrance fee is $20. All proceeds benefit children who are deaf or hard of hearing. Visit their website to learn more about this event: http://www.centerhearingandspeech.org/via-colori/street-scene. Purchase tickets online at http://viacoloristreetscene.eventbrite.com.
Bonus (non-weekend) event:
On Tuesday, November 22, 2011 at 7 p.m., Brennan's of Houston (3300 Smith) will host Cultural Feast: Shaken or Stirred? The Chemistry and History of the Cocktail. With a history this rich, Brennan's is the perfect location to showcase the history of the cocktail. This event is part of HMNS celebration of the International Year of Chemistry 2011. Cocktail mixology explains the basic principles of chemistry as well as the history of the cocktail. During this event you will sample pairings of foods and cocktails, and learn about subjects ranging from specific gravity to prohibition, showcases the many culinary and cocktailian tales of New Orleans. Prices range between $86 and $96.Tickets can be purchased here: http://store.hmns.org/Selection.aspx?item=1607&sch=409270.
~ Urban Swank
Black Napkin Review - Brennan's Houston
Brennan's Houston
It's funny, but the only time I have gone to Brennan's Houston was during Houston Restaurant Week. With my family ties reaching into Louisiana, I am a very hard sell when it comes to seafood and Creole cuisine. Brennan's Houston is the sister property of the famous Brennan's in New Orleans, which opened in 1967. Another funny thing to note...my experiences at Brennan's Houston would have never occurred had they not recovered so quickly from their 2008 fire resulting from Hurricane Ike. In approximately, 16 months, Brennan's Houston was up and running again!
I have visited Brennan's Houston twice, once with my girlfriends and once with my hubby. When you first walk in you are almost immediately enticed by the mound of pecan pralines sitting near the hostess stand. I have yet to pick one (or a few for that matter) on my way in or out; but they sure look great. If you continue on past the hostess stand, you would enter the bar. Traditional in design, the drinks served are decent, but nothing major. In the dining area, during my two visits, I had an opportunity to be seated in two different areas. If you can have your pick, choose the mustard colored high chairs; from what I could tell, they are only available for parties of 4 or less. They offer a ton of privacy and are pretty cool to sit in! The ambiance is great and truly reminds me of a New Orleans style restaurant. It feels very "Bourbon-ish". The architect and the designers that brought Brennan's back to life really did a great job.
Now on to the food...
Brennan's in known for their Brennan´s Classic Turtle Soup (splashed with pincipe pio sherry). I am personally not a fan of turtle, but those that have dined with me and tried it have enjoyed it. I know, I know, it tastes like chicken :-). During my last visit, I began my meal with the Gulf Coast Shrimp and Grits (served with homestead stone ground grits, New Orleans style barbecue sauce and St Arnolds beer aioli). This was good and had a pretty good flavor. For the entree, the Shrimp Haute Creole (served tableside with fire roasted trinity, charred local tomatoes, fresh basil and toasted garlic "Jazzmen Rice") was served as well as the 6 Oz Petite Filet of Beef (served with local yukon gold potatoes, roasted oyster mushrooms, caramelized onions, bacon tomato jam and barrel aged Brennan´s worchestershire). Although the Shrimp Haute Creole sounds like a really fancy dish, it was merely a shrimp gumbo. The 6 Oz Petite Filet of Beef was average at best. But, that's what I get for going to a Creole seafood house and ordering steak. This is usually a big no-no in my book as I feel restaurants are good at what they are known for; with the exception of those serving general American cuisine.
For dessert, I sampled the Strawberry Shortcake (served with summer berries, buttermilk biscuit, imperial sugar and vanilla whipped oak farms dairy cream) and the Classic Creole Bread Pudding (Rio grande organic pecans and rye whiskey sauce). First, let me be totally direct. The so-called buttermilk biscuit on the Strawberry Shortcake was as hard as a day old dinner roll; seriously! Maybe that was their "take" on a Strawberry Shortcake, but I like a soft, fluffy pastry or something like a sponge or pound cake. Whatever, you use...make it soft man! :-)
The service was a little below average. The Shrimp Haute Creole was supposed to be served tableside, but I see the guy making the dish on the other side of the room. So much for "serving tableside" huh? I felt rushed. Overall, I wasn't really feeling the vibe I received while dining there. I put that comment more on the waiter than on the training provided by Brennan's Houston. My first visit was the opposite.
I can't complete my review without telling the masses about the infamous Bananas Foster! Now, I am not a fan of cooked bananas (ha-ha), but I dig this dish! It's so amazingly good. It is something you must try when you visit. Bananas Foster is what they do, and they do it well (just had an L.L. Cool J moment; I will fill you in later :-)).
Will I ever visit Brennan's again? Ummm...probably not anytime soon. Not with all the great places that Houston has to offer. Now, if they are running a special dinner or when Houston Restaurant Week rolls around again, maybe...just maybe. Until next time...it's not just about the food; it's about the experience.
~ Urban Swank, Shanna "Urban Girl" Jones
