Best Restaurant in Houston Brennan’s of Houston Old Restaurants in Houston Texas Creole Cuisine
Video of Shrimp Bisque at Historic Upscale Restaurant in Houston at Brennan’s of Houston which serves Texas Creole Southern Cuisine. Excellent service from Thomas.
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Date: November 4, 2021
Time: Approximately 2PM Local Time
Location: Brennan’s of Houston Restaurant in Houston, Texas USA
Local restaurants offer unique menu items to celebrate the moon landing anniversary | HOUSTON LI...
Derrick and Courtney sample space-themed menu items from local restaurants, Caracol and Brennan's of Houston.
About Brennan's of Houston
Owner, Alex Brennan-Martin, recaps what southern hospitality means and why it matters.
It’s the Star Chef from Brennan’s for SARA’s Showcase Dinner!
Goodtaste.tv
When I think of fond food memories, one place immediately comes to mind in Houston – that’s Brennan’s. This place is an institution, and the guy who’s responsible for many of the beautiful memories you’ll make these days yourself is the Executive Chef, Danny Trace.
Coming up, you can catch Chef Danny putting on a SHOW at the San Antonio Restaurant Association’s (SARA) annual Showcase Dinner on Thursday, October 2 from 6 – 9pm at Pearl Stable in Pearl Brewery. Cocktails come first at 6 with the Jim Cullum Jazz Band, followed by dinner at 7.
For additional information and tickets go to:
Chef Danny is a Louisiana native and known for dishes that incorporate local produce, more often than not recalling a certain flare for his Cajun and Creole roots. At the time, Chef was actually hand-picked by Brennan’s co-owner to re-open and guide the landmark kitchen at Brennan’s after months of rebuilding from Hurricane Ike.
You could say kitchen wizardry is a dominant gene in Danny’s DNA. He’s as comfortable preparing four-star meals in the nation’s most acclaimed restaurants as his father was in the family kitchen, and his grandfather and uncle behind military stovetops.
Yours truly is actually the emcee for the SARA event…I’m anticipating quite the culinary spectacle!
When we last caught up with Chef Danny, he was cooking everyone’s favorite New Orleans Barbecue Shrimp & Grits dish that Brennan’s is known for. It is shrimp season after all. This is Texas creole — barbecue shrimp, paired with local grits. Simple, good ingredients for homestyle eatin’!
Watch this recipe come together right before your eyes in the video above. Chef Danny has the magic touch!
Houston: A Harbor for Creole
A quick historical synopsis of the Creole migration, integration, and influence on the city of Houston.
Shrimp Chippewa - Creole Sauteed Shrimp and Compound Butter Recipe
This recipe is really all about the “Chippewa butter”, which I somewhat doubt has much to do with the Chippewa people, though for all I know the chef who thought it up may have been Chippewa. The butter is very tasty, has a lot of things incorporated into it, and so makes the shrimp very tasty when used to saute them.
When I was introduced to this recipe, the shrimp were sauteed tableside by a waiter, and then served atop a bowl of seasoned grits which were sent out along with the rest of the materials, ready for cooking. When we went to make the video about the recipe we discovered that our grits had become rancid, and so we had to settle for rice, which can also be very nice. If you’re planning it that way, consider making dirty rice or something similar.
The butter recipe is about as small as it can be, and still involves half a pound of butter, which is enough for several portions of Shrimp Chippewa, say 8 or 10. The butter may go further in home cooking than it does in a restaurant setting.
Makes enough for roughly ten batches of 5-8 shrimp each.
Equipment:
• large mixing bowl
• box grater
• rubber spatula
• sheet of wax paper or parchment
Ingredients:
Chippewa butter:
1/2 lb butter soft but not melted
1 ea shallot grated
1-2 cloves garlic grated
1 ea lemon zest and juice
4-6 pc sundried tomato chopped fine
1/4 cup cognac
1 ea dried chili or 1/4 tsp cayenne
1/4 tsp oregano dried
1/4 tsp thyme dried
1/8 tsp basil dried
1/4 tsp Worcestershire sauce optional
to taste hot sauce
Procedure:
1. Chop the sundried tomatoes and soak them in the cognac. Set aside.
2. Combine dry herbs with dried chili in a spice grinder and reduce to powder. You can skip this step if you’re using ground cayenne.
3. Zest the lemon.
4. Juice the lemon.
5. Grate the shallot and garlic
6. Place all ingredients into the large mixing bowl with the softened butter and combine thoroughly.
7. Scrape compound butter out onto sheet of wax paper or parchement, and roll up into a log.
8. Refrigerate the butter.
9. To make Shrimp Chippewa:
10. Slice off about 1/4 cup or so of butter for each 5-8 shrimp, ~6oz, depending on size.
11. Sear off the shrimp in neutral cooking oil, about 1.5-3 min per side depending on size.
12. When the shrimp are nearly done, add the butter and about an ounce of cognac and swirl to create a butter sauce around the shrimp.
13. Serve the shrimp atop hot cheesy grits, or rice, or as you like.
Music: