Turtle Soup
Turtle soup is the most popular dish at Brennan’s, says Alex Brennan-Martin. The restaurant uses only freshwater turtles, such as snapping turtles, not the environmentally threatened sea turtles. For a mock turtle soup, substitute ground beef or a combination of half ground beef and half ground veal in a coarse chili grind. METHOD: Heat
2 Tbsp. oil in a large stockpot over medium-high heat. Brown meat along with Creole seafood and Creole meat seasonings. Cook about 20 minutes, or until liquid is almost evaporated. Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize. Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top. While stock is simmering, make roux. Heat ½ cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top. Add lemon juice, return to a simmer 15 to 20 minutes.
2 Tbsp. vegetable oil 1½ lb. turtle meat, chili or large grind 1½ Tbsp. Creole seafood seasoning 1½ Tbsp. Creole meat seasoning 1 cup finely chopped onion 1 cup finely chopped green bell pepper ½ cup finely chopped celery 1 Tbsp. minced garlic ½ tsp. crushed dried thyme 2 bay leaves 8 cups veal stock or canned no-salt beef broth ¾ cup tomato puree ½ cup vegetable oil ½ cup all-purpose flour 1 cup dry sherry 2 Tbsp. Louisiana hot pepper sauce 2 Tbsp. Worcestershire sauce juice of 1 lemon 5 oz. fresh spinach, stems removed, washed, patted dry, coarsely chopped 2 hard-boiled eggs, finely chopped dry sherry for garnish (optional)
Add spinach and chopped egg, bring to a simmer and adjust seasoning with seafood seasoning or salt, if needed. Remove bay leaves before ladling into bowls. When serving, add a splash of sherry to each bowl, if desired.
2008 During Hurricane Ike on the night of September 13, an
electrical transformer explodes and the fire quickly spreads to Brennan’s. The winds are too fierce for the Houston Fire Department to contain the blaze, and they turn their attention to protecting nearby buildings. Brennan’s is all but destroyed. Only a partial brick shell and an awning bearing the Brennan’s of Houston logo survives.
2011 Preservation Houston recognizes the restaurant’s post-Ike recovery with a special Good Brick Award.
2011 Brennan’s of Houston is inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News.
2010 After 16 months of repairs, Brennan’s re-opens on Mardi Gras on February 16. Danny Trace bows in as the new executive chef.83
2017 Brennan’s of Houston celebrates 50 years.
SPRING 2017 SPRING 2017
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