Growing Up Brennan – Louisiana Eats – It’s New Orleans

When Owen Brennan opened the Vieux Carre restaurant in 1946, he created a Louisiana dynasty that today numbers more than a dozen establishments run by multiple members of the Brennan’s clan. On this week’s show, we explore what it’s like to grow up Brennan.

Lally Brennan and Ti Martin share childhood memories and discuss what it’s like to be at the helm of Commander’s Palace today.

Ralph Brennan had five restaurants in his portfolio when he learned the flagship Royal Street Brennan’s was in danger of passing outside of the family. Ralph tells the inside story of the steps he took to insure that didn’t happen and shares some personal tales of first dates that included champagne fueled carriage rides through the French Quarter.

Perhaps the most iconic dish served at the Brennan’s restaurants is Bananas Foster. Former Brennan’s Chef Lazone Randolph learned how to make the famous, flaming dessert from its creator, Chef Paul Blange. Lazone whips up a batch for our Louisiana Eats audience.

Finally, Dickie Brennan joins us to reminisce about how his father, Mr. Dick Brennan, Sr., invented the iconic jazz brunch.

It’s all Brennan, all the time, on this week’s Louisiana Eats!

Eggs Houssarde
From Brennan’s New Orleans Cookbook [1961]

Serves: 1

2 large thin slices ham, grilled
2 Holland rusks
1/4 cup Marchand de Vin Sauce
2 slices tomato, grilled
2 eggs, soft poached
3/4 cup Hollandaise Sauce

Lay a large slice of ham across each rusk and cover with Marchand de Vin Sauce. Cover next with tomato and then egg. Top with Hollandaise Sauce. Garnish with sprinkling of paprika.

Marchand de Vin Sauce

Yield: 2 cups

3/4 cup butter
1/3 cup finely chopped mushrooms
1/2 cup minced ham
1/3 cup finely chopped shallots
1/2 cup finely chopped onion
2 tablespoons garlic, minced
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne
3/4 cup beef stock
1/2 cup red wine

In a 9-inch skillet melt butter and lightly sauté the mushrooms, ham, shallots, onion and garlic. When the onion is golden brown, add the flour, salt, pepper and cayenne. Brown well, about 7 to 10 minutes. Blend in the stock and the wine and simmer over low heat for 35 to 45 minutes

Hollandaise Sauce

Yield: 1 cup

4 egg yolks
2 tablespoons lemon juice
1/2 pound butter, melted
1/4 teaspoon salt

In top half of double boiler, beat egg yolks and stir in lemon juice. Cook very slowly in double boiler over low heat, never allowing water in bottom of pan to come to a boil. Add butter a little at a time, stirring constantly with a wooden spoon. Add salt and pepper. Continue cooking slowly until thickened.