In Your Kitchen

Brennan's of Houston in Your Kitchen
Proving that Creole and Texan styles are kitchen compatible, Chef Carl Walker artfully created these distinctive tastes at the acclaimed Brennan's of Houston. The Brennan family and Chef Carl Walker share the belief that food is fun, and eating it should be even more fun. From Turtle Soup to New Orleans style Pralines, Chef Carl provides ideas, recipes, and stories that capture this approach to great times, great food, and great memories.
Brennan's of Houston in Your Kitchen features over 175 chef and home tested recipes, highlighted by easy-to-follow directions.  Sidebars detail creative entertaining hints.  The stunning color photography by Mark Davis, a Dallas based food photographer and gourmet cook, inspires and instructs.  

 Bananas Foster Recipe

Bananas Foster Recipe

Yield: 4 servings

Chef's Note: Bananas shipped to the Port of New Orleans flavored boundless Creole desserts. This star-studded favorite honored Owen Brennan's pal, Dick Foster, who served as vice chairman of the Vice Committee that cleaned up the French Quarter during the 1950s. This show-stopper is justifiably No. 1 in the hearts and appetites of legions of our guests.

½ cup unsalted butter
1 cup packed brown sugar
6 tablespoons light or dark rum, divided
4 ripe bananas, peeled, sliced lengthwise and halved again into quarters
½ teaspoon ground cinnamon
4 scoops vanilla ice cream

In a flat sauté pan or medium skillet, add butter, sugar and 2 tablespoons rum; cook over medium-high heat while stirring to melt. Add bananas; use a table fork to lightly prick bananas while cooking. Sauté about 1 minute, or until bananas start to soften.

Carefully tilt the pan towards you to get the top half of the pan hot, then remove from heat.
Pour remaining ¼ cup rum over bananas. To flambé bananas, carefully ignite rum by either tilting the pan towards flame on range or cautiously lighting with a long taper match.

Gently shake the flaming pan with one hand and sprinkle cinnamon over flame with other hand. This makes the cinnamon sparkle and glow.

When flames die out, immediately spoon bananas and sauce over ice cream.

Chef’s Tips: NEVER, ever pour liquor straight from the bottle into a hot pan. Refrain from even leaning toward the pan to protect yourself from any burns.

While the rum is lit, we sprinkle cinnamon from a small spice shaker directly into the flame to produce Fourth of July sparks effect that is pure food magic! If you want more cinnamon, adjust to taste after the flames subside.

During December holidays, use butter pecan ice cream to add another tasty element to the festivities.