New Menu Items at Black Angus Steakhouse

Black Angus Steakhouse New Items:

  • Tennessee Mule (pictured): Jack Daniel’s Tennessee Whiskey, lemon and Q Ginger Beer, $8.25
  • Austin Mule (pictured): Tito’s Handmade Vodka, lime and Q Ginger Beer, $8.25
  • Brazilian Margarita: Sauza Blue Reposado 100 percent Blue Agave Tequila shaken with Leblon Brazilian Cachaça, lime and seasonal berries, $9
  • Sweet Blackberry Texas Tea: Smirnoff Vodka, Seagram’s Sweet Tea Vodka, Cambord black raspberry liqueur and citrus muddled with blackberries, $8.50

Availability: Permanent

Shula's Steakhouse Steak Rub

Shula's Steakhouse Restaurant Recipe

4 teaspoons ground white pepper
4 teaspoons paprika
2 teaspoons granulated garlic
2 teaspoons thyme

Combine all ingredients and mix well. Rub on room temperature steaks just before grilling. Store unused portion in airtight container. Makes about 2 cups.

Shula’s Steakhouse Chocolate Souffle

Shula’s Steakhouse Recipe

1 tablespoon all purpose flour
1 tablespoon cornstarch
1/4 cup sugar + 1 tablespoon + 1 teaspoon granulated sugar
1 egg, beaten
4 egg yolks, divided
1 1/4 cups half and half
3/4 cup bittersweet chocolate chips
1/2 cup egg whites, room temperature (about 4)

Also Needed:
single serving ramekins
pastry brush
melted butter for ramekins
granulated sugar for ramekins

To Make Souffle Base Mix: Combine flour, cornstarch, 1/4 cup sugar, egg, and 2 egg yolks in a medium stainless bowl. Whisk to combine; set aside.

In a medium heavy-bottomed saucepan, bring half and half just to the boil. Slowly add the hot half and half to the egg mixture, stirring constantly. Once combined return to saucepan and place back on stove. Cook over medium low heat, stirring constantly, and bring to a boil; remove from heat.

In a separate bowl combine the chocolate and remaining 2 egg yolks. Slowly add the hot pastry cream mixture to the chocolate and egg yolks, continue stirring until the chocolate is completely melted and mixture is smooth. Cool mixture slightly.

To Prepare Souffle:  Preheat oven to 425 degrees. Place egg whites and 1 tablespoon + 1 teaspoon sugar in the bowl of an electric mixer. Beat at medium speed for about 5 to 7 minutes or until stiff peaks form, being careful not to over mix.

Fold the whipped egg whites into the chocolate mixture in 2 parts: Half of the mixture to loosen/lighten the base and the remaining gently fold in lightly making sure to incorporate well.
With a pastry brush, coat souffle dish with whole butter. Place 1 tablespoon of sugar in ramekin dish, coat and discard excess sugar. Ladle the souffle mix into souffle dish, gently tap dish on hard surface to remove / disperse excess air pockets. Bake for 15-16 minutes or until done.

NOTE: 3 ounces base plus 6 ounces whipped egg whites = 1 Souffle.

Bellemain 4 oz. Porcelain Ramekins, Set of 6

The 4 ounce (½ cup) ramekins Measure 3.75" in diameter and are 1.5" high. They are ideal for serving dips, salsas, dressings, sauces, appetizers, and side dishes like olives and bruschetta.

These ramekins move easily from the oven, to the microwave, and then to the freezer without breaking a sweat. When you're finished eating that delicious lava cake or creme brulee, send it through the dishwasher for easy cleanup.

Glazed porcelain is elegant, eco-friendly and versatile, unlike plastic. Never worry about harmful toxins leaching into your food. Safe to use around your family.

These classic white porcelain ramekins go anywhere and look fantastic in any setting. You can serve food in them, eat out of them, and never worry about chips, nicks, cracks, and scratches.

Bellemain Porcelain Ramekins will resist scratches, chips and cracks, but if they don't perform up to expectations, let us know. You are covered by a full one-year replacement guarantee.

Shula's Steakhouse Steak Mary Ann

Shula's Steakhouse Recipe

Butter Sauce:
2 tablespoons unsalted butter, divided
2 tablespoons chopped shallots
1 cup heavy cream
3 cups strong beef boullion (4 boullion cubes dissolved in 3 cups hot water)
2 teaspoons flour
1 tablespoon water
1 tablespoon green peppercorns
2 tablespoons Dijon mustard
salt and pepper to taste

2  (5 oz.) beef fillet tenderloin steaks just under 1 1/2 inches thick
1 tablespoon flour
2 tablespoons unsalted butter

To make the Sauce:  Melt 2 teaspoons of butter in a heavy 2 1/3 - 3 quart saucepan over medium heat. Add the shallots and sauté about 2 minutes or until soft but not browned. Add the heavy cream and bouillon, bring to a simmer, lower the heat and reduce by half, stirring occasionally. Mix the flour with the water and whisk into the simmering sauce. Let it cook until slightly thickened. Stir in the peppercorns. Whisk in the mustard and the remaining 4 teaspoons of butter, a teaspoon at a time. Add salt and pepper. Keep warm while finishing the fillets.

To cook the Steaks:  Trim the fillets and dust lightly on both sides with flour. In a heavy skillet, melt the butter over medium-high heat. Sear the steaks for about 3 to 4 minutes per side or until well browned and done to a medium rare state. You can insert an instant reading meat thermometer horizontally into the center of a steak to make sure the temperature reads 145 - 150 degrees.
To serve place steaks on warmed serving dishes. Cover and surround with butter sauce.

Brennan's Steakhouse Red Beans and Rice Soup

Brennan's Steakhouse Recipe

2 tablespoons vegetable oil
2 cups diced yellow onions
1 cup diced celery
1 cup diced bell pepper
4 cloves garlic, crushed
1/4 pound tasso ham, diced
1 pound dried red beans, rinsed and sorted
6 quarts water
2 tablespoons Louisiana hot sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1 sprig fresh thyme
1 1/2 tablespoons kosher salt
1/2 teaspoon white pepper

Wild Rice Relish:
1/2 tablespoon vegetable oil
1/2 cup cooked wild rice
1/2 cup finely diced tasso ham
1 teaspoon minced chives

For the Soup:  Heat oil in a large saucepan over medium-high heat: sauté the onions, celery, bell pepper, and garlic for 4 to 5 minutes or until lightly browned. Add the ham; cook 2 minutes longer. Add remaining ingredients. Bring to a simmer; cover and cook for 1 1/2 hours or until beans are tender. Remove from the heat; puree with an immersion blender until smooth. Adjust consistency with water and adjust seasonings. If desired, strain through a medium mesh strainer.

For the Relish:  Heat the oil in a small sauté pan over medium heat; cook the rice and ham until heated through.

To Plate:  Spoon the relish in the center of warm bowls; ladle hot soup around it, trying not to disturb the rice. Sprinkle with chives.

Brennan's Steakhouse Texas Strawberry Salad

Brennan's Steakhouse Recipe

1 baguette, cut into 1/2 inch diagonal slices
1/4 cup butter, melted
1/4 cup fresh cow's or goat's milk cheese, softened
1 teaspoon chopped fresh herbs (thyme, basil and oregano)
8 ounces mixed greens (arugula, endive and mache)
8 Texas strawberries, quartered

Texas Strawberry Vinaigrette:
2 cups Texas strawberries, quartered, divided
1 shallot, minced
2 tablespoons rice wine vinegar
1/4 cup vegetable oil
salt and black pepper to taste

Candied Almonds:
1/4 cup whole almonds
1 teaspoon vegetable oil
1 cup confectioner's sugar

For the Vinaigrette:  Puree 1 1/2 cups strawberries with the shallot and vinegar, using an immersion blender in a mixing bowl. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning.  Add the remaining strawberries Allow for flavors to marry a few hours before serving.

For the Nuts: Toss almonds with oil. Place on a baking sheet. Bake at 350 degrees for 10 minutes, stirring every 3 minutes. Toss with confectioner's sugar. Cool and store in an airtight container until ready to use.

To Plate:  Dip the baguette slices in butter. Toast or broil until golden brown. Combine the cheese and herbs; spread over bread. Broil until hot and bubbly. In a large mixing bowl, Toss the greens, almonds, quartered strawberries and vinaigrette. Arrange on plates; top with toast.

Shula's Steakhouse Crab Mac & Cheese

Shula's Steakhouse Recipe

Boursin Cream:
1 tablespoon clarified butter
2 ounces Spanish onion, small dice
1 1/2 teaspoons minced garlic
1 ounce sherry
3 cups heavy cream
1 (5.2 oz.) Boursin cheese
1/2 cup shredded Mozzarella cheese
1 1/2 teaspoons  kosher salt
1/4 teaspoon ground white pepper
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/4 cup cornstarch
1/4 cup water

Crab Mac & Cheese:
6 ounces Boursin Cream
7 ounces gemelli pasta  (or other spiral pasta)
2 ounces jumbo lump crabmeat
1 tablespoon grated Parmesan cheese
1/4 cup chopped croutons
1 tablespoon finely sliced green onions

To make the Boursin Cream:  In a medium sauce pan, saute the onion until translucent and slightly soft. Add garlic and saute until aroma appears. Deglaze with sherry. Add cream and bring to a simmer. Add cornstarch slurry and bring to a boil. Add Boursin cheese and seasonings. Whisk until completely incorporated. Take off heat and mix in mozzarella.

For the Crab Mac & Cheese:  In a small sauce pan, place the Boursin Cream and bring to a simmer. Add the cooked pasta and mix with spoon to combine. Place in an oven safe bowl, evenly top with crabmeat, then sprinkle with cheese and finally the chopped croutons. Place in 400 degree oven on bottom shelf and cook for about 7 minutes until top is golden brown and sauce is bubbling. Garnish with green onions.