OYSTER BAR PAN ROAST
This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe.
Provided by Autuamnsprite
Categories Chowders
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
- Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
- Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST
Steps:
- In a 1-quart saucepan, or in the top of a double boiler over boiling water, combine the first group of ingredients. Stir briskly and heat until the mixture simmers around the periphery and the oysters or clams begin to curl around the edge. Pour the mixture into a bowl lined with the toast points. Top with a pat of butter and a liberal sprinkling of paprika. Eat immediately.
JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 4 servings as an appetizer
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
- Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
- Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
- Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.
LOBSTER PAN ROAST (OYSTER BAR NY)
Steps:
- 1.Cut lobster meat into bite size pieces. In top of double boiler combine lobster, butter, chili sauce, Worcester sauce, paprika, celery salt and wine. 2.Place over rapidly boiling water and cook, stirring continuously, until well combined. Continue cooking 1 minute longer. 3. Add cream and continue cooking, stirring, until mixture is just at boiling point. DO NOT BOIL. Taste, adding salt and white pepper, if desired. 4. Place bread on warm plate. Pour lobster mixture over bread. Sprinkle a little paprika.
GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST
International and American visitors, commuters and city-slickers have all been flocking to the Grand Central Oyster Bar (www.oysterbarny.com) to slurp down "a dozen on the half shell" for more than a century, and with good reason. With more than two dozen varieties on the menu daily, bivalve lovers have a veritable smorgasbord from which to choose. But it doesn't stop there! A wide array of cooked oysters - from the world renowned pan roast and stew to broiled, roasted and fried renditions - are on the bivalve hit brigade.
Provided by D I @DI_5a73888fd0a09
Categories Seafood
Number Of Ingredients 9
Steps:
- Put the clam juice, butter, Worcestershire, celery salt, and paprika in a medium heavy saucepan over high heat. When the butter melts, add the oysters and their liquor and cook, stirring, until the oysters become plump and the edges begin to ruffle, about 45 seconds. Stir in the chili sauce and half-and-half and cook, stirring often, until it is just coming to a boil, about 3 minutes.
- Put the toast into a warmed soup plate and pour in the pan roast. Garnish with a shake of paprika and serve immediately, with oyster crackers.
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