Best Oyster Roast Recipes

OYSTER BAR PAN ROAST

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.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY

Steps:

• Make the stuffing:
• In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
• Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
• Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
• Make the gravy:
• Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
• Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

OYSTER PAN ROAST

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

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

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.

OYSTER PAN ROAST

Steps:

• In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring barely to a simmer (do not let boil).
• Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.

ROAST CHICKEN WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

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.

OYSTER ROAST WITH BACON AND PARMESAN

Steps:

• Make the compound butter: Remove the inner stem of the chard leaves and roughly chop. In a skillet, heat two tablespoons of butter and saute the Swiss chard until wilted. Season with a pinch of salt. Set aside to cool. Finely chop the bacon and place in a bowl along with the butter. Add the lemon juice to the bacon/butter mixture. Finely chop the garlic and mix into the bacon/butter along with the Parmesan, thyme, and chives. Season with salt and pepper. Finely chop the chard and fold into the butter mixture. Taste and adjust the seasoning with salt and pepper. Set aside. (To store, form into a log, wrap in plastic and place in the refrigerator. Soften first before using on oysters).
• Shuck the oysters: Using an oyster knife, locate the "keyhole" in the top of the oyster. Stick the tip of the knife into the keyhole and wiggle it until until the top releases. Wedge your finger along the side of the oyster (it won't hurt!), just to open it enough to run the knife along the edge. (This will keep the oyster from puncturing as it's opened.) Shuck the oysters, leaving the connector muscle attached, so they stay in place for baking.
• Bake the oysters: Preheat oven to 450 degrees F. Fill a deep cast iron skillet halfway with sea salt or rock salt and place in the oven to come up to temperature. Pull the heated rock salt dish from the oven. Carefully place the oysters on the salt and dollop with a generous amount of the compound butter. Place in the oven for about 6-8 minutes, until the butter melts and the oysters are slightly curled. Finish with freshly grated Parmesan cheese and serve right out of the hot casserole.

OYSTER ROAST

Steps:

• Charcoal grill method for sausages and oysters:
• Prepare grill for cooking with about 7 pounds of briquets. (You'll need about 15 pounds of briquets total.)
• Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
• Scatter about 12 additional briquets over glowing coals and replace rack.
• Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. (If necessary, sprinkle more water over burlap to keep moist.) Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.
• Gas grill method:
• Follow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.
• Stovetop-oven method for sausages and oysters:
• Preheat oven to 500°F.
• Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.
• Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot. Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil. Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Roast remaining oysters in 2 or 3 batches in same manner.
• Steam clams while oysters roast on grill or in oven:
• Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes). Transfer clams as opened to a platter. Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.

OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE

Steps:

• Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
• While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
• Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
• Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.

OYSTER AND CLAM PAN ROAST WITH TURNIP, TRUFFLE, AND THYME

Steps:

• Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.;
• Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.

OYSTER-PEPPER PAN ROAST

Steps:

• Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
• Cook until oysters are plump.
• Serve at once on toast or with biscuits.

OYSTER PAN ROAST WITH PEPPER CROUTONS

Steps:

• In a baking pan toss the bread cubes with the oil, the pepper, and the salt and toast them in the middle of a preheated 350°F. oven, tossing them occasionally, for 15 minutes, or until they are golden. The croutons may be made 2 days in advance, cooled, and kept in an airtight container.
• In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until it is softened, stir in the flour, the tomatoes, the basil, the Tabasco, and the paprika, and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half-and-half and the milk, and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
• Divide the pan roast among 6 shallow bowls and garnish it with the croutons and the parsley.

MONTAUK SCALLOP AND OYSTER PAN ROAST

Steps:

• In a large pot, cook the bacon over moderate heat until softened, about 1 minute. Add the celery, onion, thyme, paprika and Old Bay and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the oyster liquor and fish stock and bring to a boil. Simmer over moderately low heat for about 10 minutes, until reduced by one-fourth.
• Meanwhile, in a medium skillet, melt the butter. Season the scallops with salt and cook over high heat until well browned on one side, about 2 minutes; immediately transfer to a plate.
• Stir the heavy cream into the pot and simmer until slightly thickened, about 3 minutes. Add the oysters and bring just to a simmer. Add the scallops and simmer for 30 seconds. Remove from the heat, stir in the Worcestershire sauce and season with salt and pepper. Discard the thyme sprig. Spoon the stew into bowls, garnish with chives and serve immediately with toasts or crackers

OYSTER PAN ROAST

Steps:

• Heat the oysters and liquor in the wok until their edges just begin to curl. Add butter, chili sauce, worcestershire sauce, lemon juice, and celery salt. Stir 1 minute. Add cream. Heat just to boiling. Serve hot, sprinkled with paprika.

COMMANDER'S ROAST TURKEY WITH OYSTER DRESSING AND GIBLET GRAVY

Steps:

• Wash neck and giblets in cold water and set aside. Place turkey in large deep pot, spriknle salt inside an out, rubbing into skin. Cover bird with cold water and stir to dissolve the salt. Refrigerate up to 12 hours. Place neck and giblets in large sauce pot with half of celery, onions, peppers, and garlic. Add 3 cups water and bay leaves. Season with salt and pepper. Bring to boil and skim foam. Add 3 tbs poultry seasoning. Stir and skim for 2 hours. Remove neck and reserve meat. Remove liver and giblets. Dice and refrigerate for Ike. Preheat oven to 350F. Grease piece of foil with 1 tbs butter. Melt 4 tbs butter in large pot until smoking. Add remaining celery, onions, peppers, garlic, adn poultry seasoning. Saute 15 minutes until brown and tender. Add oysters with liquid and cook for 5 minutes. Turn off the heat, add half bread, and stir to soak up liquid. Add icup unstrained stock. Add remaining bread. Add eggs quickly and stir constantly. Season and add parsley, 1/2 tbs rosemary, and green onions. The stuffing shoudl be moist and pliable. Remove turkey from brine and rinse all salt away. Separate breast form skin and place 4 tbsp butter between skin adn meat. Pat skin dry and season inside and out with salt, pepper, adn 1/2 tbs rosemary. Place on rack in roasting pan. Stuff neck then main cavity. Cover neck with skin and tie legs with twine. Cover breast and main cavity with foil, leaving legs and wings exposed. Add i qt stock and roast 1 hour, basting. Baste every 20 minutes for additional hour. Romove foil and roast at 375 for additional hour, or until stuffing is 160F. Remove and tent for 20 minutes. Strain drippings and trim fat. Degalze pan with 3 qt stock. Strain and add to drippings. Boil strained liquid and whisk in roux with giblet meat, and 1/2 tbs rosemary.

OYSTER PAN ROAST WITH PEPPER CROUTONS

Steps:

• Make the Croutons: In a saucepan toss the bread cubes with the olive oil, pepper and the salt and toast them in the middle of a preheated 350 F oven, tossing them occasionally, for 15 minutes, or until they are golden.
• Make the Pan Roast: In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until the shallot is softened. Stir in the flour, tomatoes, basil, Tabasco, paprika and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half and half and the milk and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
• Divide the pan roast among 6 shallow bowls and garnish with the croutons and parsley.

OYSTER PAN ROAST WITH SEA URCHIN BUTTER

Steps:

• Place a sieve over a large mixing bowl. Using a rubber spatula, pass sea urchin through sieve. Season with salt and one-quarter of the lemon juice, then purée in a food processor. Add butter gradually until compound is creamy and still tastes strongly of uni. (You may find that you do not need full amount of butter.) Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
• Place a heavy pan over medium heat and add olive oil. When it shimmers, add shallots and cook gently until soft. Add garlic and continue to cook for 5 minutes, until garlic is soft as well. Add vermouth and reduce until slightly dry. Add fish stock and reduce by a third.
• Add cream and reduce until it is thick enough to coat the back of a spoon. Stir frequently so that onions do not stick to bottom of pot. Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes. Season to taste with salt and lemon juice. Place in warmed bowls.
• Spread a layer of sea-urchin butter across pieces of toast and serve alongside pan roast.

ROAST DUCK WITH MUSHROOM OYSTER STUFFING

Steps:

• 1. Pre-heat oven 300 degrees. Rinse duck in warm water, inside and out, and pat dry. Depending on the size of the duck, the cooking time will vary. If the duck is closer to 3 lbs, you can reduce the cooking time to 3 1/2 hours.
• 2. Add granulated garlic, onion powder, chicken seasoning, sage and thyme to butter and mix.
• 3. Place duck in roasting pan and massage the duck with the seasoned butter. Make sure to rub the butter into the body cavity. This makes it easier to remove and adds more flavor to the stuffing. Set duck aside until ready to stuff.
• 4. In a large pot, medium heat, melt butter and add celery, onion, salt and pepper and cook for 2-3 minutes. Add mushrooms and cook 2 minutes.
• 5. Add chopped oysters and reserved juice, cook 1-2 minutes, just enough to heat them through, add chicken stock, stir to combine and remove from heat. Add stuffing mix, gently toss to combine all ingredients, making sure all liquid is absorbed into the stuffing and let it set for about 5 minutes. If the bread cubes are dry, add more stock.
• 6. When stuffing has cooled enough to handle, fill body cavity with stuffing. Add a little stock to the bottom of the roasting pan, up to 1/2 cup. Cover and bake for 4- 4 1/2 hours. You can check it occasionally to make sure all is well, but you don't need to baste or fuss with the duck. Remove from oven, let rest for about 5 minutes before carving.