Oyster Bar Pan Roast Recipes

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OYSTER BAR PAN ROAST



Oyster Bar Pan Roast image

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

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined
3/4 cup half-and-half
1 tablespoon butter

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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.

OYSTER PAN ROAST



Oyster Pan Roast image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 10

1/4 cup clam broth or juice
1 tablespoon sweet butter
1/4 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
6 extra-select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 piece white toast
1 teaspoon sweet Hungarian paprika
1 package oyster crackers

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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



GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST image

Categories     Soup/Stew     Shellfish

Yield 1 serving

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons to ¼ cup oyster or clam juices
8 to 10 Bluepoint oysters or small clams (Littlenecks or Cherrystones), shucked
1 generous tablespoon Heinz Chile Sauce
1 teaspoon Worcestershire Sauce
Dash celery salt
½ cup heavy cream
Plus:
4 toast points cut from 2 slices of firm white bread
1 teaspoon butter, in a pat (optional)
Sweet paprika

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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



John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 4 servings as an appetizer

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 small onion, minced
2 garlic cloves, 1 clove minced
1/4 cup dry vermouth
12 oysters, such as Wellfleet, shucked,
1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
3/4 cup fish stock or water
1 cup heavy cream
1 1/2 teaspoons fresh lemon juice
Kosher salt
1 ounce uni tongues (sea urchin roe)
2 ounces softened butter
Pinch of tarragon
Pinch of cayenne pepper
4 slices French bread, toasted and rubbed with raw garlic clove

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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)



LOBSTER PAN ROAST (OYSTER BAR NY) image

Categories     Soup/Stew     Fish

Yield 1 person

Number Of Ingredients 10

1/4 lb steamed lobster meat
1 T butter
1 bottled chili sauce
1 tsp Worcester sauce
1/2 tsp paprika
dash celery salt
3 T dry white wine
1/3 C cream
Salt and fresh ground white pepper to taste
2 slices white bread, French or Italian, toasted

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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.

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