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.
OYSTER PAN ROAST
Categories Shellfish Appetizer Quick & Easy Winter Gourmet New York Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
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.
GRAND CENTRAL OYSTER BAR OYSTER PANROAST
Provided by Food Network
Time 17m
Yield 1 portion
Number Of Ingredients 10
Steps:
- In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the 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, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.
OYSTER PAN ROAST WITH SEA URCHIN BUTTER
Provided by Sam Sifton
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
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.
OVEN-ROASTED OYSTERS
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Provided by Matt Lee And Ted Lee
Categories appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
OYSTER PAN ROAST
Make and share this Oyster Pan Roast recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 12 oysters, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139.9, Fat 15, SaturatedFat 9.4, Cholesterol 47.5, Sodium 109.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 0.6
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