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.
SEAFOOD PAN ROAST
The perfect seafood dish when you are trying to impress that special someone!
Provided by David Frank
Categories Seafood
Time 1h10m
Number Of Ingredients 16
Steps:
- Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
- Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
- Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
- Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
- Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
- Add cream and season with white pepper and salt to taste.
- Garnish the dish with chopped parsley.
Nutrition Facts :
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.
OYSTER PAN ROAST WITH PEPPER CROUTONS
This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container.
Provided by Chef Regina V. Smith
Categories Christmas
Time 1h
Yield 7 cups, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 657.2, Fat 25.6, SaturatedFat 10.4, Cholesterol 165.6, Sodium 1176.1, Carbohydrate 69.7, Fiber 3.6, Sugar 2.8, Protein 35.9
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.
OYSTER PAN ROAST WITH PEPPER CROUTONS
Can be prepared in 45 minutes or less.
Yield Makes about 7 cups, serving 6
Number Of Ingredients 15
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.
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.
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
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.
People also searched
More about "oyster pan roast with pepper croutons recipes"
OYSTER AND SHRIMP PAN ROAST RECIPE - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 2Difficulty Easy
BEST OYSTER PAN ROAST RECIPE - HOW TO MAKE OYSTER …
From food52.com
Reviews 3Servings 2Cuisine AmericanCategory Entree
MONTAUK SCALLOP AND OYSTER PAN ROAST RECIPE - ANDREW …
From foodandwine.com
322002 OYSTER PAN ROAST WITH PEPPER CROUTONS RECIPES
From recipeofhealth.com
SHEET PAN SOUP - CROWDED KITCHEN
From crowdedkitchen.com
CRISPY BAKED OYSTER MUSHROOMS RECIPE - FORAGER | CHEF
From foragerchef.com
OYSTER PAN ROAST RECIPE | COOKING CHANNEL
From cookingchanneltv.com
SWEET HOME CAFE OYSTER PAN ROAST - OYSTER OBSESSION
From oyster-obsession.com
OYSTER PAN ROAST RECIPE - THE WASHINGTON POST
From washingtonpost.com
CLAM-AND-OYSTER PAN ROAST RECIPE - VIVIAN HOWARD - FOOD & WINE
From foodandwine.com
OYSTER PAN ROAST WITH PEPPER CROUTONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SEAFOOD PAN ROAST - DEEP SOUTH DISH
From deepsouthdish.com
OYSTER PAN ROAST WITH PEPPER CROUTONS RECIPES
From tfrecipes.com
ITALIAN-STYLE SARDINE PIE AND SMOKED OYSTER PASTA: YOTAM …
From theguardian.com
GRAND CENTRAL OYSTER BAR’S OYSTER PAN ROAST
From oyster-obsession.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love