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 :
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 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
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.
ROASTED OYSTERS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
- Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
- If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
- Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.
OYSTER AND CARAMELIZED ONION PAN ROAST
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Yield 4 servings
Number Of Ingredients 12
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; then add the heavy cream. Add the potatoes and simmer just until heated through. Whisk in the creme fraiche and season with salt and pepper, to taste. Add the oysters and the tarragon and cook just until oysters are cooked through, about 2 to 3 minutes. Serve, garnished with extra tarragon.
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.
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 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 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.
More about "oyster pan roast recipes"
BEST OYSTER PAN ROAST RECIPE - HOW TO MAKE OYSTER …
From food52.com
Reviews 3Servings 2Cuisine AmericanCategory Entree
OYSTER AND SHRIMP PAN ROAST RECIPE - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 2Difficulty Easy
OYSTER PAN ROAST RECIPE - THE WASHINGTON POST
From washingtonpost.com
MONTAUK SCALLOP AND OYSTER PAN ROAST - ANDREW ZIMMERN
From andrewzimmern.com
OYSTER PAN ROAST RECIPE - VICE
From vice.com
OYSTER PAN ROAST RECIPE - LOS ANGELES TIMES
From latimes.com
CLAM-AND-OYSTER PAN ROAST RECIPE - VIVIAN HOWARD
From foodandwine.com
ROAST FIGS AND PLUMS IN VODKA WITH CARDAMOM CREAM RECIPE
From telegraph.co.uk
THOMAS DOWNING-INSPIRED NYC OYSTER PAN ROAST …
From washingtonpost.com
SEATTLE OYSTER PAN ROAST - ANDREW ZIMMERN
From andrewzimmern.com
OYSTER PAN ROAST SOUP - PACIFIC SEAFOOD
From pacificseafood.com
BEST CHICKEN PARMESAN RECIPE - THE NEW YORK TIMES
From nytimes.com
MONTAUK SCALLOP AND OYSTER PAN ROAST RECIPE
From foodandwine.com
OYSTER PAN ROAST RECIPES (ALL THE BEST!) - OYSTER …
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