Best 4 Grand Central Oyster Bars Oyster Pan Roast Recipes
Indulge in a culinary journey with Grand Central Oyster Bar's Oyster Pan Roast, a seafood extravaganza that will tantalize your taste buds. This iconic dish, originating from New York City's bustling Grand Central Terminal, combines the briny sweetness of oysters with savory bacon, tender vegetables, and a rich, flavorful broth. Get ready to embark on a delightful cooking adventure as we unveil the secrets behind this classic seafood masterpiece. Additionally, discover variations of this delectable dish, including a luxurious lobster pan roast and a vegetarian pan roast bursting with garden-fresh flavors. These recipes offer a range of options to suit every palate, ensuring an unforgettable dining experience.
Let's cook with our recipes!
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.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
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.
Tips:
- Select the freshest oysters possible. Fresh oysters should have a briny, slightly sweet smell. Avoid oysters that smell sour or fishy.
- Scrub the oysters thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells.
- Shuck the oysters carefully. Use an oyster knife to pry open the shells. Be careful not to spill the oyster liquor.
- Cook the oysters over medium heat. High heat will toughen the oysters.
- Do not overcook the oysters. Oysters are best when they are cooked just until they are opaque. Overcooked oysters will be tough and chewy.
- Serve the oysters immediately. Oysters are best when they are served hot. You can serve them with melted butter, lemon juice, or your favorite dipping sauce.
Conclusion:
Oysters are a delicious and versatile seafood that can be enjoyed in a variety of ways. The oyster pan roast is a classic recipe that is easy to make and always a crowd-pleaser. With a few simple tips, you can make sure that your oyster pan roast is perfect every time. So next time you're looking for a quick and easy seafood dish, give the oyster pan roast a try. You won't be disappointed!
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