Best 6 Oyster Pan Roast With Pepper Croutons Recipes

SEAFOOD PAN ROAST

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.

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.

JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI

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

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.

OYSTER BAR PAN ROAST

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 WITH PEPPER CROUTONS

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.