Best 5 Grand Central Oyster Bars Oyster Pan Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece from the iconic Grand Central Oyster Bar with our comprehensive guide to creating the succulent Oyster Pan Roast. Embark on a culinary journey as we uncover the secrets of this classic dish, offering step-by-step instructions, expert tips, and insider insights to ensure an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTER BAR PAN ROAST



Oyster Bar Pan Roast image

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

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined
3/4 cup half-and-half
1 tablespoon butter

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.

GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST



GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST image

Categories     Soup/Stew     Shellfish

Yield 1 serving

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons to ¼ cup oyster or clam juices
8 to 10 Bluepoint oysters or small clams (Littlenecks or Cherrystones), shucked
1 generous tablespoon Heinz Chile Sauce
1 teaspoon Worcestershire Sauce
Dash celery salt
½ cup heavy cream
Plus:
4 toast points cut from 2 slices of firm white bread
1 teaspoon butter, in a pat (optional)
Sweet paprika

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.

JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI



John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 4 servings as an appetizer

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 small onion, minced
2 garlic cloves, 1 clove minced
1/4 cup dry vermouth
12 oysters, such as Wellfleet, shucked,
1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
3/4 cup fish stock or water
1 cup heavy cream
1 1/2 teaspoons fresh lemon juice
Kosher salt
1 ounce uni tongues (sea urchin roe)
2 ounces softened butter
Pinch of tarragon
Pinch of cayenne pepper
4 slices French bread, toasted and rubbed with raw garlic clove

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.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST



Grand Central Oyster Bar Oyster Panroast image

Provided by Food Network

Time 17m

Yield 1 portion

Number Of Ingredients 10

2 cups clam broth or juice
1 tablespoon sweet butter
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
6 extra select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 slice white toast
Pinch sweet Hungarian paprika
1 package oyster crackers

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



Oyster Pan Roast image

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

16 freshly shucked oysters with 1/2 cup of their liquor
2 tablespoons bottled ketchup-style chili sauce such as Heinz
2 tablespoons dry white wine
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
2 slices crusty bread, toasted
paprika to taste

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. Look for oysters that are tightly closed and have a briny, oceanic smell. Avoid oysters that are open or have a foul odor.
  • Scrub the oysters thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells.
  • Use a variety of oysters. Different types of oysters have different flavors and textures. Experiment with different varieties to find your favorites.
  • Cook the oysters over high heat. This will help to preserve their natural flavor and texture.
  • Do not overcook the oysters. Overcooked oysters will become tough and rubbery. Cook them just until they are opaque throughout.
  • Serve the oysters immediately. Oysters are best enjoyed when they are fresh out of the oven.

Conclusion:

Oyster pan roast is a classic seafood dish that is easy to make and delicious. By following these tips, you can make the perfect oyster pan roast every time. Whether you are a seafood lover or just looking for a new and exciting dish to try, oyster pan roast is sure to please.

Related Topics