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
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
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 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.
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-PEPPER PAN ROAST
A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
- Cook until oysters are plump.
- Serve at once on toast or with biscuits.
Nutrition Facts : Calories 176.1, Fat 9.6, SaturatedFat 5.3, Cholesterol 58.1, Sodium 581.2, Carbohydrate 15.7, Fiber 0.5, Sugar 10, Protein 8.2
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 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.
OYSTER PAN ROAST
Make and share this Oyster Pan Roast recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 12 oysters, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oysters and liquor in the wok until their edges just begin to curl. Add butter, chili sauce, worcestershire sauce, lemon juice, and celery salt. Stir 1 minute. Add cream. Heat just to boiling. Serve hot, sprinkled with paprika.
Nutrition Facts : Calories 139.9, Fat 15, SaturatedFat 9.4, Cholesterol 47.5, Sodium 109.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 0.6
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.
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 pepper pan roast recipes"
THE BEST SEAFOOD PAN ROAST - SPENDING TIME IN MY …
From spendingtimeinmykitchen.com
4.3/5 (601)Category SeafoodServings 4Total Time 1 hr 10 mins
- Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
OYSTER AND SHRIMP PAN ROAST RECIPE - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 2Difficulty Easy
PAN ROAST OF OYSTERS RECIPE | EDIBLE PIEDMONT
From ediblepiedmont.ediblecommunities.com
OYSTER PAN ROAST RECIPE - LOS ANGELES TIMES
From latimes.com
BEST OYSTER PAN ROAST RECIPE - HOW TO MAKE OYSTER …
From food52.com
ROASTED FISH AND PEPPERS WITH CHICKPEA PESTO RECIPE - WOMEN'S …
From womenshealthmag.com
OYSTER PAN ROAST SOUP - PACIFIC SEAFOOD
From pacificseafood.com
OYSTER PAN ROAST - BAYOUWILDTV.COM
From bayouwildtv.com
SEATTLE OYSTER PAN ROAST - ANDREW ZIMMERN
From andrewzimmern.com
OYSTER PAN ROAST RECIPE - THE WASHINGTON POST
From washingtonpost.com
27 PAN ROAST RECIPES - THE PAN HANDLER
From thepan-handler.com
OYSTER PAN ROAST RECIPE - THE DAILY MEAL
From thedailymeal.com
CHICKEN SCARPARIELLO RECIPE - TODAY
From today.com
OYSTER PAN ROAST RECIPES (ALL THE BEST!) - OYSTER OBSESSION®
From oyster-obsession.com
SHEET PAN GNOCCHI | THE MEDITERRANEAN DISH
From themediterraneandish.com
You'll also love