Tuesday September 29, 2009
oyster pan roast
Ask for a seat at the bar and order this enticing dish. The magic unfolds in front of you as the chefs prepares your individual order. Each ingredient is lovingly added to a silver pan roast pot which is slowly stirred together and steam heated in a double boiler. A piece of bread is placed in a soup bowl which is then positioned carefully under the silver double boiler. With a flick of the wrist, the silver pot swivels over the soup bowl and the liquid gracefully cascades over the bread as your bowl fills up with this luscious liquid. Definitely a foodie destination for a unique New York dining experience. For those that can't make it to NY here is the recipe from their cookbook.
This Recipe is from The Grand Central Oyster Bar and Restaurant Cookbook
A wonderful cookbook to add to your collection - filled with special recipes for sauces, stocks, soup, chowders, desserts, and of course shellfish and seafood recipes galore!
Ingredients Per Serving
This is for ONE serving so be sure to double this for TWO, and if you think you will want more than one serving (and I bet you will) --make even more.
8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid (the juice inside the oyster)
1/2 tsp paprika
dash celery salt
1 oz of claim juice
1/2 cup cream
1 slice of dry toast (I used peasant bread)
Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.
Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.
Add cream and continue stirring briskly, Do not boil.
Pour pan roast into a soup plate over the slice of dry toast
Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.
To create other individual stews and pan roasts, simply substitute the oysters for the following:
- Shrimp: 8 raw shrimp, shelled, deveined, with tails off
- Clams: 8 freshly opened cherrystone or littleneck clams
- Lobster: 2 oz fresh lobster meat
- Scallops: 10 - 12 raw bay scallops
- Mussels: 14-16, bearded, but in the shell
- Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster