Oyster Pan Roast: A Classic Comfort Food

Oyster pan roast is a creamy stew that has been an iconic dish in New York City for over 100 years. It is typically made with oysters, clam juice, butter, celery salt, Worcestershire sauce, paprika, chili sauce, and half-and-half. The dish is cooked in a stainless steel steam-jacketed kettle, which is similar to a double boiler, and is assembled and cooked in just a few minutes to prevent overcooking the oysters and dairy. Oyster pan roasts are said to have a perfect balance of briny, tangy, and spicy flavours.

Oyster pan roasts are a type of stew or soup

The recipe usually starts with a base of clam juice or broth, butter, and celery salt. Worcestershire sauce, chili sauce, and white wine are also common ingredients. Heavy cream or half-and-half is added to give the stew a rich, silky texture. The oysters are typically shucked and cooked until they are halfway done before being added to the sauce.

Some variations on the classic recipe include the addition of shallots, seafood cocktail sauce, lemon juice, and Tabasco sauce. Scallops can also be added, and the dish can be served with a side of rice pilaf or brown rice.

The oyster pan roast is a iconic dish that has been a menu staple at the Grand Central Oyster Bar in New York City for over 100 years. It is a simple yet delicious dish that showcases the flavour of the oysters and has become a favourite among locals and tourists alike.

Oyster pan roasts are cooked in a stainless steel steam-jacketed kettle

The stainless steel steam-jacketed kettle used for oyster pan roasts typically holds six oysters, the star ingredient of the dish. The oysters are cooked in a creamy stew made with clam juice, butter, celery salt, Worcestershire sauce, paprika, chili sauce, and half-and-half. The specific type of oysters used can vary, but Blue Point oysters are a popular choice due to their mild brininess and name recognition.

The kettle's steam-jacketed design ensures that the oysters are cooked evenly and gently, preventing them from becoming rubbery or overcooked. The high heat of the steam also accelerates the cooking process, making it ideal for a dish that requires quick preparation.

The entire oyster pan roast is cooked and assembled in the kettle, from melting the butter and adding the clam juice to stirring in the spices and finally adding the half-and-half. The oysters are placed on top of a piece of toast in a soup bowl, and the stew is poured over just before it reaches a boil to prevent curdling.

The use of a stainless steel steam-jacketed kettle is an essential part of preparing an oyster pan roast, as it ensures the dish is cooked evenly and efficiently, preserving the delicate flavours and textures of the oysters and other ingredients.

Oyster pan roasts are made with a variety of sauces

Some variations on the classic oyster pan roast include substituting dry vermouth or white wine for the cream. Pan roasts in Pacific Northwest cookbooks omit the cream altogether and instead use a generous amount of butter, resulting in a dish that is just as sumptuous. Another variation is to add smoked paprika or cilantro as a garnish, giving the dish a modern twist while retaining its retro charm.

The sauce for an oyster pan roast is typically cooked in a double boiler or a large pan over medium heat. The oysters are then added to the sauce and cooked until they are plump and juicy. The entire dish comes together quickly, making it a perfect option for a festive main course that can be prepared in just a few minutes.

The versatility of the oyster pan roast extends beyond the sauce. While oysters are the star ingredient, other types of seafood can also be used, such as shrimp, crab, clams, scallops, or a combination of these. This allows for customization and variety, making it a dish that can cater to different tastes and preferences.

The oyster pan roast is a decadent and indulgent dish, with the creamy sauce enhancing the brininess of the oysters or other shellfish. The addition of a slice of toasted bread, such as white toast or country white bread, provides a vehicle to soak up all the delicious flavours and richness of the sauce.

Oyster pan roasts are served with oyster crackers

Oyster pan roasts are a creamy stew, centred around oysters. The dish is iconic in New York City, where it has been served at the Grand Central Oyster Bar since 1913. Oyster pan roasts are served with oyster crackers.

The stew typically begins with a base of clam juice, fortified with clam broth, and butter. Oysters are then added, along with a variety of seasonings and sauces, such as celery salt, Worcestershire sauce, paprika, and chili sauce. A creamy element is added last, such as half-and-half or heavy cream. The oysters are typically served on top of a slice of white toast, with the stew poured over, and garnished with a sprinkle of paprika.

The Grand Central Oyster Bar's recipe calls for six shucked Blue Point oysters, which are mild but briny, adding a quintessentially New York flavour to the dish. The oysters are cooked for only about 30 seconds to one minute, as they can easily overcook. The entire dish is cooked and served in a stainless steel steam-jacketed kettle, which is similar to a double boiler, allowing for even cooking at high heat.

Oyster pan roasts are often served with oyster crackers, a type of small, salty cracker that complements the creamy stew. The crackers are typically served on the side, allowing diners to add as many or as few as they like to their stew. Oyster crackers are a common accompaniment to oyster dishes and seafood soups or stews, providing a crunchy contrast to the creamy dish.

The oyster pan roast is a simple dish that has endured as a classic, with its combination of creamy, briny, and tangy flavours, and the unique serving style of the stainless steel kettle adds to its enduring appeal.

Oyster pan roasts are served with a slice of white toast

Oyster pan roasts are a creamy stew, centred around oysters. The dish is served with a slice of white toast, cut into triangles, and placed in a soup bowl. The toast is placed at the bottom of the bowl, with the oysters on top, and the stew poured over.

The stew is made with a variety of ingredients, including clam juice, clam base, butter, celery salt, Worcestershire sauce, paprika, chilli sauce, and half-and-half. The oysters are cooked separately and added to the stew at the end, along with the half-and-half, to prevent overcooking. The dish is then garnished with a sprinkle of paprika and served with oyster crackers.

The oyster pan roast is a famous dish at the Grand Central Oyster Bar in New York City, where it has been on the menu since the restaurant opened in 1913. The dish is considered an iconic New York meal, with its star ingredients being six Blue Point oysters, known for their mild brininess. The Grand Central Oyster Bar's executive chef, Sandy Ingber, notes that the traditional preparation of the dish is part of its enduring appeal, with no major changes made to the recipe in over 100 years.

The oyster pan roast is also associated with Thomas Downing, who was famous for his pickled oysters and oyster pan roast. The dish can be made with a variety of seafood, including shrimp, crab, and scallops, and is often served with a side of rice or bread.

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