Photograph by Renée Comet
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3 Minutes to See Food
By Arthur Boehm, March-April 2004
Foodie Arthur Boehm offers help for the time-challenged cook.
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You can make this oyster pan roast faster than you can read about it, so
don't move your lips until your mouth is full.
This sumptuous dish, traditionally associated with Manhattan's Grand
Central Oyster Bar, is ridiculously easy to prepare—in large part because
there's no actual roasting involved.
Grand Central Oyster Bar Pan Roast
(Serves 4)
- 1/2 cup fresh or bottled clam juice
- 6 tablespoons butter
- 1 teaspoon paprika plus more, for garnish
- 1/2 teaspoon celery salt
- 1 1/2 tablespoons Worcestershire sauce
- 24 oysters, shucked, with their liquor
- 3 tablespoons chili sauce
- 2 cups half-and-half
- 4 slices unsweetened white bread, toasted
Combine clam juice, half the butter, paprika, celery salt, and
Worcestershire sauce in saucepan. Cook over medium heat just until butter has
melted, about 1 minute. Reduce heat to medium-low, add oysters and their
liquor, and cook just until oysters are heated through, about 1 minute. Stir in
chili sauce and half-and-half and heat.
Place a slice of toast in each of 4 serving bowls. Pour oyster mixture over
toast, float remaining butter on top, garnish with paprika, and serve.
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