Oyster And Clam Pan Roast With Turnip Truffle And Thyme Food

OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE

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. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
• Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.

JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI

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.

RED POTATOES AND THYME

Steps:

• In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
• Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

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 SEA URCHIN BUTTER

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

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.

OYSTER BAR PAN ROAST

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.