Oyster Roast Food

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.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

OYSTER ROAST WITH BACON AND PARMESAN

Steps:

• Make the compound butter: Remove the inner stem of the chard leaves and roughly chop. In a skillet, heat two tablespoons of butter and saute the Swiss chard until wilted. Season with a pinch of salt. Set aside to cool. Finely chop the bacon and place in a bowl along with the butter. Add the lemon juice to the bacon/butter mixture. Finely chop the garlic and mix into the bacon/butter along with the Parmesan, thyme, and chives. Season with salt and pepper. Finely chop the chard and fold into the butter mixture. Taste and adjust the seasoning with salt and pepper. Set aside. (To store, form into a log, wrap in plastic and place in the refrigerator. Soften first before using on oysters).
• Shuck the oysters: Using an oyster knife, locate the "keyhole" in the top of the oyster. Stick the tip of the knife into the keyhole and wiggle it until until the top releases. Wedge your finger along the side of the oyster (it won't hurt!), just to open it enough to run the knife along the edge. (This will keep the oyster from puncturing as it's opened.) Shuck the oysters, leaving the connector muscle attached, so they stay in place for baking.
• Bake the oysters: Preheat oven to 450 degrees F. Fill a deep cast iron skillet halfway with sea salt or rock salt and place in the oven to come up to temperature. Pull the heated rock salt dish from the oven. Carefully place the oysters on the salt and dollop with a generous amount of the compound butter. Place in the oven for about 6-8 minutes, until the butter melts and the oysters are slightly curled. Finish with freshly grated Parmesan cheese and serve right out of the hot casserole.

OYSTER ROAST

Steps:

• Charcoal grill method for sausages and oysters:
• Prepare grill for cooking with about 7 pounds of briquets. (You'll need about 15 pounds of briquets total.)
• Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
• Scatter about 12 additional briquets over glowing coals and replace rack.
• Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. (If necessary, sprinkle more water over burlap to keep moist.) Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.
• Gas grill method:
• Follow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.
• Stovetop-oven method for sausages and oysters:
• Preheat oven to 500°F.
• Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.
• Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot. Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil. Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Roast remaining oysters in 2 or 3 batches in same manner.
• Steam clams while oysters roast on grill or in oven:
• Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes). Transfer clams as opened to a platter. Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.

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

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.