The Oyster Bars Oyster Stew Food

THE OYSTER BAR'S OYSTER STEW

Steps:

• In a deep saucepan heat the butter, paprika, celery salt & Worcestershire sauce. When the butter is bubbling, add the Oysters & liquid and simmer until the edges curl, add milk and bring the liquid to the boiling point. Pour the stew into a soup bowl and top with a little paprika and 1 teaspoon butter.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the 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, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

OYSTER STEW

Steps:

• Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
• Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

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.

OYSTER STEW

Steps:

• Drain the oysters in a colander set over a bowl. Reserve the juices.
• Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
• Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
• Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
• Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
• Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
• Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
• Add the warm cream and adjust the seasoning with salt and pepper.
• Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.