by The Foodie Whisperer Leave a Comment
On our recent journey eating our way through New York City, not surprisingly, many of the “old school” classic dishes were show stoppers. I suppose they would kinda have to be to have survived so long, huh? There was one in particular, a standout, long time NYC favorite that I can’t stop thinking about – the Grand Central Seafood Pan Roast at Grand Central Oyster Bar in the basem*nt of Grand Central Terminal. It’s such a simple, yet, decadent, dish – fresh seafood enhanced by a lightly sweet, smooth, creamy and flavorful sauce/broth. I’m not sure why it’s called a “roast” other than the fact that maybe all the other cool seafood dish names were taken.
Anyways, I did my best to re-create the Grand Central seafood pan roastand, while there’s never a substitute for the original, I think you’re gonna be pretty happy with this one. Here’s my Left Coast spin on an East Coast favorite. If you never had a seafood pan roast, you should, and this is a pretty darn good representation if I do say so. Don’t forget to make some homemade pickled onions to go with this. They’re great on the side or as a garnish!
Grand Central Seafood Pan Roast
Play around with the heavy cream to half and half proportions until you are happy with the consistency of the broth. Also, adjust seasonings to your desired taste. There's no need to overdo anything in this recipe, as even the basic cream sauce will highlight the seafood flavors, so subtle is better. If you have a pinch or two of saffron on hand, definitely throw that in the broth as well.
Author: The Foodie Whisperer
Recipe type: Seafood, Chowder, Cream Sauce, New York, Stew
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 2 slices of bacon, minced (about 1 tablespoon)
- 2 tablespoons sherry
- 2 cloves garlic, minced
- 1 celery rib, finely diced
- 2 tablespoons Heinz chili sauce (ketchup or tomato paste will work here)
- 1 small yellow onion, finely diced
- 1 thyme sprig
- 1 teaspoon sweet paprika
- 1 teaspoon Old Bay or cajun seasoning
- 1½ cups fish, clam or lobster stock/broth
- 2 tablespoons unsalted butter
- 4 scallops
- 8 clams
- 8 mussels
- 8 oysters, shucked
- 2 king crab legs, peeled
- 8 prawns, peeled
- 3 cups heavy cream
- 1½ cups half & half
- 1 tablespoons Worcestershire sauce
- Freshly ground black pepper
- Kosher salt
- Snipped chives, for garnish
- Pickled onions, for garnets
- Buttered baguettes, toasted
Instructions
- Cook the bacon in a large pot until medium done. Remove when cooked and dice bacon finely.
- Meanwhile, set up a small steamer and steam open the mussels and clams, only until the shells open (maybe a minute or so over the steam). Shuck the oysters and reserve as much of the liquor from the clams, mussels and oysters as possible.
- In the same pot where the bacon was cooked, add a tablespoon of butter, onions, garlic and celery and cook approximately 5 minutes on medium heat until onions are translucent and vegetables begin to meld together.
- Add in the reserved liquor from the oysters, mussels and clams, thyme sprig, broth or stock, Old Bay seasoning, chili sauce and heat at a simmer until reduced by half.
- Add the heavy cream and half and half. Continue to lightly simmer until desired consistency is reached (about 5 - 10 minutes) and flavors marry. Taste and adjust seasonings, salt and pepper as desired.
- Meanwhile, salt the scallops and sear with butter in a hot pan, then set aside. Butter the baguettes and toast in toaster oven.
- Add the raw prawns and oysters into the broth. Allow to warm until cooked through and tender, approximately 2-3 minutes. Then, add in the mussels, clams and crab leg meat only to bring up to temperature.
- Discard the thyme sprig, finish by stirring in worcestershire and ladle pan roast into shallow bowls. Garnish with chives, a light sprinkling of paprika and some homemade pickled onions. Serve with baguettes. Enjoy, and Cheers, my friends!
Related
Previous Post: « Huge Happenings at Oceanside’s Local Tap House!
Next Post: Crudo by Pascal Lorange – Thin Food, Thinner Flavor »
