Peconic Gold Oyster Pan Roast - Blog

Thanksgiving looking a little different year? Why not try a new dish and make new traditions with the Peconic Gold Oyster Pan Roast! Call or text Captain Matt to place your order today! 631.495.7061

PECONIC GOLD OYSTER PANROAST

As adapted from The Essential New York Times Cookbook, 2010.

Serves 4

Total Time: 10 - 15 mins

This recipe was made famous by Grand Central Oyster Bar which unfortunately fell to economic uncertainty this year. We loved having Peconic Gold Oysters served at this iconic space and look forward to its return!

Ingredients

30 Shucked Peconic Gold Oysters with their liquor (1 shucked pint at the Farmstand)

2 tablespoons unsalted butter

3 tablespoons Frank’s Red Hot (a little less if you can’t handle the heat!)

4 teaspoons of Worcestershire sauce

A squeeze of fresh lemon juice

Pinch of salt (remember: the oysters and liquor are nice and briney already!

Pinch of Paprika

1 cup heavy cream

Fresh, crusty bread (we always make the No Knead Bread recipe by Jim Lahey - SO delish, SO easy!)

Directions

Combine the oysters with their liquor, butter, hot sauce, Worcestershire, lemon juice, salt, and paprika in a cast iron pan.

Bring to a boil and simmer, stirring constantly, until the oyster bellies plump up and the gills of the oyster begins to ruffle. Taste and adjust seasonings to your liking.

Add the heavy cream and heat until bubbles form around the pan.

Arrange freshly made bread slice in a shallow bowl and top with oyster pan roast.

Enjoy!