Grand Central Seafood Pan Roast

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Grand Central Seafood Pan Roast
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• 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 cant stop thinking about the Grand
  Central Seafood Pan Roast at Grand Central Oyster
  Bar in the basement of Grand Central Terminal.

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•  Its such a simple, yet, decadent, dish fresh
  seafood enhanced by a lightly sweet, smooth,
  creamy and flavorful sauce/broth.  Im not sure
  why its called a roast other than the fact
  that maybe all the other cool seafood dish names
  were taken.

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• Anyways, I did my best to re-create the Grand
  Central seafood pan roast and, while theres
  never a substitute for the original, I think
  youre gonna be pretty happy with this one.
   Heres 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.  Dont forget to
  make some homemade pickled onions to go with
  this.  Theyre great on the side or as a garnish!

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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.

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• 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

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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

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• 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

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• 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

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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.

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• 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.

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• 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.

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• 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!

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