grand central oyster bar target rock® oysters
The “Bishop of Bivalves” refuses to be an April Fool. And so, Grand Central Oyster Bar renowned Executive Chef Sandy Ingber has declared Target Rock® Oysters from Long Island’s K & B Seafood as “Bivalve of the Month” for April at the iconic Grand Central Terminal seafood eatery.
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yield
24 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For grand central oyster bar target rock® oysters
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243'' target rock oysters
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1/2 cextra virgin olive oil
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1 csweet butter
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1 Tbsppacked dark brown sugar
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1 lgshallot, minced
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3 clovegarlic, minced
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1red pepper, seeded, deribbed and finely chopped
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1poblano pepper, charred, peeled, seeded and 1/4 inch diced
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3plum tomatoes, peeled, seeded and 1/4 inch diced
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1/4 cfresh flat-leaf parsley, minced
How To Make grand central oyster bar target rock® oysters
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1Shuck oysters, removing flat top shell and loosening the oyster from the bottom shell
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2For the Sauce: In a medium saucepan, combine the olive oil, butter and brown sugar. Cook over medium heat until the brown sugar dissolves. Add the remaining ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and set aside, but keep warm.
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3Place the oysters on a sizzle platter and spoon 1 tablespoon of the sauce onto each oyster.
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4Place in the top hot over and bake for 4 to 5 minute or until the liquor and sauce are bubbling.
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5Take care not to overcook
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6Sprinkle with chopped parsley, and then quickly transfer to a bed of rock salt-Serve immediately
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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