Oyster And Caramelized Onion Pan Roast With Winter Green Salad And Green Apple Vinaigrette Recipes

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OYSTER AND CARAMELIZED ONION PAN ROAST



Oyster and Caramelized Onion Pan Roast image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Spanish onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, finely diced
2 Yukon gold potatoes, skin on and cut into 1/2-inch dice
Salt and freshly ground black pepper
3 cups clam broth
1 cup heavy cream
1/4 cup creme fraiche
20 oysters, shucked
2 tablespoons finely chopped fresh tarragon, plus a few sprigs for garnish

Steps:

  • Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
  • While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
  • Add the clam broth to the onions and bring to a simmer; then add the heavy cream. Add the potatoes and simmer just until heated through. Whisk in the creme fraiche and season with salt and pepper, to taste. Add the oysters and the tarragon and cook just until oysters are cooked through, about 2 to 3 minutes. Serve, garnished with extra tarragon.

OYSTER AND CARAMELIZED ONION PAN ROAST WITH WINTER GREEN SALAD AND GREEN APPLE VINAIGRETTE



Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Spanish onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, finely diced
2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice
6 cups clam broth
20 oysters, shucked
1/4 cup creme fraiche
Salt and freshly ground pepper
2 tablespoons finely chopped fresh tarragon
Winter Green Salad and Green Apple Vinaigrette, recipe follows
1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

Steps:

  • Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar, and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
  • While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
  • Add the clam broth to the onions and bring to a simmer. Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes. Whisk in the creme fraiche and season with salt and pepper. Remove from the heat and stir in the tarragon. Serve with Winter Green Salad and Green Apple Vinaigrette.
  • Combine greens, celery, apples, and cheese in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette.

WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE



Winter Green Salad with Green Apple Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 small head escarole, torn into bite-sized pieces
1 Belgian endive, leaves separated
1 celery stalk, cut on the diagonal into thin slices
1 small Granny Smith apple, halved cored and thinly sliced
1 tablespoon cider vinegar
1 tablespoon white wine vinegar
1 tablespoon finely diced shallot
1/4 cup olive oil
Salt and freshly ground black pepper
Shaved Parmigiano-Reggiano, for garnish

Steps:

  • Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

OYSTER AND CLAM PAN ROAST WITH TURNIP, TRUFFLE, AND THYME



Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 24

1/4 pound turnips, peeled and cut into 1/4-inch dice
1/4 pound celery root, peeled and cut into 1/4-inch dice
1/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 tablespoon butter
2 cups clam stock, recipe follows
1 cup heavy cream
6 branches thyme, washed, dried and picked
Salt and fresh ground black pepper
12 Pacific oysters, medium sized, shucked, reserve the oyster liquor
1/4 pound chopped razor clams
1/4 pound clams, reserved from making clam stock
Truffle oil
1 black truffle, shaved thin
1 teaspoon butter
1/2 cup yellow onion, diced
1/2 cup leek whites, washed and sliced
1/2 cup fennel bulb, sliced
2 pounds Manila clams
2 cups dry white wine
3 cups water
1 head garlic, cracked
3 branches thyme
1 bay leaf
10 black peppercorns

Steps:

  • Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.;
  • Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.

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