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    The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant
    The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant
    The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant
    Ebook453 pages2 hours

    The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant

    By Sandy Ingber, Roy Finamore, Iain Bagwell and Atsushi Tomioka

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    About this ebook

    “A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago.” —The Miami Herald
     
    Situated in midtown Manhattan’s beautiful, bustling train station, Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for over a century.
     
    Here are more than 100 of the restaurant’s best-loved classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. Featured throughout are vintage images and ephemera, along with gorgeous photos of mouthwatering favorites from raw bar to buffet.
     
    With recipes that have stood the test of time, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for seafood lovers and fans of this famous New York City landmark.
    LanguageEnglish
    PublisherABRAMS
    Release dateOct 15, 2013
    ISBN9781613125496
    The Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant

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      Book preview

      The Grand Central Oyster Bar & Restaurant Cookbook - Sandy Ingber

      OUR RAW BAR

      MIGNONETTE SAUCE

      COCKTAIL SAUCE

      LONG ISLAND STEAMERS

      with DRAWN BUTTER

      CLARIFIED BUTTER

      Medley of Shellfish with a half lobster, Mignonette Sauce, Cocktail Sauce

      SHELLFISH PLATTERS

      Not every customer who comes to the Oyster Bar knows how to navigate our oyster menu, so for the past ten years, we’ve been serving platters that introduce diners to the astonishing variety of shellfish on offer.

      GRAND CENTRAL OYSTER PLATTER

      Two different East Coast oysters (two of each)

      Two different West Coast oysters (two of each)

      BIVALVE PLATTER

      Two littleneck clams

      Two cherrystone clams

      One East Coast oyster (two pieces)

      One West Coast oyster (two pieces)

      MEDLEY OF SHELLFISH

      Five different East Coast oysters (one of each)

      Five different West Coast oysters (one of each)

      Two jumbo shrimp (with Cocktail Sauce)

      Three New Zealand Green Lip Mussels with Dijon Dressing

      One littleneck clam

      One cherrystone clam

      We offer three variations on the Medley: regular, with a half lobster, or with a whole lobster.

      HOW TO SHUCK AN OYSTER AT HOME

      Oysters have one muscle that has to be severed in order to open the shell. With the narrow end of the oyster facing you and the cup side down, the muscle is about two-thirds of the way down on the right side.

      1. Start by scrubbing the oyster.

      2. Set the oyster on the counter on a kitchen towel, with the narrow end pointing toward your knife hand. Fold the towel over the wide end of the oyster and hold it. Work the tip of an oyster knife into the hinge, pushing in and twisting to release the hinge.

      3. When you feel the hinge release, push the knife in farther—keeping it pointed toward the top of the shell—and twist it to open the shell wider.

      4. Turn the oyster 90 degrees and slide the knife down the right side of the oyster, again keeping it pointed toward the top of the shell. When you reach the muscle, sever it. Lift off the top shell.

      5. Turn the oyster around so the round end faces you. Run the knife under the oyster to release it from the bottom shell. Use the tip of your knife to remove any shell fragments. Take care not to spill the oyster liquor.

      6. The oyster is ready to be served.

      MIGNONETTE SAUCE

      MAKES ABOUT ½ CUP

      This traditional accompaniment to oysters is simply vinegar infused with shallots and black pepper. In fact, we often call it shallot sauce. But the key is using the best-quality vinegar. Both our red wine and tarragon vinegars are imported from France.

      ¼ cup red wine vinegar

      ¼ cup tarragon vinegar

      2 tablespoons minced shallot

      ½ teaspoon coarse grind black pepper

      Make this in advance to give the flavors a chance to bloom.

      Combine the vinegars, shallot, and pepper in a small bowl. Cover and refrigerate for at least 1 hour—preferably overnight—before serving. It will keep for about 1 week in the refrigerator.

      Mignonette Sauce

      COCKTAIL SAUCE

      MAKES ABOUT 1 CUP

      I introduced this recipe to the Oyster Bar in the early 1990s. We serve about 12 gallons of it every day.

      ½ cup Heinz ketchup

      ½ cup Heinz chili sauce

      1 tablespoon prepared horseradish

      1 teaspoon lemon juice

      ¼ teaspoon Worcestershire sauce

      ¼ teaspoon Tabasco sauce

      Pinch of ground white pepper

      Put the ketchup, chili sauce, horseradish, lemon juice, Worcestershire, Tabasco, and pepper into a mixing bowl. Whisk well. Cover and chill for at least 1 hour before serving. It will keep for about 1 week in the refrigerator.

      OUR OYSTERS

      When I first came to the Oyster Bar as the fish buyer, my only source for oysters was the Fulton Fish Market. And there would be times when I was hard-pressed to find six varieties to put on the menu. Since then, I have expanded my reach. One great resource was the annual seafood show in Boston, where I’d visit exhibitor after exhibitor searching for new, fresh, and succulent oysters to bring to the table. And since the late 1990s, there’s been an explosion in producers. Now, you might find as many as thirty-five oysters from the following list—which comprises all the oysters we have carried—on offer on any given day.

      Note that the flavor of any oyster may vary depending on the conditions of the harvest. By and large, the advice that you shouldn’t eat oysters in months without an r in them (since oysters usually spawn in the summer months, when the waters are warm) no longer applies. With the great expansion of producers, you can now find quality oysters every month of the year.

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