The Grand Central Oyster Bar & Restaurant Complete Seafood Cookbook

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9781556709722: The Grand Central Oyster Bar & Restaurant Complete Seafood Cookbook

The famous New York City restaurant shares signature recipes for sauces, soups, egg dishes, shellfish, fish, salads, side dishes, and desserts

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From the Publisher:

In this paperback edition there are more than 200 recipes, which have delighted guests of the "Grand Central Oyster Bar and Seafood Restaurant" since it first opened in 1913. These recipes have distinguished the Grand Central Oyster Bar and Seafood Restaurant as one of the nation's premiere dining establishments, and hence the restaurant has been recognized with a James Beard Award for 1999.

Oyster Bar specialties such as oyster pan roast, the restaurant's unique bouillabaisse, a turbot and salmon ensemble, lobster thermidor, and Maryland oyster fritters are featured in the easy-to-follow recipes.

Excerpt. Reprinted by permission. All rights reserved.:

Halibut Steaks Diable

Ingredients: 2 tbsp. Dijon Mustard 1 tbsp. Peanut oil 2 tbsp. Chili sauce 2 tsp. Salt 2 Garlic cloves, minced 4 Halibut steaks (about 2 lbs. Total) 4 Sprigs of parsley 2 Lemons, cut in wedges

Preheat lightly buttered broiler pan for about 10 minutes.

Thoroughly blend all ingredients except halibut steaks, parsley and lemon.

Spread half the mixture over the 4 steaks and broil for about 5 to 6 minutes.

Turn fish and spread with the remaining sauce.

Put under the broiler for another 5 or 6 minutes.

Garnish with sprigs of parsley and lemon wedges before serving.

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