Chef Aaron Johnson of the Old Fort Lauderdale Breakfast House Makes Us an Oyster Pan Roast
Categories: How-To Series
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| Photo by Candace West |
| Click here for a slideshow of photos from the Old Florida Breakfast house. |
Step One
Start by sautéeing some shallots and garlic in
butter. Johnson insists, "It's important to make sure they don't brown. The goal is to lightly soften them. Then add heavy cream and reduce." In order to allow it to thicken properly, it needs to be reduced by at least two-thirds over low heat.
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Step Two
Once the cream has reduced, add fresh tarragon, Pernod, lemon, Parmesan, black pepper, and a dash of hot sauce to round it out. Let it cool slightly.
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Step Three
Place six oysters in a cast-iron pan. "I prefer the big Louisiana gulf oysters," says Johnson. Drizzle them with a bit of kosher salt and lemon juice. Pour the cream on top.
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Step Four
Top the pan with more Parmesan, diced red pepper, scallions, and buttered bread crumbs. At OB, they roast them in a 650-degree oven for about five minutes. According to Johnson, "Home cooks could achieve the same effect with their oven at 500 degrees." It's done when it's bubbly.
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Step Five
Pair with a nice dry white wine.
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Location Info
Venue
Map
Old Fort Lauderdale Breakfast House
333 Himmarshee St., Fort Lauderdale, FL
Category: Restaurant
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