Desert areas far from the ocean are not usually associated with fresh seafood, but I discovered something in Reno, Nev., that was probably better than anything I’ve had in a coastal restaurant. It was called a pan roast.
The Atlantis hotel/casino is not the only place one can find a pan roast, but theirs was so good that I am on a quest to try and duplicate the one I ordered.
It was called a Combination Pan Roast and featured shellfish (without the shells). There were whole oysters, crab legs, mussels, ocean scallops, shrimp and lobster tail, in a cream sauce laced with fresh garlic, white wine, dashes of fresh lemon juice and Worcestershire sauce, hot sauce and who-knows-what-all else. A pan roast is not really a roast at all, but more of a seafood stew that resembles a creamy bisque. I was craning my neck to see just what the chef was doing behind the food bar, but there were a couple of mysterious ingredients I could not decipher. I was fascinated with the row of hinged metal cauldrons in which the food was cooked. When the food was ready, the chef would tip the cauldron over so the pan roast would empty into a serving bowl. This was served with some of the best bread I have ever tasted.
The following recipes don’t claim to duplicate what I enjoyed at the Atlantis, as I am still working on that, but if you are a seafood lover, you might find them to be worthy of your time and attention. If you detest seafood, you could substitute something like chicken breast or a mixture of fresh mushrooms. Some of my favorite recipes came about just by trying something new...