Emeril's New Orleans-Style Welsh Rabbit |
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Prep Time: 23 Minutes Cook Time: 12 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril' For the essence seasoning: use Emeril Lagasse's Essence or Creole Essence / Bayou Blast. We're planning on making this real soon. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
2/3 cup dark beer, such as abita turbodog |
4 ounces english sharp cheddar cheese, grated |
4 ounces caerphilly cheese or 4 ounces sharp english cheddar cheese, grated |
1 1/2 teaspoons essence seasoning (use emeril lagasse's essence or creole essence / bayou blast) |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon dry english-style mustard |
crushed red pepper flakes, to taste |
1 pint raw oyster |
12 slices french bread, toasted (12 slices - 1/2-inch thick) |
6 slices crispy-cooked bacon, crumbled |
Directions:
1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
2. Add the flour and cook for 1 minute, stirring constantly.
3. Slowly whisk in the beer.
4. When the bubbles have begun to subside, add the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, until smooth and creamy.
5. Add 1 teaspoon of the Essence, the Worcestershire sauce,the dry mustard & crushed red pepper flakes: stir to combine.
6. Keep warm while you prepare the oysters.
7. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters.
8. Cook for 1 1/2 to 2 minutes, or until the oysters are just cooked and have begun to curl around the edges, stirring occasionally.
9. Season with the remaining 1/2 teaspoon of Essence.
10. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts.
11. Top with the cheese mixture, and garnish with the crispy bacon.
12. Enjoy!
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