Emeril's New Orleans-Style Welsh Rabbit (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons butter |
3 tablespoons flour |
2/3 cup dark beer, such as abita turbodog |
4 ounces sharp english cheddar cheese, grated |
4 ounces caerphilly cheese*, grated |
1 1/2 teaspoons essence, recipe follows |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon dry english mustard |
1 pint raw oysters |
12 (1/2-inch thick) slices french bread, toasted |
6 slices crispy-cooked bacon, crumbled |
*note: if you cannot find caerphilly cheese, substitute cheddar. |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. 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. Add 1 teaspoon of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep warm while you prepare the oysters.
2. In a small skillet or saucepan, melt the remaining tablespoon of butter over medium-low heat and add the oysters. 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. Season with the remaining 1/2 teaspoon of Essence.
3. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mixture, and garnish with the crispy bacon.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|