Emeril's New Orleans-Style Welsh Rabbit
This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon.
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INGREDIENTS
Nutrition- 3tablespoons butter
- 3tablespoons flour
- 2⁄3
- 4
- 4
- 1 1⁄2
- 1 1⁄2teaspoons Worcestershire sauce
- 1⁄2teaspoon dry English-style mustard
-
- 1pint raw oyster
- 12slices French bread, toasted (12 slices - 1/2-inch thick)
- 6
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DIRECTIONS
- 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,the dry mustard & crushed red pepper flakes: stir to combine.
- Keep warm while you prepare the oysters.
- 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.
- 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.
- Enjoy!
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