Photo: Emeril's New Orleans-Style Welsh Rabbit Recipe
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.
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, and the dry mustard and 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.
Essence (Emeril's Creole Seasoning):
- 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By spinks03
Lexington, KY
on August 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think there is a mistake in this recipe. It is this reason alone that I give this 4 instead of 5 stars, because with proper adjustments, it turns out great. The mistake is the amount of flour, which calls for 3 tbsp. It really should be 2, which makes the traditional roux, equal parts butter and flour. I tried according to the recipe, thinking that it would just lead to a thicker sauce once the beer is added, but as I was adding the beer, I could tell it was going to be far too thick, so the point that after adding cheese, it would just be a paste. I countered by adding a few splashes more beer to thin it out, but the end product was still a bit thicker than I think it should be. That being said, it is a great dish, perfect as an appetizer or first course, and the flavors really come together. The key is to not overcook the oysters and, though it may seem gratuitous, don't skip on the bacon. The crunch added texture, and the smokiness really seemed to bring the dish together.
By Posh Nosh
on October 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was in the mood for "Welsh Rarebit" last night, a common supper dish in the UK, having grown up there, and searched for some interestong variations for my kids... I agree with the historic inference in the 01/22/09 review... but the spelling is wrong... its "Rarebit", not "Rabbit"... cannot believe Emeril's people (or FN got it wrong! lol
By jyoung_6782817
Lancaster, PA
on February 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Seriously? I cannot believe that this recipe has three stars because the first person thought it should have a rabbit in it. Really... common in colonial times, this dish is still served lots of places- and its meant to be cheese and bread primarily.
Read all 5 reviews