EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT
Provided by Emeril Lagasse
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Monique Bass
[email protected]1/5 stars. Would not make again.
Hari Saran
[email protected]This was a disaster! The cheese sauce curdled and the whole thing was a mess. I would not recommend this recipe to anyone.
Vster Gaming
[email protected]I wouldn't recommend this recipe. It was a lot of work and the end result wasn't worth it.
Tyron Marquard
[email protected]This was okay, but I've had better Welsh rabbit. I think the cheese sauce was a little too thick.
Arshadullah 7888
[email protected]I found this recipe to be a bit bland. I think it could have used some more seasoning.
Hassan Mukhtar Zabura
[email protected]This was a bit too cheesy for my taste. I think I would have liked it better if I had used a less sharp cheese.
Precious Kayombo
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times and it's always a hit. I usually add a little bit of Worcestershire sauce for extra flavor.
MdRasel Khin
[email protected]This is one of my favorite recipes! I make it all the time. It's so easy to make and it's always a crowd-pleaser. I usually serve it with a side of crusty bread.
Haroon Saeed
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. It's very rich and flavorful. I could see this being a great dish to serve at a party.
Ladla jutt Ladla jutt
[email protected]This is a great recipe for a quick and easy weeknight meal. I used pre-shredded cheese and it was still delicious. I served it with a side of roasted vegetables and it was a complete meal.
King Ahmad
[email protected]I'm not a huge fan of cheese, but I really enjoyed this dish. The beer and mustard give it a nice savory flavor. I could definitely see myself making this again.
basit ansari
[email protected]This was my first time making Welsh rabbit and it was so easy! I was worried it would be complicated, but it came together in no time. The hardest part was waiting for it to cool before eating it. :)
MOSAHROF MOSAHROF
[email protected]I made this last night and it was a big hit! I used a sharp cheddar cheese and it gave the dish a nice tang. I also added a little bit of cayenne pepper for a little kick. It was the perfect comfort food for a cold night.
Alex Soko
[email protected]This Welsh rabbit is incredible! The flavors are rich and complex, and the texture is smooth and creamy. I followed the recipe exactly, and it turned out perfectly. I served it over toast points, and it was a hit with my guests. Highly recommend!