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.
Provided by Manami
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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,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!
Nutrition Facts : Calories 1005.9, Fat 41.9, SaturatedFat 18.4, Cholesterol 132.4, Sodium 1832.5, Carbohydrate 112.3, Fiber 6, Sugar 0.9, Protein 39.6
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