EMERIL'S NEW ORLEANS-STYLE WELSH RABBIT

Emeril's New Orleans-Style Welsh Rabbit image

Provided by Emeril Lagasse

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

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 (See Cook's Note)
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
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

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.