Emeril's New Orleans-Style Welsh Rabbit

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
2/3 cup	157ml	Dark beer
		= (such as Abita Turbodog)
4 oz	113g	Sharp English cheddar cheese - grated
4 oz	113g	Caerphilly cheese* - grated
1 1/2 teaspoons	7.5ml	Essence
		= (see Bayou Blast recipe)
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Dry English mustard
1		Raw oysters
12		French bread, 1/2" thick - toasted
6		Crispy-cooked bacon - crumbled

Recipe Instructions

*Note: If you cannot find Caerphilly cheese, substitute cheddar.

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.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C01) - from the TV FOOD NETWORK

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