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Receta Emeril's New Orleans Style Welsh Rabbit

by Global Cookbook

Ingredientes

3 Tbsp. butter 3 Tbsp. flour 2/3 c. dark beer (such as Abita Turbodog) 4 ounce sharp English cheddar cheese grated 4 ounce Caerphilly cheese* grated 1 1/2 tsp Essence (see Bayou Blast recipe)

1 1/2 tsp Worcestershire sauce 1/2 tsp dry English mustard 1 pt raw oysters 12 slc French bread, 1/2" thick toasted 6 slc crispy-cooked bacon crumbled

Direcciones

1. Note: If you can't find Caerphilly cheese, substitute cheddar.
2. In a medium saucepan, heat 2 Tbsp. of the butter over medium heat. Add in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the beer. When the bubbles have begun to subside, add in the cheeses, 1 handful at a time, stirring constantly and in 1 direction only, till smooth and creamy. Add in 1 tsp. of the Essence, the Worcestershire sauce, and the dry mustard and stir to combine. Keep hot while you prepare the oysters.
3. In a small skillet or possibly saucepan, heat the remaining Tbsp. of butter over medium-low heat and add in the oysters. Cook for 1 1/2 to 2 min, or possibly till the oysters are just cooked and have begun to curl around the edges, stirring occasionally. Season with the remaining 1/2 tsp. of Essence.
4. To serve, divide the French bread toast between 6 plates, and divide the cooked oysters among the toasts. Top with the cheese mix, and garnish with the crispy bacon.
5. This recipe yields 4 to 6 servings.

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