Creole Rabbit Rarebit Recipes

Steps:

• Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
• With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
• Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
• Pour the mixture over the hot toast.
• Sprinkle with a little paprika if liked, and serve immediately.

Steps:

• Cook bacon until crisp.
• Add onion and green pepper and cook until tender but not brown.
• Add tomatoes, salt, pepper and Worcestershire sauce.
• Simmer uncovered 15 minutes.
• Meanwhile melt butter, blend in flour.
• Gradually add milk and cheddar cheese.
• Cook until thickened.
• Serve over toast.
• Use cheddar sauce first and top with creole mixture.

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• Dry rabbit and place in bowl.
• Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
• Pour over rabbit, turning pieces to coat.
• Cover bowl and marinade overnight in refrigerator.
• Transfer rabbit and marinade to well-greased baking dish.
• Bake in preheated 450°F oven 1 hour.
• Combine remaining ingredients and pour over rabbit.
• Bake 30 to 45 minutes longer, until rabbit is fork-tender.
• Serve warm.

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.

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.

Steps:

• Put butter in a saucepan over medium heat and, as it melts, stir in flour. Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
• When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
• Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately.

Steps:

• In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce.
• Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.