Welsh Rabbit

I bet you didn't think this would happen.

No, you probably did not assume that there would be a speck of cheese left in my house after the long weekend of buffalo-flavored cuisine.  But unfortunately for me, you assumed wrong.

So wrong, in fact, that my fridge is full of cheese.

How does that happen?  I used brick after brick.  Shredded and grated and cubed it all.  And, somehow, the cheese seemed to multiply.  For every package used, two more sprouted up in its place.

Cheese mitosis.

In all actuality, I blame Hubbs for this because he was the assigned grocery shopper this weekend.  I also blame him because otherwise, I have to blame myself.  And, that's not going to happen...

I decided to pull out this little-known gem after rummaging through the previously-mentioned mountain of cheese to find a couple cans of beer from the weekend.  Beer and cheese happen to be one of my favorite combinations.  In other words, it's the first, but not last, time you'll see this flavorful duo make an appearance here.

And, just to clarify: there is absolutely NO rabbit in Welsh Rabbit.  As far as I know, this moniker is a slight towards the welsh, but I can't really explain how or why.  If it makes you or your family uneasy eating something called Welsh Rabbit, you can use the modernized name of Welsh Rarebit.  I don't simply because I don't know what a rarebit is.



Welsh Rabbit

Rye bread, thickly sliced and toasted
2 tbsp butter
2 tbsp flour
1/4 cup milk
1/2 cup beer (I think anything but Light beer will work, but the darker, the better)
1 tsp dry mustard
1/2 tsp cayenne
1/2 tsp paprika
1/4 tsp worcestershire sauce
2 cups sharp cheddar cheese, grated
1 tbsp chives, chopped
Salt & Pepper to taste

Toast rye bread.

Combine butter and flour over medium heat to create a roux.  Stir in milk and let it thicken.  Follow with beer, mustard, cayenne, paprika and worcestershire sauce.

Next, add the cheese a handful at a time, stirring occasionally.  Once the cheese melts completely, season with salt and pepper.  Give the mixture one final stir and pour over toast.

Garnish with chopped chives.



Listening to:   Brad Paisley & Carrie Underwood - Remind Me