Mexican Rabbit Rarebit Recipes
MEXICAN " RABBIT" RAREBIT
Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.
Provided by Redneck Epicurean
Categories Sauces
Time 30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
- Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
- Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
- Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
- Allow the mixture to heat through and serve with toast or chips.
Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
FRIJOLE RABBIT (MEXICAN RAREBIT)
Make and share this Frijole Rabbit (Mexican Rarebit) recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and pepper lightly in butter with chili powder.
- Add kidney beans and seasonings and stir in the cheese until melted.
- Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.
Nutrition Facts : Calories 294.8, Fat 21.5, SaturatedFat 13.4, Cholesterol 63.9, Sodium 557.8, Carbohydrate 9.2, Fiber 2.9, Sugar 2.3, Protein 16.7
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BEST EVER WELSH RAREBIT RECIPE - THE RARE WELSH BIT
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4.8/5 (24)Total Time 15 minsCategory Brunch, Dinner, Lunch, SnackCalories 600 per serving
- In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.
- Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
- Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, until golden brown and bubbling.
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- Bring a large pot of water to a boil. Add the rabbit and return to a boil. Skim off any foam that forms, then drop the heat to a simmer. Add one of the quartered onions, the epazote, hoja santa and half the oregano. Peel half the garlic cloves and smash them with the flat of a knife. Add them to the pot, then salt to taste. Let this simmer.
- Get a comal or cast iron frying pan or similar pan hot. Toast the dried chiles until they begin to blister a little, turning often. Don't let them burn. Move them to a blender with the allspice and grated chocolate.
- When you are done toasting the chiles, put the other quartered onion on it to char, along with the remaining unpeeled garlic cloves and the tomatoes, cut side down. When you get some good blackening, peel the garlic and move all the vegetables to the blender, roughly chopping them if need be.
- Add some of the broth you're cooking the rabbit in to the blender and puree. If you want, strain the puree through a fine meshed strainer to remove any stray bits of chile skin and seeds, which are undigestible. To finish the sauce, heat the lard in a pot over medium-high heat and pour in the sauce. Stir vigorously to incorporate the oil, and bring to a gentle simmer. Let this cook slowly while the rabbit cooks.
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