When it comes to cheese, I guess I tend to lean toward the white side of things more so than the yellow or orange, so that means that mozzarella, feta, goat, and provolone are what I reach for first when I'm standing in front of the deli case wondering what I should throw in the cart. And it doesn't stop there, because machego, iberico, St. Andre, brie, and camembert are also favorites.
This doesn't mean I don't care for "orange" cheese, however, and I do have to think of the resident hunkster who absolutely loves extra sharp cheddar. Loves. It. Finds it in the deli drawer, looks at me and asks, "Are you saving this for anything?" and then takes a slice here and a nibble there — especially when he comes home from work and dinner isn't quite ready.
Me? I only like it melted. Melted in grilled cheese sandwiches, or on burgers. Oozing between layers of pasta or in enchiladas. Or Welsh Rabbit.
Welsh what? Wait — cheese with rabbit? Hmmm…
No, no rabbit. Welsh Rarebit — or in this case, Mexican Rarebit.
Evidently, both names are correct — rarebit or rabbit — and if you're one whose interests lean toward the history of food, then there's much to read about his particular dish. To me, it's yet another dish that is relatively quick, comforting, and fairly inexpensive — yet packed with incredible flavor.
Make a salad, pour a beer — but save one for the dish, and you're ready for another Friday night meal in. Don't forget your napkin.
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