Smoked crawfish with a creole mustard and roasted red pep

12 servings

Ingredients

Quantity Ingredient
1 cup Parmigiano-Reggiano cheese
1 cup Bread crumbs
½ cup Melted butter
1 tablespoon Olive oil
½ cup Chopped onions
½ cup Chopped red peppers
2 teaspoons Salt
1 teaspoon White pepper
1¾ pounds Cream cheese, at room
Temperature
4 larges Eggs
1 cup Grated Maytag White Cheddar
Cheese, plus 1/4 cup for
Garnish
½ cup Heavy cream
1 pounds Smoked crawfish tails, rough
Chopped
4 Roasted red peppers
⅔ cup White wine
½ cup Creole mustard
Salt and pepper
¼ cup Fried crawfish tails
1 tablespoon Chopped parsley
1 tablespoon Brunoise red onions

Directions

Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter until thoroughly incorporated, and press the mixture into the bottom of a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions and peppers. Saute for 2 to 3 minutes then remove from heat. In an electric mixer, beat the cream cheese and eggs together until thick and frothy, about 5 minutes.

Beat in the cream, cheddar cheese, sauteed vegetables and crawfish.

Mix until thoroughly incorporated and creamy, about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm--about 1 hour. Remove from the oven and allow to cool to room temperature.

For the sauce: In a sauce pot, combine all the ingredients together.

Bring the mixture up to a boil. Reduce to a simmer and simmer for about 5 to 6 minutes. With a hand -held blender, puree the mixture until smooth. Season with salt and pepper. Spoon the sauce on the bottom of the plate and dirty the rim. Place a wedge of the cheesecake in the center of the sauce. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions.

Cheesecake:

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