Smoked crawfish with a creole mustard and roasted red pepper

1 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

CHEESECAKE

ESSENCE OF EMERIL SHOW #EE2314

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.

Yield: 12 servings

Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Feb 16, 1998

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