Smoked crawfish with a creole coulis

Yield: 12 servings

Measure Ingredient
1 \N === cheesecake ===
1.00 cup parmigiano-reggiano cheese
1.00 cup bread crumbs
½ cup melted butter
1.00 tablespoon olive oil
½ cup chopped onions
½ cup chopped red peppers
2.00 teaspoon salt
1.00 teaspoon freshly-ground white pepper
1¾ pounds cream cheese; at room temperature
4.00 large eggs
1.00 cup grated maytag white cheddar cheese
½ cup heavy cream
1.00 pounds smoked crawfish tails; rough chopped
1 \N === sauce ===
4.00 \N roasted red peppers
⅔ cup white wine
½ cup creole mustard
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N === garnish ===
¼ cup fried crawfish tails
¼ cup grated maytag white cheddar cheese
1.00 tablespoon chopped parsley
1.00 tablespoon brunoise red onions

Preheat the oven to 350 degrees. 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. This recipe yields 12 servings.

Comments: The original recipe title as listed is “Smoked Crawfish With A Creole Mustard And Roasted Red Pepper Coulis”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-12-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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