Smoked crawfish with a creole coulis
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === 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 | === sauce === | |
| 4.00 | roasted red peppers | |
| ⅔ | cup | white wine |
| ½ | cup | creole mustard |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish === | |
| ¼ | cup | fried crawfish tails |
| ¼ | cup | grated maytag white cheddar cheese |
| 1.00 | tablespoon | chopped parsley |
| 1.00 | tablespoon | brunoise red onions |
Directions
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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