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: