| Recipe: | D Crawfish with a Creole Mustard and Roasted Red Pepper Coul |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 1 cup(s) Parmigiano-Reggiano cheese
1 cup(s) bread crumbs
1/2 cup(s) Melted butter
1 tbsp olive oil
1/2 cup(s) Chopped onions
1/2 cup(s) Chopped red pepper s
2 tsp salt
1 tsp White pepper
1 3/4 lb cream cheese ; at room temperature
1 cup(s) Grated Maytag White cheddar cheese ; plus 1/4 cup for garnish
1/2 cup(s) heavy cream
1 lb Smoked crawfish tails; rough chopped
2/3 cup(s) White wine
1/2 cup(s) Creole mustard
1 tbsp Chopped parsley
1 tbsp Brunoise red onion s
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| Directions: | 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 intothe 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 recipelu-digest by jecraig@lan-inc.com on Feb 16, 98
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