| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | Essnce11 | 12 | servings | |
INGREDIENTS
| === CHEESECAKE === | ||
| 1 | c | Parmigiano-Reggiano cheese |
| 1 | c | Bread crumbs |
| 1/2 | c | Melted butter |
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped red peppers |
| 2 | ts | Salt |
| 1 | ts | Freshly-ground white pepper |
| 1 3/4 | lb | Cream cheese; at room temperature |
| 4 | lg | Eggs |
| 1 | c | Grated Maytag White Cheddar cheese |
| 1/2 | c | Heavy cream |
| 1 | lb | Smoked crawfish tails; rough chopped |
| === SAUCE === | ||
| 4 | Roasted red peppers | |
| 2/3 | c | White wine |
| 1/2 | c | Creole mustard |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISH === | ||
| 1/4 | c | Fried crawfish tails |
| 1/4 | c | Grated Maytag White Cheddar cheese |
| 1 | tb | Chopped parsley |
| 1 | tb | Brunoise red onions |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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