| 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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