Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Smoked Crawfish with a Creole Mustard and Roasted Red Pepper
Try this Smoked Crawfish with a Creole Mustard and Roasted Red Pepper recipe, or post your own recipe for Smoked Crawfish with a Creole Mustard and Roasted Red Pepper
tell us
Be the first to
submit a photo
for this recipe.
Win $100.00
by posting the best original food photo this month!
1 chef
marked this Smoked Crawfish with a Creole Mustard and Roasted Red Pepper recipe as
Favorite
Recipe look good to you?
Smoked Crawfish with a Creole Mustard and Roasted Red Pepper Ingredients
CHEESECAKE
1 c Grated Maytag White
Cheddar
1 c
Parmigiano-Reggiano
cheese
1/2 c Heavy
cream
1 c
Bread crumbs
1 lb Smoked crawfish tails; rough
1/2 c Melted
butter
4 Roasted
red pepper
s
1 tb
Olive oil
2/3 c
White wine
1/2 c Chopped
onion
s
1/2 c Creole
mustard
1/2 c Chopped
red pepper
s
Salt and
pepper
2 ts
Salt
1/4 c Fried crawfish tails
1 ts
White pepper
1 tb Chopped
parsley
1 3/4 lb
Cream cheese
; at room
1 tb Brunoise
red onion
s
4 lg
Eggs
Instructions for Smoked Crawfish with a Creole Mustard and Roasted Red Pepper
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 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. Yield: 12 servings Posted to EAT-L Digest by Jennie Craig
on Feb 16, 1998
Main Ingredient:
Pepper
Cuisine:
Uncategorized
More like this...
D Crawfish with a Creole Mustard and Roasted Red Pepper Coul
Creole Callaloo with Roasted Red Pepper Rouille
Roasted Red Pepper Mustard
Roasted Red Pepper Soup with Green Chilies and Smoked Chicke
for
flavor
and
categorization
Recent searches:
chicken thigh
lamb yogurt
mushroom spinach ground
paella
peanut butter chocolate cookies
cinamon bread
mondongo
gummy shark
chinese chicken broccoli
ground beef rice tomato
margarine
fried chicken
chili vegetarian
shrimp rice
beef macaroni soup
chicken breast wine sour cream
chile beer
big mac
papaya dessert
broiled pork chops
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
Create a Cookbook
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
New? Watch the guided tour (5 min):
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com
Privacy Policy
Leaderboard
Member Directory
About Us
BigOven on
twitter
Help