Smoked Crawfish with a Creole Mustard and Roasted Red Pepper

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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 peppers
1 tb Olive oil	2/3 c White wine
1/2 c Chopped onions	1/2 c Creole mustard
1/2 c Chopped red peppers	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 onions
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: PepperCuisine: Uncategorized

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