Smoked Crawfish with a Creole Coulis
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INGREDIENTS
- Salt ; to taste
- 1 c Parmigiano-Reggiano cheese
- 4 Roasted red peppers
- 2/3 c White wine
- 1 c Bread crumbs
- 2 ts Salt
- === SAUCE ===
- 1 tb Chopped parsley
- 1 tb Brunoise red onions
- 1/2 c Chopped red peppers
- 1/2 c Creole mustard
- 1 lb Smoked crawfish tails; rough
- 1/4 c Fried crawfish tails
- 1 tb olive oil
- Black Pepper ; freshly ground
- 1/4 c Grated Maytag White Cheddar
- === CHEESECAKE ===
- 4 lg Eggs
- 1/2 c Heavy cream
- === GARNISH ===
- 1/2 c Butter ; melted
- 1 c Grated Maytag White Cheddar
- 1/2 c Onions ; chopped
- 1 3/4 lb Cream cheese; at room
- 1 ts Freshly-ground white pepper
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (341g) | ||
| Recipe Makes: 12 servings | ||
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| Calories: 532 | ||
| Calories from Fat: 220 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.4g | 33 % | |
| Saturated Fat 10.8g | 54 % | |
| Monounsaturated Fat 7.6g | ||
| Polyunsanturated Fat 3.4g | ||
| Cholesterol 386.2mg | 119 % | |
| Sodium 1626.7mg | 56 % | |
| Potassium 414mg | 11 % | |
| Total Carbohydrate 53.6g | 16 % | |
| Dietary Fiber 5.1g | 20 % | |
| Sugars, other 48.5g | ||
| Protein 24.2g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 532
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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