Smoked Crawfish with a Creole Mustard and Roasted Red Pepper Coulis (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Ingredients:
1 cup parmigiano-reggiano cheese |
1 cup bread crumbs |
1/2 cup melted butter |
1 tablespoon olive oil |
1/2 cup chopped onions |
1/2 cup chopped red peppers |
2 teaspoons salt |
1 teaspoon white pepper |
1 3/4 pounds cream cheese, at room temperature |
4 large eggs |
1 cup grated maytag white cheddar cheese, plus 1/4 cup for garnish |
1/2 cup heavy cream |
1 pound smoked crawfish tails, rough chopped |
4 roasted red peppers |
2/3 cup white wine |
1/2 cup creole mustard |
salt and pepper |
1/4 cup fried crawfish tails |
1 tablespoon chopped parsley |
1 tablespoon brunoise red onions |
Directions:
1. 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.
2. 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.
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