Recipe - D Crawfish With A Creole Mustard And Roasted Red Pepper Coul

CHEESECAKE
1 cup ParmigianoReggiano cheese
1 cup Bread crumbs
One half cup Melted butter
1 tablespoon Olive oil
One half cup Chopped onions
One half cup Chopped red peppers
2 teaspoon Salt
1 teaspoon White pepper
1 Three fourths pound Cream cheese; at room
temperature
4 lg Eggs
1 cup Grated Maytag White Cheddar
cheese; plus One fourth cup for
garnish
One half cup Heavy cream
1 pound Smoked crawfish tails; rough
chopped
4 Roasted red peppers
2/3 cup White wine
One half cup Creole mustard
Salt and pepper
One fourth cup Fried crawfish tails
1 tablespoon Chopped parsley
1 tablespoon Brunoise red onions

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 9inch 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 firmabout 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 recipeludigest by jecraig@laninc.com on Feb 16, 98