Smoked Crawfish With A Creole Mustard And Roasted Red Pep Recipe

Smoked Crawfish With A Creole Mustard And Roasted Red Pep Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:
1 cup: Parmigiano-Reggiano cheese,
1 cup: Bread crumbs,
1/2 cup: Melted butter,
1 tbsp: Olive oil,
1/2 cup: Chopped onions,
1/2 cup: Chopped red peppers,
2 tsp: Salt,
1 tsp: White pepper,
1 3/4 lbs: 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 lbs: 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 tbsp: Chopped parsley,
1 tbsp: Brunoise red onions,

Directions:

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.

Cheesecake:


Source from luhu.jp