Smoked Crawfish With A Creole Coulis

Recipe Ingredients

		Cheesecake
1 cup	146g / 5.1oz	Parmigiano-Reggiano cheese
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	99g / 3.5oz	Melted butter
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped red peppers
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground white pepper
1 3/4 lbs	794g / 28oz	Cream cheese - at room temperature
4 lbs	1816g / 64oz	Eggs (large)
1 cup	146g / 5.1oz	Grated Maytag White Cheddar cheese
1/2 cup	118ml	Heavy cream
1 lb	454g / 16oz	Smoked crawfish tails - rough chopped
		Sauce
4		Roasted red peppers
2/3 cup	157ml	White wine
1/2 cup	118ml	Creole mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1/4 cup	59ml	Fried crawfish tails
1/4 cup	36g / 1.3oz	Grated Maytag White Cheddar cheese
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Brunoise red onions

Recipe 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.

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

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