Smoked Crawfish with a Creole Mustard and Roasted Red Pepper Coulis
- 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
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.
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