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Receta Smoked Crawfish With A Creole Mustard And Roasted Red Pepper
by Global Cookbook

Smoked Crawfish With A Creole Mustard And Roasted Red Pepper
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Ingredientes

  • 1 c. Parmigiano-Reggiano cheese
  • 1 c. Bread crumbs
  • 1/2 c. Melted butter
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Minced onions
  • 1/2 c. Minced red peppers
  • 2 tsp Salt
  • 1 tsp White pepper
  • 1 3/4 lb Cream cheese, at room temperature
  • 4 lrg Large eggs
  • 1 c. Grated Maytag White Cheddar cheese, plus 1/4 c. for garnish
  • 1/2 c. Heavy cream
  • 1 lb Smoked crawfish tails, rough minced
  • 4 x Roasted red peppers
  • 2/3 c. White wine
  • 1/2 c. Creole mustard
  •     Salt and pepper
  • 1/4 c. Fried crawfish tails
  • 1 Tbsp. Minced parsley
  • 1 Tbsp. Brunoise red onions

Direcciones

  1. Preheat the oven to 350 degrees F. Combine the Parmesan cheese, bread crumbs and butter till thoroughly incorporated, and press the mix into the bottom of a 9-inch springform pan. In a saute/fry pan, heat the extra virgin olive oil.
  2. Add in the onions and peppers. Saute/fry for 2 to 3 min then remove from heat.
  3. In an electric mixer, beat the cream cheese and Large eggs together till thick and frothy, about 5 min. Beat in the cream, cheddar cheese, sauteed vegetables and crawfish. Mix till thoroughly incorporated and creamy, about 2 min. Pour the filling over the crust in the springform pan and bake till hard-about 1 hour. Remove from the oven and allow to cold to room temperature.
  4. For the sauce: In a sauce pot, combine all the ingredients together. Bring the mix up to a boil. Reduce to a simmer and simmer for about 5 to 6 min. With a hand -held blender, puree the mix till 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.
  5. Garnish with the fried crawfish tails, white cheddar cheese, parsley and red onions.
  6. Yield: 12 servings