Smoked crawfish with a creole mustard and roasted red pep
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Smoked crawfish with a creole mustard and roasted red pep
  Smoked    Crawfish    Creole    Mustard  
Last updated 6/12/2012 12:58:24 AM. Recipe ID 21159. Report a problem with this recipe.
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      Title: Smoked crawfish with a creole mustard and roasted red pep
 Categories: E.
      Yield: 12 Servings
 
      1 c  Parmigiano-Reggiano cheese
      1 c  Bread crumbs
    1/2 c  Melted butter
      1 tb Olive oil
    1/2 c  Chopped onions
    1/2 c  Chopped red peppers
      2 ts Salt
      1 ts White pepper
  1 3/4 lb Cream cheese, at room
           Temperature
      4 lg Eggs
      1 c  Grated Maytag White Cheddar
           Cheese, plus 1/4 cup for
           Garnish
    1/2 c  Heavy cream
      1 lb Smoked crawfish tails, rough
           Chopped
      4    Roasted red peppers
    2/3 c  White wine
    1/2 c  Creole mustard
           Salt and pepper
    1/4 c  Fried crawfish tails
      1 tb Chopped parsley
      1 tb 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.
  
  Cheesecake:
 




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Recipe ID 21159 (Apr 03, 2005)

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