Free Recipe Smoked Crawfish with a Creole Coulis
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Smoked Crawfish with a Creole Coulis Recipe
=== CHEESECAKE ===
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 Freshly-ground white pepper
1-3/4 lb Cream cheese; at room
-temperature
4 lg Eggs
1 c Grated Maytag White Cheddar
-cheese
1/2 c Heavy cream
1 lb Smoked crawfish tails; rough
-chopped
=== SAUCE ===
4 Roasted red peppers
2/3 c White wine
1/2 c Creole mustard
Salt; to taste
Freshly-ground black pepper;
-to taste
=== GARNISH ===
1/4 c Fried crawfish tails
1/4 c Grated Maytag White Cheddar
-cheese
1 tb Chopped parsley
1 tb Brunoise red onions
Smoked Crawfish with a Creole Coulis Preparation
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. Comments: The original recipe title as listed is “Smoked Crawfish With A Creole Mustard And Roasted Red Pepper Coulis”. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2314 broadcast 03-06-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-12-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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