Posts
CRAWFISH AND ANDOUILLE CHEESECAKE WITH CREOLE MUSTARD – TOMATO COULIS
CRUST - INGREDIENTS:
1 CUP (4OZ.) GRATED PARMESAN CHEESE
1 CUP FRESH BREAD CRUMBS
¼ TEASPOON CREOLE SEASONING
½ CUP (1 STICK) MELTED BUTTER
TO MAKE CRUST:
COMBINE PARMESAN CHEESE, BREAD CRUMBS AND CREOLE SEASONING IN A BOWL. ADD BUTTER AND MIX JUST UNTIL THE DRY INGREDIENTS ARE MOIST; DON’T OVER MIX. PRESS ONTO THE BOTTOM OF A 9 INCH SPRINGFORM PAN. SET ASIDE.
COULIS – INGREDIENTS:
1 TEASPOON OLIVE OIL
1 TEASPOON MINCED GARLIC
2 TEASPOONS MINCED SHALLOTS
8 ROMA TOMATOES, PEELED, SEEDED AND ¼ INCH DICED
½ TEASPOON CREOLE SEASONING
2 TABLESPOONS CREOLE MUSTARD
TO MAKE COULIS:
IN A MEDIUM SAUCEPAN, HEAT THE OIL AND SAUTE THE GARLIC AND SHALLOTS UNTIL TENDER, ABOUT 2-3 MINUTES. ADD TOMATOES AND COOK 5 MINUTES MORE. ADD CREOLE SEASONING AND MUSTARD. PUREE IN BLENDER, AND STRAIN THROUGH A FINE MESHED SIEVE. LET COOL.
FILLING – INGREDIENTS:
1 LB. CHOPPED ANDOUILLE SAUSAGE
1 TABLESPOON OLIVE OIL
1 CUP CHOPPED ONION
½ CUP DICED RED PEPPER
½ CUP DICED GREEN PEPPER
1 LB. CHOPPED CRAWFISH
28 OZ CREAM CHEESE AT ROOM TEMPERATURE
1 CUP (4 OZ.) GRATED GOUDA CHEESE
½ CUP HEAVY WHIPPING CREAM
4 EGGS BEATEN
TO MAKE FILLING:
PREHEAT OVEN TO 350 DEGREES. SAUTE SAUSAGE IN A LARGE PAN. DRAIN OFF THE EXCESS OIL AND SET ASIDE. IN ANOTHER LARGE PAN, HEAT THE OLIVE OIL AND SAUTE THE ONIONS, PEPPERS AND CRAWFISH ABOUT 2 – 5 MINUTES. SET ASIDE.
IN A LARGE BOWL, BEAT THE CREAM CHEESE AND GOUDA UNTIL SMOOTH. ADD HEAVY CREAM, ANDOUILLE AND SHRIMP-ONION MIXTURE. BLEND IN EGGS. POUR INTO THE CRUST AND PLACE PAN IN A BAKING PAN. ADD ONE INCH OF WARM WATER AND BAKE FOR ONE HOUR AND FIVE MINUTES OR UNTIL SET.
REMOVE FROM OVEN AND LET COOL FOR ABOUT ONE HOUR. REMOVE SPRINGFORM PAN AND SERVE WITH COULIS.
Enjoy!
Lani & Ron
www.monmouthplantation.com
CRUST - INGREDIENTS:
1 CUP (4OZ.) GRATED PARMESAN CHEESE
1 CUP FRESH BREAD CRUMBS
¼ TEASPOON CREOLE SEASONING
½ CUP (1 STICK) MELTED BUTTER
TO MAKE CRUST:
COMBINE PARMESAN CHEESE, BREAD CRUMBS AND CREOLE SEASONING IN A BOWL. ADD BUTTER AND MIX JUST UNTIL THE DRY INGREDIENTS ARE MOIST; DON’T OVER MIX. PRESS ONTO THE BOTTOM OF A 9 INCH SPRINGFORM PAN. SET ASIDE.
COULIS – INGREDIENTS:
1 TEASPOON OLIVE OIL
1 TEASPOON MINCED GARLIC
2 TEASPOONS MINCED SHALLOTS
8 ROMA TOMATOES, PEELED, SEEDED AND ¼ INCH DICED
½ TEASPOON CREOLE SEASONING
2 TABLESPOONS CREOLE MUSTARD
TO MAKE COULIS:
IN A MEDIUM SAUCEPAN, HEAT THE OIL AND SAUTE THE GARLIC AND SHALLOTS UNTIL TENDER, ABOUT 2-3 MINUTES. ADD TOMATOES AND COOK 5 MINUTES MORE. ADD CREOLE SEASONING AND MUSTARD. PUREE IN BLENDER, AND STRAIN THROUGH A FINE MESHED SIEVE. LET COOL.
FILLING – INGREDIENTS:
1 LB. CHOPPED ANDOUILLE SAUSAGE
1 TABLESPOON OLIVE OIL
1 CUP CHOPPED ONION
½ CUP DICED RED PEPPER
½ CUP DICED GREEN PEPPER
1 LB. CHOPPED CRAWFISH
28 OZ CREAM CHEESE AT ROOM TEMPERATURE
1 CUP (4 OZ.) GRATED GOUDA CHEESE
½ CUP HEAVY WHIPPING CREAM
4 EGGS BEATEN
TO MAKE FILLING:
PREHEAT OVEN TO 350 DEGREES. SAUTE SAUSAGE IN A LARGE PAN. DRAIN OFF THE EXCESS OIL AND SET ASIDE. IN ANOTHER LARGE PAN, HEAT THE OLIVE OIL AND SAUTE THE ONIONS, PEPPERS AND CRAWFISH ABOUT 2 – 5 MINUTES. SET ASIDE.
IN A LARGE BOWL, BEAT THE CREAM CHEESE AND GOUDA UNTIL SMOOTH. ADD HEAVY CREAM, ANDOUILLE AND SHRIMP-ONION MIXTURE. BLEND IN EGGS. POUR INTO THE CRUST AND PLACE PAN IN A BAKING PAN. ADD ONE INCH OF WARM WATER AND BAKE FOR ONE HOUR AND FIVE MINUTES OR UNTIL SET.
REMOVE FROM OVEN AND LET COOL FOR ABOUT ONE HOUR. REMOVE SPRINGFORM PAN AND SERVE WITH COULIS.
Enjoy!
Lani & Ron
www.monmouthplantation.com
No comments:
Post a Comment