Crawfish With A Creole Mustard And Roasted Red Pepper Coul

Directions

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