Text 13391, 112 rader
Skriven 2007-03-24 15:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Blue Food
=================
 -=> Quoting Mark Lewis to Jim Weller <=-

 ML> evidently i haven't rung in as a blue foodie strong enough...

 JW> Another one. They're springing up all over like crab grass in a
 JW> lawn. 

 ML> :LOL: hey, watch it! we love crabgrass here... it is almost entirely
 ML> our front lawn... without it, we'd have a huge dirt patch O:)
 
I suppose it has it uses.

Different crab....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crabmeat Cheesecake With Pecan Crust
Categories: Cajun, Appetizers, Cheesecakes, Crab, Nuts
  Servings: 8

           PECAN CRUST:
    3/4 c  pecans
      1 c  all-purpose flour
    1/2 ts salt
      5 TB unsalted butter; cold
      3 TB ice water
           FILLING:
    1/2 sm onion; finely diced
      4 oz fresh lump crabmeat; picked
           over for shells
      8 oz cream cheese; room
           temperature
      3 oz Creole cream cheese (or
      3 tb each plain yogurt and sour
           cream)
      2    eggs
           salt and white pepper
           Crystal hot sauce
           GARNISH:
      2 TB chopped shallots
      4 oz sliced mixed wild and exotic
           mushrooms
      1 TB fresh lemon juice
      3 oz Worcestershire sauce
      1 oz hot sauce
      3 oz heavy whipping cream
      3 TB unsalted butter; softened
     24    crab claw fingers
           salt
           fresh ground black pepper

For the pecan crust: Grind the pecans, flour and salt in a food
processor until fine. Transfer to a bowl. Add the butter. Work the
butter into the flour until you have crumbs about the size of a pea.
Toss in the ice water, lifting up the dough with your fingers to
incorporate evenly. The dough will remain fairly crumbly. Starting with
the sides, and then the bottom, press the dough into a 9-inch tart pan.
Bake the crust in a 350 F oven for about 20 minutes. Allow the crust to
cool before filling.

Meanwhile, make the filling: For the filling: Cook the onion in a bit of
butter over medium heat until translucent. Add the crabmeat and cook
just until heated through. Remove from heat and set aside. In a mixer
fitted with the paddle attachment (or by hand using a wooden spoon),
blend the cream cheese until smooth. Add the Creole cream cheese and
then the eggs one at a time. Fold in the crabmeat mixture. Season to
taste with salt, white pepper and hot sauce. Pour the mix into the
prepared cooled crust. Bake at 300 F for about 30 minutes until set and
firm to the touch.

For the garnish topping: Saute shallots until translucent. Add the 
mushrooms and sweat until just cooked through. Add the lemon juice,
Worcestershire sauce and hot sauce, and reduce by 3/4. Add the heavy
cream and reduce by half. Whisk in the butter.

In a separate saute pan, add crab claw fingers. Salt and pepper to
taste, then pour the reduction over and keep warm. Each slice of
cheesecake gets three crab claws and 2 tablespoons of sauce.

Recipe Notes:

This fabulous cheesecake by Chef Robert Bruce is the signature appetizer
at the Palace Cafe in New Orleans. It's decidedly different from Chef
Emeril Lagasse's savory cheesecakes, for which he is well known,
primarily for its nutty crust and the special tang of Creole cream
cheese.

Creole cream cheese is unfortunately impossible to find outside of New
Orleans, and is even difficult to find within the city limits
(Dorignac's Food Center on Veterans in Metairie still makes their own,
bless 'em). You won't be able to make this like the restaurant does
without it, but for the Creole cream cheese you can substitute equal
parts of plain yogurt and sour cream. Believe it, the cheesecake will
still taste fantastic!

Recipe By: Chef Robert Bruce - Palace Cafe in New Orleans

From: Ron West To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Man is the only critter who needs to label things as flowers or weeds.
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