Four Days to Emeril; Here He Is In the Wayback Machine
Here’s some video of Emerilmania in its infancy. As you’ll see in this video from the Great Chefs series back in 1990, there was not yet any BAM! or taking up of notches. His persona is more subdued and his waist line more trim. However, when he finishes the dish you’ll immediately understand how he’s filled out over the years.
Shrimp and Andouille Cheesecake With Mustard and Tomato Coulis
- 4 ounces parmesan cheese, grate
- 1 cup fresh breadcrumb
- 1/4 teaspoon creole seasoning (Emeril’s preferred, recipe #5031, your own recipe or store bought)
- 1/2 cup butter
- 1 teaspoon olive oil
- 1 teaspoon garlic, peeled and minced
- 2 teaspoons shallots, peeled and minced
- 8 roma tomatoes, peeled, seeded and diced
- 1/2 teaspoon creole seasoning
- 3 tablespoons creole mustard
- 1 lb andouille sausage, chopped
- 1 tablespoon olive oil
- 1 cup onion, peeled and chopped
- 1/2 cup red bell pepper, seeded and diced
- 1/2 cup green bell pepper, seeded and diced
- 1 lb shrimp, peeled and chopped
- 28 ounces cream cheese, room temperature
- 1 1/2 cups gouda cheese, grated
- 1/2 cup heavy cream or 1/2 cup whipping cream
- 4 eggs, beaten
Prep Time: 20 mins; Total Time: 1 1/2 hrs
To make the crust:
- Combine the parmesan cheese, bread crumbs and seasoning.
- Add butter and mix just until the ingredients are moist, without overmixing.
- Press into the bottom of a 9″ springform pan; set to the side.
To make the coulis:
- Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
- Add the tomatoes and cook for five minutes.
- Add seasoning and mustard.
- Whirl mixture in food processor or blender and strain; let cool until needed.
To make the filling:
- Preheat the oven to 350°F.
- In a large skillet, cook the sausage; drain off fat.
- In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
- Beat the cheeses in a bowl until smooth.
- Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
- Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.
Source: Emeril Lagasse, via The Great Chefs