Here are Craig Claiborne's cheesecake recipe and Paul Prud'homme's recipes from the dinner at Tavern on the Green for the visiting French chefs. CRAWFISH ETOUFEE (8 servings) Sauce: 1 1/2 tablespoons oil 2 tablespoons flour 1/2 cup onions, chopped fine 1/2 cup green peppers, chopped fine 1/2 cup celery, chopped fine 1 clove garlic, minced fine 1/2 teaspoon thyme 1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon white pepper 1/4 teaspoon red pepper 1/2 teaspoon black pepper 2 cups seafood stock (see jambalaya below) Crawfish: 1 pound unsalted butter 1 1/2 cups scallions, just green part, finely minced 3 pounds cleaned crawfish tails (substitute 3 shrimp) Rice for serving
In a saucepan, bring oil to smoking point over high heat. Add flour. (Be careful, because steam will rise when flour is added.) Stir with whisk continuously until flour reaches a red-brick color. Add onions, green peppers, celery and garlic, stirring with a spoon. Stir continuously until vegetables are wilted, about 5 minutes. Remove from heat and add all the herbs and spices. Stir. Bring stock to boil in 2 quart saucepan. When roux and stock are some temperature, begin to add roux to stock, slowly whisking it in. Bring back to a boil, then return to simmer. Simmer for 1/2 hour. Strain and reserve.
In a large skillet set over high heat, melt the butter. Add the green onions, crawfish or shrimp and saute 5 minutes, stirring continuously. Now add strained etoufee sauce, stir and simmer for 5 minutes. Serve over rice or in a rice ring. PECAN PRALINES 2 cups unsalted butter 2 cups white sugar 2 cups dark brown sugar 3 tablespoons water 5 cups whipping cream 1 cup ground pecans 3 tablespoons vanilla 2 cups whole pecans
Melt butter in a 16-in skillet. Add sugars, water and cook for 3 minutes, stirring all the while. Add cream and ground pecans, and continue to stir. It should now be at a rapid boil. When it reaches 240 degrees on a candy thermometer (it should take 12 to 18 minutes, depending on heat source), add vanilla and whole pecans. Continue to cook rapidly until it reaches 260 degrees on the candy thermometer. Using two large spoons, one scraping the other, spoon out rapidly onto waxed paper. The pralines will cool in 10 minutes. They should be hard. REMOULADE (Makes 1 quart) 1 egg 1/2 cup oil 1/2 cup onion, large dice 1/2 cup celery, large dice 3/4 cup scallion, green part only 1 cup whole fresh or canned tomatoes, crushed 1/2 cup ketchup 1 1/2 tablespoons horseradish 1 1/2 tablespoons garlic, minced fine 1 1/2 tablespoons creole or brown mustard 1 tablespoon yellow mustard 1 tablespoon red wine vinegar 2 tablespoons lemon juice 1/2 teaspoon red pepper 2 teaspoons paprika 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon sweet basil 1/2 teaspoon white pepper Boiled shrimp for serving
Whirl the egg in a food processor or blender. Slowly add the oil; then the remaining ingredients and puree until smooth. Let rest 24 hours in refrigerator before serving. Serve with boiled shrimp. JAMBALAYA (8 servings) Seafood Stock: Shells from cleaned shrimp Fish bones from cleaned fish, gills removed or 2 pounds fish bones 1 1/2 gallons water 1 medium onion, quartered 2 ribs of celery, cut into thirds 1 medium carrot, cut into thirds Jambalaya: 1/2 cup oil 1 pound ham, small cube 1 pound andouille sausage (a smoked Cajun sausage), or Polish sausage, diced medium 2 cups onions, small dice 2 cups green pepper, small dice 1 cup celery, small dice 2 cups whole fresh or canned tomatoes, crushed 1/2 cup tomato puree 1 1/2 teaspoons whole oregano 2 tablespoons thyme 2 bay leaves 3 cloves garlic, minced 2 1/2 teaspoons red pepper 1 teaspoons white pepper 2 teaspoons black pepper 3 teaspoons paprika 3 quarts seafood stock (above) 2 cups uncooked rice (converted) 1 1/2 pounds medium shrimp 1 pint oysters with liquid 1 1/2 pounds crab meat, or scallops 1 pound firm-fleshed fish
To make stock, mix all ingredients in a 2-gallon stock pot, bring to boil, reduce heat and simmer at least 6 hours or overnight. Add water if necessary to keep at least 3 quarts or liquid in the pot. Strain and cool.
To make jambalaya, put oil in a 2-gallon pot and set over medium heat. Add ham and cook, continuously stirring, until ham is very, very brown. Add sausage and cook for 5 minutes. Add onions, green pepper, celery, tomatoes and tomato puree oregano, thyme, bay leaf, garlic, red pepper, white pepper, black pepper and paprika. Cook for 10 minutes. Add stock and rice and bring to a boil; lower heat and simmer for 15 minutes. Add shrimp, oysters, oyster liquid, scallops or crab meat, and fish. Cover tightly, leaving heat on very low for 8 minutes. Serve immediately. CRAIG CLAIBORNE'S CHEESECAKE (12 or more servings) Butter to grease cake pan 1/2 cup graham cracker crumbs (approximately) 2 pounds cream cheese at room temperature 4 eggs 1 3/4 cups sugar Juice of 1 lemon Grated rind of 1 lemon 1 teaspoon vanilla extract Strawberries, blueberries or other fruit for garnish
Preheat oven to 325 degrees. Butter the inside of a metal cake pan 8-inches-wide and 3-inches-deep. Do not use a springform pan. Sprinkle with graham cracker crumbs and shake the crumbs around the bottom and sides until coated. Shake out the excess crumbs and set the pan aside.
Place the cream cheese, eggs, sugar, lemon juice, lemon rind and vanilla extract into the bowl of an electric beater. Start beating at low speed and as the ingredients blend increase the speed to high. Continue beating until thoroughly blended and smooth. Pour and scrape the batter into the prepared pan and shake gently to level the mixture.
Set the pan inside a slightly wider pan and pour boiling water into the larger pan to a depth of about 1/2 ilnch. Do not let the edge of the cheesecake pan touch the rim of the other larger pan. Set the pans inside the oven and bake 2 hours. At the end of that time turn off the oven heat and let the cake sit in the oven 1 hour longer.
Lift the cake out of its water bath and place it on a rack. Let the cake stand at least 2 hours. Invert a plate over the cake and carefully turn both upside down to unmold the cake. Invert a cake platter over the bottom of the cake and carefully turn this upside down so that the cake comes out right side up. Garnish with berries or fruit.