Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 Beef Steak, Heirloom or Vine Ripe Tomatoes – sliced 1/2 inch thick Pecorino Romano Cheese – cut into very thin slices Chef Crusco’s Chimichurri Sea Salt and fresh Ground Pepper Directions Slice the tomatoes and place on a platter or large plate. Top each
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 1 Cucumber – peeled and sliced 1/4 or 1/6 inch think lengthwise (use a mandolin) 10 Mixed Cherry Tomatoes – sliced in half lengthwise 2-3 tbsps – fresh Ricotta Salata (Queso fresco is a good substitute) EVOO Balsamic Vinegar Sea Salt and fresh ground Pepper
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe (20 Crepes) 4 tbsps. EVOO 2 tbsp. Unsalted butter 2 cups Leeks – cleaned and sliced thin 1-2 cups Mushrooms (Button, Cremini or Shitake) – cleaned and cut into 1/2 inch pieces 1 large King Oyster Mushroom – sliced into 1/4 inch slices
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepes Recipe (20 Crepes) 2 tbsps. EVOO 1-2 cups Cauliflower – cut into florets 1-2 Carrots – cut into small pieces 1 small Yellow onion – finely chopped 1 Red bell pepper – finely chopped 2 Garlic cloves – minced 2 (14 oz.) cans Whole
Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients Crepe Recipe (cut 8 crepes into 1/2 inch strips about 2-3 inches long) 2 tbsps. butter – (plus extra to butter a large ramekin dish) 1 cup milk 1/2 tsp. vanilla extract 2 tbsps. sugar Small Pinch salt 2 eggs – whisked and beaten 3 tbsps. Semi-sweet Chocolate