Grilling tips you may find useful: Heat up the gas grill with the lid on for a good 10-15 minutes before cleaning as this helps heat the grill grates making it easier to scrub off the grime before grilling Let the meat come to room temperature before placing on grill at least for 30-60 minutes
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 Summer Squash – sliced 1/4 inch lengthwise with mandoline (or knife) 4 tbsps. EVOO Kosher Salt & freshly ground Black Pepper 3 lemons – zest and juice 6 sprigs fresh Thyme – leaves only 4-6 oz. Feta Cheese – crumbled Directions Preheat grill for high heat.
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tbsp. EVOO 6 oz. Pancetta – chopped into cubes 10-12 oz. fettuccine, bucatini, or spaghetti Kosher Salt 1 tsp. freshly ground black pepper 2 egg yolks 1 large egg 1-2 oz. Pecorino – grated Directions In a saute pan over medium-high heat, combine oil and
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 8 Eggs Salt & Fresh Ground Pepper 4 tsps. water or milk 2 tbsps. unsalted butter 2 tbsps. cream Directions: Place eggs, salt and pepper, and water (I like water as it keeps it lighter, especially when finishing with dairy) in a mixing bowl and
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (yields 6-8 ramekins): 1/4 cup and an additional 1/3 cup sugar 2 large eggs 1 cup heavy cream 1 cup half-and-half 1.5 tsps. vanilla extract Directions: Preheat oven to 325°. Make the caramel by stirring 1/4 cup sugar plus 2 tbsp. water in a small saucepan