Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsps. olive oil, 1 tbsp. unsalted butter 2 cups vegetable or canola oil – for frying 1 yellow Spanish onion – finely minced 1-2 tsps. Pimenton 4 heaping tablespoons all-purpose flour 1 cup milk ½ cup chicken stock 8-10 ounces Jamon Serrano – finely chopped
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1 Sweet Melon – Golden Kiss is my favorite! 10 slices Jamon Serrano – sliced thin Parsley or Oregano leaves – garnish only Directions Cut and peel slices of melon wedges for serving. Roll the Jamon Serrano into roses or just simply lay on top of
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 4-6 tbsps. Spanish extra-virgin olive oil 1/2 cup – Spanish Chorizo Embutido – cut into 1/4 inch cubes 1 large onion – cut into 1/4 inch dice 1 red or green pepper – cut into 1/4 inch dice 2 garlic cloves – crushed to a paste 2 tomatoes
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 cups plus 2 tablespoons Spanish extra-virgin olive oil 1-1.5 lbs Russet potatoes – peeled and diced into ½-inch cubes 1 Spanish yellow onion – sliced thin 6 large eggs – beaten well Coarse salt and freshly ground pepper Directions Heat 2 cups of the oil
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsps. extra-virgin olive oil 3 tbsps. unsalted butter 12-15 Cremini mushrooms – sliced 1/2 inch thick 2 large shallots – finely minced 2 garlic cloves – finely minced 1/4 cup White wine 3/4 cup Madeira 1/4-1/2 cup chicken stock 3 sprigs fresh thyme – leaves only 3 tbsps.