Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tbsp. unsalted butter 3 tbsps. vanilla sugar 3 tbsps. Honey 1 orange – zest and juice 1 pint fresh Blueberries 1 pint fresh Blackberries 1 pint fresh Strawberries – cleaned and hulled Directions In a saucepan over medium heat, melt butter with the sugar, honey
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 Pineapple – peeled, cored and sliced into 1/2 inch thick rings 2 tbsps. vegetable or canola oil – to brush onto the grates and the pineapple Chef Crusco’s Homemade Dulce de Leche 1 Pint of Vanilla Gelato Strawberries or fresh Mint for garnish Directions: Preheat the
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 Chicken breasts – sliced in half lengthwise 2 Chicken thighs – trimmed and cleaned 3-4 Fredericksburg Peaches (now in season!) – cut into quarters 6 limes – for zest and juice, 1 for wedge garnish 1/4 cup vegetable oil 3 tbsps. grated ginger 2 garlic cloves –
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 4) 1½ pounds boneless short ribs – About 3 or 4 12 sweet mini bell peppers – roasted and roughly chopped 1 green onion – thinly sliced 2 garlic cloves- finely minced 1/4 cup fresh parsley – roughly chopped 1/4 cup fresh oregano – roughly chopped
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 4) 4 Fillets of Swordfish (Halibut, Red Snapper, Branzino also work) – 6 to 9 ounce/each 1/2 cup plus 2 tbsps. extra-virgin olive oil 1.5 cups mixed cherry tomatoes – rinsed, cleaned and cut in half 1/2 cup drained oil-packed sun-dried tomatoes – roughly chopped