Author Archives: crusco

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  4 cups Andouille sausage or Tasso – cut into 1/2 inch cubes 1 tbsp. Vegetable oil Coarse salt and ground pepper 4 tbsps. Olive oil 4 tbsps. unsalted butter 2 large red onion – finely chopped 6 celery stalks – finely chopped 2 large red bell peppers

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  6 slices thick cut bacon – cut into lardons 1 tbsp. Vegetable oil 5 pounds beef chuck – trimmed of excess fat and cut into 2-inch chunks 1/2 cup all-purpose flour Coarse salt and ground pepper Olive oil 1 large red onion – finely chopped 3

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  5 tbsps. Extra virgin olive oil 2-3 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups) 3 tbsps. unsalted butter 1 sweet onion – roughly chopped 2 Carrots – peeled and roughly chopped 4 Garlic cloves – rough chop 2 tsps. coriander – ground

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  2 lbs. ground beef – 80% fat (use the fat to cook the vegetables) 1-2 tbsps. vegetable oil (dependent upon how much oil left from cooking beef) 2 Red Onions – finely chopped 2 jalapenos (or more if you like it spicy) – finely chopped 6 garlic

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1/2 cup – toasted and chopped pecans 1/2 cup – chopped dried apricots 1/2 cup – chopped prunes 1/4 cup Brandy 2 tbsps. unsalted butter 4 shallots – roughly chopped 3 cloves garlic – finely chopped 15 fresh sage leaves – roughly chopped 1/2 baguette bread – cut