Author Archives: crusco

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  3 cups chicken broth 1/2 cup water 3 bacon slices – cut into 1/2 inch lardons 2 large garlic cloves – finely sliced 2/3 cup Arborio rice 3/4 cup frozen peas 4 tbsps. grated Pecorino Romano 2 tbsps. unsalted butter 1 lemon – zest only 20 cherry tomatoes Basil – Chiffonade

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients  4 links Italian Sausage – casing removed and separated into 1 inch pieces 2 tbsp. Olive oil 2 red onions – finely chopped 2 red peppers – finely chopped 6 celery stalks – finely chopped 6 garlic cloves – finely minced 6 carrots peeled (2 finely chopped, 4

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