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
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 4) 2 tbsps. extra-virgin olive oil 2 tbsps. unsalted butter 4 large duck breasts – dried, pounded if too thick and scored Coarse salt and freshly ground pepper 2 shallots – finely minced 3 sprigs fresh thyme 3/4 cup Tawny Port wine 1/4 cup Kirsch –
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 8) 3 tbsps. extra-virgin olive oil 4 tbsps. unsalted butter 2 Yellow Onions – coarsely chopped 2 Fennel Bulbs – coarsely chopped (save fennel fronds for garnish) 6 garlic cloves – roughly chopped 3 tsps. pimenton (smoked paprika) 2 tbsps. tomato paste 1 tsp. dried oregano
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (Duxelle & Pate): 1.5 lbs cremini mushrooms 2 shallots – peeled and roughly chopped 4 cloves garlic – peeled and roughly chopped 2 sprigs fresh thyme – leaves only 2 tbsps. unsalted butter 2 tbsps. extra-virgin olive oil Sea salt and fresh ground black pepper Cognac infused Pate