Author Archives: crusco

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (Peach Salsa) 1 peach – 1/2 inch dice 2 tbsps. cilantro – freshly chopped (several leaves intact) 2 tbsps. red onion – minced 1 tbsp. honey 2 tbsps. Vegetable oil 1 lime – zest and juice Sea salt and fresh cracked pepper Directions (Peach Salsa) Cut the peach in half. Remove the

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsp. peach puree (1 peach, 1 tbsp sugar, 1 lemon for juice mixed in a blender) 1 tsp. sugar 6 leaves fresh mint 2-3 oz. Cognac or Bourbon 1 oz. Pellegrino sparkling water *Note – multiply ingredients by the # of cocktails you need to

Recipe provided by Austin Personal Chef: Carlos Crusco   Ingredients 1 peach – preferably Fredericksburg this time of year or another sweet peach 1/2 baguette – 1/2 inch slices on the diagonal EVOO Sea salt Goat cheese – your choice Orange flower Honey or your honey of choice Fresh thyme leaves Directions Pre-heat oven to broil. Place

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 4 peaches – preferably Fredericksburg this time of year 1 tbsp. vanilla sugar 1 (8-10 oz.) can condensed milk 1 (8-10 oz.) can evaporated milk 1 cup heavy cream 4-5 tbsps. Whisky, Brandy or Rum – your choice Fresh mint sprigs Directions Pre-heat grill to high

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 package Spaghetti – De Cecco is good Sea salt to taste Freshly ground pepper to taste 3 tbsps. Evoo Spanish Chorizo – 20 slices at 1/4 inch thick 6 Garlic cloves -finely sliced 4 large eggs Directions Cook pasta according to package instructions. Be sure to salt the water