Author Archives: crusco

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 large bunches – fresh basil (plus 6 leaves for garnish) 2 tbsps. Pine nuts (or almonds) – toasted 1 Garlic clove – peeled 1/2 cup EVOO 1/4 cup Pecorino Romano – grated 10-12 oz. Fettuccine, Bucatini, or Spaghetti – your choice Kosher Salt & freshly ground

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: Mojo Picon 2 dried New Mexico Chiles 2 dried Ancho Chiles 1 dried Chipotle Chile 4 Garlic cloves 2 tbsps. Pimenton (smoked Spanish paprika) 2 tsps. Cumin 2 tsps. Salt 1 cup Olive oil 3 tbsps. Vinagre de Jerez (Spanish Sherry Vinegar) Main Dish 20 Quail

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 Bunch Asparagus- Cut off bottom 1 inch 4 tbsps. EVOO Kosher Salt & freshly ground Black Pepper 1 lemon – zest 1 Baguette – sliced on a diagonal about 1/3 inch thick 16 oz Fresh Whole Ricotta Cheese Fresh Mint – sliced thin Fresh Basil –

Grilling tips you may find useful: Heat up the gas grill with the lid on for a good 10-15 minutes before cleaning as this helps heat the grill grates making it easier to scrub off the grime before grilling Let the meat come to room temperature before placing on grill at least for 30-60 minutes

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 Summer Squash – sliced 1/4 inch lengthwise with mandoline (or knife) 4 tbsps. EVOO Kosher Salt & freshly ground Black Pepper 3 lemons – zest and juice 6 sprigs fresh Thyme – leaves only 4-6 oz. Feta Cheese – crumbled Directions Preheat grill for high heat.