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
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tablespoon Unsalted Butter Sea salt to taste Freshly ground pepper to taste Fresh Basil -finely chopped and for garnish 2 large eggs 1/2 cup Tomato Sauce 1 tbsp Pecorino Romano – grated Directions Preheat oven to 400 degrees. Lightly grease 2 ramekins with butter. Sprinkle the bottoms
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 5 large Eggs Pinch Sea Salt Pinch fresh cracked Black Pepper 1/4 cup fresh Herbs (Parsley, Tarragon, or Chives) – finely chopped 1 tbsp Pecorino Romano – grated 1/2 tbsp Olive Oil 1 tbsp unsalted Butter Directions Using a fork or whisk, beat the eggs, salt/pepper in a bowl
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 5 large eggs – boiled and cut into quarters 1 cup fresh Arugula 2 Campari Tomatoes – cut in quarters 1 cup Couscous – follow package for cooking instructions 1/4 red onion – finely shaved Directions: Use a sharp object like a thumbtack to puncture a hole in