Author Archives: crusco

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 sticks unsalted butter (very important to start with unsalted and flavor it as you go) 2 small beets – washed, peeled, cut into 1/2 inch wedges 2 tbsps. olive oil 2 tbsps. fresh or dried dill 1/4 cup Ancho Chile Puree 1 tbsp. ground Cumin Sea Salt

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 sticks unsalted butter (very important to start with unsalted and flavor it as you go) 1 head of garlic (roasted in foil at 300 degrees for 30-40 minutes) 1/4 cup herbs each (parsley, oregano, rosemary, sage) 2 lemons – zest only 2 limes – zest only

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 7 oz. butter 7 oz. sugar 2-3 tbsp. Cognac, Brandy or even Cointreau will work 1 tsp. vanilla extract 1 lemon – zest only 1 whole egg 3 yolks 1.75 cups Maicena (corn starch) 5 oz. all-purpose flour (and more when kneading/forming the dough) 1 tsp.

Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 6 cans of sweetened condensed milk 1 tablespoon vanilla extract Directions Take the paper off the can so it does not melt away in the boiling water. Put the cans of condensed milk on top of a metal ring or dish towel in a deep heavy

Recipe provided by Austin Personal Chef: Carlos Crusco   Ingredients: Shredded Coconut – 2 cups Directions: Preheat oven to 375 degrees. Spread coconut on a foil lined sheet pan. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Bake until you get the color you are looking for. Remove from oven, and let cool.