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.
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 Baby Back Ribs 5 quarts water 4 tbsps. salt 10 tbsps. Ancho puree 3 tbsps. ketchup 2 tbsps. honey 1 tbsp. brown sugar 1 tbsp. apple cider vinegar 3 tbsps. – meat or vegetable stock 8 tbsps. orange juice Sea salt & Fresh Pepper –
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 slices bacon – sauteed and roughly chopped 2 cloves of garlic (optional) – sliced thin 2 cups Cremini Mushrooms – cleaned and left whole 2 tbsps. olive oil 3 tbsps. Ancho puree 1/3 cup stock – meat or vegetable 4 tbsps. orange juice Sea salt & Fresh
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 cups Spring Mix – fresh greens 1 Jicama -sliced into matchsticks 1/2 crate Cherry Tomatoes – sliced in half lengthwise 1 Avocado -sliced into cubes 1 corn tortilla – sliced into matchsticks and baked until crispy 2 tbsps. Ancho puree 1 tbsp. Honey 2 limes
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 Heads of corn (husks not removed) 2 tbsps. Ancho puree 3 tbsps. Mayo 2 limes – juice (zest from one lime) Sea salt to taste Queso Fresco Directions: Heat the grill to medium- high heat. Pull the outer husks down to the base