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 –
Author Archives: crusco
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
30
Mar
Mar
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
22
Mar
Mar
Recipe provided by Austin Personal Chef ~ Carlos Crusco Ingredients: 6 Ancho Chiles – wiped clean 6-8 Chile de Arbol (very spicy so adjust as needed) – wiped clean 3 cloves garlic – roughly chopped 1 lime – zest only 3 limes – juice only 2-3 tbsps. honey – depending upon chiles bitterness Sea