Category Archives: Blog

Cioppino ~ Seafood Stew

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients (serves 8) 3 tbsps. extra-virgin olive oil 4 tbsps. unsalted butter 2 Yellow Onions – coarsely chopped 2 Fennel Bulbs – coarsely chopped (save fennel fronds for garnish) 6 garlic cloves – roughly chopped 3 tsps. pimenton (smoked paprika) 2 tbsps. tomato paste 1 tsp. dried

Oysters Matsuhisa

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Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 1/2 cup shallots – very fine dice 1-2 tbsps. Soy sauce 2 tbsps. water 1/2 cup rice vinegar Pinch Sea salt 1/4 tsp. Chili garlic sauce (Sriracha works) 1/4 tsp. Chili oil 1/4 tsp. Ginger – finely grated 1-2 tbsps. Grape seed Oil 1/3 cup

Fish ‘n Clams Brodo

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Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 1 tbsp. Butter 1 tbsp. EVOO Sea Salt & Fresh ground Pepper 1 Fennel – Bulb thinly sliced (keep fennel fronds for garnish) 2 Carrots – peeled and sliced lengthwise 1/8 inch thick 15 Littleneck Clams – purged and cleaned 2 Atlantic Cod Filets –

Duck + Peach Glaze

Muscovy Duck Breast, Roasted Shallot, Peach Marmalade

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 2 (One Lb.) Muscovy Duck Breast Halves (dried and scored) 1/2 cup Peach Marmalade 1/4 cup White wine 1/4 cup Chicken Stock 2 tbsps. Sherry Vinegar 1 Orange – zest and supremes 1 Large Shallot – cut in half, peel left on 1/4 cup Arugula

Peach Marmalade

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Recipe provided by Chef Crusco Catering in Austin, Texas. Ingredients About 10 Fredericksburg Canned Peaches – cut into 1 inch chunks 1 Large Navel Orange – Zest and flesh 2 1/2 cups Sugar 2 Tbsp. Lemon juice Directions Zest the orange, then peel cutting the inside flesh into small pieces. Place peaches, zest, oranges, sugar and lemon juice in