Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 3 tbsps. Extra virgin olive oil 4-6 oz. Pancetta – cut into lardons or small squares 1 Red Onion – finely chopped 2 Carrots – peeled and finely chopped 2 Celery stalks – finely chopped 4 Garlic cloves – minced 4 tsps. dried Oregano 1 tsp. Red-pepper
Recipe provide by Chef Crusco Catering in Austin, TX Ingredients 1 lb. Ground Beef Salt/Pepper to season 1/4 cup fresh parsley 1/4 cup Pecorino Romano 1 egg – beaten 2 garlic cloves – finely minced 1/4-1/2 cup Breadcrumbs 1 Butternut Squash – ends cut and sliced in half lengthwise 1 Sweet Potato – peeled and
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 3 tablespoons unsalted butter 2 tbsps. EVOO About 25 (U15 Shrimp) – peeled, deveined, shells reserved 2 bay leaves 2 carrots – peeled, chopped 2 celery stalks – peeled, chopped 1 medium yellow onion – peeled, chopped ½ cup brandy 2 tbsps. tomato paste 3
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 20 Baby Dutch Creamer Potatoes – small circles 6-8 tbsps. Olive Oil Sea Salt and fresh ground Black Pepper – to taste 5-6 sprigs Sage – fried in leftover olive oil Directions Prepare a large bowl with ice and water. Heat a large pot of
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 large Russet Potatoes – peeled and cut into 3/4-1 inch cubes 6-8 tbsps. Olive Oil Sea Salt and fresh ground Black Pepper – to taste Directions Prepare a large bowl with ice and water. Heat a large pot of salted water to a boil.