Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 6 cups fresh Texas Blackberries (leave out 12 for garnish) 1.5 cups Sugar 3 cups Water 6 Sprigs – Fresh Thyme 6 tbsps. Lemon juice Fresh Mint Directions In a large pot over medium-high heat, combine the water and sugar. Bring to a boil and cook,
Category Archives: Blog
02
Jun
Jun
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 large bunches – fresh basil (plus 6 leaves for garnish) 2 tbsps. Pine nuts (or almonds) – toasted 1 Garlic clove – peeled 1/2 cup EVOO 1/4 cup Pecorino Romano – grated 10-12 oz. Fettuccine, Bucatini, or Spaghetti – your choice Kosher Salt & freshly ground
31
May
May
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: Mojo Picon 2 dried New Mexico Chiles 2 dried Ancho Chiles 1 dried Chipotle Chile 4 Garlic cloves 2 tbsps. Pimenton (smoked Spanish paprika) 2 tsps. Cumin 2 tsps. Salt 1 cup Olive oil 3 tbsps. Vinagre de Jerez (Spanish Sherry Vinegar) Main Dish 20 Quail
31
May
May
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 Bunch Asparagus- Cut off bottom 1 inch 4 tbsps. EVOO Kosher Salt & freshly ground Black Pepper 1 lemon – zest 1 Baguette – sliced on a diagonal about 1/3 inch thick 16 oz Fresh Whole Ricotta Cheese Fresh Mint – sliced thin Fresh Basil –
29
May
May
Grilling tips you may find useful: Heat up the gas grill with the lid on for a good 10-15 minutes before cleaning as this helps heat the grill grates making it easier to scrub off the grime before grilling Let the meat come to room temperature before placing on grill at least for 30-60 minutes