Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients (serves 4) Gazpacho Recipe – provided by Chef Crusco 1 small shallot – finely minced and shocked in cold water 1 yellow or orange pepper – finely minced 2 vine ripe tomatoes – finely minced 1 small cucumber – peeled and finely mince 2-3 tsbps. Spanish EVOO
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1.5 cups whole milk 1/2 cup heavy cream 4 tbsps. sugar Zest of 1 lemon, 1 lime and 1 orange 2 cinnamon sticks 4 large egg yolks 3 tbsps. Turbinado sugar (coarse brown sugar) Directions In a saucepan, combine the milk, cream, sugar, citrus zests and
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsps. olive oil, 1 tbsp. unsalted butter 2 cups vegetable or canola oil – for frying 1 yellow Spanish onion – finely minced 1-2 tsps. Pimenton 4 heaping tablespoons all-purpose flour 1 cup milk ½ cup chicken stock 8-10 ounces Jamon Serrano – finely chopped
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1 Sweet Melon – Golden Kiss is my favorite! 10 slices Jamon Serrano – sliced thin Parsley or Oregano leaves – garnish only Directions Cut and peel slices of melon wedges for serving. Roll the Jamon Serrano into roses or just simply lay on top of
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 4-6 tbsps. Spanish extra-virgin olive oil 1/2 cup – Spanish Chorizo Embutido – cut into 1/4 inch cubes 1 large onion – cut into 1/4 inch dice 1 red or green pepper – cut into 1/4 inch dice 2 garlic cloves – crushed to a paste 2 tomatoes