Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 cups plus 2 tablespoons Spanish extra-virgin olive oil 1-1.5 lbs Russet potatoes – peeled and diced into ½-inch cubes 1 Spanish yellow onion – sliced thin 6 large eggs – beaten well Coarse salt and freshly ground pepper Directions Heat 2 cups of the oil
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsps. extra-virgin olive oil 3 tbsps. unsalted butter 12-15 Cremini mushrooms – sliced 1/2 inch thick 2 large shallots – finely minced 2 garlic cloves – finely minced 1/4 cup White wine 3/4 cup Madeira 1/4-1/2 cup chicken stock 3 sprigs fresh thyme – leaves only 3 tbsps.
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 cup granulated sugar 4 tbsps. heavy cream 4 tbsps. unsalted butter 1/2-1 tbsp. flaky sea salt (such as Maldon) – depending upon your liking Directions Bring sugar and 4 tbsp. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 3 medium cucumbers – peeled, seeded, and grated 2 cups Fage Greek Yogurt 4-5 garlic cloves – minced 4-5 tbsps. finely chopped fresh dill 2 tbsps. chopped fresh mint 2-3 lemons – juice only 3-4 tbsps. extra-virgin olive oil Coarse Salt/Fresh Pepper Directions: Using a box grater (large holes)
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 poblano chiles 3 tablespoons vegetable or canola oil 1 zucchini- chopped 1 yellow onion – chopped 2-3 cloves garlic – chopped 1 tbsp. cumin 1/3 cup heavy cream 1/4-1/2 cup chicken or vegetable stock Coarse salt and ground pepper Directions: Preheat the oven to 425 degrees. Roast chiles