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
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 6 garlic cloves – finely chopped 1 cup fresh flat-leaf parsley – finely chopped 1/2 cup fresh oregano – finely chopped 1/2 cup dried parsley 1/4 cup dried oregano 4 Bay leaves 2 tsp. crushed red- pepper flakes 1 tsp. – smoked paprika ½ tsp. – sweet paprika
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tbsp. unsalted butter 3 tbsps. vanilla sugar 3 tbsps. Honey 1 orange – zest and juice 1 pint fresh Blueberries 1 pint fresh Blackberries 1 pint fresh Strawberries – cleaned and hulled Directions In a saucepan over medium heat, melt butter with the sugar, honey
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 Pineapple – peeled, cored and sliced into 1/2 inch thick rings 2 tbsps. vegetable or canola oil – to brush onto the grates and the pineapple Chef Crusco’s Homemade Dulce de Leche 1 Pint of Vanilla Gelato Strawberries or fresh Mint for garnish Directions: Preheat the
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 Chicken breasts – sliced in half lengthwise 2 Chicken thighs – trimmed and cleaned 3-4 Fredericksburg Peaches (now in season!) – cut into quarters 6 limes – for zest and juice, 1 for wedge garnish 1/4 cup vegetable oil 3 tbsps. grated ginger 2 garlic cloves –