Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 2 tbsp. peach puree (1 peach, 1 tbsp sugar, 1 lemon for juice mixed in a blender) 1 tsp. sugar 6 leaves fresh mint 2-3 oz. Cognac or Bourbon 1 oz. Pellegrino sparkling water *Note – multiply ingredients by the # of cocktails you need to
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 1 peach – preferably Fredericksburg this time of year or another sweet peach 1/2 baguette – 1/2 inch slices on the diagonal EVOO Sea salt Goat cheese – your choice Orange flower Honey or your honey of choice Fresh thyme leaves Directions Pre-heat oven to broil. Place
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 4 peaches – preferably Fredericksburg this time of year 1 tbsp. vanilla sugar 1 (8-10 oz.) can condensed milk 1 (8-10 oz.) can evaporated milk 1 cup heavy cream 4-5 tbsps. Whisky, Brandy or Rum – your choice Fresh mint sprigs Directions Pre-heat grill to high
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 package Spaghetti – De Cecco is good Sea salt to taste Freshly ground pepper to taste 3 tbsps. Evoo Spanish Chorizo – 20 slices at 1/4 inch thick 6 Garlic cloves -finely sliced 4 large eggs Directions Cook pasta according to package instructions. Be sure to salt the water
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 tablespoon Unsalted Butter Sea salt to taste Freshly ground pepper to taste Fresh Basil -finely chopped and for garnish 2 large eggs 1/2 cup Tomato Sauce 1 tbsp Pecorino Romano – grated Directions Preheat oven to 400 degrees. Lightly grease 2 ramekins with butter. Sprinkle the bottoms