Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 cups Spring Mix – fresh greens 1 Jicama -sliced into matchsticks 1/2 crate Cherry Tomatoes – sliced in half lengthwise 1 Avocado -sliced into cubes 1 corn tortilla – sliced into matchsticks and baked until crispy 2 tbsps. Ancho puree 1 tbsp. Honey 2 limes
Category Archives: Blog
30
Mar
Mar
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 4 Heads of corn (husks not removed) 2 tbsps. Ancho puree 3 tbsps. Mayo 2 limes – juice (zest from one lime) Sea salt to taste Queso Fresco Directions: Heat the grill to medium- high heat. Pull the outer husks down to the base
22
Mar
Mar
Recipe provided by Austin Personal Chef ~ Carlos Crusco Ingredients: 6 Ancho Chiles – wiped clean 6-8 Chile de Arbol (very spicy so adjust as needed) – wiped clean 3 cloves garlic – roughly chopped 1 lime – zest only 3 limes – juice only 2-3 tbsps. honey – depending upon chiles bitterness Sea
01
Mar
Mar
Ingredients 4 pounds Chuck Roast – Cleaned and cut into 2-inch pieces Coarse salt & Fresh ground Black Pepper 3 tbsps. all-purpose flour 4 tbsps. olive oil 1 large yellow onion – thick slices 1/4 cup tomato paste 2 cups dry red wine 4 cups low-sodium Beef broth 2 bay leaves & 6 sprigs thyme – tied together with
01
Mar
Mar
These Short Ribs are best when made the day before! You can not only separate and remove some of the fat but also reduce the sauce into a gravy like consistency making it even more delicious! Ingredients 8 bone-in beef short ribs Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 medium onions –