Tag Archives: privatechef

Mussels Gratin

Mussels-gratin-shot-375x455

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 2 lbs. PEI Mussels (about 40-50 mussels) – Check for any cracks 3 cloves of garlic – 2 finely minced, 1 smashed in husk ½ cup EVOO 1/3 cup Homemade or Panko breadcrumbs 1/3 cup Manchego Cheese – grated 2-3 tbsps. parsley – finely chopped Parsley leaves – for garnish 2 lemons – for

Cioppino ~ Seafood Stew

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients (serves 8) 3 tbsps. extra-virgin olive oil 4 tbsps. unsalted butter 2 Yellow Onions – coarsely chopped 2 Fennel Bulbs – coarsely chopped (save fennel fronds for garnish) 6 garlic cloves – roughly chopped 3 tsps. pimenton (smoked paprika) 2 tbsps. tomato paste 1 tsp. dried

Oysters Matsuhisa

Oyster-shot-375x330

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 1/2 cup shallots – very fine dice 1-2 tbsps. Soy sauce 2 tbsps. water 1/2 cup rice vinegar Pinch Sea salt 1/4 tsp. Chili garlic sauce (Sriracha works) 1/4 tsp. Chili oil 1/4 tsp. Ginger – finely grated 1-2 tbsps. Grape seed Oil 1/3 cup

Fish ‘n Clams Brodo

Fish-Clams-Fennel Stew - pic

Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 1 tbsp. Butter 1 tbsp. EVOO Sea Salt & Fresh ground Pepper 1 Fennel – Bulb thinly sliced (keep fennel fronds for garnish) 2 Carrots – peeled and sliced lengthwise 1/8 inch thick 15 Littleneck Clams – purged and cleaned 2 Atlantic Cod Filets –

Duck + Peach Glaze

Muscovy Duck Breast, Roasted Shallot, Peach Marmalade

Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 2 (One Lb.) Muscovy Duck Breast Halves (dried and scored) 1/2 cup Peach Marmalade 1/4 cup White wine 1/4 cup Chicken Stock 2 tbsps. Sherry Vinegar 1 Orange – zest and supremes 1 Large Shallot – cut in half, peel left on 1/4 cup Arugula