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
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 1 Cantaloupe – make sure it is ripe before slicing into wedges Pecorino Romano Cheese – cut into 1/4 inch slices Fresh Mint – leaves only 2 tbsps. EVOO 2 tsbsps. Balsamic Vinegar Sea Salt & fresh Ground Pepper Directions Cut up the Cantaloupe into
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 3 Heirloom Tomatoes (Red, Yellow and Green if possible) – cut into 1/3 inch slices 1 Container Fresh Mozzarella – cut into 1/3 inch slices Bunch of Fresh Basil – leaves only EVOO Aged Balsamic Vinegar Sea Salt and fresh Ground Pepper Directions Place (in
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 Beef Steak, Heirloom or Vine Ripe Tomatoes – sliced 1/2 inch thick Pecorino Romano Cheese – cut into very thin slices Chef Crusco’s Chimichurri Sea Salt and fresh Ground Pepper Directions Slice the tomatoes and place on a platter or large plate. Top each
Recipe provided by Chef Crusco Catering in Austin, TX Ingredients 1 Cucumber – peeled and sliced 1/4 or 1/6 inch think lengthwise (use a mandolin) 10 Mixed Cherry Tomatoes – sliced in half lengthwise 2-3 tbsps – fresh Ricotta Salata (Queso fresco is a good substitute) EVOO Balsamic Vinegar Sea Salt and fresh ground Pepper