Slice the venison tenderloin into one-inch-long strips. Marinate overnight with the gin and juniper berries in a plastic container or a zippered plastic bag. The next day, in a food processor, mix ...
Rinse chicken with cold water and pat dry with paper towel. Mix together buttermilk and hot sauce; coat chicken and place in the refrigerator to soak for 10 hours. Mix flour with salt, pepper, garlic ...
Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock. Working in batches, heat a large ...
Season squash with salt, pepper, and a dash of nutmeg. Drizzle squash with olive oil and place 1/2 tablespoon butter in cavity. Place squash in a baking pan filled with about 1/4 inch water. Cover pan ...
Combine ricotta, mascarpone, salt, pepper, and nutmeg (if desired) and blend well with a spoon or using a mixer on medium speed. Add the flour in one increment, slowly incorporating it with a spoon or ...