Recipe: Caribbean-Style Oxtails

At Genuine Food Company we honor our animals by making use of every cut of meat. Every now and then one of your Meat CSA shares might contain a cut of oxtail. This Caribbean recipe is a great way to take advantage of this often overlooked treat.

Recipe: Bread

You will be stunned at how easy and tasty this bread is to make. We have modified the recipe by putting garlic cloves into the dough for garlic bread. We have added some whole wheat flour for a heartier bread. We have also talked about adding rosemary. Give it a shot…

Recipe: Grilled Filipino Sirloin or Round (London Broil)

We have been doing some Filipino sausage, Longanisa recently so we’ve been dabbling with Filipino flavors. This is perfect with rice and beans or mashed yucca topped with chopped cilantro, diced red onion, and lemon wedges. Yield:  Makes 4 to 6 servings

Recipe: Maple and Black Pepper Brined Pork Loin

Brining is a technique we use often at Clementine. Besides adding moisture it helps flavor meat as well. The process is actually osmosis! Never thought I’d use the word. Lo and behold.   You have two options here: You can treat this as a roast or as boneless chops. For…

Recipe: Caucasus-style Braised Pork Shoulder

This is a neat treatment of braised pork that has variations all over the world.  As you will notice this plays on the salty, sweet and sour profile that is much used at Clementine. Makes 4-6 servings