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

Recipe: Short Ribs braised in ancho, maple and orange

Our Short Ribs recipe takes less than an hour to prep before you can get to braising this delicious dish. The combination of ancho, maple, and orange adds a unique flavor to our already tasty short ribs. I would eat this over plain white rice, cilantro, limes, and fine dice…