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Episode 420: Clementine Marmalade
Guest Chef: Kirk Avondoglio
Ming’s master recipe for his Clementine marmalade is a delicious way to introduce the sweet taste of citrus to
a dish. The marmalade perfectly complements ming’s Braised lamb shank, and makes a succulent addition to the
spiciness of grilled sausage in Edamame stew.While in Beijing, ming visits a restaurant to see how the locals
incorporate citrus into their mouth-watering orange-flavored beef. in the studio, ming makes a grilled pork
Belly sandwich, and is joined by guest chef Kirk Avondoglio of perona Farms, who uses the master recipe to
whip up a spice-Rubbed salmon with Radicchio slaw and Clementine marmalade.
