<?xml version="1.0" encoding="UTF-8"?>
<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:39:01 GMT--><feed xmlns="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/"><title>Seafood</title><subtitle>Seafood</subtitle><id>http://www.cheztse.com/seafood/</id><link rel="alternate" type="application/xhtml+xml" href="http://www.cheztse.com/seafood/"/><link rel="self" type="application/atom+xml" href="http://www.cheztse.com/seafood/atom.xml"/><updated>2009-05-29T17:22:43Z</updated><generator uri="http://www.squarespace.com/" version="Squarespace Site Server v5.11.81 (http://www.squarespace.com/)">Squarespace</generator><entry><title>Bagels with Homemade Gravlax</title><id>http://www.cheztse.com/seafood/2009/5/29/bagels-with-homemade-gravlax.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/seafood/2009/5/29/bagels-with-homemade-gravlax.html"/><author><name>Tselani</name></author><published>2009-05-29T17:19:34Z</published><updated>2009-05-29T17:19:34Z</updated><summary type="html" xml:lang="en-US"><![CDATA[Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.]]></summary></entry><entry><title>Plank Cooked Salmon with Three Pepper Relish</title><id>http://www.cheztse.com/seafood/2008/8/4/plank-cooked-salmon-with-three-pepper-relish.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/seafood/2008/8/4/plank-cooked-salmon-with-three-pepper-relish.html"/><author><name>Tselani</name></author><published>2008-08-04T21:52:15Z</published><updated>2008-08-04T21:52:15Z</updated><summary type="html" xml:lang="en-US"><![CDATA[For a dramatic presentation, serve the salmon directly on the plank.]]></summary></entry><entry><title>Basmati Rice with Ginger and Curry</title><id>http://www.cheztse.com/seafood/2008/5/1/basmati-rice-with-ginger-and-curry.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/seafood/2008/5/1/basmati-rice-with-ginger-and-curry.html"/><author><name>Tselani</name></author><published>2008-05-01T22:55:25Z</published><updated>2008-05-01T22:55:25Z</updated><summary type="html" xml:lang="en-US"><![CDATA[Adding whole ginger and curry powder to the rice while it cooks gives it a fantastic flavor.]]></summary></entry><entry><title>Seared Scallops with Coconut Curry Sauce</title><id>http://www.cheztse.com/seafood/2008/5/1/seared-scallops-with-coconut-curry-sauce.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/seafood/2008/5/1/seared-scallops-with-coconut-curry-sauce.html"/><author><name>Tselani</name></author><published>2008-05-01T22:52:33Z</published><updated>2008-05-01T22:52:33Z</updated><summary type="html" xml:lang="en-US"><![CDATA[If you’re not a scallop fan, try large prawns or even fresh salmon cut into 2-inch chunks.]]></summary></entry><entry><title>Riesling-Poached Salmon with Spring Greens and Lemon-Caper Vinaigrette</title><id>http://www.cheztse.com/seafood/2006/2/28/riesling-poached-salmon-with-spring-greens-and-lemon-caper-vinaigrette.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/seafood/2006/2/28/riesling-poached-salmon-with-spring-greens-and-lemon-caper-vinaigrette.html"/><author><name>Tselani</name></author><published>2006-03-01T04:37:34Z</published><updated>2006-03-01T04:37:34Z</updated><summary type="html" xml:lang="en-US"><![CDATA[My favorite thing about this recipe is that it comes together in under an hour and features fresh ingredients.]]></summary></entry></feed>
