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<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:38:37 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>Seafood</title><link>http://www.cheztse.com/seafood/</link><description></description><lastBuildDate>Fri, 29 May 2009 17:22:43 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.11.81 (http://www.squarespace.com/)</generator><item><title>Bagels with Homemade Gravlax</title><dc:creator>Tselani</dc:creator><pubDate>Fri, 29 May 2009 17:19:34 +0000</pubDate><link>http://www.cheztse.com/seafood/2009/5/29/bagels-with-homemade-gravlax.html</link><guid isPermaLink="false">53315:489483:4122969</guid><description><![CDATA[Gravlax keeps up to 6 days in the refrigerator or up to 2 months in the freezer.]]></description><wfw:commentRss>http://www.cheztse.com/seafood/rss-comments-entry-4122969.xml</wfw:commentRss></item><item><title>Plank Cooked Salmon with Three Pepper Relish</title><dc:creator>Tselani</dc:creator><pubDate>Mon, 04 Aug 2008 21:52:15 +0000</pubDate><link>http://www.cheztse.com/seafood/2008/8/4/plank-cooked-salmon-with-three-pepper-relish.html</link><guid isPermaLink="false">53315:489483:2076244</guid><description><![CDATA[For a dramatic presentation, serve the salmon directly on the plank.]]></description><wfw:commentRss>http://www.cheztse.com/seafood/rss-comments-entry-2076244.xml</wfw:commentRss></item><item><title>Basmati Rice with Ginger and Curry</title><dc:creator>Tselani</dc:creator><pubDate>Thu, 01 May 2008 22:55:25 +0000</pubDate><link>http://www.cheztse.com/seafood/2008/5/1/basmati-rice-with-ginger-and-curry.html</link><guid isPermaLink="false">53315:489483:1803826</guid><description><![CDATA[Adding whole ginger and curry powder to the rice while it cooks gives it a fantastic flavor.]]></description><wfw:commentRss>http://www.cheztse.com/seafood/rss-comments-entry-1803826.xml</wfw:commentRss></item><item><title>Seared Scallops with Coconut Curry Sauce</title><dc:creator>Tselani</dc:creator><pubDate>Thu, 01 May 2008 22:52:33 +0000</pubDate><link>http://www.cheztse.com/seafood/2008/5/1/seared-scallops-with-coconut-curry-sauce.html</link><guid isPermaLink="false">53315:489483:1803823</guid><description><![CDATA[If you’re not a scallop fan, try large prawns or even fresh salmon cut into 2-inch chunks.]]></description><wfw:commentRss>http://www.cheztse.com/seafood/rss-comments-entry-1803823.xml</wfw:commentRss></item><item><title>Riesling-Poached Salmon with Spring Greens and Lemon-Caper Vinaigrette</title><dc:creator>Tselani</dc:creator><pubDate>Wed, 01 Mar 2006 04:37:34 +0000</pubDate><link>http://www.cheztse.com/seafood/2006/2/28/riesling-poached-salmon-with-spring-greens-and-lemon-caper-vinaigrette.html</link><guid isPermaLink="false">53315:489483:399603</guid><description><![CDATA[My favorite thing about this recipe is that it comes together in under an hour and features fresh ingredients.]]></description><wfw:commentRss>http://www.cheztse.com/seafood/rss-comments-entry-399603.xml</wfw:commentRss></item></channel></rss>
