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	<title>RadioGastronomy &#187; Seafood</title>
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		<title>Thai-Inspired Seafood Salad with Snow Pea Shoots, Napa Cabbage, &amp; Fresh Herbs</title>
		<link>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/</link>
		<comments>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 02:06:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Napa Cabbage]]></category>
		<category><![CDATA[Pea Shoot]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Squid]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2286</guid>
		<description><![CDATA["Why does Sea World have a seafood restaurant???  I'm halfway through my fish burger and I realize 'Oh my God.....I could be eating a slow learner." -Lyndon B. Johnson, Democratic poverty and civil rights advocate, as well as 36th president of the United States, stepping into office upon the assassination of JFK]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Wild Sea Bass Ceviche with Avocado, Purple Potatoes, &amp; Fried Plantains</title>
		<link>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/</link>
		<comments>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:58:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Plantain]]></category>
		<category><![CDATA[Plum Tomato]]></category>
		<category><![CDATA[Poblano]]></category>
		<category><![CDATA[Popcorn]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Purple Potato]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bass]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1875</guid>
		<description><![CDATA["It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it." -Lemony Snicket, pseudonym and alter-ego of American children's writer Daniel Handler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Home-Cured Gravlax</title>
		<link>http://radiogastronomy.com/2010/01/20/home-cured-gravlax/</link>
		<comments>http://radiogastronomy.com/2010/01/20/home-cured-gravlax/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 21:55:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cured]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Gravlax]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Tarragon]]></category>
		<category><![CDATA[Tequila]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1175</guid>
		<description><![CDATA["You piss me off you Salmon.....You're too expensive in restaurants."  -Eddie Izzard, incredible British comedian, actor, and occasional transvestite]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sautéed Skate with Grenobloise Sauce and Potato Vapeur</title>
		<link>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/</link>
		<comments>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 16:36:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Brown Butter]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Crouton]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Skate]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=811</guid>
		<description><![CDATA["I think that fish is nice, but then I think that rain is wet, so who am I to judge?" -Douglas Adams, British satirist and mastermind of the incredible Hitchhiker's Guide to the Galaxy, which every human being should read at least once]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/28/sauteed-skate-with-grenobloise-sauce-and-potato-vapeur/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spaghettini with Shrimp Scampi</title>
		<link>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/</link>
		<comments>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 01:26:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Spaghettini]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=580</guid>
		<description><![CDATA["I think somebody should come up with a way to breed a very large shrimp.  That way, you could ride him, then after you camped at night, you could eat him.  How about it, science?" -Jack Handey, the endlessly quotable creator of Saturday Night Live's "Deep Thoughts"]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Pompano En Papillote</title>
		<link>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/</link>
		<comments>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 16:04:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Pompano]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=233</guid>
		<description><![CDATA[The prospect of directly referencing a recipe that I&#8217;ve learned at The French Culinary Institute is a bit of a daunting one.  I don&#8217;t want to anger the school I adore by violating copyright or anything like that, but at the same time, I want to document what I&#8217;m learning for my family, my friends, [...]]]></description>
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