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	<title>Zen Can Cook &#187; Seafood</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Sea Urchin Spaghetti</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-spaghetti/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 19:20:45 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7531</guid>
		<description><![CDATA[After a feast of sea urchin crostini with lardo I still had half a tray of sea urchin left, and faced with the tough decision to either eat them with a spoon or whip up this easy and tasty pasta dish, I went with the latter. It’s simple, but the richness combined with the oceanic [...]]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Sea Urchin Crostini with Lardo &amp; Sea Salt</title>
		<link>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/</link>
		<comments>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/#comments</comments>
		<pubDate>Sun, 13 Nov 2011 20:28:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Canapés]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7431</guid>
		<description><![CDATA[If sea urchin is going to be the next pork belly I have no objection, your Honor. I am guilty as charged for enjoying it so much. New York has been rolling in roe for a long time with top restaurants featuring uni on their menu in all its glory. I had dinner at Marea [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/sea-urchin-crostini-with-lardo-sea-salt/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Grilled Sous-Vide Octopus w/ Corona Beans, Chorizo &amp; Sherry-Smoked Paprika Vinaigrette</title>
		<link>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/</link>
		<comments>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 00:15:35 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7331</guid>
		<description><![CDATA[Since a lot of people seem to be adopting sous-vide cooking at home I&#8217;m going to post some easy recipes for the kitchen Indiana Jones out there. Sous-vide cooking is a method that was developed in France in the 1970&#8242;s but that has gone mainstream only  in recent years. I think where sous-vide excels is [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/11/grilled-sous-vide-octopus-w-corona-beans-chorizo-sherry-smoked-paprika-vinaigrette/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Bacon &amp; Clams Pizza</title>
		<link>http://www.zencancook.com/2011/09/bacon-clams-pizza/</link>
		<comments>http://www.zencancook.com/2011/09/bacon-clams-pizza/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 16:46:32 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7127</guid>
		<description><![CDATA[When you combine salty goodness from the land and sea on a pizza you know something good is bound to happen. Bacon and clams could be my favorite pizza topping of all time. This pizza takes its inspiration from the Alsatian tarte flambée also known as flammekueche, which is a pizza covered with crème fraîche, onions and lardons [...]]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Spaghetti alla Bottarga</title>
		<link>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/</link>
		<comments>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 14:19:19 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6952</guid>
		<description><![CDATA[If food were currency, Bottarga would be as good as gold. Bottarga in Italian, Boutargue in French or Karasumi in Japanese, is the roe sac of grey mullet that has been salted, dried, pressed and dipped in beewax for preservation. It ends up looking like a flat-sided wax sausage. When shopping for bottarga look for the [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/08/spaghetti-alla-bottarga/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Crispy Soft-Shell Crabs w/ Yuzu Kosho</title>
		<link>http://www.zencancook.com/2011/06/crispy-soft-shell-crabs-w-yuzu-kosho/</link>
		<comments>http://www.zencancook.com/2011/06/crispy-soft-shell-crabs-w-yuzu-kosho/#comments</comments>
		<pubDate>Fri, 17 Jun 2011 21:22:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6862</guid>
		<description><![CDATA[Crab is my favorite food group so I get very excited when little soft-shell crabs come in season. Though soft-shells are available as early as April and as late as October, the peak season is now through July. It&#8217;s now they crawl out of their muddy hibernation to shed their hard shell and grow a new one. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/06/crispy-soft-shell-crabs-w-yuzu-kosho/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Osaka-style okonomiyaki</title>
		<link>http://www.zencancook.com/2011/05/okonomiyaki/</link>
		<comments>http://www.zencancook.com/2011/05/okonomiyaki/#comments</comments>
		<pubDate>Tue, 31 May 2011 00:58:51 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6804</guid>
		<description><![CDATA[Okonomiyaki is a Japanese style pancake made with chopped cabbage, green onion, batter and various toppings and sauces and like many of the world’s greatest everyday foods it doesn’t sound like much. The truth is: it&#8217;s remarkable. I don&#8217;t speak Japanese but I read somewhere the word ‘okonomiyaki’ translates into two words: okonomi, which means [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/05/okonomiyaki/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Langoustine Ravioli with Citrus-Coconut Sauce, Thai &#8220;Bird&#8217;s Eye&#8221; Chili &amp; Fava Beans</title>
		<link>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/</link>
		<comments>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/#comments</comments>
		<pubDate>Sun, 03 Apr 2011 16:20:10 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6667</guid>
		<description><![CDATA[I&#8217;ve been in a Thai food mood lately so when I got my hands on a few langoustines I didn&#8217;t think twice about the direction I wanted to take. After a little visit to my favorite Thai market on Mosco street in Chinatown and stocking up on Thai bird chili, lemongrass, kaffir lime leaves I [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/04/langoustine-ravioli-with-citrus-coconut-sauce-thai-birds-eye-chili-fava-beans/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Sea urchin, cauliflower mousseline, lobster gelée &amp; trout roe</title>
		<link>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/</link>
		<comments>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/#comments</comments>
		<pubDate>Sun, 27 Feb 2011 23:16:21 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6353</guid>
		<description><![CDATA[I had a dish a few years ago at Pierre Gagnaire&#8217;s restaurant in Hong Kong which consisted of a layer of smooth cauliflower mousseline with a jellified beet consommé and thinly sliced marinaded scallop, not only the contrasting colors were visually striking but I still remember vividly the perfect harmony of the dish. It had [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Shrimp &amp; Grits with Bacon, Smoked Paprika &amp; Aged Manchego</title>
		<link>http://www.zencancook.com/2011/01/shrimp-grits-with-bacon-smoked-paprika-aged-manchego/</link>
		<comments>http://www.zencancook.com/2011/01/shrimp-grits-with-bacon-smoked-paprika-aged-manchego/#comments</comments>
		<pubDate>Sun, 16 Jan 2011 22:32:03 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5902</guid>
		<description><![CDATA[Confession: I&#8217;ve never had shrimp &#38; grits before. So i was even more surprised to be craving it over the holidays. How can you crave something you&#8217;ve never even tasted? I took some liberties that would horrify even Paula Deen with this classic Southern dish and adapted it to my half-Spaniard taste buds using aged [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/01/shrimp-grits-with-bacon-smoked-paprika-aged-manchego/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
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