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	<title>Zen Can Cook &#187; Entree</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Pork Belly confit with tangerine-sesame emulsion, grits &amp; chinese chives</title>
		<link>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/</link>
		<comments>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 22:48:23 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6422</guid>
		<description><![CDATA[There&#8217;s a Chinese supermarket conveniently located next to my gym where I&#8217;m known to buy pork belly right after spending an hour on the treadmill. Even the butcher gives me an amused look when I ordered a pound of center cut while still in my sweaty work-out clothes. Sometimes the best intentions in the world [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/03/pork-belly-confit-with-tangerine-sesame-emulsion-grits-chinese-chives/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Lasagna &#8216;à la Zen&#8217;</title>
		<link>http://www.zencancook.com/2011/02/lasagna-a-la-zen/</link>
		<comments>http://www.zencancook.com/2011/02/lasagna-a-la-zen/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 00:57:40 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6264</guid>
		<description><![CDATA[My refrigerator can be a place of great discoveries when i gather enough strength to clean it. It&#8217;s a dangerous business, though. On bad refrigerator days I&#8217;ve scared myself to death with vegetable bin monsters but on good days pulling things out is a bit like watching a dish create itself in front of my [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/lasagna-a-la-zen/feed/</wfw:commentRss>
		<slash:comments>25</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>
		</item>
		<item>
		<title>Eggplant Parmegiana</title>
		<link>http://www.zencancook.com/2010/09/eggplant-parmegiana/</link>
		<comments>http://www.zencancook.com/2010/09/eggplant-parmegiana/#comments</comments>
		<pubDate>Mon, 06 Sep 2010 23:43:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Side-Dish]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5082</guid>
		<description><![CDATA[When life gives you eggplants, make eggplant parmegiana! And recently life has been very generous to me on the eggplant side so i feel like i should share this recipe with you to keep my good eggplant karma. Eggplant parmegiana is not something i make very often but maybe i should change that. I realized [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/eggplant-parmegiana/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Homemade Linguine with Clams &amp; Chorizo</title>
		<link>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/</link>
		<comments>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/#comments</comments>
		<pubDate>Sun, 22 Aug 2010 16:41:58 +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=4974</guid>
		<description><![CDATA[When life gets hectic and stressful (and believe me, it does even for a zen chef), there are a few things that i found to be therapeutic and they include doing the dishes, baking and making pasta from scratch. Everything else related to cooking i classify under &#8216;work&#8217;. And there&#8217;s plenty of work these days [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/08/homemade-linguine-with-clams-chorizo/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Wagyu Pastrami &amp; Buffalo Mozzarella Pizza</title>
		<link>http://www.zencancook.com/2010/05/wagyu-pastrami-buffalo-mozzarella-pizza/</link>
		<comments>http://www.zencancook.com/2010/05/wagyu-pastrami-buffalo-mozzarella-pizza/#comments</comments>
		<pubDate>Mon, 31 May 2010 18:38:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pizza]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4632</guid>
		<description><![CDATA[If you can imagine all the lusciousness of melt-on-your-tongue Wagyu with aromatic pastrami spice, paired with the delicate buffalo mozzarella on a thin layer of tomato sauce with caramelized vidalia onions and let&#8217;s not forget the fatty bits of the wagyu pastrami, charred around the edges, melting onto the pizza to create an intricate combination of flavors. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/wagyu-pastrami-buffalo-mozzarella-pizza/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Spaghetti &#8220;Carbonara&#8221; with Duck Prosciutto, Fava Beans &amp; Ramps</title>
		<link>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/</link>
		<comments>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/#comments</comments>
		<pubDate>Sun, 16 May 2010 16:19:51 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4583</guid>
		<description><![CDATA[Life is full of priorities so this will be a quick post. Why? You see that egg yolk&#8230; well it&#8217;s one of those priorities i&#8217;m talking about. That egg yolk needs the heat from the pasta to evenly coat it, along with the parmesan, in order to create a luxurious finish and mouth feel. So [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/spaghetti-carbonara-with-duck-prosciutto-fava-beans-ramps/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Grilled Ribeye Steak with Piri-Piri &amp; Chimichurri</title>
		<link>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/</link>
		<comments>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/#comments</comments>
		<pubDate>Sun, 11 Apr 2010 20:02:08 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4164</guid>
		<description><![CDATA[Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/04/grilled-ribeye-steak-w-piri-piri-chimichurri/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Pastilla, Bastilla, Bisteeya, B&#8217;stilla, Bstilla&#8230; or whatever the heck you want to call it.</title>
		<link>http://www.zencancook.com/2010/04/pastilla-bastilla-bisteeya-bstilla-bstilla-or-whatever-the-heck-you-want-to-call-it/</link>
		<comments>http://www.zencancook.com/2010/04/pastilla-bastilla-bisteeya-bstilla-bstilla-or-whatever-the-heck-you-want-to-call-it/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 02:49:59 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4107</guid>
		<description><![CDATA[Err.. I couldn&#8217;t make up my mind on which spelling to use for this memorable Moroccan dish that combines the flavors and textures of savory meat, soft eggs, crunchy pastry and sweet spices. Though the traditional dish is usually made with squab or pigeon meat, in the US you’re likely to see chicken substituted instead [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/04/pastilla-bastilla-bisteeya-bstilla-bstilla-or-whatever-the-heck-you-want-to-call-it/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Baby Chicken with Soy-Whiskey Glaze &amp; Sticky Rice Stuffing</title>
		<link>http://www.zencancook.com/2010/03/baby-chicken-with-soy-whiskey-glaze-sticky-rice-stuffing/</link>
		<comments>http://www.zencancook.com/2010/03/baby-chicken-with-soy-whiskey-glaze-sticky-rice-stuffing/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 02:11:13 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4012</guid>
		<description><![CDATA[I was completely and utterly torn between two recipes, Jean-Georges Vongerichten&#8217;s chicken with a soy-whiskey glaze and Mochachocolata aka Rita incredibly delicious-looking chicken with a sticky rice stuffing. Plus, i was hungry. Very hungry. So i thought, heck&#8230; let&#8217;s combine both recipes, shake really hard and see what comes out of it. Being ordered around [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/03/baby-chicken-with-soy-whiskey-glaze-sticky-rice-stuffing/feed/</wfw:commentRss>
		<slash:comments>49</slash:comments>
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