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	<title>Zen Can Cook &#187; Meat</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>Flaky Empanadas</title>
		<link>http://www.zencancook.com/2011/02/flaky-empanadas/</link>
		<comments>http://www.zencancook.com/2011/02/flaky-empanadas/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 02:27:17 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6253</guid>
		<description><![CDATA[There&#8217;s a bottle of rendered lard in my refrigerator and every time i open the door I&#8217;m reminded that I have a world of delicious flaky pastries right there at my fingertips. Empanadas are the first thing that came to mind but I knew I didn&#8217;t want the doughy, insipid kind that leaves you feeling [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/flaky-empanadas/feed/</wfw:commentRss>
		<slash:comments>17</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>The Lamb Burger Experiment</title>
		<link>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/</link>
		<comments>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 19:50:50 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3783</guid>
		<description><![CDATA[That&#8217;s what happen when you spend a little too much time on twitter. I recently read a tweet by @FrankBruni touting the merits of the lamb burger at The Breslin. For you non-New-Yorkers, that&#8217;s the New York Times ex-restaurant critic tweeting about a favourite of his at a new popular hang-out. With an instant craving [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/03/the-lamb-burger-experiment/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Braised Oxtail &amp; Foie-Gras Terrine</title>
		<link>http://www.zencancook.com/2010/01/braised-oxtail-foie-gras-terrine/</link>
		<comments>http://www.zencancook.com/2010/01/braised-oxtail-foie-gras-terrine/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 03:50:30 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3308</guid>
		<description><![CDATA[I&#8217;m blogging backward so if you read my last post you already know what i did with the leftovers from this project. If you didn&#8217;t, go there&#8230; and quick! Sure, this oxtail and foie-gras terrine has the coarse appearance of a geological sample but i can guarantee you there&#8217;s no spinosaurus fossil stuck in there. The [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/01/braised-oxtail-foie-gras-terrine/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Tomates Farcies</title>
		<link>http://www.zencancook.com/2009/09/tomates-farcies/</link>
		<comments>http://www.zencancook.com/2009/09/tomates-farcies/#comments</comments>
		<pubDate>Tue, 22 Sep 2009 18:51:03 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Side-Dish]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=1850</guid>
		<description><![CDATA[Well, i don&#8217;t feel inspired to write today. Could a post consist simply of  : Hey, here are some stuffed tomatoes for ya! &#8230; No? I could go on and on about how tomates farcies is a classic home-cooked dish in France and how I find the preparation very satisfying and reminiscent of the slow cooking [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2009/09/tomates-farcies/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Duck Confit &amp; &#8216;Zen&#8217; Vegetable Stir-Fry</title>
		<link>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/</link>
		<comments>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/#comments</comments>
		<pubDate>Tue, 23 Sep 2008 02:22:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Duck]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/</guid>
		<description><![CDATA[Can you tell i cleaned the refrigerator today? I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/09/duck-confit-zen-vegetable-stir-fry/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>It&#8217;s All About the Rub: Ten-Spice Rack of Lamb w/ Cucumber-Mint Relish</title>
		<link>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/</link>
		<comments>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/#comments</comments>
		<pubDate>Tue, 09 Sep 2008 02:44:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/</guid>
		<description><![CDATA[A few days ago I went to see a massage therapist in Chinatown after hurting my back at work. People around me kept warning me of this kind of therapy saying things like: “You can’t take the pain, you wuss!” or “This ain’t for gwai lo’s!” (white boys) or even “You’ll cry like a baby!”. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/09/its-all-about-the-rub-ten-spice-rack-of-lamb-w-cucumber-mint-relish/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Ragu alla Bolognese &#8211; the Good Old Fashion Way</title>
		<link>http://www.zencancook.com/2008/04/ragu-alla-bolognese-the-good-old-fashion-way/</link>
		<comments>http://www.zencancook.com/2008/04/ragu-alla-bolognese-the-good-old-fashion-way/#comments</comments>
		<pubDate>Thu, 01 May 2008 02:56:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/04/ragu-alla-bolognese-the-good-old-fashion-way/</guid>
		<description><![CDATA[Bolognese sauce is taken very seriously in Italy and rightly so &#8211; it is very delicious when done properly but it&#8217;s a shame that a vast majority of people outside Italy haven&#8217;t tasted the real deal yet. If the people of Bologna could see what&#8217;s served under the name of Bolognese everywhere they would either [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/04/ragu-alla-bolognese-the-good-old-fashion-way/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Seared Ribeye steak with Chimichurri or The Making of a Damn Good Steak</title>
		<link>http://www.zencancook.com/2008/02/seared-ribeye-steak-with-chimichurri-or-the-making-of-a-damn-good-steak/</link>
		<comments>http://www.zencancook.com/2008/02/seared-ribeye-steak-with-chimichurri-or-the-making-of-a-damn-good-steak/#comments</comments>
		<pubDate>Sat, 01 Mar 2008 03:24:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/2008/02/seared-ribeye-steak-with-chimichurri-or-the-making-of-a-damn-good-steak/</guid>
		<description><![CDATA[(This recipe could be taken to new heights by grilling the ribeye over hot charcoals, but for now let&#8217;s just call it the apartment version of a damn good steak.) This might come as a big surprise but in order to make this recipe you need a damn good steak to begin with. My choice [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2008/02/seared-ribeye-steak-with-chimichurri-or-the-making-of-a-damn-good-steak/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
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