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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>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>
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		<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>
		</item>
		<item>
		<title>Project Food Blog: Zen Goes Sushi!</title>
		<link>http://www.zencancook.com/2010/09/project-food-blog-zen-goes-sushi/</link>
		<comments>http://www.zencancook.com/2010/09/project-food-blog-zen-goes-sushi/#comments</comments>
		<pubDate>Sun, 26 Sep 2010 15:11:12 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Sushi]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5381</guid>
		<description><![CDATA[Take a French man and ask him to cook outside his comfort zone and maybe, maybe he&#8217;ll cook something Japanese for you. Needless to say, i didn&#8217;t know how difficult it would be to roll sushi with that damn baguette stuck under my arm. This is of course the 2nd challenge in Project Food Blog: [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/project-food-blog-zen-goes-sushi/feed/</wfw:commentRss>
		<slash:comments>54</slash:comments>
		</item>
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		<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>
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		<title>Tuna Tartare &amp; Scallop Crudo with Pink Peppercorn &amp; Spring &#8220;Salad&#8221;</title>
		<link>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/</link>
		<comments>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 02:22:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4655</guid>
		<description><![CDATA[If you can&#8217;t decide between a tartare, a crudo or a salad to start your meal, i&#8217;ve got the perfect dish for you. It starts with a layer of finely chopped tuna tartare, if you have access to o-toro or any fatty cut of tuna by all cost use it, you won&#8217;t be disappointed. Thinly [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Kumamoto Oyster Cream &amp; Pearls</title>
		<link>http://www.zencancook.com/2010/05/kumamoto-oyster-cream-pearls/</link>
		<comments>http://www.zencancook.com/2010/05/kumamoto-oyster-cream-pearls/#comments</comments>
		<pubDate>Wed, 12 May 2010 02:46:24 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4517</guid>
		<description><![CDATA[Sometimes i find a photo of a dish in a book or magazine that inspires me and i instantly feel the need to make a version of it &#8211; which i admit &#8211; always end up in my stomach, but it&#8217;s almost if i am more interested in the creative process than the act of [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/kumamoto-oyster-cream-pearls/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Lobster Mac &amp; Cheese</title>
		<link>http://www.zencancook.com/2010/05/lobster-mac-cheese/</link>
		<comments>http://www.zencancook.com/2010/05/lobster-mac-cheese/#comments</comments>
		<pubDate>Fri, 07 May 2010 02:43:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Gratin]]></category>
		<category><![CDATA[Lobster]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4399</guid>
		<description><![CDATA[If you&#8217;ve been dreaming about a dish where the essence of fresh lobster is extracted, squeezed and concentrated into one delicious gratin, well&#8230; you can wake up now. I&#8217;m gonna show you how. Let me clarify first that we are not talking about the abomination of folding lobster meat into mac and cheese here. We&#8217;re [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/05/lobster-mac-cheese/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Crispy Soft-Shell Crabs with Pea Shoots &amp; Orange-Sesame Emulsion</title>
		<link>http://www.zencancook.com/2010/04/crispy-soft-shell-crabs-with-pea-shoots-orange-sesame-emulsion/</link>
		<comments>http://www.zencancook.com/2010/04/crispy-soft-shell-crabs-with-pea-shoots-orange-sesame-emulsion/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 23:59:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4342</guid>
		<description><![CDATA[They&#8217;re baaack! Soft-shell crabs are back and the first taste of the season was phenomenal. They are so succulent and juicy they seem to be a tiny piece of the ocean itself. In this recipe i matched them with another spring staple &#8211; pea shoots simply saute  in olive oil and garlic and a reduction [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/04/crispy-soft-shell-crabs-with-pea-shoots-orange-sesame-emulsion/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Taku River Salmon Tartare with Black &amp; White Sesame Tuile, Karasumi and Shiso</title>
		<link>http://www.zencancook.com/2010/03/taku-river-salmon-tartare-with-black-white-sesame-tuile-karasumi-and-shiso/</link>
		<comments>http://www.zencancook.com/2010/03/taku-river-salmon-tartare-with-black-white-sesame-tuile-karasumi-and-shiso/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 04:20:13 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3651</guid>
		<description><![CDATA[I&#8217;ve been a bit silent of the blog this past week because i had to catch up on real life for a little. Now that&#8217;s taken care of i&#8217;m back to the land of delicious food and friendly people. I&#8217;m often accused of making complicated dishes. The truth is, most of what i do on [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/03/taku-river-salmon-tartare-with-black-white-sesame-tuile-karasumi-and-shiso/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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