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	<title>Savor The Taste of Oregon &#187; Appetizers</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Curing Salmon Roe</title>
		<link>http://www.thetasteoforegon.com/2011/08/curing-salmon-roe/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=curing-salmon-roe</link>
		<comments>http://www.thetasteoforegon.com/2011/08/curing-salmon-roe/#comments</comments>
		<pubDate>Mon, 01 Aug 2011 15:08:58 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13223</guid>
		<description><![CDATA[There was a time when I didn't need a reason to drive to Portland for a casual visit or just to enjoy a day in our area's most accessible metropolis. Gas was cheap - well, at least it was under $2 a gallon, and I could leisurely drive the 40 or so miles and cruise around town for less than $10. Now I usually wait until I have at least three reasons to make the trip, except for one recent Saturday. I desperately wanted some fresh salmon roe to play with...fuel costs be damned!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/08/curing-salmon-roe/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Salmon Tartare &#8211; As Fresh As It Gets and Another Reason to Pop Open Some Chilled Bubbly</title>
		<link>http://www.thetasteoforegon.com/2011/07/salmon-tartare-as-fresh-as-it-gets-and-another-reason-to-pop-open-some-chilled-bubbly/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=salmon-tartare-as-fresh-as-it-gets-and-another-reason-to-pop-open-some-chilled-bubbly</link>
		<comments>http://www.thetasteoforegon.com/2011/07/salmon-tartare-as-fresh-as-it-gets-and-another-reason-to-pop-open-some-chilled-bubbly/#comments</comments>
		<pubDate>Sun, 17 Jul 2011 19:38:44 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13142</guid>
		<description><![CDATA[While I was assembling my list of supporting ingredients, I had a liberating epiphany. Kick your fear in its hiney and then while staring at your beautiful raw salmon, see what flavors you imagine mingling among your chopped fish. Something Asian - wasabi and toasted sesame oil. Something with a kick - finely minced jalapeños. Something fresh - scallions. Something familiar - olive oil. Something with a citrus bite - lime zest. Something unusual - alder wood smoked salt. Voila! Salmon Tartare according to Charles.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/salmon-tartare-as-fresh-as-it-gets-and-another-reason-to-pop-open-some-chilled-bubbly/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
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		<title>Parmesan Crisps with Goat Cheese, Fig and Prosciutto Spread — Perfect Pairing for Bubbly</title>
		<link>http://www.thetasteoforegon.com/2011/07/parmesan-crisps-with-goat-cheese-fig-and-prosciutto-spread-%e2%80%94-perfect-pairing-for-bubbly/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=parmesan-crisps-with-goat-cheese-fig-and-prosciutto-spread-%25e2%2580%2594-perfect-pairing-for-bubbly</link>
		<comments>http://www.thetasteoforegon.com/2011/07/parmesan-crisps-with-goat-cheese-fig-and-prosciutto-spread-%e2%80%94-perfect-pairing-for-bubbly/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 16:02:01 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Wine/Wineries]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13087</guid>
		<description><![CDATA[Easy to make, and served on top of Parmesan crisps or just plain crackers, this spread has a wonderful flavor combination of sweet green figs, creamy goat cheese and salty prosciutto. It&#8217;s the perfect appetizer to serve whenever you&#8217;re thinking of popping a bottle of sparkling white or rosé. You&#8217;ll be amazed at how great [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/parmesan-crisps-with-goat-cheese-fig-and-prosciutto-spread-%e2%80%94-perfect-pairing-for-bubbly/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Fried Mussels with Ginger Miso Dipping Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/02/fried-mussels-with-ginger-miso-dipping-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=fried-mussels-with-ginger-miso-dipping-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/02/fried-mussels-with-ginger-miso-dipping-sauce/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 23:12:51 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11279</guid>
		<description><![CDATA[I had battered and fried mussels for the first time at Andaluz, a tapas restaurant right here in Salem. Chef David Rosales' version had a light coat of flour and was served with a garlic aioli sauce. It was such a delicious way to enjoy mussels that I was inspired to create my own version. Preferring a more substantial batter, I played around until I came up with a recipe that was a combination of batter and breading and remained crispy-crunchy after frying, along with a more tangy, Japanese-inspired sauce based on miso. This dish makes a great appetizer. Think of them as mussel poppers! They'll disappear in a flash.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/02/fried-mussels-with-ginger-miso-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Vietnamese-Style Spring Rolls Stuffed with Smoked Trout</title>
		<link>http://www.thetasteoforegon.com/2011/01/vietnamese-style-spring-rolls-stuffed-with-smoked-trout/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=vietnamese-style-spring-rolls-stuffed-with-smoked-trout</link>
		<comments>http://www.thetasteoforegon.com/2011/01/vietnamese-style-spring-rolls-stuffed-with-smoked-trout/#comments</comments>
		<pubDate>Sat, 29 Jan 2011 01:48:56 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Trout]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11259</guid>
		<description><![CDATA[One of the fun things about mastering a culinary technique is that you can start innovating when you've got the technique down. Today I'm combining two techniques, smoking seafood and making Vietnamese spring rolls to come up with Vietnamese spring rolls stuffed with smoked trout. It's a delicious way to enjoy smoked trout and makes for a light and healthy meal.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/01/vietnamese-style-spring-rolls-stuffed-with-smoked-trout/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Savory Samosas</title>
		<link>http://www.thetasteoforegon.com/2010/08/savory-samosas/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=savory-samosas</link>
		<comments>http://www.thetasteoforegon.com/2010/08/savory-samosas/#comments</comments>
		<pubDate>Sat, 21 Aug 2010 06:30:24 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Indian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9591</guid>
		<description><![CDATA[I remember living in Singapore as a child and how distinct the culture there was, with influences from the British, Malaysians, ethnic Chinese and Indians. Even though English was the official language, people who lived there spoke many languages. And the ambience was so vibrant...along with the food. One of my favorite foods was Indian: Tandoori, samosas, curries. That memory of Singapore made me crave Indian food. So when it came time to figure out what I was going to make for dinner, samosas came to mind. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/savory-samosas/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Miang Kham — A Tasty Thai Street Food Snack Pays a Surprise Visit to Us in Texas</title>
		<link>http://www.thetasteoforegon.com/2010/08/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=miang-kham-%25e2%2580%2594-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas</link>
		<comments>http://www.thetasteoforegon.com/2010/08/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/#comments</comments>
		<pubDate>Tue, 17 Aug 2010 01:51:31 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Snacks]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9226</guid>
		<description><![CDATA[Aunt Noi pulls out a bag and says she brought a snack for us. Next we notice her setting out several small covered bowls, a couple of spoons and a larger container of a stack a bright green leaves. She explains, as she's opening the containers, that she's brought a surprise that I've probably never had before. As I look over the contents of the bowls -- crushed peanuts, dried shrimp, small lime pieces, garlic, chiles, toasted coconut, shallots and a thick sauce -- I ask, "Is this Miang Kham?"]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/miang-kham-%e2%80%94-a-tasty-thai-street-food-snack-pays-a-surprise-visit-to-us-in-texas/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Salmon Chanted Hors D&#8217;oeuvres — Made with Homemade Alaskan Sockeye Gravlax</title>
		<link>http://www.thetasteoforegon.com/2010/08/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=salmon-chanted-hors-doeuvres-%25e2%2580%2594-made-with-homemade-gravlax</link>
		<comments>http://www.thetasteoforegon.com/2010/08/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 14:45:17 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9425</guid>
		<description><![CDATA[Gravlax hors d'oeuvres are easy to make as well as tasty. So take a walk on the wild side and make your own gravlax. You'll be surprised at how easy it is. This post includes step-by-step instructions as well as photos.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Lemongrass Steamed Mussels with Thai Dipping Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/08/lemongrass-steamed-mussels-with-thai-dipping-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=lemongrass-steamed-mussels-with-thai-dipping-sauce</link>
		<comments>http://www.thetasteoforegon.com/2010/08/lemongrass-steamed-mussels-with-thai-dipping-sauce/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 14:23:00 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9325</guid>
		<description><![CDATA[Mussels are one of those seafood dishes that you have to be careful about when serving company. Many people object to their strong flavor and aroma. Charles and I love them, however, and we were once talking about our favorite ways to cook mussels when my mother, Pranee, told me about a dish she cooked at a now-defunct restaurant in Houston called Renu's. It was simply mussles that had been steamed in water infused with lemongrass and it was served with a dipping sauce that Thais commonly use for seafood: a mixture of fish sauce, lime and chopped chilis.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/lemongrass-steamed-mussels-with-thai-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Vietnamese-style Spring Rolls Kicked up a Notch, with Grilled Lobster Tails</title>
		<link>http://www.thetasteoforegon.com/2010/07/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails</link>
		<comments>http://www.thetasteoforegon.com/2010/07/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 15:56:13 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lobster]]></category>
		<category><![CDATA[Spring Rolls]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8752</guid>
		<description><![CDATA[We rarely have lobster, and it always seems like such a heavy thing to have for dinner, with all that butter for dredging it, but I was inspired to grill lobster tails and use them to fill Vietnamese-style spring rolls, instead of the traditional pork and shrimp combo. As Emeril would say, it's kicked up a notch.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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