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	<title>Savor The Taste of Oregon &#187; Meat</title>
	<atom:link href="http://www.thetasteoforegon.com/category/meat/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Pork Fat Rules! Here&#8217;s an easy way to render pork fat, complete with video</title>
		<link>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video</link>
		<comments>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 00:35:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14192</guid>
		<description><![CDATA[There are occasions when you're cooking that nothing can surpass rendered pork fat. You'll be amazed at how much more flavorful your hash browns are, or any potato for that matter, when cooked in pork fat. Or how robust your sauteed green beans will be. Or delectable your collard greens. Or how flaky your pie crust will be. Or how rich your quail or pheasant will taste when seared in pork fat. Instead of buying commercially available lard bricks at the store, I prefer to render pork fat myself. You'll be surprised how easy it is to do, and how long it can keep in the refrigerator in a mason jar.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/12/pork-fat-rules-heres-an-easy-way-to-render-pork-fat-complete-with-video/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Seared Pork Tenderloin with Pineapple Tomato Sweet-and-Sour Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:16:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14124</guid>
		<description><![CDATA[This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It's easy to cook, lean and low in fat plus it doesn't take long to cook. Pineapple is one of those fruits that's commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don't have to mess with a fresh pineapple if you don't want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/11/seared-pork-tenderloin-with-pineapple-tomato-sweet-and-sour-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saltimbocca alla Romana alla Oregona</title>
		<link>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=saltimbocca-alla-romana-alla-oregona</link>
		<comments>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 19:34:55 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Kid Friendly]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13769</guid>
		<description><![CDATA[Traditional Saltimbocca alla Romana or Vitelo Saltimbocca, as it is occasionally dubbed, is a scaloppine of veal pounded thin with a thin slice of prosciutto and sage leaves. It is often sautéed in butter and then served with a pan sauce of stock and wine such as Marsala. It is also made with chicken, turkey or pork with equal success.

Saltimbocca is a contraction of i salta in bocca which means “it jumps in the mouth”. If we could be time-traveling flies-on-the-wall and go back a few centuries to the restaurant where saltimbocca alla Romana began, we’d probable hear some hungry Italian calling to the waiter, “Hey Guido, bringa me somma dat dish dat jumps ina my mouth!”]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/saltimbocca-alla-romana-alla-oregona/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Bourbon Barbecued Pork Baby Back Ribs</title>
		<link>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bourbon-barbecued-pork-baby-back-ribs</link>
		<comments>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 07:53:38 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13058</guid>
		<description><![CDATA[Being an ex-Texan, I believe that barbecue affectionados can be divided into two camps: Those who prefer rub and those who prefer sauce. The methods are similar in that they impart sweet and salty flavors to the meat. They part ways in their methods. Rubs are dry. Sauces are, well, wet. I'm a saucy kinda guy. Whenever I'm craving barbecue, I'm always amazed when I'm at the grocery store and see people plying the grocery store aisle for barbecue sauce. Why? It's so incredibly easy to make. And it's also incredibly easy to make it uniquely yours by adding your favorite spices and seasonings. Heck, even liquor. (Hickup). Here's an easy and tasty one for you to try and adapt to make your own.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/bourbon-barbecued-pork-baby-back-ribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Surf &#8216;n&#8217; Turf Reinvented: Basil and Garlic Tri-Tip and Curry Marinated Shrimp</title>
		<link>http://www.thetasteoforegon.com/2011/05/surf-n-turf-reinvented-basil-and-garlic-tri-tip-and-curry-marinated-shrimp/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=surf-n-turf-reinvented-basil-and-garlic-tri-tip-and-curry-marinated-shrimp</link>
		<comments>http://www.thetasteoforegon.com/2011/05/surf-n-turf-reinvented-basil-and-garlic-tri-tip-and-curry-marinated-shrimp/#comments</comments>
		<pubDate>Thu, 26 May 2011 15:24:45 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Steaks]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12758</guid>
		<description><![CDATA[For most of my life Surf and Turf has had a negative connotation. Perhaps it's because I strongly associate it with the '70s and all that decade represented. Conspicuous consumption. Excess. Gaudiness. Lincoln Towncars a block long. Scotch and gentlemen's clubs (not the naughty kind; I'm thinking supper clubs for the exclusive). Leveraged buyouts. You get the idea. Michael Douglas in "Wall Street." Wandering the aisle of the grocery store and pondering what to serve my family for dinner, I was craving beef. But I also had to deal with the reality that Mom doesn't eat beef. So I thought of grilling some shrimp and, since I had to fire up the grill, what would it hurt to throw on some beef as well? But I decided that reason should rule. No New York steak or even fillet mignon. I settled on a few pieces of tri-tip steaks for Charles and me. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/surf-n-turf-reinvented-basil-and-garlic-tri-tip-and-curry-marinated-shrimp/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Green Beans With Pork and Oyster Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=green-beans-with-pork-and-oyster-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/#comments</comments>
		<pubDate>Mon, 23 May 2011 03:28:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Beans]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12736</guid>
		<description><![CDATA[One of my favorite dishes from my childhood in Thailand and Singapore is green beans stir-fried with ground up or fatty chunks of pork, a little oyster sauce and hoisin sauce. It's simply delicious. I have no idea why you never see it on a menu here in the U.S. Maybe it's considered too banal for the American palate. I just love it. The marriage of sweet crunchy beans with savory pork and oyster and hoisin sauces. Go ahead, give it a shot. And find out what you've been missing. It makes a delicious companion to another stir-fried dish like chicken with cashew nuts or chicken with mangoes.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/green-beans-with-pork-and-oyster-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seared Pork Tenderloin with Pinot Noir Pear and Ginger Compote</title>
		<link>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote</link>
		<comments>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/#comments</comments>
		<pubDate>Thu, 12 May 2011 14:42:18 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Pears]]></category>
		<category><![CDATA[Pinot Noir]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12679</guid>
		<description><![CDATA[Pork tenderloin is one of those easy-to-cook lean cuts of meat that benefits from being served with a sauce, dressing, or fruit compote. One of Oregon's signature fruit crops is pear, and a pear compote pairs perfectly with pork, especially if it's been cooked with pinot noir, another signature Oregon product!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/seared-pork-tenderloin-with-pinot-noir-pear-and-ginger-compote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Everybody ♥ Monte&#8217;s Ham</title>
		<link>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=everybody-%25e2%2599%25a5-montes-ham</link>
		<comments>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/#comments</comments>
		<pubDate>Wed, 20 Apr 2011 03:51:45 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11128</guid>
		<description><![CDATA[Behold - the perfect ham for Easter, Christmas, and buffet parties. The sight of this beauty will dazzle your guests and, even better, they will probably tell you that it's the best glazed ham they have ever eaten And they'll be right. What's in it for you? A glorious vision of a showstopping carnivore's masterpiece to anchor your buffet, beaucoup praise, ample food for a fairly large gathering and, when all is said and done, a substantial bone with lovely bits of surviving ham to grace a soup of your choice.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/04/everybody-%e2%99%a5-montes-ham/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Tacos</title>
		<link>http://www.thetasteoforegon.com/2011/03/thai-tacos/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=thai-tacos</link>
		<comments>http://www.thetasteoforegon.com/2011/03/thai-tacos/#comments</comments>
		<pubDate>Sat, 05 Mar 2011 01:27:05 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Tacos]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11675</guid>
		<description><![CDATA[Tacos have become such a part of mainstream American cuisine that on the West Coast other ethnic groups have begun topping the ubiquitous corn tortilla with their cultural culinary specialties. Forget the fish taco, ground beef taco, or shredded beef taco. Their time has come and gone. In Los Angeles and Seattle you can find Vietnamese and Korean food-truck chefs who are creating the latest taco sensations: Korean barbecue and Kimchi tacos, Bulgogi tacos, Vietnamese lemongrass chicken tacos. I mean, when you see a dozen kinds of tacos available in the neighborhood supermarket, and Taco Bells show up in China, what would you expect, right? The taco is ripe for a cultural hijacking. And so this native Thai decided that the time was ripe for....ta da...a Thai taco.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/03/thai-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Best Steak Salad This Side of the Pacific Rim — With Lime and Lemongrass Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=best-steak-salad-this-side-of-the-pacific-rim-%25e2%2580%2594-with-lime-and-lemongrass-dressing</link>
		<comments>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/#comments</comments>
		<pubDate>Wed, 22 Dec 2010 22:22:59 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11090</guid>
		<description><![CDATA[The secret ingredient to our version of steak salad is marinating the meat in some dried galangal root powder (available at any Asian grocery store) and a touch of oil an hour or two before cooking. The galangal will enhance the flavor of the steak and take away some of that "beefy smell" that turns some people off. Plus, while you're searing the steak, it will add an other-worldy aroma to the beef.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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