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	<title>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>
	<lastBuildDate>Thu, 09 Sep 2010 08:40:56 +0000</lastBuildDate>
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		<title>Peach Kalua Pork with Sage, Coriander and Cumin Seeds</title>
		<link>http://www.thetasteoforegon.com/2010/09/07/peach-kalua-pork-with-sage-coriander-and-cumin-seeds/</link>
		<comments>http://www.thetasteoforegon.com/2010/09/07/peach-kalua-pork-with-sage-coriander-and-cumin-seeds/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 19:09:41 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Peaches]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9833</guid>
		<description><![CDATA[Peaches are one of those fruits that always signal summer to me. I love their sweet, juicy, robust and aromatic honeysuckle flavor when you bite into them, and their slightly tart aftertaste that leaves your taste buds tingling for more. They're like a fuzzy globe of sunshine, captured in sweet perfection, and their tart ending is almost like a signal that summer is about to end. They make a perfect companion for Kalua-style roasted pork that takes on a Middle Eastern flair with chopped sage, ground coriander and cumin seeds. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/09/07/peach-kalua-pork-with-sage-coriander-and-cumin-seeds/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Savory Samosas</title>
		<link>http://www.thetasteoforegon.com/2010/08/20/savory-samosas/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/20/savory-samosas/#comments</comments>
		<pubDate>Sat, 21 Aug 2010 06:30:24 +0000</pubDate>
		<dc:creator>VPanichkul</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/2010/08/20/savory-samosas/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Phuket Pork — Bathed in Coconut Milk and Curry, Wrapped with Banana Leaves and Slow-roasted Over Coals</title>
		<link>http://www.thetasteoforegon.com/2010/08/12/phuket-pork-%e2%80%94-bathed-in-coconut-milk-and-curry-wrapped-with-banana-leaves-and-slow-roasted-over-coals/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/12/phuket-pork-%e2%80%94-bathed-in-coconut-milk-and-curry-wrapped-with-banana-leaves-and-slow-roasted-over-coals/#comments</comments>
		<pubDate>Thu, 12 Aug 2010 14:08:59 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pineapple]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9314</guid>
		<description><![CDATA[If a kalua piggy went to Phuket for a vacation, I figure he'd end up soaked in coconut milk, curry, and then surrounded by chunks of onion and pineapple before being wrapped in banana leaves and taken for a walk over hot coals. Forget digging a hole in your back yard to do this. No need to ruin the landscape. I've figured out how to do this in a Weber kettle charcoal grill. The lawn and roses get to live another day! Serve with a Thai satay-style peanut sauce to top it off.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/12/phuket-pork-%e2%80%94-bathed-in-coconut-milk-and-curry-wrapped-with-banana-leaves-and-slow-roasted-over-coals/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Buffalo — A Tasty and Healthier Alternative to Beef</title>
		<link>http://www.thetasteoforegon.com/2010/06/29/buffalo-%e2%80%94-a-tasty-and-healthier-alternative-to-beef/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/29/buffalo-%e2%80%94-a-tasty-and-healthier-alternative-to-beef/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 19:43:58 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Buffalo]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8127</guid>
		<description><![CDATA[Until we moved to Salem, I had never seen buffalo meat for sale at markets. But ever since we moved here, I&#8217;ve been curious because I&#8217;ve always associated buffalo with the West. And it turns out that you can easily find buffalo meat here at Lifesource, an organic food store, and at Salem&#8217;s Saturday Market. [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/29/buffalo-%e2%80%94-a-tasty-and-healthier-alternative-to-beef/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Guava-glazed Grilled Pork Tenderloin with Habañero Orange Mojo</title>
		<link>http://www.thetasteoforegon.com/2010/06/21/guava-glazed-grilled-pork-tenderloin-with-habanero-orange-mojo/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/21/guava-glazed-grilled-pork-tenderloin-with-habanero-orange-mojo/#comments</comments>
		<pubDate>Mon, 21 Jun 2010 16:22:05 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Grilled]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7741</guid>
		<description><![CDATA[A.C. Gilbert’s Discovery Village was created to inspire creativity in our greatest natural resource, the ever-present “next generation”. When Executive Director Pam Vorachek asked if we would donate a dinner for their silent auction, saying yes was easy. Here's an account along with the recipe for a stellar Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habañero Mojo.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/21/guava-glazed-grilled-pork-tenderloin-with-habanero-orange-mojo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipes That Go Bump in the Night &#8211; Quick Hoisin Barbecue Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/05/17/recipes-that-go-bump-in-the-night-quick-hoisin-barbecue-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/17/recipes-that-go-bump-in-the-night-quick-hoisin-barbecue-sauce/#comments</comments>
		<pubDate>Mon, 17 May 2010 20:36:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6977</guid>
		<description><![CDATA[It's 3:00 in the morning, my eyes spring open and my brow furls. "Did I double, triple or quadruple the fish sauce in that recipe?" The question  flashes  through my mind like a nightmare fueled by too much pizza with "the works" plus double onions, anchovies, jalapeños and pineapple. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/17/recipes-that-go-bump-in-the-night-quick-hoisin-barbecue-sauce/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Pan-seared Pork with Willamette Valley Vineyards Quinta Reserva Port-Style Pinot Noir Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/05/06/pan-seared-pork-with-willamette-valley-vineyards-quinta-reserva-port-style-pinot-noir-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/06/pan-seared-pork-with-willamette-valley-vineyards-quinta-reserva-port-style-pinot-noir-sauce/#comments</comments>
		<pubDate>Thu, 06 May 2010 15:23:21 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Port]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6626</guid>
		<description><![CDATA[Recently we opened a bottle of Willamette Valley Vineyards Quinta Reserva Port-Style Pinot Noir and I've been mulling it over in my mind ever since, to figure out a way to use it in cooking. There are a lot of recipes that call for a touch of Port. Most pair them with meat somehow. Since our household eschews beef, I was fancying pork married with a sauce using some of that Quinta Reserva. Here's a delicious way to use a Port-style wine with pork.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/06/pan-seared-pork-with-willamette-valley-vineyards-quinta-reserva-port-style-pinot-noir-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Fond Memory of Steamy Bangkok: Larb</title>
		<link>http://www.thetasteoforegon.com/2010/04/06/a-fond-memory-of-steamy-bangkok-larb/</link>
		<comments>http://www.thetasteoforegon.com/2010/04/06/a-fond-memory-of-steamy-bangkok-larb/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 14:59:23 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5692</guid>
		<description><![CDATA[One of my favorite memories of Bangkok prompts me to ask my mother to often make Larb for us for dinner. Larb is a Thai dish that can be made from ground beef, ground pork, or if you have to be healthy — ground chicken or turkey. It is quickly cooked and then seasoned with fish sauce and lime juice and dressed with roasted ground rice and ground red chillis, chopped cilantro and chopped scallions. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/04/06/a-fond-memory-of-steamy-bangkok-larb/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Pork and Apple Cider Stew</title>
		<link>http://www.thetasteoforegon.com/2010/03/22/pork-and-apple-cider-stew/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/22/pork-and-apple-cider-stew/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 14:24:21 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[Cider]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5206</guid>
		<description><![CDATA[Pork and apples make a perfect marriage. When stewed or baked with apples, the pork takes on the wonderful flavors of apples – sweet, but somewhere lurking in the background is that familiar tart flavor that’s a pleasant surprise.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/22/pork-and-apple-cider-stew/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Forever Roasted Pork with Chipotle Glazed Apples and a Knockout Winter Salad with Maple Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/01/22/forever-roasted-pork-with-chipotle-glazed-apples-and-a-knockout-winter-salad-with-maple-dressing/</link>
		<comments>http://www.thetasteoforegon.com/2010/01/22/forever-roasted-pork-with-chipotle-glazed-apples-and-a-knockout-winter-salad-with-maple-dressing/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 20:05:49 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Salad Dressing]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3592</guid>
		<description><![CDATA[Vic gave me a copy of The Tra Vigne Cookbook from the Napa Valley restaurant of the same name some years ago. Two recipes  captured me immediately — Forever Roasted Pork, and Mozzarella Martinis. The pork recipe can be made any time of the year, but the Mozzarella Martinis are best left to  when the very best vine-ripened tomatoes are available. Check back in late summer for Mozzarella Martinis — they're not what you think.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/22/forever-roasted-pork-with-chipotle-glazed-apples-and-a-knockout-winter-salad-with-maple-dressing/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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