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	<title>The Taste of Oregon &#187; Seafood</title>
	<atom:link href="http://www.thetasteoforegon.com/category/seafood/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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			<item>
		<title>Olive Oil Poached Albacore Tuna with Corona Bean Salad</title>
		<link>http://www.thetasteoforegon.com/2010/09/07/olive-oil-poached-albacore-tuna-with-corona-bean-salad/</link>
		<comments>http://www.thetasteoforegon.com/2010/09/07/olive-oil-poached-albacore-tuna-with-corona-bean-salad/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 19:19:16 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9801</guid>
		<description><![CDATA[Although not as elaborate, this dish captures the essence of a Niçoise salad, and you could certainly push it that direction with the addition of some lightly steamed vegetables, boiled egg and perhaps some anchovy. It makes a perfect lunch or light dinner entrée and would pair nicely with a light-colored, dry rosé or pinot noir from Soter Vineyards or Patton Valley Vineyards.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/09/07/olive-oil-poached-albacore-tuna-with-corona-bean-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon Chanted Hors D&#8217;oeuvres — Made with Homemade Alaskan Sockeye Gravlax</title>
		<link>http://www.thetasteoforegon.com/2010/08/16/salmon-chanted-hors-doeuvres-%e2%80%94-made-with-homemade-gravlax/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/16/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>VPanichkul</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/2010/08/16/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/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 14:23:00 +0000</pubDate>
		<dc:creator>VPanichkul</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/2010/08/16/lemongrass-steamed-mussels-with-thai-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Seared Bacon-crusted Albacore Tenderloin with Pomegranate Reduction</title>
		<link>http://www.thetasteoforegon.com/2010/08/11/seared-bacon-crusted-albacore-tenderloin-with-pomegranate-reduction/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/11/seared-bacon-crusted-albacore-tenderloin-with-pomegranate-reduction/#comments</comments>
		<pubDate>Thu, 12 Aug 2010 03:28:34 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Albacore]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Watercress]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9257</guid>
		<description><![CDATA[The idea of pairing bacon and fish had never occurred to me until Charles and I tasted the fillet mignon of ahi encrusted with bacon at Atlantic restaurant in Baltimore. The memory of that meal inspired me to create this dish using Oregon albacore tuna. I've always loved the taste of pomegranate so I've incorporated it into a red wine and balsamic reduction as a sauce that goes perfectly with the tuna and greens.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/11/seared-bacon-crusted-albacore-tenderloin-with-pomegranate-reduction/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Inglehoffer&#8217;s Wasabi Horseradish Sauce Takes Seared Ahi to a Whole New Level</title>
		<link>http://www.thetasteoforegon.com/2010/07/28/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/28/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 06:55:33 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Horseradish]]></category>
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8826</guid>
		<description><![CDATA[Beaver brand, made by Oregon-based and family-owned Beaverton Foods, is the largest producer of non-refrigerated horseradish and specialty mustards in the U.S.  The company also makes a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley and Tulelake. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/28/inglehoffers-wasabi-horseradish-sauce-takes-seared-ahi-to-a-whole-new-level/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vietnamese-style Spring Rolls Kicked up a Notch, with Grilled Lobster Tails</title>
		<link>http://www.thetasteoforegon.com/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/26/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>VPanichkul</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/2010/07/26/vietnamese-style-spring-rolls-kicked-up-a-notch-with-grilled-lobster-tails/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Oysters with Cilantro and Cucumber Salsa</title>
		<link>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 05:30:31 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Oysters]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8444</guid>
		<description><![CDATA[Most people squeeze lemon juice on oysters in the half shell and then dunk them in cocktail sauce or ground horseradish, but I've always enjoyed the fresh flavor of mirin and ponzu and was inspired by a recipe for cucumber salsa for oysters in chef Nobu Matsuhisa's book Nobu West. I added a twist of my own and served them to Mom and Charles, who eagerly gulped down my test bivalves. I broke with my usual abstinence and ate one too.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/19/oysters-with-cilantro-and-cucumber-salsa/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Smoked Salmon Salad Sandwich with Capers, Pickled Red Onions, Eggs and Tarragon Vinaigrette</title>
		<link>http://www.thetasteoforegon.com/2010/07/17/smoked-salmon-salad-sandwich-with-capers-pickled-red-onions-eggs-and-tarragon-vinaigrette/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/17/smoked-salmon-salad-sandwich-with-capers-pickled-red-onions-eggs-and-tarragon-vinaigrette/#comments</comments>
		<pubDate>Sat, 17 Jul 2010 22:22:26 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Capers]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Smoked Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8382</guid>
		<description><![CDATA[Smokes salmon is such a wondrous food in itself, why turn it into an ingredient? Because we can! 
Smoked salmon, whether smoked cold or hot, is usually accompanied by breads or crackers and condiments such as cream cheese, onions, capers, sour cream &#8230; and the list can go on around the world. 
My first taste of smoked salmon [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/17/smoked-salmon-salad-sandwich-with-capers-pickled-red-onions-eggs-and-tarragon-vinaigrette/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Rockfish with Black Bean, Garlic and Ginger Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/07/13/roasted-rockfish-with-black-bean-garlic-and-ginger-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/13/roasted-rockfish-with-black-bean-garlic-and-ginger-sauce/#comments</comments>
		<pubDate>Tue, 13 Jul 2010 21:26:19 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Pan-Asian]]></category>
		<category><![CDATA[Rockfish]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8356</guid>
		<description><![CDATA[A sauce of fermented black beans, garlic, ginger and sweet dark soy sauce add a delicious savory Asian touch to oven-roasted rockfish. Fermented black beans, also called salted dried black beans, are actually soybeans that have been dried and fermented with salt and usually ginger. They're used frequently in Cantonese cooking.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/13/roasted-rockfish-with-black-bean-garlic-and-ginger-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled Pacific Spot Prawns with Cold Somen Noodles in Miso Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 18:46:34 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Prawns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8227</guid>
		<description><![CDATA[Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty (noodles and miso sauce) and sweet (grilled prawns) are perfect for a light dinner on a hot summer day.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/06/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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