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	<title>Savor The Taste of Oregon &#187; Seafood</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Oregon Cioppino</title>
		<link>http://www.thetasteoforegon.com/2011/12/14209/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=14209</link>
		<comments>http://www.thetasteoforegon.com/2011/12/14209/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 18:21:01 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=14209</guid>
		<description><![CDATA[A good fisherman never wastes his catch. So what do you do when you go jetty fishing and end up with a kelp greenling? (A boney but tasty fish) You make an Oregon version of San Francisco's famous fisherman's stew, cioppino! Just add dungeness crab, clams and mussels!]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Thai Pepper Basil Mussels</title>
		<link>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=thai-pepper-basil-mussels</link>
		<comments>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 06:32:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13906</guid>
		<description><![CDATA[Nowadays, you don't have to go foraging for mussels at the beach. Farm-raised mussels are so common that fresh mussels are available at most grocery stores year-round. One of my favorite ways to prepare them is in a Thai style with peppers, basil and a sweet and salty sauce. You can make it a starter or part of a meal by pairing it with another stir fry.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/thai-pepper-basil-mussels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dill and Mustard Fresh Salmon Loaf</title>
		<link>http://www.thetasteoforegon.com/2011/10/dill-and-mustard-fresh-salmon-loaf/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dill-and-mustard-fresh-salmon-loaf</link>
		<comments>http://www.thetasteoforegon.com/2011/10/dill-and-mustard-fresh-salmon-loaf/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 17:29:30 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13700</guid>
		<description><![CDATA[Salmon loaves have been around for a long time and if you look for recipes, most begin with 1 or 2 15½ ounce cans of salmon. Begone with the canned and in with the fresh. While meat loaf is rarely offered to company as an elegant entrée, you can dress salmon up into a loaf fit for a queen.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/10/dill-and-mustard-fresh-salmon-loaf/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>An Oregon Cataplana of Crawfish, Spot Prawns, Clams and Mussels in a Rich Saffron Broth</title>
		<link>http://www.thetasteoforegon.com/2011/08/an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth</link>
		<comments>http://www.thetasteoforegon.com/2011/08/an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 16:51:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Crayfish]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Spot Prawns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13408</guid>
		<description><![CDATA[I recall a vivid memory of my cousin Vernon and I bringing home a batch of crawdads from the creek in the field near his house and handing them over to our grandmother to fry up the tails. Big, brave stuff we were, foraging for our own wild food snack.

When I learned that Oregon is the second largest producer of crawfish, next to Louisiana, my boyhood curiosity was piqued. The Pelican State is accountable for about 90% of the nations crawfish with the Beaver State making up a chunk of the remainder.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/08/an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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		<title>Seafood Napoleon — A Cool Meal for a Hot Summer Day</title>
		<link>http://www.thetasteoforegon.com/2011/08/seafood-napoleon-%e2%80%94-a-cool-meal-for-a-hot-summer-day/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=seafood-napoleon-%25e2%2580%2594-a-cool-meal-for-a-hot-summer-day</link>
		<comments>http://www.thetasteoforegon.com/2011/08/seafood-napoleon-%e2%80%94-a-cool-meal-for-a-hot-summer-day/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 17:46:18 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Albacore]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13292</guid>
		<description><![CDATA[When it's so hot out, who wants a searing hot meal? How about something to help you chill out? For August, a group of food bloggers from around the world who use the #letslunch hashtag on Twitter decided to offer up cold entrées for their readers. So here's our unique twist that's an Asian fusion mashup of seafood salad from Oregon. Home-cured Columbia River salmon roe takes it over the top.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/08/seafood-napoleon-%e2%80%94-a-cool-meal-for-a-hot-summer-day/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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		<title>Grilled Marinated Halibut with Pineapple Mango Salsa</title>
		<link>http://www.thetasteoforegon.com/2011/07/grilled-marinated-halibut-with-pineapple-mango-salsa/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=grilled-marinated-halibut-with-pineapple-mango-salsa</link>
		<comments>http://www.thetasteoforegon.com/2011/07/grilled-marinated-halibut-with-pineapple-mango-salsa/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 16:32:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13172</guid>
		<description><![CDATA[My first taste of fresh line caught halibut was in Morro Bay, CA in the early 90s. It arrived at our table as fresh as promised, simply grilled to perfection. I've been hooked on halibut ever since.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/grilled-marinated-halibut-with-pineapple-mango-salsa/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Pan-fried Razor Clams — A Trip to Sunset Beach Pays Off</title>
		<link>http://www.thetasteoforegon.com/2011/07/pan-fried-razor-clams-%e2%80%94-a-trip-to-sunset-beach-pays-off/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pan-fried-razor-clams-%25e2%2580%2594-a-trip-to-sunset-beach-pays-off</link>
		<comments>http://www.thetasteoforegon.com/2011/07/pan-fried-razor-clams-%e2%80%94-a-trip-to-sunset-beach-pays-off/#comments</comments>
		<pubDate>Sat, 09 Jul 2011 07:31:57 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Outdoors]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12982</guid>
		<description><![CDATA[Love of razor clams will make you go to great lengths if you're an outdoor adventurer. It drove Mom and me to get up at 3:30 a.m. recently on one of my days off in order to pick up friends Tina and Allison Martin and head out on the three-hour drive from Salem to Sunset Beach, north of Seaside, Oregon, in time to get there for the minus low tide at 7:30 a.m. I can't remember the last time I got up at 3:30 a.m. Nor can I remember the last time I drove 125 miles to catch dinner.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/07/pan-fried-razor-clams-%e2%80%94-a-trip-to-sunset-beach-pays-off/feed/</wfw:commentRss>
		<slash:comments>3</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>Broiled Cockles with Garlic and Capers: Ace of Cockles</title>
		<link>http://www.thetasteoforegon.com/2011/05/broiled-cockles-with-garlic-and-capers-ace-of-cockles/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=broiled-cockles-with-garlic-and-capers-ace-of-cockles</link>
		<comments>http://www.thetasteoforegon.com/2011/05/broiled-cockles-with-garlic-and-capers-ace-of-cockles/#comments</comments>
		<pubDate>Tue, 24 May 2011 20:02:26 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Capers]]></category>
		<category><![CDATA[Cockles]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Garlic]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12727</guid>
		<description><![CDATA[One of the fun things about going to the bays in Oregon to dig for clams or cockles is that inevitably you run into other clam and cockle lovers scouring the sand for these succulent prizes, and you get to swap favorite methods for preparing the seafood bounty once you get home. The last time I was there, I ran into a family that was knee deep in huge pits that they had dug out in the bay, their kids clawing through the sand with potato forks while the parents were digging away with shovels. I walked over to the mother and asked her what her favorite way of preparing the cockles was. "Shuck 'em, dab some butter and chopped garlic on them and put 'em under the broiler," she said. On my way home with my limit of cockles from Tillamook Bay, I pondered what she said and decided that I would try chopped up garlic, capers, thyme and olive oil on my shucked cockles before sliding them under the broiler. Yup. That should do the trick.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/broiled-cockles-with-garlic-and-capers-ace-of-cockles/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Deep-fried Sockeye Salmon with Red Curry Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/05/deep-fried-sockeye-salmon-with-red-curry-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=deep-fried-sockeye-salmon-with-red-curry-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/05/deep-fried-sockeye-salmon-with-red-curry-sauce/#comments</comments>
		<pubDate>Thu, 19 May 2011 08:41:37 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12711</guid>
		<description><![CDATA[May is the beginning of the Oregon and Alaska spring commercial salmon season, so you'll be able to get wild salmon at the store. Here's an uncommon way to enjoy salmon that is a marriage of a Pacific Northwest ingredient with a distinctly Asian presentation.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/05/deep-fried-sockeye-salmon-with-red-curry-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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