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	<title>Tinfoil Chef &#187; seafood</title>
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	<link>http://tinfoilchef.com</link>
	<description>Exploring and sharing the 411 about food, cooking, weight loss, and daily vlogs about almost anything</description>
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		<title>Grilled Salmon Patty Burgers</title>
		<link>http://tinfoilchef.com/574/grilled-salmon-patty-burgers/</link>
		<comments>http://tinfoilchef.com/574/grilled-salmon-patty-burgers/#comments</comments>
		<pubDate>Wed, 16 Dec 2009 21:00:21 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Grill]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[video]]></category>
		<category><![CDATA[george foreman]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[grilled salmon recipe]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon burgers]]></category>
		<category><![CDATA[salmon patties]]></category>
		<category><![CDATA[tinfoil chef]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=574</guid>
		<description><![CDATA[I&#8217;ve always loved salmon.  It&#8217;s something that I haven&#8217;t had nearly as much as I would have liked.  These salmon patty burgers are just one of the ways in which I&#8217;m finally getting around to having salmon a lot more often.
Ingredients needed:
1 drained and flaked 16oz can of pink salmon
2 beaten eggs
1/2 cup [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/574/grilled-salmon-patty-burgers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Barbecued Whitefish</title>
		<link>http://tinfoilchef.com/522/barbecued-whitefish/</link>
		<comments>http://tinfoilchef.com/522/barbecued-whitefish/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 19:54:42 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Grill]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=522</guid>
		<description><![CDATA[When I first saw this I did something of a double take.  I&#8217;ve actually never heard of barbecued fish before and on first thinking about the idea my reaction was on the order of &#8220;Naah, you&#8217;re kidding me right?&#8221;  Then I looked it over again and started imagining the various tastes and what [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/522/barbecued-whitefish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Door County Fish Boil</title>
		<link>http://tinfoilchef.com/456/door-county-fish-boil/</link>
		<comments>http://tinfoilchef.com/456/door-county-fish-boil/#comments</comments>
		<pubDate>Wed, 16 Sep 2009 22:48:21 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[boiled fish recipe]]></category>
		<category><![CDATA[door count recipe]]></category>
		<category><![CDATA[door county wisconsin]]></category>
		<category><![CDATA[fish boil]]></category>
		<category><![CDATA[whitefish recipe]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=456</guid>
		<description><![CDATA[Door County is in the northeastern part of Wisconsin where one of the local traditions is the &#8220;Fish boil&#8221;.  This tradition dates back over a hundred years.  Most fish boil recipes are made with the Whitefish that&#8217;s native to the area. They&#8217;re caught commercially from many of the ports located in Door County.
The [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/456/door-county-fish-boil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italian Style Baked Fish</title>
		<link>http://tinfoilchef.com/304/italian-style-baked-fish/</link>
		<comments>http://tinfoilchef.com/304/italian-style-baked-fish/#comments</comments>
		<pubDate>Fri, 20 Feb 2009 20:57:51 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[baked fish recipe]]></category>
		<category><![CDATA[baked tuna]]></category>
		<category><![CDATA[fish italian style]]></category>
		<category><![CDATA[italian fish bake]]></category>
		<category><![CDATA[italian fish recipe]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=304</guid>
		<description><![CDATA[I've always enjoyed Italian food and using Italian seasonings on many other things as well.  There's a spicy flavor to it that while it packs a lot of taste, doesn't get so hot-spicy that it becomes painful to eat.]]></description>
		<wfw:commentRss>http://tinfoilchef.com/304/italian-style-baked-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Low-Cal Spanish Baked Fish</title>
		<link>http://tinfoilchef.com/273/low-cal-spanish-baked-fish/</link>
		<comments>http://tinfoilchef.com/273/low-cal-spanish-baked-fish/#comments</comments>
		<pubDate>Mon, 12 Jan 2009 02:09:17 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[From The Cook]]></category>
		<category><![CDATA[Low Calorie]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[baked fish]]></category>
		<category><![CDATA[low cal]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spanish baked fish]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=273</guid>
		<description><![CDATA[I've always loved a good seafood dish and this one is no exception.  In fact, I'm liable to make it sometime soon not only because I'm a seafood lover from way back but also because with the temps in the 30's at night these days I'll also take any excuse I can to turn the oven on for a while.]]></description>
		<wfw:commentRss>http://tinfoilchef.com/273/low-cal-spanish-baked-fish/feed/</wfw:commentRss>
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		</item>
		<item>
		<title>Salmon Teriyaki</title>
		<link>http://tinfoilchef.com/238/salmon-teriyaki/</link>
		<comments>http://tinfoilchef.com/238/salmon-teriyaki/#comments</comments>
		<pubDate>Tue, 30 Sep 2008 04:47:24 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Grill]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[grilled fish]]></category>
		<category><![CDATA[grilled salmon]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[teryiaki]]></category>
		<category><![CDATA[teryiaki mariniade]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=238</guid>
		<description><![CDATA[I've enjoyed seafood as far back as I can remember.  Everything from canned tuna and frozen fish sticks to baked Cod, fish &#038; chips to things like lobster and crab.  Heck, I've even had shark!  (hey, on a plate is the only place to encounter one of those without needing to run after fresh term life insurance quotes first.)]]></description>
		<wfw:commentRss>http://tinfoilchef.com/238/salmon-teriyaki/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Outer Banks Style Clam Dish</title>
		<link>http://tinfoilchef.com/224/outer-banks-style-clam-dish/</link>
		<comments>http://tinfoilchef.com/224/outer-banks-style-clam-dish/#comments</comments>
		<pubDate>Sun, 31 Aug 2008 21:21:11 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[clam chowder]]></category>
		<category><![CDATA[clam dish]]></category>
		<category><![CDATA[clam recipe]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[outer banks clams]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=224</guid>
		<description><![CDATA[I was surfing around looking for interesting recipes when this one showed up on allrecipes.com titled simply &#8220;Outer Banks Style Clam Dish&#8221;
You start with 1/3 pound of fatback diced (Personally I&#8217;d probably use bacon instead) and cook it in a skillet over a medium-high heat until it&#8217;s good and crisp.  Remove the pieces and [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/224/outer-banks-style-clam-dish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slow Cooker Clam Chowder</title>
		<link>http://tinfoilchef.com/206/slow-cooker-clam-chowder/</link>
		<comments>http://tinfoilchef.com/206/slow-cooker-clam-chowder/#comments</comments>
		<pubDate>Sat, 26 Jul 2008 05:35:36 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[clam chowder]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=206</guid>
		<description><![CDATA[I like seafood, always have.  Though I'm not into fishing, I'd rather get my seafood in the supermarket than to spend who knows how long on the shores of a river or lake with only three fish in it or worse yet using inflatable boats or something like that to go out on the water and get seasick while I'm busy not catching anything.]]></description>
		<wfw:commentRss>http://tinfoilchef.com/206/slow-cooker-clam-chowder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sardine Rolls</title>
		<link>http://tinfoilchef.com/179/sardine-rolls/</link>
		<comments>http://tinfoilchef.com/179/sardine-rolls/#comments</comments>
		<pubDate>Tue, 24 Jun 2008 21:26:12 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[broil]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sardine rolls]]></category>
		<category><![CDATA[sardines]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/?p=179</guid>
		<description><![CDATA[I&#8217;ve loved Seafood of most kinds for as long as I can remember.  Unfortunately there are still forms of seafood that I personally wouldn&#8217;t touch with a ten foot fork and in fact would give a box of expensive womens gold watches (assuming I had any) in exchange for NOT eating them.  Anchovies [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/179/sardine-rolls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Orange Roughy</title>
		<link>http://tinfoilchef.com/165/orange-roughy/</link>
		<comments>http://tinfoilchef.com/165/orange-roughy/#comments</comments>
		<pubDate>Tue, 10 Jun 2008 04:29:51 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[baked fish]]></category>
		<category><![CDATA[fillets]]></category>
		<category><![CDATA[orange roughy]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://tinfoilchef.com/2008/06/09/orange-roughy/</guid>
		<description><![CDATA[I&#8217;ve never actually had Orange Roughy (then again I&#8217;ve never vacationed in St. Thomas villa rentals either), in fact, I had to look it up on a search engine to find out that it&#8217;s a variety of deep sea pearch.  All in all, it sounds good but I&#8217;m not going to hold my breath [...]]]></description>
		<wfw:commentRss>http://tinfoilchef.com/165/orange-roughy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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