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	<title>Island Chef &#187; seafood &amp; shellfish</title>
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	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>mussels in beer, garlic &amp; chilies</title>
		<link>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/</link>
		<comments>http://www.islandchef.ca/2011/02/mussels-in-beer-garlic-chilies/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 04:43:35 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[chef Bill Jones]]></category>
		<category><![CDATA[cooking mussels]]></category>
		<category><![CDATA[Deerholme Farm]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[Salt Spring Island]]></category>
		<category><![CDATA[shellfish]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4457</guid>
		<description><![CDATA[First buy mussels that are fresh from a store that knows good seafood. Just before cooking, look over the mussels and discard any that are opened and appear to be drying out. Clean any woolly beards that are attached to the shell. Don’t do this too much in advance as it will kill the mussels. [...]]]></description>
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		<title>tomato ragu</title>
		<link>http://www.islandchef.ca/2011/02/tomato-ragu/</link>
		<comments>http://www.islandchef.ca/2011/02/tomato-ragu/#comments</comments>
		<pubDate>Thu, 10 Feb 2011 18:56:56 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[condiments & chutneys]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Chef Matt Rissling]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe tomato ragu]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[The Marina Restaurant]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4365</guid>
		<description><![CDATA[I submitted this recipe to be used as a sauce with pan fried fresh sturgeon but it will work very well served with any white fish. 1/2 cup olive oil 2 cups pearl onion 1 fennel bulb &#8211; shaved 1/2 cup crushed garlic 1 teaspoon chili flake 4 anchovy filet 1 can tomatoes (good quality) [...]]]></description>
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		<title>salmon corn chowder</title>
		<link>http://www.islandchef.ca/2011/02/salmon-corn-chowder/</link>
		<comments>http://www.islandchef.ca/2011/02/salmon-corn-chowder/#comments</comments>
		<pubDate>Thu, 03 Feb 2011 22:31:46 +0000</pubDate>
		<dc:creator>Peter DeBruyn</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Chef Peter DeBruyn]]></category>
		<category><![CDATA[Recipe Salmon Chowder]]></category>
		<category><![CDATA[Recipe Salmon Corn Chowder]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4296</guid>
		<description><![CDATA[Ingredients 2 cups red potatoes- medium diced 1/4 cups butter 1 cup celery-minced 1 cup leeks &#8211; julienned 1 cup red pepper 3 cups corn 3 Tablespoons minced garlic fresh cracked fresh pepper to taste lemon pepper to taste pinch cayenne 1 Tablespoon brown sugar 2 Tablespoons tomato paste 3 Tablespoons flour 1 Tablespoon lemon [...]]]></description>
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		<title>fish stock</title>
		<link>http://www.islandchef.ca/2010/12/fish-atock/</link>
		<comments>http://www.islandchef.ca/2010/12/fish-atock/#comments</comments>
		<pubDate>Tue, 07 Dec 2010 00:50:10 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[fish soup stock]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3950</guid>
		<description><![CDATA[The best bones for stock are white fish like halibut, cod, snapper and rock fish. Oily fish like salmon and tuna make very strong stalks that are sometimes overpowering. 4 lbs (about 2 kg) white fish bone and head (without gills) 2 kg 2 cups (500 mL) medium onions (peeled) 1 cup (250 mL) medium [...]]]></description>
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		<title>thai mushroom crab cakes</title>
		<link>http://www.islandchef.ca/2010/11/thai-mushroom-crab-cakes/</link>
		<comments>http://www.islandchef.ca/2010/11/thai-mushroom-crab-cakes/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 19:34:50 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[appetizers]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[recipe crab cakes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3822</guid>
		<description><![CDATA[Makes 8 cakes 1 lb. white fish (cod, halibut, sole) 1/4 cup coconut milk 2 cups crab meat (from about a 1.5 lb crab) 1 cup mushroom (shiitake, button, enoki, pine. etc) , diced fine 1 tsp. garlic, minced 1 tsp. ginger, minced 1 stalk green onion, thinly sliced 2 Tbsp. basil, minced 2 Tbsp [...]]]></description>
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		<title>asian tomato crab soup</title>
		<link>http://www.islandchef.ca/2010/11/asian-tomato-crab-soup/</link>
		<comments>http://www.islandchef.ca/2010/11/asian-tomato-crab-soup/#comments</comments>
		<pubDate>Sun, 07 Nov 2010 21:45:27 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[crab soup recipe]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[soup recipe]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3596</guid>
		<description><![CDATA[Serves 4-6 6 cups crab stock 2 lbs heirloom tomatoes, stemmed and chopped 1 onion, peeled and diced 1 cup celery, diced 1 cup chopped stem from cilantro (1 bunch) 1 cup sliced mushrooms (shiitake from stock) Salt and pepper to taste 1 Tbsp cornstarch (mixed with 1 Tbsp cold water) ¼ cup whipping cream [...]]]></description>
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		<title>crab stock</title>
		<link>http://www.islandchef.ca/2010/11/crab-stock/</link>
		<comments>http://www.islandchef.ca/2010/11/crab-stock/#comments</comments>
		<pubDate>Sun, 07 Nov 2010 21:33:40 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[seafood & shellfish]]></category>
		<category><![CDATA[recipe for crab stock]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3593</guid>
		<description><![CDATA[Serves 4-6 Shells from 1-2 Dungeness crabs 8 cups water 4 slices fresh ginger 1 cup shiitake mushrooms (or pine mushrooms) Place shells on a baking tray and place in a 350 F (180 C) oven. Roast the shells for 15 minutes, or until they have lightly browned. Transfer to a stock pot and cover [...]]]></description>
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