<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Chef Drew McPartlin</title>
	<atom:link href="http://www.chefdrewmcpartlin.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.chefdrewmcpartlin.com</link>
	<description>The Evolution of Global Cuisine</description>
	<lastBuildDate>Tue, 21 Feb 2012 21:11:38 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>KUNG POA AHI</title>
		<link>http://www.chefdrewmcpartlin.com/2012/02/kung-poa-ahi/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/02/kung-poa-ahi/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 21:11:38 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Kung poa ahi recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=730</guid>
		<description><![CDATA[I’ve served this dish for several years now. Its flavor combinations that people love, sweet, spicy, and crunchy. Lightly seared yellowfin tuna is the star here so be careful when adding all the other ingredients. The flavors and textures should not over power the fish. KUNG POA AHI Wonton Crisp, Wasabi Aioli, Mango Salsa YELLOWFIN [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/02/kung-poa-ahi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SHORT RIBS with STEAMED BUNS</title>
		<link>http://www.chefdrewmcpartlin.com/2012/02/short-ribs-with-steamed-buns/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/02/short-ribs-with-steamed-buns/#comments</comments>
		<pubDate>Sun, 19 Feb 2012 20:28:22 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Beef recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Asian steamed bun recipe]]></category>
		<category><![CDATA[Short rib recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=725</guid>
		<description><![CDATA[I love to take street food and elevate it to new horizons. Cooking short ribs low and slow in an immersion circulator allows you to break down the connective tissue while keeping the meat medium rare. Once you’ve tried this method there is no going back. You get the true natural flavor of the beef, [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/02/short-ribs-with-steamed-buns/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Strawberry Shortcake</title>
		<link>http://www.chefdrewmcpartlin.com/2012/02/713/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/02/713/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 16:53:22 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Dessert recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Strawberry shortcake recipe]]></category>
		<category><![CDATA[Strawberry sorbet recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=713</guid>
		<description><![CDATA[This dessert is a play on the original version of a dessert that everyone knows well. Use strawberries when in season. If you don’t have access to liquid nitrogen use an ice cream machine instead to make the sorbet. STRAWBERRY SHORT CAKE Strawberry Sorbet, Buttermilk Biscuit, Vanilla Crème Fraiche STRAWBERRY SORBET makes 1 qt. Strawberries [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/02/713/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PAN ROASTED WHITE SEA BASS</title>
		<link>http://www.chefdrewmcpartlin.com/2011/04/pan-roasted-white-sea-bass/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/04/pan-roasted-white-sea-bass/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 23:47:03 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[White Sea Bass recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=686</guid>
		<description><![CDATA[White sea bass has made a giant comeback due to Southern CA hatchery programs.  As a fisherman I am very happy to see these fish in larger numbers than past years. The meat of white sea bass is firm. I like to serve this dish with spot prawns aka “sweet shrimp” to add another texture and [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/04/pan-roasted-white-sea-bass/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>PAN ROASTED ALASKAN HALIBUT</title>
		<link>http://www.chefdrewmcpartlin.com/2011/04/678/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/04/678/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 20:45:14 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Halibut recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=678</guid>
		<description><![CDATA[Alaskan halibut seasons starts around the week of St. Patrick’s Day and ends around Halloween. Halibut pairs great with the ingredients of spring and summer. In the spring months I serve halibut with fresh spring peas, ramps, asparagus, and morels. As the days begin to warm corn sweetens up and goes great with moist soft [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/04/678/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CRAB and LOBSTER</title>
		<link>http://www.chefdrewmcpartlin.com/2011/04/661/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/04/661/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 03:38:30 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Dungeness crab recipes]]></category>
		<category><![CDATA[Lobster recipes]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=661</guid>
		<description><![CDATA[DUNGENESS CRAB, KING CRAB, LOBSTER GRILLING CRAB or LOBSTER As a young chef I would love to cook Dungeness crabs on the back porch of my house in Bainbridge Island overlooking the Puget Sound. I would cook with local apple wood even in the pouring rain. Natural fruitwoods produce great flavor. I would steam the [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/04/661/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SALSA</title>
		<link>http://www.chefdrewmcpartlin.com/2011/03/salsa/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/03/salsa/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 21:10:18 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Mexican recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Salsa recipes]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=652</guid>
		<description><![CDATA[When making salsa be sure to search out seasonal farm fresh ingredients. The summer is the best time to make anything made from tomatoes or chilies. SALSAS HEIRLOOM TOMATO SALSA FRESCA Heirloom tomatoes                                                    2 ea. Serrano chilies                                                             4 ea. Cilantro                                                                           12 sprigs                                            White onion                                                                   1 ea. Lime juice                                                                       1 ½ tsp. Salt                                                                                     TT METHOD Core the tomatoes [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/03/salsa/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ANCHIOTE ROASTED PORK TACOS</title>
		<link>http://www.chefdrewmcpartlin.com/2011/03/anchiote-roasted-pork-tacos/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/03/anchiote-roasted-pork-tacos/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 19:47:03 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Mexican recipes]]></category>
		<category><![CDATA[Pork recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Anchiote marinate recipe]]></category>
		<category><![CDATA[Pork taco recipe]]></category>
		<category><![CDATA[Roasted salsa recipe]]></category>
		<category><![CDATA[Salsa fresca recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=650</guid>
		<description><![CDATA[These tacos are a real crowd pleaser. Make sure to use good quality all natural pork such as Duroc or Berkshire from Eden Farms. I like to buy pork butt with the bone in. Everything seems to taste better cooked on the bone. ACHIOTE ROASTED PORK Pickled Onions, Habanero Salsa, Salsa Fresca Serves 12 guests [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/03/anchiote-roasted-pork-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>SPRING LAMB</title>
		<link>http://www.chefdrewmcpartlin.com/2011/03/spring-lamb/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/03/spring-lamb/#comments</comments>
		<pubDate>Tue, 15 Mar 2011 21:49:34 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Lamb recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Lamb recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=641</guid>
		<description><![CDATA[This dish is a tribute to the arrival of spring. All these ingredients work well with the sweet succulent flavor of spring lamb. I like to search out the best of domestic pure lamb from top ranchers. Martin Emigh’s Lamb Ranch is a great source for pure lamb and is located in Solano County, CA. [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/03/spring-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>STEAK au POIVRE</title>
		<link>http://www.chefdrewmcpartlin.com/2011/03/steak-au-poivre/</link>
		<comments>http://www.chefdrewmcpartlin.com/2011/03/steak-au-poivre/#comments</comments>
		<pubDate>Mon, 14 Mar 2011 19:21:05 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Beef recipes]]></category>
		<category><![CDATA[Customized Menus]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Beef tenderloin recipe]]></category>
		<category><![CDATA[Filet Mignon recipe]]></category>
		<category><![CDATA[Fried Bone marrow recipe]]></category>
		<category><![CDATA[Potatoes Gallette recipe]]></category>
		<category><![CDATA[Steak au Poivre recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=628</guid>
		<description><![CDATA[Steak au poivre translates to pepper crusted steak in French. The key to this dish is the sauce. The demi for this dish should not start out being too thick since it will reduce in the pan with the cognac. Crispy layered potatoes are also known as potatoes gallette or “Anna” in France and are [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2011/03/steak-au-poivre/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

