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	<title>Chef Drew McPartlin</title>
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	<link>http://www.chefdrewmcpartlin.com</link>
	<description>The Evolution of Global Cuisine</description>
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		<title>“BLOODY” DUCK</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/%e2%80%9cbloody%e2%80%9d-duck/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/%e2%80%9cbloody%e2%80%9d-duck/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 23:40:25 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Poultry recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Wild Game recipes]]></category>
		<category><![CDATA[Duck confit recipe]]></category>
		<category><![CDATA[Foie gras recipe]]></category>
		<category><![CDATA[Smoked duck breast recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=971</guid>
		<description><![CDATA[A play on duck ala orange this recipe takes up to two days to prepare and special equipment. It’s worth the time and utilizes the whole duck. The fatty spicy foie is ridiculously tasty. “BLOODY” DUCK Jerk Foie Gras, Blood Orange Jus, Root Vegetables, Black Tea Smoke DUCK                                                     1 ea. Roasted duck stock                         2 cups Tamarind paste                                 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>BERKSHIRE PORK BELLY</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/berkshire-pork-belly/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/berkshire-pork-belly/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 17:18:26 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Pork recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Braised red cabbage recipe]]></category>
		<category><![CDATA[Pork belly recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=967</guid>
		<description><![CDATA[This is one of my favorite ways to use cabbage. In this recipe I use it with pork, dried cherries, and Asian pears. Duck and squab go great with this recipe. To counter all the sweet flavors in this dish I serve it with a pickled Asian pear salsa that is kicked up with some [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>BLACK COD CHOWDER</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/black-cod-chowder/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/black-cod-chowder/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 00:56:35 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Black cod recipe]]></category>
		<category><![CDATA[Clam chowder recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=965</guid>
		<description><![CDATA[This chowder is the whole package. Crunchy cod with smoky succulent pork belly and a salty sweet clam chowder to sop all the ingredients in. I brine the cod to draw moisture from the fish to firm it up. Black cod is a beautiful sustainable fish caught in deep freezing cold waters of the Pacific. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>ASIAN FRIED CHICKEN</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/asian-fried-chicken/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/asian-fried-chicken/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 00:51:32 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Poultry recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Asian fried chicken recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=963</guid>
		<description><![CDATA[This recipe is a alternative to the over battered American version of fried chicken. When using high quality chicken I want you to taste the true flavor of the bird. By sous viding the bird you are steaming the bird holding in all its natural flavor and it allows the bird to spend less time [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>MAINE LOBSTER CAPPUCCINO</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/maine-lobster-cappuccino/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/maine-lobster-cappuccino/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 20:38:49 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Soup recipes]]></category>
		<category><![CDATA[Lobster cappuccino recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=957</guid>
		<description><![CDATA[This is a delicious no brainer combination of luxury ingredients with the sweetness of Summer corn. I serve this soup in cappuccino cups and froth the soup at the last minute before serving. MAINE LOBSTER CAPPUCCINO Corn, Black Truffle, Chives   MAINE LOBSTER                                                         1 ea. 2 # Thyme                                                                              1 sprig Garlic (smashed)                                                          1 clove [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>MAINE LOBSTER AND GRITS</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/maine-lobster-and-grits/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/maine-lobster-and-grits/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 20:17:30 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Maine lobster recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=948</guid>
		<description><![CDATA[This recipe is a play on shrimp and grits. The ingredients I use in this dish highlight winter flavors. There are a lot of beautiful varieties of cauliflower. I use purple, cheddar, white, and romanesco cauliflower to showcase all the varietals. In the Spring corn and morels work great with this recipe in place of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>COPPER RIVER SALMON</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/copper-river-salmon/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/copper-river-salmon/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 19:39:34 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Copper river salmon recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=939</guid>
		<description><![CDATA[This dish is the perfect spring salmon dish especially if you can get Copper River Salmon. Copper River is the one all the longest rivers in Alaska along with the Yukon river. Fish running longer distances to spawn must build up more strength and higher fat contents to survive the journey. King and sockeye are [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/03/copper-river-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>MANO DE LEON SCALLOP and FOIE GRAS</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/mano-de-leon-scallop-and-foie-gras/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/mano-de-leon-scallop-and-foie-gras/#comments</comments>
		<pubDate>Mon, 19 Mar 2012 18:32:30 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Seafood recipes]]></category>
		<category><![CDATA[Foie gras and scallop recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=932</guid>
		<description><![CDATA[Scallops and foie gras are a classic delicious combination of flavors that goes just as well together as bacon and burger. Pain perdu is a fancy word for French toast and serves as a platform to stage the foie and scallop on. The acidic flavors from the green apple salad ties this dish together. MANO [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/03/mano-de-leon-scallop-and-foie-gras/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CRISPY RUNNY EGG</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/crispy-runny-egg/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/crispy-runny-egg/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 20:29:36 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Egg recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Crispy runny egg recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=893</guid>
		<description><![CDATA[This is a great technique to make an egg  have a crispy exterior with a runny middle. I use these eggs on salads: spinach with bacon, Caesar with parmigiano, peas with prosciutto, asparagus and morels, the list is endless. It is also great on top of ramens, pot a feu, or served with a bowl [...]]]></description>
		<wfw:commentRss>http://www.chefdrewmcpartlin.com/2012/03/crispy-runny-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BACON</title>
		<link>http://www.chefdrewmcpartlin.com/2012/03/bacon/</link>
		<comments>http://www.chefdrewmcpartlin.com/2012/03/bacon/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 20:20:33 +0000</pubDate>
		<dc:creator>Chef Drew</dc:creator>
				<category><![CDATA[Cured meat recipes]]></category>
		<category><![CDATA[Pork recipes]]></category>
		<category><![CDATA[Recipies]]></category>
		<category><![CDATA[Bacon recipe]]></category>

		<guid isPermaLink="false">http://www.chefdrewmcpartlin.com/?p=888</guid>
		<description><![CDATA[The first time I made my own bacon I felt like a culinary god. No wonder bacon makes everything taste better. I used cherry wood and the smell was unbelievable. I now have a rotation of bacon going as needed for any use in my kitchen. I also love to smoke things, smoking things means [...]]]></description>
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