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	<title>Chronicles of a Curious Cook &#187; Meat</title>
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	<link>http://www.chroniclesofacuriouscook.com</link>
	<description>Exploring recipes from around the world -- and right next door</description>
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		<title>Steak Au Poivre from Jacques and Julia</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/09/steak-au-poivre-from-jacques-and-julia/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/09/steak-au-poivre-from-jacques-and-julia/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 20:26:01 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[Steak]]></category>
		<category><![CDATA[jacque pepin]]></category>
		<category><![CDATA[julia child]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3184</guid>
		<description><![CDATA[This was not only delicious but the first time I have started a fire in my kitchen! But I&#8217;m getting head of myself. Making the sauce (and the flame) is the last step! Take a couple of tender steaks, whichever is your favorite. Jacques Pepin and Julia Child suggested a  loin strip steak. I used [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Sticky Chicken for Chicken Tacos</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/roast-sticky-chicken-for-chicken-tacos/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/roast-sticky-chicken-for-chicken-tacos/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 22:35:52 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[holidays and entertaining]]></category>
		<category><![CDATA[whole chicken]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3152</guid>
		<description><![CDATA[Rub on a fantastic spice mix, then slow roast your chicken to perfection.  The original recipe for this &#8220;Sticky Chicken&#8221; calls for cooking it 5 hours at 225. I upped the temperature to 300 because I was a bit &#8220;short&#8221; on time and cooked it about 3.5 hours.   You can go follow the link for [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grind Your Own Meat: My First Home-Ground Beef for Hamburgers</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 21:52:24 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[how to]]></category>
		<category><![CDATA[make ahead]]></category>
		<category><![CDATA[Make your own]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3147</guid>
		<description><![CDATA[Thanks to KitchenAid FGA Food Grinder Attachment for Stand Mixers, which I&#8217;ve rarely, if ever, used before, I ground up a two-pound blade steak last night for hamburgers. (Froze 1 pound for later use.) You have to cut the meat up into 1&#8243; cubes or long thinner strips. This is probably a bit easier to [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/grind-your-own-meat-my-first-home-ground-beef-for-hamburgers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Toast Slices with Pork and Chutney</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/toast-slices-with-pork-and-chutney/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/toast-slices-with-pork-and-chutney/#comments</comments>
		<pubDate>Fri, 25 Jun 2010 23:44:30 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[pork chops]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3137</guid>
		<description><![CDATA[I needed some finger food to bring to a party the other night and browsed through How to Cook Without a Book for some ideas. She has a nice collection of easy appetizers in the back, most of which you&#8217;ll often have the ingredients for on hand.  In this case, I had a leftover pork [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/toast-slices-with-pork-and-chutney/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bourbon Marinated London Broil</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/bourbon-marinated-london-broil/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/bourbon-marinated-london-broil/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 22:43:27 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[Flank steak]]></category>
		<category><![CDATA[London broil]]></category>
		<category><![CDATA[marinades]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3127</guid>
		<description><![CDATA[London broil or flank steak could be used here. I believe they are related. The marinade is easy to mix up and really adds a lot of flavor. My mother used to score a flank steak thinly with some slashes of a sharp knife after trimming it and before marinating. I poked this a few [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/bourbon-marinated-london-broil/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grilled Lamb Chops</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/grilled-lamb-chops/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/grilled-lamb-chops/#comments</comments>
		<pubDate>Mon, 14 Jun 2010 22:12:28 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[Greek]]></category>
		<category><![CDATA[lamb]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3111</guid>
		<description><![CDATA[I repeated these lamb chops the other night so I won&#8217;t repost the recipe.  I did remember to take a picture though!]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/grilled-lamb-chops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hawaiian Style Chicken Kabobs with Pineapple</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/06/hawaiian-style-chicken-kabobs-with-pineapple/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/06/hawaiian-style-chicken-kabobs-with-pineapple/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 15:48:11 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Chicken thighs]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3105</guid>
		<description><![CDATA[These were supposed to be pork but I couldn&#8217;t read the writing well on the packet of meat in the freezer!  Instead of the single pork chop I thought I was pulling out it turned out to be 3 boneless skinless chicken thighs. Ah well, I just continued with the plan.  These were good but [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/06/hawaiian-style-chicken-kabobs-with-pineapple/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Church&#8217;s / KFC&#8217;s Fried and Oven-Baked Chicken</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/05/churchs-kfcs-fried-and-oven-baked-chicken/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/05/churchs-kfcs-fried-and-oven-baked-chicken/#comments</comments>
		<pubDate>Tue, 25 May 2010 17:03:19 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[book reviews]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[whole chicken]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3085</guid>
		<description><![CDATA[My daughter asked if I&#8217;d make up some fried chicken tonight as she and her friends wanted to do a &#8220;party&#8221; at lunch and have everyone bring something to eat together like a picnic.  This is a cross of two popular restaurant versions of friend chicken. The seasonings are a Kentucky Fried Chicken lookalike and [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/05/churchs-kfcs-fried-and-oven-baked-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Scallopini with Mushroom Sauce from Jacques Pepin</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/05/pork-scallopini-with-mushroom-sauce-from-jacques-pepin/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/05/pork-scallopini-with-mushroom-sauce-from-jacques-pepin/#comments</comments>
		<pubDate>Wed, 19 May 2010 04:20:33 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[holidays and entertaining]]></category>
		<category><![CDATA[pork chops]]></category>
		<category><![CDATA[pork tenderloin]]></category>
		<category><![CDATA[dinner party food]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[scallopine]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3071</guid>
		<description><![CDATA[Another good recipe from Fast Food My Way by Jacques Pepin. You can browse through a lot of great video clips here and print off the recipes for many of the dishes. I&#8217;ve been watching this series through my Netflix subscription, not available on demand alas. But well worth watching&#8211;and I&#8217;m not a big cooking [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/05/pork-scallopini-with-mushroom-sauce-from-jacques-pepin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stir-Fried Chicken and Leeks</title>
		<link>http://www.chroniclesofacuriouscook.com/2010/05/stir-fried-chicken-and-leeks/</link>
		<comments>http://www.chroniclesofacuriouscook.com/2010/05/stir-fried-chicken-and-leeks/#comments</comments>
		<pubDate>Sat, 15 May 2010 00:27:30 +0000</pubDate>
		<dc:creator>Ellen</dc:creator>
				<category><![CDATA[chicken breasts]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[Stir fry]]></category>

		<guid isPermaLink="false">http://www.chroniclesofacuriouscook.com/?p=3064</guid>
		<description><![CDATA[This was mild and good, soothing even.  It&#8217;s not spicy at all, so if you&#8217;re looking for spicy Chinese you&#8217;ll need to doctor this up or find a new recipe.  Prep all the veggies and chicken first, so you can just zip through the cooking part. Start the rice first, of course, then prep. 2 [...]]]></description>
		<wfw:commentRss>http://www.chroniclesofacuriouscook.com/2010/05/stir-fried-chicken-and-leeks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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