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	<title>Thyme Out &#187; Fish and Seafood</title>
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	<link>http://www.smithandtruslow.com/ThymeOut</link>
	<description>Food for Thought from Smith &#38; Truslow</description>
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		<title>Tips for using Flavored Sea Salts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/tips-for-using-flavored-sea-salt/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/tips-for-using-flavored-sea-salt/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 22:05:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=758</guid>
		<description><![CDATA[At the farmers&#8217; markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time&#8230; this one is back in our test kitchen and we hope to re-introduce it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Steelhead Trout with Lemony Greek Seasoning</title>
		<link>http://www.smithandtruslow.com/ThymeOut/steelhead-trout-with-lemony-greek-seasoning/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/steelhead-trout-with-lemony-greek-seasoning/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 15:51:20 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[fish with greek seasoning]]></category>
		<category><![CDATA[steelhead trout recipe]]></category>
		<category><![CDATA[trout with greek seasoning]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=687</guid>
		<description><![CDATA[I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend.
A big thanks to Britt, one of our customers, who suggested the [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/steelhead-trout-with-lemony-greek-seasoning/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Rockin Tuna Fish Salad</title>
		<link>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 16:50:04 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[organic herbes provencal]]></category>
		<category><![CDATA[Organic Herbs De Provence]]></category>
		<category><![CDATA[tuna salad]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=662</guid>
		<description><![CDATA[Hold the mayo for this tuna salad. You won&#8217;t miss it a bit. Herbes Provencal and lemon take canned tuna to a new level. All it takes is a little mixing and chopping and you can transport yourself to the french country side.
Ingredients

1 teaspoon Dijon mustard
juice of 1/2 lemon
1 teaspoon olive oil
1 teaspoon organic herbes provencal
1 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/rockin-tuna-fish-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilling Exhibition at the 8100 Mountainside Grill</title>
		<link>http://www.smithandtruslow.com/ThymeOut/grilling-demonstration/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/grilling-demonstration/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:32:36 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[8100 Mountainside Bar and Grill]]></category>
		<category><![CDATA[buerre blanc sauce recipe]]></category>
		<category><![CDATA[gribiche sauce recipe]]></category>
		<category><![CDATA[grilling demonstration]]></category>
		<category><![CDATA[Park Hyatt in Beaver Creek]]></category>
		<category><![CDATA[Trout en Pappillote Recipe]]></category>
		<category><![CDATA[watermelon salsa recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=620</guid>
		<description><![CDATA[The early evening breeze tempers the heat from the afternoon sun. The light shifts from bright to golden, and the mountainside glows greener than I ever remember—a reward for enduring all those days of pounding rain.
This spectacular mountain-scape serves as a backdrop for Pascal and Reese, our chefs for the evening &#8211; here to share their [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/grilling-demonstration/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Trout en Papillote</title>
		<link>http://www.smithandtruslow.com/ThymeOut/trout-en-papillote/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/trout-en-papillote/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 14:15:37 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[8100 Mountainside Bar and Grill]]></category>
		<category><![CDATA[trout]]></category>
		<category><![CDATA[trout en papillote recipe]]></category>
		<category><![CDATA[trout recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=621</guid>
		<description><![CDATA[I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it&#8217;s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The &#8220;Papillote&#8221; keeps the fish moist and flavorful. Not only is it [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Salmon Croquettes with Lemon·Anise Rub</title>
		<link>http://www.smithandtruslow.com/ThymeOut/salmon-croquettes-with-lemon%c2%b7anise-rub/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/salmon-croquettes-with-lemon%c2%b7anise-rub/#comments</comments>
		<pubDate>Fri, 29 May 2009 20:05:18 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Organic Lemon Anise Rub]]></category>
		<category><![CDATA[salmon croquettes recipe]]></category>
		<category><![CDATA[tarter sauce]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=580</guid>
		<description><![CDATA[Our special Organic Lemon·Anise Rub transforms the lowly can of salmon into delightful delicacies. Top with homemade tartar sauce.
Ingredients:
FOR SALMON CROQUETTES

2 Tablespoons butter
1 Tablespoon canola or safflower oil
1 red pepper, diced
1 can pink salmon
1 cup panko (Japanese style bread crumbs; look in Asian section of supermarket)
1 egg
1/2 teaspoon fine sea salt
2 teaspoons Organic Lemon·Anise Rub seafood [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/salmon-croquettes-with-lemon%c2%b7anise-rub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Salmon Steaks with Lemon·Anise Rub</title>
		<link>http://www.smithandtruslow.com/ThymeOut/salmon-steaks-with-lemon%c2%b7anise-rub/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/salmon-steaks-with-lemon%c2%b7anise-rub/#comments</comments>
		<pubDate>Fri, 29 May 2009 19:33:16 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Grilled Salmon recipe]]></category>
		<category><![CDATA[Organic Lemon·Anise Rub]]></category>
		<category><![CDATA[Organic Salmon Rub]]></category>
		<category><![CDATA[Salmon Steaks recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=586</guid>
		<description><![CDATA[This rub is custom blended for the Chef de Cuisine at the 8100 Mountainside Grill in the Park Hyatt in Beaver Creek. The restaurant sits at the base of Beaver Creek and the bar has a fabulous view of the ski mountain. They grill the salmon on a wood fired grill and it tastes absolutely fabulous.
Ingredients

2 6-oz [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/salmon-steaks-with-lemon%c2%b7anise-rub/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Scallops Wrapped in Spiced Bacon</title>
		<link>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/#comments</comments>
		<pubDate>Fri, 12 Dec 2008 13:00:00 +0000</pubDate>
		<dc:creator>Jenny Ross</dc:creator>
				<category><![CDATA[Appetizer/Beverages]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[Brown sugar]]></category>
		<category><![CDATA[Organic Cayenne]]></category>
		<category><![CDATA[organic curry powder]]></category>
		<category><![CDATA[Scallops recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=560</guid>
		<description><![CDATA[This has become one of my more popular &#8220;apps&#8221;. It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Ingredients:
12 large sea scallops (about 1 lb)
6 Tablespoon dark brown sugar
3/4 Tablespoon organic ground cayenne
1/2 Tablespoon organic curry powder
12 bacon slices (about 3/4 lb)
24 wooden toothpicks

Directions:
Preheat broiler. If necessary, remove ligament from scallop. Cut [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/scallops-wrapped-in-spiced-bacon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>The Most Absolutely Delicious Steelhead Trout Recipe</title>
		<link>http://www.smithandtruslow.com/ThymeOut/the-most-absolutely-delicious-steelhead-trout-recipe/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/the-most-absolutely-delicious-steelhead-trout-recipe/#comments</comments>
		<pubDate>Tue, 23 Sep 2008 04:40:47 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[grated ginger]]></category>
		<category><![CDATA[maple syrup]]></category>
		<category><![CDATA[Memmi]]></category>
		<category><![CDATA[poached]]></category>
		<category><![CDATA[steelhead trout recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=534</guid>
		<description><![CDATA[&#8220;If you ever see that red steelhead trout at the market, buy it, &#8221; said my friend Holly. &#8220;It&#8217;s fabulous.&#8221; One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/the-most-absolutely-delicious-steelhead-trout-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Clams with Fennel, Tomatoes and Arugula</title>
		<link>http://www.smithandtruslow.com/ThymeOut/clams-with-fennel-and-arugula/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/clams-with-fennel-and-arugula/#comments</comments>
		<pubDate>Tue, 16 Sep 2008 21:34:00 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Fish and Seafood]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[Organic Red Pepper Flakes]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Riesling]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=514</guid>
		<description><![CDATA[The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.
Pairing Suggestion: A dry white Riesling complements the spice from the red pepper. We enjoyed it with a 2006 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/clams-with-fennel-and-arugula/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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