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	<title>Chef En Fuego</title>
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	<link>http://chefenfuego.com</link>
	<description>Culinary Wisdom</description>
	<lastBuildDate>Tue, 08 May 2012 20:29:55 +0000</lastBuildDate>
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		<title>Butter Beans with Ham</title>
		<link>http://chefenfuego.com/recipes/butter-beans-with-ham/</link>
		<comments>http://chefenfuego.com/recipes/butter-beans-with-ham/#comments</comments>
		<pubDate>Tue, 08 May 2012 20:29:55 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Chili Powder]]></category>
		<category><![CDATA[crock pot]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[cumino]]></category>
		<category><![CDATA[EVOO]]></category>
		<category><![CDATA[Freezer]]></category>
		<category><![CDATA[ham]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[lima beans]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[Shiner Bock]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[yellow onion]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=350</guid>
		<description><![CDATA[1 lb Lima beans 3 C Water (plus addl as needed during cooking*) 1 Bottle Shiner Bock 1/4 lb diced ham 1/2 Yellow onion diced 2 Jalpenos seeded and diced 3 T Chili powder 1 T Cumino 1 T EVOO &#8230; <a href="http://chefenfuego.com/recipes/butter-beans-with-ham/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/butter-beans-with-ham/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hints for Families of 4 or less (fine, 4 or more can use these as well)</title>
		<link>http://chefenfuego.com/wwcd/hints-for-families-of-4-or-less-fine-4-or-more-can-use-these-as-well/</link>
		<comments>http://chefenfuego.com/wwcd/hints-for-families-of-4-or-less-fine-4-or-more-can-use-these-as-well/#comments</comments>
		<pubDate>Mon, 07 May 2012 20:21:16 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[What Would Chef Do?]]></category>
		<category><![CDATA[brisket]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[convection]]></category>
		<category><![CDATA[hint]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[rotiss]]></category>
		<category><![CDATA[smoked meat and veg]]></category>
		<category><![CDATA[time]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=346</guid>
		<description><![CDATA[First things first. Make friends with the produce an meat managers. They have the ability to hook you up. Ask them if there are any bargains coming up. Buy a whole pork loin when they are under 2.00 a pound, &#8230; <a href="http://chefenfuego.com/wwcd/hints-for-families-of-4-or-less-fine-4-or-more-can-use-these-as-well/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/wwcd/hints-for-families-of-4-or-less-fine-4-or-more-can-use-these-as-well/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Round Steak</title>
		<link>http://chefenfuego.com/recipes/braised-round-steak/</link>
		<comments>http://chefenfuego.com/recipes/braised-round-steak/#comments</comments>
		<pubDate>Sat, 24 Mar 2012 15:12:01 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Bacon Fat]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Golden Raisin]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[Round Steak]]></category>
		<category><![CDATA[Stewed Tomato]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=340</guid>
		<description><![CDATA[2 lbs Round Steak 3 Carrots Rough Chop 3 Stalks Celery Rough Chop 1 Small Red Onion Rough Chop 1 8oz Can Stewed Tomato 1/4 C Bacon Drippings or Canola Oil 2 Cloves Garlic Rough Chop 2 T Smoked Paprika &#8230; <a href="http://chefenfuego.com/recipes/braised-round-steak/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/braised-round-steak/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cajun Seasoning Blend</title>
		<link>http://chefenfuego.com/recipes/cajun-seasoning-blend/</link>
		<comments>http://chefenfuego.com/recipes/cajun-seasoning-blend/#comments</comments>
		<pubDate>Sun, 18 Mar 2012 21:06:41 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Cajun]]></category>
		<category><![CDATA[Cajun Seasoning]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Chili Powder]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[garlic powder]]></category>
		<category><![CDATA[Ground Pepper]]></category>
		<category><![CDATA[Kosher Salt]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[paprika]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=329</guid>
		<description><![CDATA[1 C Chili Powder* 1 C Paprika Powder* 1 C Garlic Powder* 1 C Onion Powder 1/4 C Cayenne Pepper 1/4 C Ground Pepper 3 T Dry Mustard 3 T Kosher Salt 1/4 t sugar Blend together and store in &#8230; <a href="http://chefenfuego.com/recipes/cajun-seasoning-blend/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/cajun-seasoning-blend/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Spareribs</title>
		<link>http://chefenfuego.com/recipes/braised-spareribs/</link>
		<comments>http://chefenfuego.com/recipes/braised-spareribs/#comments</comments>
		<pubDate>Sun, 11 Mar 2012 19:13:53 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Canola]]></category>
		<category><![CDATA[Dijon Mustard]]></category>
		<category><![CDATA[Dutch Oven]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Port Wine]]></category>
		<category><![CDATA[Raisins]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Spareribs]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=323</guid>
		<description><![CDATA[2 Lbs Spareribs 1 Granny Smith Rough Chop 1 Small Red Onion Rough Chop 1 Clove Garlic Minced 1 C Chicken Stock 1/2 C Port Wine 1/4 C Golden Raisins 3 T Dijon Mustard 3 T Canola Oil Salt and &#8230; <a href="http://chefenfuego.com/recipes/braised-spareribs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/braised-spareribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whale of a recipe?</title>
		<link>http://chefenfuego.com/a-piece-of-my-mind/whale-of-a-recipe/</link>
		<comments>http://chefenfuego.com/a-piece-of-my-mind/whale-of-a-recipe/#comments</comments>
		<pubDate>Mon, 05 Mar 2012 23:47:55 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[A piece of my mind]]></category>
		<category><![CDATA[1962]]></category>
		<category><![CDATA[Besties]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Joy of Cooking]]></category>
		<category><![CDATA[Librarians]]></category>
		<category><![CDATA[Mystery basket]]></category>
		<category><![CDATA[Snide]]></category>
		<category><![CDATA[whale]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=334</guid>
		<description><![CDATA[For Christmas I got a new/old book I have been wanting. A year ago, I went to the library in search of an older edition of &#8220;The Joy of Cooking&#8221;. It could not be had said the nice librarian. She &#8230; <a href="http://chefenfuego.com/a-piece-of-my-mind/whale-of-a-recipe/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/a-piece-of-my-mind/whale-of-a-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Broken Hollandaise Sauce</title>
		<link>http://chefenfuego.com/wwcd/broken-hollandaise-sauce/</link>
		<comments>http://chefenfuego.com/wwcd/broken-hollandaise-sauce/#comments</comments>
		<pubDate>Sun, 04 Mar 2012 20:12:22 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[What Would Chef Do?]]></category>
		<category><![CDATA[Broken Hollandaise Sauce]]></category>
		<category><![CDATA[How to save broken sauce]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=327</guid>
		<description><![CDATA[To save, I quickly add in an additional egg yolk that HAS to be room temp and pour the sauce through a sieve. No egg yolk? 1 T tepid water, whisk like crazy and through a sieve Third option is &#8230; <a href="http://chefenfuego.com/wwcd/broken-hollandaise-sauce/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/wwcd/broken-hollandaise-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Are You Serious?</title>
		<link>http://chefenfuego.com/yep-it-is-true/are-you-serious/</link>
		<comments>http://chefenfuego.com/yep-it-is-true/are-you-serious/#comments</comments>
		<pubDate>Sun, 04 Mar 2012 20:05:23 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Yep it is true]]></category>
		<category><![CDATA[Bull S***]]></category>
		<category><![CDATA[Cream Gravy]]></category>
		<category><![CDATA[Food Allergy]]></category>
		<category><![CDATA[Gluten]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=325</guid>
		<description><![CDATA[It really stuns me when customers claim the latest fad in food allergies. I really want to ask to see a note from their Doctor to verify it. The current one is gluten. I am sure there are some people &#8230; <a href="http://chefenfuego.com/yep-it-is-true/are-you-serious/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/yep-it-is-true/are-you-serious/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Muffaletta Olive Spread</title>
		<link>http://chefenfuego.com/recipes/muffaletta-olive-spread/</link>
		<comments>http://chefenfuego.com/recipes/muffaletta-olive-spread/#comments</comments>
		<pubDate>Sun, 04 Mar 2012 19:12:55 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Green Olive]]></category>
		<category><![CDATA[Kalamata]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Muffaletta]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Pimento]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=320</guid>
		<description><![CDATA[1 C Pitted Black Olives 1 C Pitted Green Olives 1/4 C Pitted Kalamata Olives 1/2 C Pimento 1/4 C Capers 1 Stalk Celery Rough Chop 1 Clove Garlic 1 Lemon Juiced 3 T Olive Oil Salt and Pepper to &#8230; <a href="http://chefenfuego.com/recipes/muffaletta-olive-spread/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/muffaletta-olive-spread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast Turkey Breast</title>
		<link>http://chefenfuego.com/recipes/roast-turkey-breast/</link>
		<comments>http://chefenfuego.com/recipes/roast-turkey-breast/#comments</comments>
		<pubDate>Fri, 21 Oct 2011 21:22:03 +0000</pubDate>
		<dc:creator>Chef_K</dc:creator>
				<category><![CDATA[Freebie of the week]]></category>
		<category><![CDATA[Better Than Bullion]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[chilipowder]]></category>
		<category><![CDATA[cumino]]></category>
		<category><![CDATA[de-glaze]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[garlic powder]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[Knorr]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://chefenfuego.com/?p=317</guid>
		<description><![CDATA[Brine In large stock pot: 1 gallon water 1/4 C Brown sugar 1/4 C 1/4 C Krystal Hot Sauce 2 Cloves garlic peeled and cut in half 1 T Better Than Bullion or Knorr Brand Chicken Stock 1 jalapeno sliced &#8230; <a href="http://chefenfuego.com/recipes/roast-turkey-breast/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://chefenfuego.com/recipes/roast-turkey-breast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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