<?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>Peck the Beak</title>
	<atom:link href="http://peckthebeak.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://peckthebeak.com</link>
	<description>Bozo for global cooking, eating, &#38; drinking</description>
	<lastBuildDate>Mon, 14 May 2012 22:35:04 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Taco Dip Recipe, Italian Mexican Style</title>
		<link>http://peckthebeak.com/2012/05/taco-dip-recipe-italian-mexican-style/</link>
		<comments>http://peckthebeak.com/2012/05/taco-dip-recipe-italian-mexican-style/#comments</comments>
		<pubDate>Mon, 14 May 2012 22:35:03 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[party]]></category>
		<category><![CDATA[taco]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=4044</guid>
		<description><![CDATA[Cinco de Mayo has come and gone, but the spirit lives on. Tequila, Tex Mex, bad decisions &#8211; always a good call. This year, I used Jaime Dean&#8217;s taco dip recipe as an inspiration. The notion of dipping corn chips into a concoction that mimics a cheesy taco is simply amazing. I had to spin [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/05/taco-dip-recipe-italian-mexican-style/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Grilled and fire-roasted tomato, jalapeno, corn salsa</title>
		<link>http://peckthebeak.com/2012/05/grilled-and-fire-roasted-tomato-jalapeno-corn-salsa/</link>
		<comments>http://peckthebeak.com/2012/05/grilled-and-fire-roasted-tomato-jalapeno-corn-salsa/#comments</comments>
		<pubDate>Thu, 03 May 2012 22:12:53 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[charred]]></category>
		<category><![CDATA[fire]]></category>
		<category><![CDATA[grilled]]></category>
		<category><![CDATA[roasted]]></category>
		<category><![CDATA[salsa]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=4017</guid>
		<description><![CDATA[Salsa, a must have side dish for any gathering or cook-out. The more the sun shines, the more the likelihood there&#8217;s a salsa being dipped into. Freshly prepared salsa is one way to open up the smiles and get the good times rolling. I&#8217;ve always enjoyed making variations of salsa cruda, such as a cantaloupe melon cruda to pair [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/05/grilled-and-fire-roasted-tomato-jalapeno-corn-salsa/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nigel’s Meat and Greet: This week, Shredded Chicken “BBQ” Crockpot-Style</title>
		<link>http://peckthebeak.com/2012/05/nigels-meat-and-greet-this-week-shredded-chicken-bbq-crockpot-style/</link>
		<comments>http://peckthebeak.com/2012/05/nigels-meat-and-greet-this-week-shredded-chicken-bbq-crockpot-style/#comments</comments>
		<pubDate>Tue, 01 May 2012 13:21:28 +0000</pubDate>
		<dc:creator>Nigel Glenday</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3994</guid>
		<description><![CDATA[Let’s face it: making legitimate homemade barbeque in New York requires a good deal of creativity. Unfortunately, my grand plans for the “hook-on” window-sill smoker are still in the design phase, so today we’re going to focus on the next best alternative, our trusty slow cooker, otherwise known as the crockpot – the staple of [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/05/nigels-meat-and-greet-this-week-shredded-chicken-bbq-crockpot-style/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Grilled clams with white wine, butter, smoked paprika sauce</title>
		<link>http://peckthebeak.com/2012/04/grilled-clams-with-white-wine-butter-smoked-paprika-sauce/</link>
		<comments>http://peckthebeak.com/2012/04/grilled-clams-with-white-wine-butter-smoked-paprika-sauce/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 13:24:01 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[grilled]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3974</guid>
		<description><![CDATA[It is not everyday your roommates go clam digging on the Cape and return with tens of pounds of unbelievably fresh and live clams. It is also not everyday when they are so kind and generous to liberally share the frutti di mare of their labors. A shellebration, for sure. Let bivalves be bivalves. With such fresh [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/04/grilled-clams-with-white-wine-butter-smoked-paprika-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nigel&#8217;s Meat ‘n Greet: This week, Spicy Broccoli Rabe</title>
		<link>http://peckthebeak.com/2012/04/nigels-meat-n-greet-this-week-spicy-broccoli-rabe/</link>
		<comments>http://peckthebeak.com/2012/04/nigels-meat-n-greet-this-week-spicy-broccoli-rabe/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 12:06:47 +0000</pubDate>
		<dc:creator>Nigel Glenday</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[broccoli rabe]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3957</guid>
		<description><![CDATA[Granted, I recognize the irony that the inaugural posting for Meat ‘n Greet is, in fact, not about meat at all, but instead about a rather uncommon vegetable. But that said, while my culinary thoughts tend to drift toward anything that can be grilled, barbequed or cured, I think the occasional departure to look at [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/04/nigels-meat-n-greet-this-week-spicy-broccoli-rabe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Acorn jelly and cucumber salad, Korean flavors</title>
		<link>http://peckthebeak.com/2012/04/acorn-jelly-and-cucumber-salad-korean-flavors/</link>
		<comments>http://peckthebeak.com/2012/04/acorn-jelly-and-cucumber-salad-korean-flavors/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 02:38:02 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[acorn jelly]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[dotorimuk]]></category>
		<category><![CDATA[Korean]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3941</guid>
		<description><![CDATA[Nutritious, fresh, and different. Qualities of a dish that makes us feel good and health. I normally only achieve two of the three describe qualities as nutrition tends to take the backseat to taste in my cooking. I typically find healthy food to be boring and bland. I want flavor, I want to be smacked [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/04/acorn-jelly-and-cucumber-salad-korean-flavors/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Warm pork belly, spring onion, and pear, frisee salad</title>
		<link>http://peckthebeak.com/2012/04/warm-pork-belly-spring-onion-and-pear-frise-salad/</link>
		<comments>http://peckthebeak.com/2012/04/warm-pork-belly-spring-onion-and-pear-frise-salad/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 16:59:57 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pear]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[spring onion]]></category>
		<category><![CDATA[sunchoke]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3919</guid>
		<description><![CDATA[On all the competitive food TV shows, the judges always admonish contestants when they plate a hot component on top of greens, such as lettuce. &#8220;Gross,&#8221; these judges cry out in unison. &#8220;How dare thee even contemplate that pairing hot food with a green, even if just used as a garnish, was a good move. [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/04/warm-pork-belly-spring-onion-and-pear-frise-salad/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spicy Korean oxtail and cabbage soup</title>
		<link>http://peckthebeak.com/2012/03/spicy-korean-oxtail-and-cabbage-soup/</link>
		<comments>http://peckthebeak.com/2012/03/spicy-korean-oxtail-and-cabbage-soup/#comments</comments>
		<pubDate>Fri, 23 Mar 2012 13:28:34 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Korean]]></category>
		<category><![CDATA[offal]]></category>
		<category><![CDATA[Oxtail]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Stock]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3878</guid>
		<description><![CDATA[A Spicy Korean Oxtail, that is what I&#8217;m sometimes called. And like me, oxtails are one of those amazing ingredients that get classified in the &#8220;I don&#8217;t know what to do with it&#8221; or &#8220;Oh gross, that sounds like butt&#8221; categories. A great damn shame&#8230;This soup is an essential must-cook for anyone that loves one [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/03/spicy-korean-oxtail-and-cabbage-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roast Beast&#8217;s Thermonuclear Challenge</title>
		<link>http://peckthebeak.com/2012/03/roast-beasts-thermonuclear-challenge/</link>
		<comments>http://peckthebeak.com/2012/03/roast-beasts-thermonuclear-challenge/#comments</comments>
		<pubDate>Tue, 20 Mar 2012 13:33:07 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[ghost chili]]></category>
		<category><![CDATA[roast beast]]></category>
		<category><![CDATA[roast beef]]></category>
		<category><![CDATA[Thermonuclear Challenge]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3883</guid>
		<description><![CDATA[This is for lovers of Roast Beef sandwiches and chili heads, worldwide. Ghost chili adorers and carnivores, heed this call and make haste to Boston! From the moment I laid eyes on the Thermonuclear Challenge, every breeze that swayed the blades of green grass carried its name and every unconscious crevice of my dreams was filled [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/03/roast-beasts-thermonuclear-challenge/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italian bolognese ragu nachos with cheesy mornay sauce</title>
		<link>http://peckthebeak.com/2012/02/italian-bolognese-ragu-nachos-with-cheesy-mornay-sauce/</link>
		<comments>http://peckthebeak.com/2012/02/italian-bolognese-ragu-nachos-with-cheesy-mornay-sauce/#comments</comments>
		<pubDate>Mon, 20 Feb 2012 16:40:15 +0000</pubDate>
		<dc:creator>Eric Borzino</dc:creator>
				<category><![CDATA[Insights]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bolognese]]></category>
		<category><![CDATA[cheese sauce]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[mornay]]></category>
		<category><![CDATA[nacho]]></category>
		<category><![CDATA[ragu]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://peckthebeak.com/?p=3852</guid>
		<description><![CDATA[Seriously, why don&#8217;t more pubs serve Italian-inspired nachos? Meaty, unctuous, creamy, and, if done the right way, chicken livery, bolognese ragu is the most famous of meat sauces. When poured over a bowl of pasta and topped with grated cheese, it becomes the best damn bowl of pasta ever. So what happens when you pour bolognese [...]]]></description>
		<wfw:commentRss>http://peckthebeak.com/2012/02/italian-bolognese-ragu-nachos-with-cheesy-mornay-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>

