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	<title> &#187; caribbean</title>
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		<title>Pulled Pork Shoulder Mojo</title>
		<link>http://fotocuisine.com/2009/09/02/pulled-pork-shoulder-mojo/</link>
		<comments>http://fotocuisine.com/2009/09/02/pulled-pork-shoulder-mojo/#comments</comments>
		<pubDate>Thu, 03 Sep 2009 02:42:49 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[chimchurri]]></category>
		<category><![CDATA[cuban]]></category>
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		<category><![CDATA[ginger]]></category>
		<category><![CDATA[latin]]></category>
		<category><![CDATA[mojo]]></category>
		<category><![CDATA[pork]]></category>
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		<guid isPermaLink="false">http://fotocuisine.com/?p=184</guid>
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We haven&#8217;t been posting as often as we&#8217;d like.  Summer and a new job has kept us busy in the real world.  We&#8217;ve been enjoying food when we can, especially with the summer Kids&#8217; Iron Chef battles, and it looks like work stress may be easing off soon.  Who ever said a [...]]]></description>
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		<title>Key Lime Shrimp and Scallops</title>
		<link>http://fotocuisine.com/2008/03/31/key-lime-shrimp-and-scallops-4/</link>
		<comments>http://fotocuisine.com/2008/03/31/key-lime-shrimp-and-scallops-4/#comments</comments>
		<pubDate>Mon, 31 Mar 2008 15:22:08 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[shellfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
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		<category><![CDATA[key lime]]></category>
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One of my seafood stores had nice big scallops for sale, 8 to a pound, and I knew I already had key limes and cilantro at home, so I kinda went with a Latin/Caribbean feel.


After peeling and deveining/gutting the shrimp, and checking the scallops for leftover bits, I patted all dry-ish with paper towels and [...]]]></description>
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		<title>Salt Crust Pompano</title>
		<link>http://fotocuisine.com/2008/02/23/salt-crust-pompano-2/</link>
		<comments>http://fotocuisine.com/2008/02/23/salt-crust-pompano-2/#comments</comments>
		<pubDate>Sun, 24 Feb 2008 02:11:27 +0000</pubDate>
		<dc:creator>petermarcus</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caribbean]]></category>
		<category><![CDATA[dinners]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pompano]]></category>
		<category><![CDATA[salt crust]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[salt-crust]]></category>
		<category><![CDATA[techniques]]></category>

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I&#8217;ve been wanting to try a salt-crust meal for a few years now.  Iron Chef (the original Japanese version) used the technique often, and several of my latest cookbooks mentioned the technique, but at 9am this morning as I was keeping my 14 month old daughter from banging a toy into my 4 month [...]]]></description>
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