<?xml version="1.0" encoding="UTF-8"?><!-- generator="WordPress/2.9.2" -->
<rss version="0.92">
<channel>
	<title>The SauceTalk Newsletter</title>
	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
	<lastBuildDate>Wed, 01 Feb 2012 18:50:12 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	
	<item>
		<title>Roses or Lobster? You Choose.</title>
		<description><![CDATA[In This Issue
Roses or Lobster? You choose.
Lobster Recipe and Cooking tips
This Valentine&#8217;s Day indulge your special someone with a delicious taste of fresh Maine lobsters or prepared lobster tails from the icy waters from the coast of Maine and have them delivered to your doorstep the very next day.
Roses are read violets are blue,
These  [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2012/02/roses-or-lobster-you-choose/</link>
			</item>
	<item>
		<title>Meat Glue &#8211; Know what you eat</title>
		<description><![CDATA[Meat Glue &#8211; Know what you eat.
Creamy Crab Soup Recipe
Periodically we come across an interesting topic that is relevant
to our readers because we are most interested in what we eat or
what we feed our kids. This article is about meat glue and how it is
used in the food industry. Meat glue can also be used [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2012/01/meat-glue-know-what-you-eat/</link>
			</item>
	<item>
		<title></title>
		<description><![CDATA[

*** Your Title Here ***




SAUCETALK NEWSLETTER
 Club Sauce&#8230;where sauce is the art and the essence of fine cooking!



Now is the time to get great deals on everything you need for the holiday season whether it&#8217;s for a sumptuous meal or a stockingstuffer, we can provide you with the best online service and thebest prices possible. [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2011/12/383/</link>
			</item>
	<item>
		<title>Roasted Lamb Sirloin</title>
		<description><![CDATA[Our friends a Rouxbe Cooking School have a mouth watering recipe for roasted lamb sirloin that we would like to share with you. For the sauce in their recipe you can add a tablespoon of either Pomegranate Splash! Black Currant Cabernet Culinary Sauce or Fig Port Culinary Sauce for an added touch of complexity and [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2011/03/roasted-lamb-sirloin/</link>
			</item>
	<item>
		<title>Demi Glace &#8211; How to make it at home</title>
		<description><![CDATA[
Rouxbe Online Cooking School &#38; Video Recipes
 Demi Glace &#8211; How to make it at home.
]]></description>
		<link>http://thesaucetalknewsletter.com/2011/02/demi-glace-how-to-make-it-at-home/</link>
			</item>
	<item>
		<title>Blackened Tilapia with Cranberry-Mango Salsa</title>
		<description><![CDATA[


Ingredients:Serves 4
1 tablespoon olive oil
1 tablespoon butter
1 ½ lbs. fresh tilapia
Blackening seasoning
1 ½ cups Cranberry-Mango White Girl Salsa ***





Preparation:Rub each side of the tilapia fillets with blackening seasoning.  Use a small amount if you prefer a milder fish, or use a heavier hand if you like your fish spicy!
Heat the oil and butter in a [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2010/10/blackened-tilapia-with-cranberry-mango-salsa/</link>
			</item>
	<item>
		<title>7 Layer Dip</title>
		<description><![CDATA[


 This is a delicious seven layer dip. Eat with tortilla chips, pita chips, or veggies, and enjoy!



Ingredients:
16 oz. refried beans
1 Tbl. chili powder
1/2 Tsp. ground cumin
1 cup sour Cream
16 oz. hot or mild White Girl Salsa***
1 cup shredded cheddar cheese
1 chopped tomato
1 diced avocado
6 oz. sliced black olives


***Available at www.clubsauce.com



Preparation:
Mix refried beans with chili [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2010/10/7-layer-dip/</link>
			</item>
	<item>
		<title>Cherry Chutney Chicken Breasts</title>
		<description><![CDATA[Servings: 4
Prep Time: 30 minutes 		 		What to Get
4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil &#38; butter
kosher sea salt &#38; black pepper to taste
How to Prepare
Preheat convection oven to 350F.  Combine  goat cheese with chutney. Season each breast with [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2010/10/cherry-chutney-chicken-breasts/</link>
			</item>
	<item>
		<title>Raspberry Goat Cheese Pizza</title>
		<description><![CDATA[

Servings: 4
Prep Time: 15 minutes
What to Get

1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto-  thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt &#38; Black Pepper

How to Prepare

Preheat oven to 375F.  Press [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2010/10/raspberry-goat-cheese-pizza/</link>
			</item>
	<item>
		<title>Cooking Steak: Flip-once vs Flip-Often</title>
		<description><![CDATA[ In This Issue:
How to Cook a Premium Steak
Flip-once vs Flip-often and More
Special Sale is Drawing to a Close &#8211; Order Now!
How to Cook a Premium Steak
In our last newsletter our affiliate partner The Rouxbe Cooking
School gave us some excellent video advice on &#8220;How to Select
Premium Steaks&#8221; which was featured in this newsletter and on [...]]]></description>
		<link>http://thesaucetalknewsletter.com/2010/07/cooking-steak-flip-once-vs-flip-often/</link>
			</item>
</channel>
</rss>

