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	<title>Blog in the Road :: Fork in the Road with Eric Villegas</title>
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	<link>http://www.forkintheroadtv.com/food</link>
	<description></description>
	<pubDate>Wed, 16 Jul 2008 16:58:16 +0000</pubDate>
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		<title>WSRT&#039;s Mary in the Morning, and Eric Villegas of  Fork In the Road at BEL LAGO WINERY July 23rd</title>
		<link>http://www.forkintheroadtv.com/food/wsrts-mary-in-the-morning-and-eric-villegas-of-fork-in-the-road-at-bel-lago-winery-july-23rd/</link>
		<comments>http://www.forkintheroadtv.com/food/wsrts-mary-in-the-morning-and-eric-villegas-of-fork-in-the-road-at-bel-lago-winery-july-23rd/#comments</comments>
		<pubDate>Wed, 16 Jul 2008 16:54:01 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/?p=339</guid>
		<description><![CDATA[Bel Lago will be hosting WSRT&#039;s Mary in the Morning wine tour July 23rd, 5:00-7:00P.M. Eric Villegas, of the Emmy award winning TV Show, Fork in the Road, will be on hand to prepare two recipes from his new cookbook called…. Fork in the Road! Come taste Bel Lago wines paired with delicious, local Michigan [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "WSRT&#039;s Mary in the Morning, and Eric Villegas of  Fork In the Road at BEL LAGO WINERY July 23rd", url: "http://www.forkintheroadtv.com/food/wsrts-mary-in-the-morning-and-eric-villegas-of-fork-in-the-road-at-bel-lago-winery-july-23rd/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/wsrts-mary-in-the-morning-and-eric-villegas-of-fork-in-the-road-at-bel-lago-winery-july-23rd/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Fork in the Road Webisodes at Absolute Michigan</title>
		<link>http://www.forkintheroadtv.com/food/fork-in-the-road-webisodes-at-absolute-michigan/</link>
		<comments>http://www.forkintheroadtv.com/food/fork-in-the-road-webisodes-at-absolute-michigan/#comments</comments>
		<pubDate>Tue, 10 Jun 2008 17:06:08 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/?p=338</guid>
		<description><![CDATA[ 
In collaboration with Absolute Michigan, Fork in the Road presents exclusive webisodes for your viewing pleasure. This time out it&#039;s dog wars and Chef Eric takes us to visit both Flint and Detroit where the Coney Dogs are different and each claims to be the best. Check out the feature right here!
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		</item>
		<item>
		<title>Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust (Show#213N)</title>
		<link>http://www.forkintheroadtv.com/food/planked-great-lakes-whitefish-with-a-potato-chip-and-parmesan-crust-show213n/</link>
		<comments>http://www.forkintheroadtv.com/food/planked-great-lakes-whitefish-with-a-potato-chip-and-parmesan-crust-show213n/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:27:00 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/planked-great-lakes-whitefish-with-a-potato-chip-and-parmesan-crust-show213n/</guid>
		<description><![CDATA[See Show #213N for program description.
Ingredients:
for the planks
3 cups water, hot
2 medium hardwood cooking planks or shingles, preferably from michigan
2 tablespoons soy bean oil, preferably from michigan
for the crust
1 cup potato chips, preferably from michigan, crushed
1/2 cup sea salt
1/2 cup wisantigo parmesan, grated or similar
1 whole green onion, chopped fine
1/2 teaspoon smoked paprika powder
1/8 teaspoon [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust (Show#213N)", url: "http://www.forkintheroadtv.com/food/planked-great-lakes-whitefish-with-a-potato-chip-and-parmesan-crust-show213n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/planked-great-lakes-whitefish-with-a-potato-chip-and-parmesan-crust-show213n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Potato Chip Cookies (Show #213N)</title>
		<link>http://www.forkintheroadtv.com/food/potato-chip-cookies-show-213n/</link>
		<comments>http://www.forkintheroadtv.com/food/potato-chip-cookies-show-213n/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:23:14 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/potato-chip-cookies-show-213n/</guid>
		<description><![CDATA[From Show #213N - Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust
Ingredients:
2 sticks unsalted &#034;sweet&#034; butter, softened
1/2 cup beet sugar, preferably from michgian or similar
1 1/2 cups all purpose flour, organic preferably from michigan
1 teaspoon pure vanilla extract
1 1/2 cups salted potato chips, crushed, preferably from michigan
for garnish
1/2 cup brown sugar, preferably from [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Potato Chip Cookies (Show #213N)", url: "http://www.forkintheroadtv.com/food/potato-chip-cookies-show-213n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/potato-chip-cookies-show-213n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Show #213N (Planked Great Lakes Whitefish with a Potato Chip and Parmesan Crust)</title>
		<link>http://www.forkintheroadtv.com/food/show-213n-potato-chip-cookies/</link>
		<comments>http://www.forkintheroadtv.com/food/show-213n-potato-chip-cookies/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:20:57 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-213n-potato-chip-cookies/</guid>
		<description><![CDATA[Show #213N - Chef Eric takes us to visit the oldest potato chip maker in Michigan and then uses some of those chips to create a new version of planked whitefish.

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		<wfw:commentRss>http://www.forkintheroadtv.com/food/show-213n-potato-chip-cookies/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Whitefish &#034;Pasta&#034; (Show #212N)</title>
		<link>http://www.forkintheroadtv.com/food/whitefish-pasta-show-212n/</link>
		<comments>http://www.forkintheroadtv.com/food/whitefish-pasta-show-212n/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:17:34 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/whitefish-pasta-show-212n/</guid>
		<description><![CDATA[Show #212N
Ingredients:
1 pound whitefish fillets, skinned, trimmed and boned, cut into 1 inch cubes
1/3 ounce Activa TG, see note
1/2 ounce sea salt
clancy&#039;s fancy hot sauce, or similar
Directions:
Place the whitefish, Activa, sea salt and hot sauce to taste in the bowl of a food processor fitted with the chopping blade.  Puree the mixture until smooth.  Using [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Whitefish &#034;Pasta&#034; (Show #212N)", url: "http://www.forkintheroadtv.com/food/whitefish-pasta-show-212n/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #212 (Whitefish &#034;Pasta&#034;)</title>
		<link>http://www.forkintheroadtv.com/food/show-212-whitefish-pasta/</link>
		<comments>http://www.forkintheroadtv.com/food/show-212-whitefish-pasta/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:11:49 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-212-whitefish-pasta/</guid>
		<description><![CDATA[Show #212 - Chef Eric takes us into the cutting edge of food preparation. He makes fish noodles using a jerky squirter, Activa and an immersion circulator …you’ll just have to watch. And we go visit one of the foremost food festivals in the Great Lakes.

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		<wfw:commentRss>http://www.forkintheroadtv.com/food/show-212-whitefish-pasta/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Wisantigo Parmesan Fans (Show #211N)</title>
		<link>http://www.forkintheroadtv.com/food/wisantigo-parmesan-fans-show-211n/</link>
		<comments>http://www.forkintheroadtv.com/food/wisantigo-parmesan-fans-show-211n/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:10:12 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/wisantigo-parmesan-fans-show-211n/</guid>
		<description><![CDATA[From Show#211N - Freshwater Caviar Risotto
Ingredients:
1 3/4 cups wisantigo parmesan cheese or similar, freshly grated
Directions:
Preheat your oven to 350ºF.
Line a baking sheet with parchment or waxed paper. For each basket, spread 3 tablespoons of the grated cheese on the paper to form a 3-inch round. Bake until light brown, about 8 to 12 minutes.
Remove from [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Wisantigo Parmesan Fans (Show #211N)", url: "http://www.forkintheroadtv.com/food/wisantigo-parmesan-fans-show-211n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/wisantigo-parmesan-fans-show-211n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Freshwater Caviar Risotto (Show #211N)</title>
		<link>http://www.forkintheroadtv.com/food/freshwater-caviar-risotto-show-211n/</link>
		<comments>http://www.forkintheroadtv.com/food/freshwater-caviar-risotto-show-211n/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:08:11 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/freshwater-caviar-risotto-show-211n/</guid>
		<description><![CDATA[Show #211N
Ingredients:
6-8 cups vegetable broth, or similar
1 small yellow onion, peeled and finely chopped
2-3 tablespoons extra virgin cold pressed olive oil
Clancy&#039;s Fancy hot sauce, or similar, to taste
2 cups carnaroli rice, or similar
1 cup dry white wine, preferably from michigan
1/2 cup Wood Roasted Garlic Puree, see recipe
2 tablespoons fresh thyme, chopped
2 ounces Wisantigo Parmesan, or [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Freshwater Caviar Risotto (Show #211N)", url: "http://www.forkintheroadtv.com/food/freshwater-caviar-risotto-show-211n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/freshwater-caviar-risotto-show-211n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Show #211N (Freshwater Caviar Risotto)</title>
		<link>http://www.forkintheroadtv.com/food/show-211n-freshwater-caviar-risotto/</link>
		<comments>http://www.forkintheroadtv.com/food/show-211n-freshwater-caviar-risotto/#comments</comments>
		<pubDate>Fri, 16 May 2008 19:05:28 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-211n-freshwater-caviar-risotto/</guid>
		<description><![CDATA[Show #211N - At the southern end of Lake Michigan, we visit Michigan City Indiana to meet Rachel Collins and see how she makes Great Lakes caviar then Chef Eric makes a special risotto and tops it off with some of Rachel’s caviar.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #211N (Freshwater Caviar Risotto)", url: "http://www.forkintheroadtv.com/food/show-211n-freshwater-caviar-risotto/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/show-211n-freshwater-caviar-risotto/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Vodka Cured Salmon (Show #210N)</title>
		<link>http://www.forkintheroadtv.com/food/vodka-cured-salmon-show-210n/</link>
		<comments>http://www.forkintheroadtv.com/food/vodka-cured-salmon-show-210n/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:57:34 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/vodka-cured-salmon-show-210n/</guid>
		<description><![CDATA[From Show #210N - Michigan Grape Vodka
Ingredients:
1 side fresh salmon, skin on, pinboned,  2-3 lbs
1 pound sea salt
1/4 cup grape vodka, preferably from michigan, or similar
1/2 cup evcp olive oil
1 red onion, peeled and minced
4 cloves fresh garlic, minced
2 tablespoons fresh chives, chopped
2 tablespoons flat leafed parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons black peppercorns, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Vodka Cured Salmon (Show #210N)", url: "http://www.forkintheroadtv.com/food/vodka-cured-salmon-show-210n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/vodka-cured-salmon-show-210n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>My Michigan Grape Vodka Freeze (Show #210N)</title>
		<link>http://www.forkintheroadtv.com/food/my-michigan-grape-vodka-freeze/</link>
		<comments>http://www.forkintheroadtv.com/food/my-michigan-grape-vodka-freeze/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:53:21 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/my-michigan-grape-vodka-freeze/</guid>
		<description><![CDATA[From Show #210N - Michigan Grape Vodka
Ingredients:
1 cup green seedless grapes, washed
1 whole lemon, peeled, cut in half on the equator
1 whole lime, peeled, cut in half on the equator
2 cups ice
1/4 cup clover honey, preferably from michigan
1/8 cup fresh mint sprigs
3 ounces grape vodka, preferably from michigan
1/2 cup water, optional
Directions:
Place all ingredients except the [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "My Michigan Grape Vodka Freeze (Show #210N)", url: "http://www.forkintheroadtv.com/food/my-michigan-grape-vodka-freeze/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/my-michigan-grape-vodka-freeze/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Meatballs In Vodka Cream (Show #210N)</title>
		<link>http://www.forkintheroadtv.com/food/meatballs-in-vodka-cream-show-210n/</link>
		<comments>http://www.forkintheroadtv.com/food/meatballs-in-vodka-cream-show-210n/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:51:39 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/meatballs-in-vodka-cream-show-210n/</guid>
		<description><![CDATA[From Show 210N - Michigan Gape Vodka
Ingredients:
for the meatballs
1⁄ 2 cup day old aritsan bread, crusts removed and ground fine
1/4 cup heavy cream
1⁄ 2 pound ground beef chuck
1⁄ 2 pound lean ground pork
1/4 cup red onion, minced
2 tablespoons roasted garlic puree, see recipe
leaf parsley, minced
1 1/2 teaspoon sea salt, or to taste
1 teaspoon dry mustard, or [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Meatballs In Vodka Cream (Show #210N)", url: "http://www.forkintheroadtv.com/food/meatballs-in-vodka-cream-show-210n/" });</script>]]></description>
		<wfw:commentRss>http://www.forkintheroadtv.com/food/meatballs-in-vodka-cream-show-210n/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Show #210N (Michigan Grape Vodka)</title>
		<link>http://www.forkintheroadtv.com/food/show-210n-michigan-fruit-vodka/</link>
		<comments>http://www.forkintheroadtv.com/food/show-210n-michigan-fruit-vodka/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:48:34 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-210n-michigan-fruit-vodka/</guid>
		<description><![CDATA[Show #210N - Chef Eric takes us to see a unique use of grapes, one of the few fruit vodka distillers in the country and then he uses some of that vodka to season two different appetizers, meatballs and salmon gravlax. He tops it off with a fruit vodka and fruit cocktail.

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		<wfw:commentRss>http://www.forkintheroadtv.com/food/show-210n-michigan-fruit-vodka/feed/</wfw:commentRss>
		</item>
		<item>
		<title>A Great Lakes &#034;Red Beans and Rice&#034; (Show #209N)</title>
		<link>http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209-2/</link>
		<comments>http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209-2/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:37:48 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209-2/</guid>
		<description><![CDATA[Show #209N 
Ingredients:
3 cups navy beans, carefully picked over, rinsed, and soaked for 8 hours
1 large cooked ham bone, with plenty of meat and fat still clinging to it, cracked or smoked ham hock
1 pound kielbasa, diced or similar, preferably from michigan
1 medium yellow onion, peeled and skinned and chopped
1 flat-leafed parsley, chopped
1 bunch scallions, chopped
1 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "A Great Lakes &#034;Red Beans and Rice&#034; (Show #209N)", url: "http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209-2/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #209N (A Great Lakes &#034;Red Beans and Rice&#034;)</title>
		<link>http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209/</link>
		<comments>http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:35:55 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-great-lakes-red-beans-and-rice-show-209/</guid>
		<description><![CDATA[Show #209N - The show features Chef Eric&#039;s Great Lakes Red Beans and Rice. Chef uses white beans from the Saginaw valley and wild rice from the U.P., gathered with help from the children and teachers of the Bay Mills Indian Community.
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		</item>
		<item>
		<title>Braised Pinto Beans with Bacon (Show #208N)</title>
		<link>http://www.forkintheroadtv.com/food/braised-pinto-beans-with-bacon-show-208n/</link>
		<comments>http://www.forkintheroadtv.com/food/braised-pinto-beans-with-bacon-show-208n/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:22:43 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/braised-pinto-beans-with-bacon-show-208n/</guid>
		<description><![CDATA[From Show #208N - My Great Lakes Buffalo Chili Con Carne or A Midwestern Bowl of Red 
Ingredients:
2 cups dried pinto beans, preferably from michigan
1 pound maple cured bacon, chopped, see recipe, or similar
2 tablespoons mexican oregano
sea salt, to taste
black pepper, to taste
Directions:
Place the beans in a colander and wash them in cold running water for [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Braised Pinto Beans with Bacon (Show #208N)", url: "http://www.forkintheroadtv.com/food/braised-pinto-beans-with-bacon-show-208n/" });</script>]]></description>
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		</item>
		<item>
		<title>My Great Lakes Buffalo Chili Con Carne or a Midwestern Bowl of Red (Show #208N)</title>
		<link>http://www.forkintheroadtv.com/food/my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red-show-208/</link>
		<comments>http://www.forkintheroadtv.com/food/my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red-show-208/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:19:37 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red-show-208/</guid>
		<description><![CDATA[Show #208N 
Ingredients:
5 pounds buffalo (bison) shoulder or chuck, preferably from michigan
sea salt, to taste
wood chips, michigan maple or similar, soaked and drained (optional)
1/2 -1 cup rendered buffalo suet , or beef suet or pork lard
&#034;northern heat&#034; chili spice blend
2 tablespoons ancho chile, ground, or to taste
2 tablespoons aji amarillo chile, ground, or to taste
2 tablespoons [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "My Great Lakes Buffalo Chili Con Carne or a Midwestern Bowl of Red (Show #208N)", url: "http://www.forkintheroadtv.com/food/my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red-show-208/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #208N (My Great Lakes Buffalo Chili Con Carne or a Midwestern Bowl of Red)</title>
		<link>http://www.forkintheroadtv.com/food/show-208-my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red/</link>
		<comments>http://www.forkintheroadtv.com/food/show-208-my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red/#comments</comments>
		<pubDate>Fri, 16 May 2008 18:16:09 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-208-my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red/</guid>
		<description><![CDATA[Show #208N - Chef Eric makes his own Texas style chili and takes us on a visit to Rafal’s spice market in Detroit to get the unique spices he requires.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #208N (My Great Lakes Buffalo Chili Con Carne or a Midwestern Bowl of Red)", url: "http://www.forkintheroadtv.com/food/show-208-my-great-lakes-buffalo-chili-con-carne-or-a-midwestern-bowl-of-red/" });</script>]]></description>
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		</item>
		<item>
		<title>Pickled Freshwater Herring (Show #207N)</title>
		<link>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-show-206n/</link>
		<comments>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-show-206n/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:22:32 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/pickled-freshwater-herring-show-206n/</guid>
		<description><![CDATA[From Show #207N - Pickled Freshwater Herring and Asparagus &#034;Sushi&#034;
Ingredients:
2 cup water
1 cup hickory smoked apple cider vinegar, see recipe, or comparable
3/4 cup maple sugar, preferably from michigan
4 tablespoons sea salt
2 teaspoon mustard seeds
2 teaspoon whole black peppercorns
2 teaspoon minced fresh ginger
1 hickory smoked jalapeno, see recipe, seeded and minced
2 clove whole
1 pound freshwater herring [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Pickled Freshwater Herring (Show #207N)", url: "http://www.forkintheroadtv.com/food/pickled-freshwater-herring-show-206n/" });</script>]]></description>
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		</item>
		<item>
		<title>Pickled Freshwater Herring and Asparagus &#034;Sushi&#034; (Show #207N)</title>
		<link>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi-2/</link>
		<comments>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi-2/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:20:29 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi-2/</guid>
		<description><![CDATA[Show #207N 
Ingredients:
for the rice
2 1/2 cups japanese short-grain rice , like calrose or similar
2 1/2 cups cold water
4 tablespoons hickory smoked apple cider vinegar, or similar, see recipe
3 tablespoons maple sugar
2 teaspoons sea salt
for the filling
6 ounces pickled freshwater herring, cut into thin strips or small cubes preferably from michigan, see recipe
12 whole asparagus spears, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Pickled Freshwater Herring and Asparagus &#034;Sushi&#034; (Show #207N)", url: "http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi-2/" });</script>]]></description>
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		</item>
		<item>
		<title>(Show #207N) Pickled Freshwater Herring and Asparagus &#034;Sushi&#034;</title>
		<link>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi/</link>
		<comments>http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:18:48 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi/</guid>
		<description><![CDATA[Show #207N - Chef Eric takes us to the U.P., in the middle of winter, to visit the Bay Mills Indian community. There he is taught how the community ice fishes to provide food for its elders. Then Eric uses some of the Lake Herring he caught to make very unique sushi. 

<script type="text/javascript">SHARETHIS.addEntry({ title: "(Show #207N) Pickled Freshwater Herring and Asparagus &#034;Sushi&#034;", url: "http://www.forkintheroadtv.com/food/pickled-freshwater-herring-and-asparagus-sushi/" });</script>]]></description>
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		</item>
		<item>
		<title>A Flint Inspired Coney Sauce (Show #206N)</title>
		<link>http://www.forkintheroadtv.com/food/a-flint-inspired-coney-sauce-show-206n/</link>
		<comments>http://www.forkintheroadtv.com/food/a-flint-inspired-coney-sauce-show-206n/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:05:03 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-flint-inspired-coney-sauce-show-206n/</guid>
		<description><![CDATA[From  Show #206N - Flint and Detroit Inspired Coney Dogs
Ingredients:
1/4 - 1/2 cup rendered beef suet or pork lard
1/2 pound beef kidney, ground
1/2 pound beef heart, ground
2 pounds beef chuck, ground
1 large yellow onion, finely diced
4 tablespoons smoked paprika
3 tablespoons ancho chile powder
3 tablespoons dried greek oregano
3 tablespoons dried mustard powder
2 cups tomato sauce
1/4 cup roasted garlic puree
sea [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "A Flint Inspired Coney Sauce (Show #206N)", url: "http://www.forkintheroadtv.com/food/a-flint-inspired-coney-sauce-show-206n/" });</script>]]></description>
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		</item>
		<item>
		<title>A Detroit Inspired Coney Sauce (Show #206N)</title>
		<link>http://www.forkintheroadtv.com/food/a-detroit-inspired-coney-sauce-show-206/</link>
		<comments>http://www.forkintheroadtv.com/food/a-detroit-inspired-coney-sauce-show-206/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:03:09 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-detroit-inspired-coney-sauce-show-206/</guid>
		<description><![CDATA[From Show #206N - Flint and Detroit Inspired Coney Dogs 
Ingredients:
1/4 - 1/2 cup rendered beef suet or pork lard
3 pounds ground beef chuck
3 medium yellow onions, chopped fine
4 tablespoons ancho chili powder, or to taste
1 teaspoon aji amarillo chile powder, or to taste
1 tablespoon cumin powder, or to taste
4 teaspoons dried greek oregano, or to taste
3 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "A Detroit Inspired Coney Sauce (Show #206N)", url: "http://www.forkintheroadtv.com/food/a-detroit-inspired-coney-sauce-show-206/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #206 (Flint and Detroit Inspired Coney Dogs)</title>
		<link>http://www.forkintheroadtv.com/food/show-206-flint-and-detroit-coney-dogs/</link>
		<comments>http://www.forkintheroadtv.com/food/show-206-flint-and-detroit-coney-dogs/#comments</comments>
		<pubDate>Thu, 15 May 2008 20:00:54 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-206-flint-and-detroit-coney-dogs/</guid>
		<description><![CDATA[Show #206N -  It’s dog wars and Chef Eric takes us to visit both Flint and Detroit where the Coney Dogs are different and each claims to be the best. Eric then joins the fray and creates his own versions.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #206 (Flint and Detroit Inspired Coney Dogs)", url: "http://www.forkintheroadtv.com/food/show-206-flint-and-detroit-coney-dogs/" });</script>]]></description>
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		</item>
		<item>
		<title>Great Lakes Fish Tacos with Avocado Crema &#038; Mayonesa (Show #205N)</title>
		<link>http://www.forkintheroadtv.com/food/great-lakes-fish-tacos-with-avocado-crema-mayonesa-show-205n/</link>
		<comments>http://www.forkintheroadtv.com/food/great-lakes-fish-tacos-with-avocado-crema-mayonesa-show-205n/#comments</comments>
		<pubDate>Thu, 15 May 2008 19:23:56 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/great-lakes-fish-tacos-with-avocado-crema-mayonesa-show-205n/</guid>
		<description><![CDATA[Ingredients:
for the avocado crema
1/2 ripe avocado, seeded and cut
sea salt, to taste
lime juice, freshly squeezed, to taste
1-2  tablespoons whole milk
2 cilantro springs, stemmed and chopped
for the &#034;mayonesa&#034;
1/2 cup whole egg mayonnaise, see recipe or a prepared mayonnaise
1 teaspoon hickory smoked vinegar, see recipe
1 1/2 tablespoon cultured buttermilk
for the aji amarillo sauce
2 tablespoons roasted garlic puree, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Great Lakes Fish Tacos with Avocado Crema &#038; Mayonesa (Show #205N)", url: "http://www.forkintheroadtv.com/food/great-lakes-fish-tacos-with-avocado-crema-mayonesa-show-205n/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #205N (Great Lakes Fish Tacos with Avocado Crema &#038; Mayonesa)</title>
		<link>http://www.forkintheroadtv.com/food/show-205n/</link>
		<comments>http://www.forkintheroadtv.com/food/show-205n/#comments</comments>
		<pubDate>Thu, 15 May 2008 19:22:13 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-205n/</guid>
		<description><![CDATA[Show #205 - On this show Chef Eric meets the keeper of the flame for the famous Bayport fish sandwich and then he creates his soon-to-be-famous fish tacos.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #205N (Great Lakes Fish Tacos with Avocado Crema &#038; Mayonesa)", url: "http://www.forkintheroadtv.com/food/show-205n/" });</script>]]></description>
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		</item>
		<item>
		<title>Venison Poutine &#034;Gravy&#034; (Show #204N)</title>
		<link>http://www.forkintheroadtv.com/food/venison-poutine-gravy-show-204n/</link>
		<comments>http://www.forkintheroadtv.com/food/venison-poutine-gravy-show-204n/#comments</comments>
		<pubDate>Thu, 15 May 2008 19:05:05 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/venison-poutine-gravy-show-204n/</guid>
		<description><![CDATA[From Show #204N - A Michigan Inspired &#034;Poutine&#034; with Fresh Cheese Curds and Venison &#034;Gravy&#034;
Ingredients:
6 ounces maple cured bacon, see recipe, diced
3? pounds venison leg, trimmed and diced
1/4 cup soy bean oil, preferably from michigan
3/4 cup all purpose flour, preferably from michigan
3 tablespoons tomato paste
1 large red onion, peeled and finely diced
2 large carrots, peeled [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Venison Poutine &#034;Gravy&#034; (Show #204N)", url: "http://www.forkintheroadtv.com/food/venison-poutine-gravy-show-204n/" });</script>]]></description>
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		</item>
		<item>
		<title>A Michigan Inspired &#034;Poutine&#034; with Fresh Cheese Curds and Venison &#034;Gravy&#034; (Show #204N)</title>
		<link>http://www.forkintheroadtv.com/food/a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy-show-204n/</link>
		<comments>http://www.forkintheroadtv.com/food/a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy-show-204n/#comments</comments>
		<pubDate>Thu, 15 May 2008 19:02:18 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy-show-204n/</guid>
		<description><![CDATA[Ingredients:
venison poutine gravy, see recipe
2 pounds Idaho white potatoes, peeled and cut into French fries
fresh pork lard for frying, or soybean oil, preferably from michigan
sea salt, to taste
black pepper, to taste
1/2 pound fresh white cheddar cheese curds, crumbled, preferably from michigan
Directions:
Bring a large pot of heavily salted water to a boil over high heat. Carefully [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "A Michigan Inspired &#034;Poutine&#034; with Fresh Cheese Curds and Venison &#034;Gravy&#034; (Show #204N)", url: "http://www.forkintheroadtv.com/food/a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy-show-204n/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #204N (A Michigan Inspired &#034;Poutine&#034; with Fresh Cheese Curds and Venison &#034;Gravy&#034;)</title>
		<link>http://www.forkintheroadtv.com/food/show-204n-a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy/</link>
		<comments>http://www.forkintheroadtv.com/food/show-204n-a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:58:36 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-204n-a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy/</guid>
		<description><![CDATA[Show #204  We are on the road again, twice, we even go to a foreign country. We are making Poutine, a Canadian treat and we visit La Salle, Canada and Coopersville, Michigan to learn how to make this unique dish.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #204N (A Michigan Inspired &#034;Poutine&#034; with Fresh Cheese Curds and Venison &#034;Gravy&#034;)", url: "http://www.forkintheroadtv.com/food/show-204n-a-michigan-inspired-poutine-with-fresh-cheese-curds-and-venison-gravy/" });</script>]]></description>
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		</item>
		<item>
		<title>Hickory Smoked Jalapenos (Show #203N)</title>
		<link>http://www.forkintheroadtv.com/food/hickory-smoked-jalapenos-show-203n/</link>
		<comments>http://www.forkintheroadtv.com/food/hickory-smoked-jalapenos-show-203n/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:44:56 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/hickory-smoked-jalapenos-show-203n/</guid>
		<description><![CDATA[From Show #203N - Pan Seared Buffalo Steaks With A Michigan Morel, Fiddlehead &#038; Ramp Salsa
Ingredients:
12 medium whole jalapenos
Directions:
Set up your smoker of with hickory according to your manafactuers directions.
Place the whole jalapenos on the cooking rack and smoke at 250 degrees for approximately 1 1/2 to 2 hours or until the jalapenos are smoky, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Hickory Smoked Jalapenos (Show #203N)", url: "http://www.forkintheroadtv.com/food/hickory-smoked-jalapenos-show-203n/" });</script>]]></description>
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		</item>
		<item>
		<title>Morel Mushroom Salt (Show #203N)</title>
		<link>http://www.forkintheroadtv.com/food/morel-mushroom-salt/</link>
		<comments>http://www.forkintheroadtv.com/food/morel-mushroom-salt/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:37:03 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/morel-mushroom-salt/</guid>
		<description><![CDATA[From Show #203N - Pan Seared Buffalo Steaks With A Michigan Morel, Fiddlehead &#038; Ramp Salsa
Ingredients:
6 tablespoons dried morel mushrooms, preferably from michigan
2 teaspoons sea salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 tablespoon fresh lemon zest, finely chopped
Directions:
Place the dried the morels in a food processor or blender and pulse until coarsely ground. Add [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Morel Mushroom Salt (Show #203N)", url: "http://www.forkintheroadtv.com/food/morel-mushroom-salt/" });</script>]]></description>
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		</item>
		<item>
		<title>Hickory Smoked Oil (Show #203N)</title>
		<link>http://www.forkintheroadtv.com/food/hickory-smoked-oil-show-203n/</link>
		<comments>http://www.forkintheroadtv.com/food/hickory-smoked-oil-show-203n/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:33:30 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/hickory-smoked-oil-show-203n/</guid>
		<description><![CDATA[From Show #203N - Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead &#038; Ramp Salsa
Ingredients:
1 pint organic soybean oil, preferably from michigan
Directions:
Set up your smoker with hickory according to your manafactuers directions.
Place the soybean oil in a non reactive heat proof pan on the cooking rack and smoke at 250 degrees for approximately 6-8 hours or [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Hickory Smoked Oil (Show #203N)", url: "http://www.forkintheroadtv.com/food/hickory-smoked-oil-show-203n/" });</script>]]></description>
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		</item>
		<item>
		<title>Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead &#038; Ramp Salsa (Show #203N)</title>
		<link>http://www.forkintheroadtv.com/food/pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa-show-203n/</link>
		<comments>http://www.forkintheroadtv.com/food/pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa-show-203n/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:25:34 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa-show-203n/</guid>
		<description><![CDATA[Show #203N
Ingredients:
For the Salsa &#8230;
2-4 tablespoons Hickory Smoked Oil, see recipe
8 whole fresh ramps, cleaned and chopped, preferably from michigan
1/4 pound fresh morels, cleaned, preferably from michigan
1/2 teaspoon Morel Mushroom Salt, or to taste, see recipe
1/4 pound fiddlehead ferns, cleaned and blanched, preferably from michigan
1 whole hickory smoked jalapeno, ribbed, seeded and diced, see recipe
1/2 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead &#038; Ramp Salsa (Show #203N)", url: "http://www.forkintheroadtv.com/food/pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa-show-203n/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #203N (Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead &#038; Ramp Salsa)</title>
		<link>http://www.forkintheroadtv.com/food/show-203n-pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa/</link>
		<comments>http://www.forkintheroadtv.com/food/show-203n-pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:22:46 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-203n-pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa/</guid>
		<description><![CDATA[Show #203  Chef Eric takes us to the Boyne City Morel Festival where we learn how to gather morel mushrooms. Then Eric uses those morels in making a very special buffalo steak.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #203N (Pan Seared Buffalo Steaks with a Michigan Morel, Fiddlehead &#038; Ramp Salsa)", url: "http://www.forkintheroadtv.com/food/show-203n-pan-seared-buffalo-steaks-with-a-michigan-morel-fiddlehead-ramp-salsa/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #202N (My Michigan Asparagus &#034;Guacamole&#034;)</title>
		<link>http://www.forkintheroadtv.com/food/show-202-my-michigan-asparagus-guacamole/</link>
		<comments>http://www.forkintheroadtv.com/food/show-202-my-michigan-asparagus-guacamole/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:10:30 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-202-my-michigan-asparagus-guacamole/</guid>
		<description><![CDATA[Show #202  Chef Eric shows us how to make guacamole without avocados, he uses asparagus, and then we’re off to a High School cafeteria that also uses fresh asparagus from a local farm.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #202N (My Michigan Asparagus &#034;Guacamole&#034;)", url: "http://www.forkintheroadtv.com/food/show-202-my-michigan-asparagus-guacamole/" });</script>]]></description>
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		</item>
		<item>
		<title>My Michigan Asparagus &#034;Guacamole&#034; (Show #202N)</title>
		<link>http://www.forkintheroadtv.com/food/my-michigan-asparagus-guacamole-show-202n/</link>
		<comments>http://www.forkintheroadtv.com/food/my-michigan-asparagus-guacamole-show-202n/#comments</comments>
		<pubDate>Thu, 15 May 2008 18:08:28 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/my-michigan-asparagus-guacamole-show-202n/</guid>
		<description><![CDATA[Show #202N 
Ingredients:
2 pounds thin asparagus spears, trimmed and cut into one inch pieces, preferably from michigan
2  tablespoons sea salt, or to taste
1  tablespoon baking soda, optional
1/8-1/4 cup whole egg mayonnaise, see recipe, or similar, to taste
1 teaspoon roasted garlic puree
2 hickory smoked serrano or jalapeño chiles
1/2 cup fresh cilantro sprigs, coarsely chopped
1 small vine-ripened red [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "My Michigan Asparagus &#034;Guacamole&#034; (Show #202N)", url: "http://www.forkintheroadtv.com/food/my-michigan-asparagus-guacamole-show-202n/" });</script>]]></description>
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		</item>
		<item>
		<title>Strawberry and Mint &#034;Pizza Sauce&#034; (#201N)</title>
		<link>http://www.forkintheroadtv.com/food/strawberry-and-mint-pizza-sauce-201n/</link>
		<comments>http://www.forkintheroadtv.com/food/strawberry-and-mint-pizza-sauce-201n/#comments</comments>
		<pubDate>Thu, 15 May 2008 14:16:25 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/strawberry-and-mint-pizza-sauce-201n/</guid>
		<description><![CDATA[From Show #201N - Honey Brioche Pizza with Fresh Fruit and Coconut
Ingredients:
1 pound fresh strawberries, hulled and cut in quarters, preferably from michigan
1/2 cup clover honey, or to taste, preferably from michigan
1 whole vanilla bean, split and scraped
1 tablespoon unsalted &#034;sweet&#034; butter
1/4 cup fresh mint leaves, stemmed and coarsley chopped
Directions:
In a large heavy bottom non [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Strawberry and Mint &#034;Pizza Sauce&#034; (#201N)", url: "http://www.forkintheroadtv.com/food/strawberry-and-mint-pizza-sauce-201n/" });</script>]]></description>
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		</item>
		<item>
		<title>Honey Brioche Dough (#201N)</title>
		<link>http://www.forkintheroadtv.com/food/honey-brioche-dough/</link>
		<comments>http://www.forkintheroadtv.com/food/honey-brioche-dough/#comments</comments>
		<pubDate>Thu, 15 May 2008 14:07:42 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/honey-brioche-dough/</guid>
		<description><![CDATA[From Show #201N - Honey Brioche Pizza with Fresh Fruit and Coconut
Ingredients:
3 tablespoons whole milk, scalded then cooled to warm
1 1/2 teaspoons packaged dry yeast
8 ounces unbleached all-purpose flour, preferably from michigan
3 whole eggs, preferably from michigan
1/4 cup clover honey, preferably from michigan
3/4 teaspoon sea salt
10 tablespoons unsalted &#034;sweet&#034; butter, melted and cooled to warm
Directions:
for the [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Honey Brioche Dough (#201N)", url: "http://www.forkintheroadtv.com/food/honey-brioche-dough/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #201N (Honey Brioche Pizza with Fresh Fruit and Coconut)</title>
		<link>http://www.forkintheroadtv.com/food/show-201-honey-brioche-pizza-with-fresh-fruit-and-coconut/</link>
		<comments>http://www.forkintheroadtv.com/food/show-201-honey-brioche-pizza-with-fresh-fruit-and-coconut/#comments</comments>
		<pubDate>Thu, 15 May 2008 14:04:07 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-201-honey-brioche-pizza-with-fresh-fruit-and-coconut/</guid>
		<description><![CDATA[Show #201  Chef Eric demonstrates how to make fruit pizza and then we’re off to visit Craig’s Hill Top honey, to see how to extract honey from hives. Eric uses some of that honey on the pizza.

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #201N (Honey Brioche Pizza with Fresh Fruit and Coconut)", url: "http://www.forkintheroadtv.com/food/show-201-honey-brioche-pizza-with-fresh-fruit-and-coconut/" });</script>]]></description>
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		</item>
		<item>
		<title>Honey Brioche Pizza with Fresh Fruit and Coconut (Show #201N)</title>
		<link>http://www.forkintheroadtv.com/food/honey-brioche-pizza-with-fresh-fruit-and-coconut-show-201n/</link>
		<comments>http://www.forkintheroadtv.com/food/honey-brioche-pizza-with-fresh-fruit-and-coconut-show-201n/#comments</comments>
		<pubDate>Thu, 15 May 2008 14:01:35 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/honey-brioche-pizza-with-fresh-fruit-and-coconut-show-201n/</guid>
		<description><![CDATA[Show #201N
Ingredients:
16 ounces honey brioche dough, see recipe
strawberry and mint pizza sauce, cooled, see recipe
1/2 cup dark chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1/2 cup white chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1 fresh peach, cut into wedges, preferably from michigan
1/2  cup fresh blueberries, preferably from michigan
1 whole banana, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Honey Brioche Pizza with Fresh Fruit and Coconut (Show #201N)", url: "http://www.forkintheroadtv.com/food/honey-brioche-pizza-with-fresh-fruit-and-coconut-show-201n/" });</script>]]></description>
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		</item>
		<item>
		<title>Restaurant Villegas Gift Certificate Redemption</title>
		<link>http://www.forkintheroadtv.com/food/restaurant-villegas-gift-certificate-redemption/</link>
		<comments>http://www.forkintheroadtv.com/food/restaurant-villegas-gift-certificate-redemption/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 00:29:01 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/restaurant-villegas-gift-certificate-redemption/</guid>
		<description><![CDATA[If you need information on redeeming Restaurant Villegas gift certificates. You can find it over at ericvillegas.com.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Restaurant Villegas Gift Certificate Redemption", url: "http://www.forkintheroadtv.com/food/restaurant-villegas-gift-certificate-redemption/" });</script>]]></description>
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		</item>
		<item>
		<title>Wood Roasted Pumpkin Risotto (Show #412)</title>
		<link>http://www.forkintheroadtv.com/food/297/</link>
		<comments>http://www.forkintheroadtv.com/food/297/#comments</comments>
		<pubDate>Fri, 22 Feb 2008 20:10:39 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/297/</guid>
		<description><![CDATA[ Show #412 
Recipe By: ©2000 eric villegas
Ingredients:
1 medium whole pie pumpkin, for serving
2 1/2 cups pumpkin flesh, cut (1/2-inch) peeled, seeded (save the seeds)
sea salt, to taste
black pepper, to taste
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
3-4 tablespoon maple sugar
sea salt, to taste
black pepper, to taste
extra virgin cold pressed olive oil, to taste
6-8 cups [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Wood Roasted Pumpkin Risotto (Show #412)", url: "http://www.forkintheroadtv.com/food/297/" });</script>]]></description>
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		</item>
		<item>
		<title>Restaurant Villegas Closes Its Doors</title>
		<link>http://www.forkintheroadtv.com/food/restaurant-villegas-closes-its-doors/</link>
		<comments>http://www.forkintheroadtv.com/food/restaurant-villegas-closes-its-doors/#comments</comments>
		<pubDate>Mon, 28 Jan 2008 22:47:38 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/restaurant-villegas-closes-its-doors/</guid>
		<description><![CDATA[&#034;on january 8, 2008 after 12 wonderful years restaurant villegas &#038; villegasCatering has closed its doors for business.  i would like to take this opportunity to thank all of the staff old and new as well as our generous guests for their patronage and support.  with every new year brings new challenges and 2008 is [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Restaurant Villegas Closes Its Doors", url: "http://www.forkintheroadtv.com/food/restaurant-villegas-closes-its-doors/" });</script>]]></description>
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		</item>
		<item>
		<title>Fork in the Road Cookbook by Eric Villegas</title>
		<link>http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook-by-eric-villegas/</link>
		<comments>http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook-by-eric-villegas/#comments</comments>
		<pubDate>Wed, 17 Oct 2007 20:58:28 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook-by-eric-villegas/</guid>
		<description><![CDATA[The new cookbook Fork in the Road with Eric Villegas (Huron River Press) is a companion to Chef Eric&#039;s award-winning national PBS cooking show of the same title.
The 192-page, hard cover, book is filled with gorgeous food &#038; other photography that sweeps you across the magical mitten, the great state of Michigan. From north to [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Fork in the Road Cookbook by Eric Villegas", url: "http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook-by-eric-villegas/" });</script>]]></description>
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		</item>
		<item>
		<title>Eric &#038; Scott at the Epicurean Classic in Traverse City</title>
		<link>http://www.forkintheroadtv.com/food/eric-scott-at-the-epicurean-classic-in-traverse-city/</link>
		<comments>http://www.forkintheroadtv.com/food/eric-scott-at-the-epicurean-classic-in-traverse-city/#comments</comments>
		<pubDate>Tue, 16 Oct 2007 20:33:13 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/eric-scott-at-the-epicurean-classic-in-traverse-city/</guid>
		<description><![CDATA[
Once again we were at the annual Epicurean Classic in Traverse City, Michigan. You can click the photos for a larger view and also pop up some popcorn and settle in for a slideshow of photos from this fantastic Michigan event!

<script type="text/javascript">SHARETHIS.addEntry({ title: "Eric &#038; Scott at the Epicurean Classic in Traverse City", url: "http://www.forkintheroadtv.com/food/eric-scott-at-the-epicurean-classic-in-traverse-city/" });</script>]]></description>
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		</item>
		<item>
		<title>HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e</title>
		<link>http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-featuring-unkle-e/</link>
		<comments>http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-featuring-unkle-e/#comments</comments>
		<pubDate>Mon, 05 Mar 2007 21:44:17 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-featuring-unkle-e/</guid>
		<description><![CDATA[
WKAR-TV kicked off its annual March on-air membership campaign March 1. Among the highlights of the 18-day event is the first Best of Fork in the Road with Eric Villegas cooking marathon.
Click the link to see some photographs from this cooking extravaganza, that will be repeated Saturday, March 17, at 9 a.m. Mark your calendars! [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e", url: "http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-featuring-unkle-e/" });</script>]]></description>
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		</item>
		<item>
		<title>WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON</title>
		<link>http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-march-1-18-features-live-eric-villegas-cooking-marathon/</link>
		<comments>http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-march-1-18-features-live-eric-villegas-cooking-marathon/#comments</comments>
		<pubDate>Wed, 28 Feb 2007 22:52:52 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-march-1-18-features-live-eric-villegas-cooking-marathon/</guid>
		<description><![CDATA[WKAR-TV will kick off its annual March on-air membership campaign Thursday, March 1. The event will continue through March 18, combining new and encore programming. Viewers may phone in pledges during programming airing during the campaign or pledge online at WKAR.org.
Among the highlights of the 18-day event is the first Best of Fork in the [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON", url: "http://www.forkintheroadtv.com/food/wkar-tv-pledge-drive-march-1-18-features-live-eric-villegas-cooking-marathon/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #420 (Scrapple)</title>
		<link>http://www.forkintheroadtv.com/food/show-420-scrapple/</link>
		<comments>http://www.forkintheroadtv.com/food/show-420-scrapple/#comments</comments>
		<pubDate>Wed, 28 Feb 2007 21:54:29 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-420-scrapple/</guid>
		<description><![CDATA[Today&#039;s show offers a little known american porky classic, &#034;scrapple&#034; then it&#039;s off to Livonia,  Michigan to chat with unkles e&#039;s old pal and kulinary kitchen magician Chef Brian Polcyn fresh off the glow of his new cook book &#034;Charcuterie.&#034;
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #420 (Scrapple)", url: "http://www.forkintheroadtv.com/food/show-420-scrapple/" });</script>]]></description>
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		</item>
		<item>
		<title>Scrapple (Show #420)</title>
		<link>http://www.forkintheroadtv.com/food/scrapple-show-420/</link>
		<comments>http://www.forkintheroadtv.com/food/scrapple-show-420/#comments</comments>
		<pubDate>Wed, 28 Feb 2007 20:22:29 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/scrapple-show-420/</guid>
		<description><![CDATA[Show #420
Recipe By: ©2000 eric villegas
Ingredients:
6 lbs pork ribs, country style
1 large ham hock, smoked
1 large white onion, peeled &#038; quartered
1 large carrot, peeled &#038; quartered
2  large celery ribs, quartered
2 large bay leaf
4 quarts water, approximately
sea salt, to taste
black pepper, to taste
1-1/2 teaspoons dried thyme
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon allspice, or [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Scrapple (Show #420)", url: "http://www.forkintheroadtv.com/food/scrapple-show-420/" });</script>]]></description>
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		</item>
		<item>
		<title>Poached Salmon Fillets with Eggs, Capers and Dill (Show #419)</title>
		<link>http://www.forkintheroadtv.com/food/poached-salmon-fillets-with-eggs-capers-and-dill-show-419/</link>
		<comments>http://www.forkintheroadtv.com/food/poached-salmon-fillets-with-eggs-capers-and-dill-show-419/#comments</comments>
		<pubDate>Sun, 25 Feb 2007 20:41:36 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/poached-salmon-fillets-with-eggs-capers-and-dill-show-419/</guid>
		<description><![CDATA[Show #419
Recipe By: ©2000 eric villegas
Serving Size: 4

Ingredients:
1 1/2 cups water, or enough to cover the salmon fillets
3/4 cup dry white wine, preferably from Michigan
1/2 whole white onion, skinned and thinly sliced
4 whole garlic cloves, skinned and thinly sliced
4 sprigs flat-leafed parsley
1 sprig thyme, fresh
4 8 ounce salmon fillets, center-cut with the skin
makes about 1 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Poached Salmon Fillets with Eggs, Capers and Dill (Show #419)", url: "http://www.forkintheroadtv.com/food/poached-salmon-fillets-with-eggs-capers-and-dill-show-419/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #419 (Poached Salmon)</title>
		<link>http://www.forkintheroadtv.com/food/show-419-poached-salmon/</link>
		<comments>http://www.forkintheroadtv.com/food/show-419-poached-salmon/#comments</comments>
		<pubDate>Sun, 25 Feb 2007 20:38:47 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/show-419-poached-salmon/</guid>
		<description><![CDATA[A trip to South Haven where unkle e hooks up with the &#034;steelheaders&#034; as they prepare a traditional Michigan fish boil for charity then its back to the kitchens of Restaurant Villegas where chef prepares a poached salmon fillet with eggs and capers.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #419 (Poached Salmon)", url: "http://www.forkintheroadtv.com/food/show-419-poached-salmon/" });</script>]]></description>
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		</item>
		<item>
		<title>At the Traverse Epicurean Classic</title>
		<link>http://www.forkintheroadtv.com/food/at-the-traverse-epicurean-classic/</link>
		<comments>http://www.forkintheroadtv.com/food/at-the-traverse-epicurean-classic/#comments</comments>
		<pubDate>Tue, 23 Jan 2007 20:29:25 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/at-the-traverse-epicurean-classic/</guid>
		<description><![CDATA[
A few photos from a classic Michigan food event! The Traverse Epicurean Classic is held every year in September in Traverse City, Michigan&#8230;

Eric and the bay (can you imagine a more beautiful place for a festival of cooking!)

Unkle E is funny!

Eric instructs a student who is helping in the preparation of a dish for the [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "At the Traverse Epicurean Classic", url: "http://www.forkintheroadtv.com/food/at-the-traverse-epicurean-classic/" });</script>]]></description>
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		</item>
		<item>
		<title>Just sign right here on the dotted line</title>
		<link>http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook/</link>
		<comments>http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook/#comments</comments>
		<pubDate>Fri, 22 Dec 2006 22:09:00 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook/</guid>
		<description><![CDATA[
Who is that bearded man with unkle e?  Well, kulinary Katz-n-kittens that&#039;s my new best friend Steven Klein of Huron River Press, Michigan&#039;s premiere cookbook publisher and yes, it&#039;s true, I have finally signed the contracts for the companion cookbook for Fork!  Wooohoooooooo!
Plan on seeing &#034;The Best of Fork in the Road with [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Just sign right here on the dotted line", url: "http://www.forkintheroadtv.com/food/fork-in-the-road-cookbook/" });</script>]]></description>
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		</item>
		<item>
		<title>New web site</title>
		<link>http://www.forkintheroadtv.com/food/new-web-site/</link>
		<comments>http://www.forkintheroadtv.com/food/new-web-site/#comments</comments>
		<pubDate>Thu, 14 Dec 2006 16:35:44 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Blog in the Road]]></category>

		<category><![CDATA[Press/Media]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/new-web-site/</guid>
		<description><![CDATA[
Hey there culinary cats &#038; kittens, tell us what you think about our shiny new website! The Mitten Mafia from Absolute Michigan put it together and we&#039;re hoping to cook up something tasty on these interwebs.
<script type="text/javascript">SHARETHIS.addEntry({ title: "New web site", url: "http://www.forkintheroadtv.com/food/new-web-site/" });</script>]]></description>
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		</item>
		<item>
		<title>Game Hens On A Grilled Bread Salad (Show #403)</title>
		<link>http://www.forkintheroadtv.com/food/game-hens-on-a-grilled-bread-salad-with-organic-baby-show-403/</link>
		<comments>http://www.forkintheroadtv.com/food/game-hens-on-a-grilled-bread-salad-with-organic-baby-show-403/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 19:43:02 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/game-hens-on-a-grilled-bread-salad-with-organic-baby-show-403/</guid>
		<description><![CDATA[Show #403
Recipe By: ©2000 eric villegas
Serving Size: 2
Ingredients:
2 1.5 lb. Aspen Hill Farms game hens, or similar, brined 12 hours in basic brine, see recipe
sea salt, to taste
fresh ground pepper, to taste
Salad &#038; Vinaigrette Ingredients:
2 thick slices idaho potato bread, or similar
1/2 cup evcp olive oil, plus additional for brushing bread
4 teaspoons  white wine [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Game Hens On A Grilled Bread Salad (Show #403)", url: "http://www.forkintheroadtv.com/food/game-hens-on-a-grilled-bread-salad-with-organic-baby-show-403/" });</script>]]></description>
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		</item>
		<item>
		<title>Profiteroles (Show #407)</title>
		<link>http://www.forkintheroadtv.com/food/profiteroles-show-407/</link>
		<comments>http://www.forkintheroadtv.com/food/profiteroles-show-407/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 19:00:48 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/profiteroles-show-407/</guid>
		<description><![CDATA[Show #407
Recipe By: ©2000 eric villegas
Serving Size: 6
Ingredients:
1 cup creamline organic milk*, preferably from Michigan
1/4 lb. unsalted &#034;sweet&#034; butter, (1 stick)
1 pinch sea salt
1 cup all-purpose flour, organic preferably from Michigan
4 extra-large eggs, organic preferably from Michigan
1/2 cup heavy cream
 Directions:
Heat the milk, butter, and salt over medium heat until scalded. When the butter is [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Profiteroles (Show #407)", url: "http://www.forkintheroadtv.com/food/profiteroles-show-407/" });</script>]]></description>
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		</item>
		<item>
		<title>Double Blueberry Lime Ice Cream (Show #407)</title>
		<link>http://www.forkintheroadtv.com/food/double-blueberry-lime-ice-cream-show-407/</link>
		<comments>http://www.forkintheroadtv.com/food/double-blueberry-lime-ice-cream-show-407/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:29:01 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/double-blueberry-lime-ice-cream-show-407/</guid>
		<description><![CDATA[Show #407
Recipe By: ©2000 eric villegas
Serving Size: 8
Ingredients: 
1 cup blueberries, fresh, preferably from Michigan
1 cup beet sugar, preferably from Michigan
2 cups heavy cream
2 cups half-n-half
1/2 teaspoon vanilla extract, pure
2 tablespoons blueberry concentrate, preferably from Michigan
9 egg yolks
2 whole limes, juiced
1 tablespoon lime zest, freshly grated
Directions:
In a non-reactive saucepan, heat the blueberries and 1/4 cup [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Double Blueberry Lime Ice Cream (Show #407)", url: "http://www.forkintheroadtv.com/food/double-blueberry-lime-ice-cream-show-407/" });</script>]]></description>
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		</item>
		<item>
		<title>Gluten-Free Cream Biscuits (Show #411)</title>
		<link>http://www.forkintheroadtv.com/food/gluten-free-cream-biscuits-show-411/</link>
		<comments>http://www.forkintheroadtv.com/food/gluten-free-cream-biscuits-show-411/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:23:16 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/gluten-free-cream-biscuits-show-411/</guid>
		<description><![CDATA[Show #411
Recipe By: ©2000 eric villegas
 Ingredients:
2 cups gluten-free performance blend flour, or similar
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon sea salt
4 tablespoons lard, chilled
1- 1/2 cups heavy whipping cream, chilled for the biscuit glaze, optional
2 tablespoons  heavy cream
2 tablespoons unsalted &#034;sweet&#034; butter, melted
 Directions:
Preheat oven to 450 degrees.
In a large mixing bowl, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Gluten-Free Cream Biscuits (Show #411)", url: "http://www.forkintheroadtv.com/food/gluten-free-cream-biscuits-show-411/" });</script>]]></description>
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		</item>
		<item>
		<title>Maple Sage Sausage &#034;Gluten-Free&#034; Gravy (Show #411)</title>
		<link>http://www.forkintheroadtv.com/food/maple-sage-sausage-gluten-free-gravy-show-411/</link>
		<comments>http://www.forkintheroadtv.com/food/maple-sage-sausage-gluten-free-gravy-show-411/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:22:01 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/maple-sage-sausage-gluten-free-gravy-show-411/</guid>
		<description><![CDATA[Show #411
Recipe By: ©2000 eric villegas

Ingredients: 
1 lb. maple sage breakfast sausage, see recipe
2-4 tablespoons gluten-free performance blend flour, or similar
2-3 cups whole milk
1/4  cup flat-leafed parsley leaves, chopped
sea salt, to taste
black pepper, to taste
Directions:
Place the sausage in a heavy skillet over medium high heat.  I prefer a well seasoned cast iron skillet [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Maple Sage Sausage &#034;Gluten-Free&#034; Gravy (Show #411)", url: "http://www.forkintheroadtv.com/food/maple-sage-sausage-gluten-free-gravy-show-411/" });</script>]]></description>
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		</item>
		<item>
		<title>Maple Sage Breakfast Sausage (Show #411)</title>
		<link>http://www.forkintheroadtv.com/food/maple-sage-breakfast-sausage-show-411/</link>
		<comments>http://www.forkintheroadtv.com/food/maple-sage-breakfast-sausage-show-411/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:19:29 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/maple-sage-breakfast-sausage-show-411/</guid>
		<description><![CDATA[Show #411
Recipe By: ©2000 eric villegas

Ingredients:
2 lbs. pork butt, cut into 1/4-inch pieces
1/2 lb. bacon, cut into 1/4-inch pieces
2 teaspoons sea salt
1 1/2 teaspoons black pepper, freshly ground
3-4 teaspoons fresh sage leaves, finely chopped
1 tablespoon maple sugar, preferably from Michigan
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon red pepper flakes

Directions:
Combine the pork with all other ingredients in [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Maple Sage Breakfast Sausage (Show #411)", url: "http://www.forkintheroadtv.com/food/maple-sage-breakfast-sausage-show-411/" });</script>]]></description>
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		</item>
		<item>
		<title>Simple Raspberry Sauce (Show #402)</title>
		<link>http://www.forkintheroadtv.com/food/simple-raspberry-sauce/</link>
		<comments>http://www.forkintheroadtv.com/food/simple-raspberry-sauce/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:17:45 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/simple-raspberry-sauce/</guid>
		<description><![CDATA[Show #402
Recipe By: ©2000 eric villegas
Serving Size: 2 cups
Ingredients:
2 cups raspberries, fresh or frozen (if frozen thaw first)
1-2 tablespoons  powdered sugar, or to taste
lemon juice, fresh, to taste

Directions:
Puree raspberries, lemon juice and powdered sugar in a blender until smooth.  Using a strainer pass the raspberry puree and discard the seeds.  Use as [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Simple Raspberry Sauce (Show #402)", url: "http://www.forkintheroadtv.com/food/simple-raspberry-sauce/" });</script>]]></description>
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		</item>
		<item>
		<title>Kahula Sour Cream (Show #402)</title>
		<link>http://www.forkintheroadtv.com/food/kahula-sour-cream/</link>
		<comments>http://www.forkintheroadtv.com/food/kahula-sour-cream/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:17:02 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/kahula-sour-cream/</guid>
		<description><![CDATA[Show #402 
Recipe By: ©2000 eric villegas
Serving Size: 1 cup
Ingredients: 
1 cup sour cream
1/4 cup powdered sugar, or to taste
1-2 tablespoons  Kahlua, or similar, or to taste
Directions:
In a medium sized mixing bowl blend together the sour cream, powdered
sugar and Kahlua.  Use as necessary.

Notes:
If powdered sugar is unavailable regular sugar can be substituted.  [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Kahula Sour Cream (Show #402)", url: "http://www.forkintheroadtv.com/food/kahula-sour-cream/" });</script>]]></description>
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		</item>
		<item>
		<title>Baked Michigan Navy Beans with Smoked Bacon, Chiles &#038; Cocoa (Show #413)</title>
		<link>http://www.forkintheroadtv.com/food/baked-michigan-navy-beans-with-smoked-bacon-chiles-cocoa-show-413/</link>
		<comments>http://www.forkintheroadtv.com/food/baked-michigan-navy-beans-with-smoked-bacon-chiles-cocoa-show-413/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 18:08:53 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/baked-michigan-navy-beans-with-smoked-bacon-chiles-cocoa-show-413/</guid>
		<description><![CDATA[Show #413
Recipe By: ©2000 eric villegas
Serving Size: 12
Ingredients:
1 lb. navy beans, picked over, rinsed and soaked overnight in cold water, preferably from Michigan
6 cups cold water , plus 1/2 cup boiling water
1 large pasilla chile, whole
1/4 cup lard
2 large red onions , diced
1/2 cup roasted garlic, puree, see recipe
1 lb. smoked bacon, chopped
3/4 cup maple [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Baked Michigan Navy Beans with Smoked Bacon, Chiles &#038; Cocoa (Show #413)", url: "http://www.forkintheroadtv.com/food/baked-michigan-navy-beans-with-smoked-bacon-chiles-cocoa-show-413/" });</script>]]></description>
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		</item>
		<item>
		<title>Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413)</title>
		<link>http://www.forkintheroadtv.com/food/michigan-steamed-brown-bread-with-dried-cherries-and-walnuts/</link>
		<comments>http://www.forkintheroadtv.com/food/michigan-steamed-brown-bread-with-dried-cherries-and-walnuts/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:53:42 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/michigan-steamed-brown-bread-with-dried-cherries-and-walnuts/</guid>
		<description><![CDATA[Show #413
Recipe By: ©2000 eric villegas
Serving Size: 3 loaves

Ingredients:
1 cup rye flour, preferably from Michigan
1 cup whole-wheat flour, preferably from Michigan
1 cup cornmeal , coarse grind, yellow or white
2 teaspoons baking soda
1 teaspoon sea salt
3/4 cup maple syrup, preferably from Michigan
2 cups cultured buttermilk
1 cup dried tart cherries
3/4 cup coarsely chopped walnuts
Directions:
Preheat your oven to [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413)", url: "http://www.forkintheroadtv.com/food/michigan-steamed-brown-bread-with-dried-cherries-and-walnuts/" });</script>]]></description>
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		</item>
		<item>
		<title>Cranberry Syrup (Show #414)</title>
		<link>http://www.forkintheroadtv.com/food/cranberry-syrup/</link>
		<comments>http://www.forkintheroadtv.com/food/cranberry-syrup/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:50:25 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/cranberry-syrup/</guid>
		<description><![CDATA[Show #414 
Recipe By: ©2000 eric villegas
Serving Size: 1/4 cup

Ingredients: 
4 cups cranberry juice

Directions:
In a non-reactive saucepan reduce the cranberry juice to a syrup around
1/4 of a cup.  Use as needed.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Cranberry Syrup (Show #414)", url: "http://www.forkintheroadtv.com/food/cranberry-syrup/" });</script>]]></description>
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		</item>
		<item>
		<title>Turkey Cranberry Sausages (Show #414)</title>
		<link>http://www.forkintheroadtv.com/food/turkey-cranberry-sausages-show-414/</link>
		<comments>http://www.forkintheroadtv.com/food/turkey-cranberry-sausages-show-414/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:47:57 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/turkey-cranberry-sausages-show-414/</guid>
		<description><![CDATA[Show #414
Recipe By: ©2000 eric villegas
Serving Size: 4-5 lbs bulk sausage

Ingredients:
2 1/2 lb. turkey thigh meat skin attached, boned
3/4 lb. slab bacon, skin removed
3/4 lb. dried cranberries
1/2 cup poultry stock, vegetable stock or water
1/2 cup hard apple cider, or sweet
2 teaspoons  maple syrup, preferably from Michigan
1 tablespoon sea salt
2 teaspoons  coarse black pepper, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Turkey Cranberry Sausages (Show #414)", url: "http://www.forkintheroadtv.com/food/turkey-cranberry-sausages-show-414/" });</script>]]></description>
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		</item>
		<item>
		<title>Mashed Sweet Potatoes with Horseradish (Show #414)</title>
		<link>http://www.forkintheroadtv.com/food/mashed-sweet-potatoes-with-horseradish-show-414/</link>
		<comments>http://www.forkintheroadtv.com/food/mashed-sweet-potatoes-with-horseradish-show-414/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:45:51 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/mashed-sweet-potatoes-with-horseradish-show-414/</guid>
		<description><![CDATA[Show #414
Recipe By: ©2000 eric villegas
Serving Size: 3 lbs

Ingredients:
3 lb. large sweet potatoes
1/4 cup unsalted &#034;sweet&#034; butter
1 teaspoon sea salt
2 tablespoons maple syrup, preferably from Michigan
2 tablespoons horseradish, prepared in vinegar, drained
Directions:
Preheat the oven to 400 degrees F.
Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.
Peel [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Mashed Sweet Potatoes with Horseradish (Show #414)", url: "http://www.forkintheroadtv.com/food/mashed-sweet-potatoes-with-horseradish-show-414/" });</script>]]></description>
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		</item>
		<item>
		<title>Thyme Lime Honey (Show #417)</title>
		<link>http://www.forkintheroadtv.com/food/thyme-lime-honey/</link>
		<comments>http://www.forkintheroadtv.com/food/thyme-lime-honey/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:38:21 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/thyme-lime-honey/</guid>
		<description><![CDATA[Show #417 
Recipe By: ©2000 eric villegas
Ingredients:
1 cup clover honey, preferably from Michigan
2 tablespoons  unsalted &#034;sweet&#034; butter
1 tablespoon thyme leaves, freshly chopped
2 whole limes, juiced
Directions:
In a small non-reactive saucepan heat up the honey, butter, lime juice and fresh thyme over meduim heat until well blended and hot.  Use immedately.
Notes:
Feel free to substiute any [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Thyme Lime Honey (Show #417)", url: "http://www.forkintheroadtv.com/food/thyme-lime-honey/" });</script>]]></description>
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		</item>
		<item>
		<title>Buttermilk Cornmeal Waffles (Show #417)</title>
		<link>http://www.forkintheroadtv.com/food/buttermilk-cornmeal-waffles/</link>
		<comments>http://www.forkintheroadtv.com/food/buttermilk-cornmeal-waffles/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:36:18 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/buttermilk-cornmeal-waffles/</guid>
		<description><![CDATA[Show #417 
Recipe By: ©2000 eric villegas
Ingredients:
1 cup all-purpose flour, unbleached, prefreably from michigan
1 cup cornmeal, coarse grind, yellow or white
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
2 large whole eggs, beaten
4 tablespoons unsalted &#034;sweet&#034; butter, melted and slightly cooled
1 3/4 cup cultured buttermilk

Directions:
Preheat waffle iron according to manufacturer&#039;s directions.
In a medium bowl [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Buttermilk Cornmeal Waffles (Show #417)", url: "http://www.forkintheroadtv.com/food/buttermilk-cornmeal-waffles/" });</script>]]></description>
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		</item>
		<item>
		<title>Fried Chicken and Buttermilk Waffles with Thyme Lime Honey (Show #416)</title>
		<link>http://www.forkintheroadtv.com/food/fried-chicken-and-buttermilk-waffles-with-thyme-lime-honey/</link>
		<comments>http://www.forkintheroadtv.com/food/fried-chicken-and-buttermilk-waffles-with-thyme-lime-honey/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 17:32:05 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/fried-chicken-and-buttermilk-waffles-with-thyme-lime-honey/</guid>
		<description><![CDATA[Show #416 
Recipe By: ©2000 eric villegas
Ingredients:
1 3-5 lb fryer chicken, brined (see recipe) and cut up into 8 or 10
pieces, see notes
1 whole red onion, peeled and sliced into rounds
for the chicken coating
3 cups rice flour
2 1/2 tablespoons dried thyme
2 1/2 tablespoons sea salt
1 1/2 tablespoons  sweet paprika
1 1/2 tablespoons  aji pepper, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Fried Chicken and Buttermilk Waffles with Thyme Lime Honey (Show #416)", url: "http://www.forkintheroadtv.com/food/fried-chicken-and-buttermilk-waffles-with-thyme-lime-honey/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #418 (Fresh Cornmeal Pasta)</title>
		<link>http://www.forkintheroadtv.com/food/show-420-fresh-cornmeal-pasta/</link>
		<comments>http://www.forkintheroadtv.com/food/show-420-fresh-cornmeal-pasta/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:30:23 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-420-fresh-cornmeal-pasta/</guid>
		<description><![CDATA[In the kitchen Chef Eric shows us how to make fresh cornmeal pasta and then we look at the latest in kitchen tools and appliances as we visit some speciality and appliance shops.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #418 (Fresh Cornmeal Pasta)", url: "http://www.forkintheroadtv.com/food/show-420-fresh-cornmeal-pasta/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #417 Pretzels &#038; Corn Dogs (State Fair)</title>
		<link>http://www.forkintheroadtv.com/food/show-416-michigan-state-fair-and-fair-food/</link>
		<comments>http://www.forkintheroadtv.com/food/show-416-michigan-state-fair-and-fair-food/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:15:30 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-416-michigan-state-fair-and-fair-food/</guid>
		<description><![CDATA[It&#039;s state fair time as Chef Eric takes us to the Michigan State Fair in Detroit and then we make Chef Eric’s version of &#034;fair food&#034; including some midway favorites including deep fried candy bars.
Recipes:

Big Soft Pretzels
Maple Corndogs

<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #417 Pretzels &#038; Corn Dogs (State Fair)", url: "http://www.forkintheroadtv.com/food/show-416-michigan-state-fair-and-fair-food/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #416 (Fried Chicken and Waffles)</title>
		<link>http://www.forkintheroadtv.com/food/show-417-fried-chicken-and-waffles-epicurean-classic/</link>
		<comments>http://www.forkintheroadtv.com/food/show-417-fried-chicken-and-waffles-epicurean-classic/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:08:19 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-417-fried-chicken-and-waffles-epicurean-classic/</guid>
		<description><![CDATA[In the kitchen Chef Eric prepares his special version of Fried Chicken and Waffles and then we visit the Epicurean Classic in Traverse City, Michigan
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #416 (Fried Chicken and Waffles)", url: "http://www.forkintheroadtv.com/food/show-417-fried-chicken-and-waffles-epicurean-classic/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #415 (Pierogis)</title>
		<link>http://www.forkintheroadtv.com/food/show-419-pirogues/</link>
		<comments>http://www.forkintheroadtv.com/food/show-419-pirogues/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:05:40 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

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		<description><![CDATA[On the lawn of the State Capitol Chef Eric takes us on a food tour of the state at the Made in Michigan Fest and then in the kitchen he makes that polish delight; Pierogis.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #415 (Pierogis)", url: "http://www.forkintheroadtv.com/food/show-419-pirogues/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #414 (Turkey Cranberry Sausage &#038; Mashed Sweet Potatoes)</title>
		<link>http://www.forkintheroadtv.com/food/show-414-tom-ottos-turkey-farm-and-turkey-cranberry-sausage/</link>
		<comments>http://www.forkintheroadtv.com/food/show-414-tom-ottos-turkey-farm-and-turkey-cranberry-sausage/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:01:09 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-414-tom-ottos-turkey-farm-and-turkey-cranberry-sausage/</guid>
		<description><![CDATA[Chef Eric takes us to Tom Otto’s turkey farm just outside Lansing, Michigan and then to the kitchen where Chef Eric makes some Turkey Cranberry Sausage and serve it on Mashed Sweet Potatoes.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #414 (Turkey Cranberry Sausage &#038; Mashed Sweet Potatoes)", url: "http://www.forkintheroadtv.com/food/show-414-tom-ottos-turkey-farm-and-turkey-cranberry-sausage/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #413 (White Beans with Maple Syrup and Cocoa)</title>
		<link>http://www.forkintheroadtv.com/food/show-413-white-beans-and-grocers-daughter-chocolate/</link>
		<comments>http://www.forkintheroadtv.com/food/show-413-white-beans-and-grocers-daughter-chocolate/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 16:00:00 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-413-white-beans-and-grocers-daughter-chocolate/</guid>
		<description><![CDATA[The show features Chef Eric&#039;s White Beans with Maple Syrup and Cocoa and visit the Grocer&#039;s Daughter, a speciality shop, in Empire Michigan some of Mimi Wheeler’s hand made chocolates. Serve along with Michigan Steamed Brown Bread with Dried Cherries and Walnuts.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #413 (White Beans with Maple Syrup and Cocoa)", url: "http://www.forkintheroadtv.com/food/show-413-white-beans-and-grocers-daughter-chocolate/" });</script>]]></description>
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		</item>
		<item>
		<title>Show #412  (Pumpkin Risotto)</title>
		<link>http://www.forkintheroadtv.com/food/show-412-pumpkin-risotto-and-andy-ts/</link>
		<comments>http://www.forkintheroadtv.com/food/show-412-pumpkin-risotto-and-andy-ts/#comments</comments>
		<pubDate>Tue, 12 Dec 2006 15:58:20 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[List of Shows]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/show-412-pumpkin-risotto-and-andy-ts/</guid>
		<description><![CDATA[This time Chef Eric makes Pumpkin Risotto served inside a pumpkin and a take a road trip to Andy T&#039;s pumpkin market just north of Lansing.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Show #412  (Pumpkin Risotto)", url: "http://www.forkintheroadtv.com/food/show-412-pumpkin-risotto-and-andy-ts/" });</script>]]></description>
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		</item>
		<item>
		<title>Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410)</title>
		<link>http://www.forkintheroadtv.com/food/grilled-new-york-strip-steaks-with-a-coffee-chili-rub-show-410/</link>
		<comments>http://www.forkintheroadtv.com/food/grilled-new-york-strip-steaks-with-a-coffee-chili-rub-show-410/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 14:43:00 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/grilled-new-york-strip-steaks-with-a-coffee-chili-rub-show-410/</guid>
		<description><![CDATA[Show #410
Recipe By: ©2000 eric villegas
Serving Size: 0
 Ingredients:
4  12 oz New York steaks, trimmed
2 teaspoons sea salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons evcp olive oil
2 tablespoons coffee beans, fresh and finely ground
1 tablespoon cocoa powder, unsweetened
1 teaspoon aji pepper, ground, or similar
1/8 teaspoon cinnamon, freshly ground
 Directions:
Preheat your grill
Rub the meat well [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410)", url: "http://www.forkintheroadtv.com/food/grilled-new-york-strip-steaks-with-a-coffee-chili-rub-show-410/" });</script>]]></description>
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		</item>
		<item>
		<title>Coffee Maple Glaze (Show #410)</title>
		<link>http://www.forkintheroadtv.com/food/coffee-maple-glaze-show-410/</link>
		<comments>http://www.forkintheroadtv.com/food/coffee-maple-glaze-show-410/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 14:41:39 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/coffee-maple-glaze-show-410/</guid>
		<description><![CDATA[Show #410
Recipe By: ©2000 eric villegas
Serving Size: 0

Ingredients: 
1 tablespoon unsalted &#034;sweet&#034; butter, plus 2 tablespoons
3 tablespoons beet sugar, preferably from Michigan
3 tablespoons shallots, minced
1/2 cup red wine vinegar
1/2 cup red wine, dry, preferably from Michigan
1 teaspoon aji pepper, or similar
3 tablespoons maple syrup, preferably from Michigan
3 ounces espresso, brewed

Directions:
Place a heavy bottom non-reactive saucepan [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Coffee Maple Glaze (Show #410)", url: "http://www.forkintheroadtv.com/food/coffee-maple-glaze-show-410/" });</script>]]></description>
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		</item>
		<item>
		<title>Maple Corndogs (Show #417)</title>
		<link>http://www.forkintheroadtv.com/food/maple-corndogs/</link>
		<comments>http://www.forkintheroadtv.com/food/maple-corndogs/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 14:39:13 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/maple-corndogs/</guid>
		<description><![CDATA[Show #417
Recipe By: ©2000 eric villegas
Ingredients:
1 quart peanut oil , for deep frying
wooden sticks, for the hot dogs
1 cup unbleached all-purpose flour, preferably from Michigan
2/3 cup yellow cornmeal
1/4 cup maple sugar, preferably from Michigan
1 1/2 teaspoons baking powder
1/2 tablespoon aji pepper, powdered
1 teaspoon sea salt
1 large egg, beaten
2 tablespoons  roasted garlic, puree, see recipe
1 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Maple Corndogs (Show #417)", url: "http://www.forkintheroadtv.com/food/maple-corndogs/" });</script>]]></description>
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		</item>
		<item>
		<title>Big Soft Pretzels (Show #417)</title>
		<link>http://www.forkintheroadtv.com/food/big-soft-pretzels-show-416/</link>
		<comments>http://www.forkintheroadtv.com/food/big-soft-pretzels-show-416/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 14:34:51 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/big-soft-pretzels-show-416/</guid>
		<description><![CDATA[Show #417
Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:
3 tablespoons  maple sugar, preferably from Michigan
1 (1/4-oz) package or  (2 1/2 teaspoons) active dry yeast
1 cups water, warmed (105-110 degrees)
1 tablespoon sea salt
4 cups unbleached all-purpose flour, organic preferably from michigan
1/2 cup baking soda
3 1/2 quarts water, for boiling the pretzels
1 large egg,  lightly [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Big Soft Pretzels (Show #417)", url: "http://www.forkintheroadtv.com/food/big-soft-pretzels-show-416/" });</script>]]></description>
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		</item>
		<item>
		<title>Hand Rolled Corn Flour Pasta with Caviar, Lemon &#038; Basil (Show #418)</title>
		<link>http://www.forkintheroadtv.com/food/hand-rolled-corn-flour-pasta-with-caviar-lemon-basil-show-420/</link>
		<comments>http://www.forkintheroadtv.com/food/hand-rolled-corn-flour-pasta-with-caviar-lemon-basil-show-420/#comments</comments>
		<pubDate>Fri, 08 Dec 2006 18:29:10 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[Hand Rolled Corn Flour Pasta with Golden American Caviar, Lemon &#038; Basil (Show #418)
Recipe By: ©2000 eric villegas

Serving Size: 2 dinner or 4 appetizer portions

Ingredients:
4 ounces corn flour, organic, preferably from Michigan
6 ounces all purpose unbleached flour, organic, preferably from Michigan
3 whole large eggs, at room temperature
1/2 ounce evcp olive oil
1/4  cup cornmeal, for [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Hand Rolled Corn Flour Pasta with Caviar, Lemon &#038; Basil (Show #418)", url: "http://www.forkintheroadtv.com/food/hand-rolled-corn-flour-pasta-with-caviar-lemon-basil-show-420/" });</script>]]></description>
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		</item>
		<item>
		<title>The Crew</title>
		<link>http://www.forkintheroadtv.com/food/the-crew/</link>
		<comments>http://www.forkintheroadtv.com/food/the-crew/#comments</comments>
		<pubDate>Tue, 05 Dec 2006 18:17:11 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
		
		<category><![CDATA[About the Show]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/the-crew/</guid>
		<description><![CDATA[The Organization
The team for &#034;Fork in the Road&#034; includes: Eric Villegas, program host and inspiration and owner of Restaurant Villegas in Okemos, MI.; Scott Allman, producer, director, videographer and editor of the program and Andrew J. Such, Executive Producer. This team is responsible for the production of the program and the creative and promotional efforts [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "The Crew", url: "http://www.forkintheroadtv.com/food/the-crew/" });</script>]]></description>
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		</item>
		<item>
		<title>Apple Compote (Show #409)</title>
		<link>http://www.forkintheroadtv.com/food/241/</link>
		<comments>http://www.forkintheroadtv.com/food/241/#comments</comments>
		<pubDate>Mon, 04 Dec 2006 14:41:08 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/241/</guid>
		<description><![CDATA[Show #409
Recipe By: ©2000 eric villegas
Ingredients:
7-8 large apples, antique varieties, peeled, quartered, and seeded (about 3 pounds)
1/2 cup beet sugar
1/2 cup hard apple cider
1 large lemon, juiced and zested
2 tablespoons sweet butter
2 tablespoons apple brandy
for the whipped cream
1 cup heavy cream
1 tablespoon confectioners&#039; sugar
1/4  teaspoon vanilla extract, pure
2 tablespoons apple brandy
Directions:
Place all ingredients (except [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Apple Compote (Show #409)", url: "http://www.forkintheroadtv.com/food/241/" });</script>]]></description>
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		</item>
		<item>
		<title>Polish Styled &#034;Pierogi&#034; With Chicken, Bacon, Cheddar &#038; FreshThyme (Show #419)</title>
		<link>http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/</link>
		<comments>http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/#comments</comments>
		<pubDate>Sat, 02 Dec 2006 20:46:58 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/</guid>
		<description><![CDATA[Show #415
Recipe By: ©2000 eric villegas
Serving Size: 2
Ingredients:

For the filling:
6 ounces chicken breast, boneless, with the skin, cubed
2 ounces bacon, cubed
sea salt, to taste
black pepper, to taste
1 tablespoon thyme leaves, fresh, minced
8 ounces white cheddar, grated
2 tablespoons red onions , minced
2 tablespoons roasted garlic puree
1/2 cup chives, chopped
1/4 lb. cooked potatoes, skinned &#038; riced
1 whole [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Polish Styled &#034;Pierogi&#034; With Chicken, Bacon, Cheddar &#038; FreshThyme (Show #419)", url: "http://www.forkintheroadtv.com/food/polish-styled-pierogi-with-chicken-bacon-cheddar-fresh-thyme/" });</script>]]></description>
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		</item>
		<item>
		<title>Potato and Roasted Garlic Gratin (Show #410)</title>
		<link>http://www.forkintheroadtv.com/food/potato-and-roasted-garlic-gratin-show-410/</link>
		<comments>http://www.forkintheroadtv.com/food/potato-and-roasted-garlic-gratin-show-410/#comments</comments>
		<pubDate>Sat, 02 Dec 2006 20:01:31 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/potato-and-roasted-garlic-gratin-show-410/</guid>
		<description><![CDATA[Show #410
Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:
5-6 Yukon Gold potatoes, peeled
2 red onions, cut julienne and caramelized in olive oil
1 cup wisantigo parmesan, or similar, grated
3/4 cup heavy cream
1/4  cup wood roasted garlic puree
sea salt, to taste
ground black pepper, to taste
Clancy&#039;s Fancy Hot Sauce, to taste
Directions:
Preheat your oven to 400 degrees and butter [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Potato and Roasted Garlic Gratin (Show #410)", url: "http://www.forkintheroadtv.com/food/potato-and-roasted-garlic-gratin-show-410/" });</script>]]></description>
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		</item>
		<item>
		<title>Apple Pate Brisee (Show #408)</title>
		<link>http://www.forkintheroadtv.com/food/apple-pate-brisee-show-408/</link>
		<comments>http://www.forkintheroadtv.com/food/apple-pate-brisee-show-408/#comments</comments>
		<pubDate>Fri, 01 Dec 2006 21:14:38 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/apple-pate-brisee-show-408/</guid>
		<description><![CDATA[Show #408
Recipe By: ©2000 eric villegas
Ingredients:
3 cups all-purpose flour , organic preferably from Michigan
1 cup or 2 sticks unsalted &#034;sweet&#034; butter, cold, and cut into thin slices or coarse shavings
1/2 teaspoon sea salt
3/4 cup apple cider, fresh and very cold

Directions:
Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Apple Pate Brisee (Show #408)", url: "http://www.forkintheroadtv.com/food/apple-pate-brisee-show-408/" });</script>]]></description>
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		</item>
		<item>
		<title>Double Apple Galette (Show #408)</title>
		<link>http://www.forkintheroadtv.com/food/a-double-apple-galette-show-408/</link>
		<comments>http://www.forkintheroadtv.com/food/a-double-apple-galette-show-408/#comments</comments>
		<pubDate>Fri, 01 Dec 2006 21:11:25 +0000</pubDate>
		<dc:creator>Webmaster</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/a-double-apple-galette-show-408/</guid>
		<description><![CDATA[Show #408
Recipe By: ©2000 eric villegas
Serving Size: 1

Ingredients:
1/2 of 1 recipe apple pate brisée, see recipe
5 large apples, seasonal antique varities, preferably from Michigan
1/4 cup beet sugar, granulated, preferably from Michigan
3 tablespoons unsalted &#034;sweet&#034; butter, cut into small pieces
1 small whole lemon, juiced
4 tablespoons apricot preserves
1 tablespoon apple brandy, optional, preferably from Michigan

Directions:
Make one recipe [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Double Apple Galette (Show #408)", url: "http://www.forkintheroadtv.com/food/a-double-apple-galette-show-408/" });</script>]]></description>
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		</item>
		<item>
		<title>All Purpose Basic Brine (Show #102)</title>
		<link>http://www.forkintheroadtv.com/food/all-purpose-basic-brine-show-102/</link>
		<comments>http://www.forkintheroadtv.com/food/all-purpose-basic-brine-show-102/#comments</comments>
		<pubDate>Tue, 14 Nov 2006 20:59:28 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/all-purpose-basic-brine-show-102/</guid>
		<description><![CDATA[Show #102 
Ingredients:
1 1/2 cups Michigan maple syrup, grade &#034;b&#034;
2 cups french sea salt
1/2 cup of lime juice with lime halves
1/4 cup Clancy&#039;s Fancy Hot Sauce
1 gallon of fresh water
Directions: 
Dissolve all the ingredients in cold water. Use as needed.
Here&#039;s a guide for the length of time meats should be marinated:
whole raw chickens 24 hours
raw, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "All Purpose Basic Brine (Show #102)", url: "http://www.forkintheroadtv.com/food/all-purpose-basic-brine-show-102/" });</script>]]></description>
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		</item>
		<item>
		<title>Eric&#039;s Bio</title>
		<link>http://www.forkintheroadtv.com/food/eric-villegas-complete-bio/</link>
		<comments>http://www.forkintheroadtv.com/food/eric-villegas-complete-bio/#comments</comments>
		<pubDate>Sun, 12 Nov 2006 19:49:54 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[About the Show]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/eric-villegas-complete-bio/</guid>
		<description><![CDATA[Award winning chef-restaurateur, cookbook author and television personality Eric Villegas has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes.
The Michigan born chef embarked on his culinary career after studying liberal arts at Michigan State University. Moving to Paris, France [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Eric&#039;s Bio", url: "http://www.forkintheroadtv.com/food/eric-villegas-complete-bio/" });</script>]]></description>
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		</item>
		<item>
		<title>Pierogi Dough  (Show #419)</title>
		<link>http://www.forkintheroadtv.com/food/pierogi-dough-show-419/</link>
		<comments>http://www.forkintheroadtv.com/food/pierogi-dough-show-419/#comments</comments>
		<pubDate>Wed, 08 Nov 2006 20:52:27 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/pierogi-dough-show-419/</guid>
		<description><![CDATA[Show #419
Recipe By: ©2000 eric villegas
Ingredients:
1 large Idaho potato
1 tablespoon plus 1/4 teaspoon sea salt
1 3/4 cups all-purpose flour, preferably organic from Michigan
1 cup potato starch or cornstarch
1 large egg, whole
3 1/2 tablespoons sour cream
5 tablespoons unsalted &#034;sweet&#034; butter, melted
Directions:
Place the unpeeled Idaho potato in a large saucepan, and cover by 2 inches with cold [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Pierogi Dough  (Show #419)", url: "http://www.forkintheroadtv.com/food/pierogi-dough-show-419/" });</script>]]></description>
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		</item>
		<item>
		<title>Apple Buttermilk Waffles with Antique Apple Compote &#038; Whipped Cream (Show #409)</title>
		<link>http://www.forkintheroadtv.com/food/apple-buttermilk-waffles-with-antique-apple-compote-whipped-cream-show-409/</link>
		<comments>http://www.forkintheroadtv.com/food/apple-buttermilk-waffles-with-antique-apple-compote-whipped-cream-show-409/#comments</comments>
		<pubDate>Wed, 08 Nov 2006 14:48:55 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.forkintheroadtv.com/food/apple-buttermilk-waffles-with-antique-apple-compote-whipped-cream-show-409/</guid>
		<description><![CDATA[Show #409
Recipe By: ©2000 eric villegas
Ingredients:
3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
1/2 teaspoon sea salt
1/8 teaspoon cinnamon, ground
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cultured buttermilk
1/4 cup whole milk
1 1/2 cups fresh apples, chopped
6 tablespoons soybean oil, preferably from Michigan
1 large egg, separated
2 tablespoons beet sugar
1/2 teaspoon vanilla extract, pure
Directions:
Preheat your waffle iron according [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Apple Buttermilk Waffles with Antique Apple Compote &#038; Whipped Cream (Show #409)", url: "http://www.forkintheroadtv.com/food/apple-buttermilk-waffles-with-antique-apple-compote-whipped-cream-show-409/" });</script>]]></description>
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		</item>
		<item>
		<title>Mixed Vegetable Viniagrette (Show #406)</title>
		<link>http://www.forkintheroadtv.com/food/mixed-vegetable-vinageratte-show-406/</link>
		<comments>http://www.forkintheroadtv.com/food/mixed-vegetable-vinageratte-show-406/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:23:51 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/mixed-vegetable-vinageratte-show-406/</guid>
		<description><![CDATA[Show #406
Ingredients:
1 1/2 lbs. baby cherry tomatoes, stemmed and cut in half
3/4 lbs. haricots verts (thin French green beans), trimmed
1 lb. &#034;baby&#034; Pattypan squash, trimmed
4 bunches of baby carrots (about 24), trimmed and peeled
3 bunches of small radishes (about 24), trimmed
For the vinaigrette:
1 large shallot, chopped
1 tablespoon roasted garlic, puree, see recipe
2 teaspoons coarse-grained mustard
4 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Mixed Vegetable Viniagrette (Show #406)", url: "http://www.forkintheroadtv.com/food/mixed-vegetable-vinageratte-show-406/" });</script>]]></description>
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		</item>
		<item>
		<title>Potato and Cheese Ravioli (Show #406)</title>
		<link>http://www.forkintheroadtv.com/food/potato-and-cheese-ravioli-show-406/</link>
		<comments>http://www.forkintheroadtv.com/food/potato-and-cheese-ravioli-show-406/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:20:19 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/potato-and-cheese-ravioli-show-406/</guid>
		<description><![CDATA[Show #406
Potato &#038; Cheese Ravioli Topped With A Mixed Vegetable Vinaigrette
Ingredients:
1 1/4 lbs. all-purpose potatoes
2 tablespoons mixed fresh herbs, large stalks removed, plus extra for garnish
1/4 cup unsalted &#034;sweet&#034; butter
1 tablespoon roasted garlic, puree, see recipe
4 ounces white cheddar, grated
2 ounces wisantigo parmesan, grated
nutmeg, grated
sea salt
black pepper, freshly ground
1 lb. wonton wrappers, fresh
Mixed Vegetable Vinaigrette, [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Potato and Cheese Ravioli (Show #406)", url: "http://www.forkintheroadtv.com/food/potato-and-cheese-ravioli-show-406/" });</script>]]></description>
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		</item>
		<item>
		<title>Salmon En Papillote (Show #405)</title>
		<link>http://www.forkintheroadtv.com/food/salmon-en-papillote-show-405/</link>
		<comments>http://www.forkintheroadtv.com/food/salmon-en-papillote-show-405/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:17:55 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/salmon-en-papillote-show-405/</guid>
		<description><![CDATA[Show #405
Ingredients:
4 tablespoons evcp olive oil
4 -  8 ounce salmon fillets, coho, king etc, skinned sea salt black pepper, freshly ground
1/4 cup lemon juice, fresh
1 cup red onions, julienne
1 cup yellow squash, julienne
1 cup carrots, julienne
1 cup zuchinni, julienne
1 cup portabella mushroom caps, julienne
1 cup red bell pepper, julienne
24 optional mussels, cleaned and debeared
1 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Salmon En Papillote (Show #405)", url: "http://www.forkintheroadtv.com/food/salmon-en-papillote-show-405/" });</script>]]></description>
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		</item>
		<item>
		<title>Poached Breast of Chicken with Carrot and Ginger Sauce (Show #404)</title>
		<link>http://www.forkintheroadtv.com/food/poached-breast-of-chicken-with-carrot-and-ginger-sauce-show-404/</link>
		<comments>http://www.forkintheroadtv.com/food/poached-breast-of-chicken-with-carrot-and-ginger-sauce-show-404/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:15:52 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/poached-breast-of-chicken-with-carrot-and-ginger-sauce-show-404/</guid>
		<description><![CDATA[Show #404
Ingredients:
2 8 ounce Breast of Chicken, boneless, with the skin, preferably organic from Michigan
1 Fresh Carrot &#038; Ginger Sauce, see recipe
Directions:
In a medium size saucepan combine the chicken breasts with enough cold water to cover them by 1 inch. Remove the chicken, bring the water to a boil, and add salt to taste. Return [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Poached Breast of Chicken with Carrot and Ginger Sauce (Show #404)", url: "http://www.forkintheroadtv.com/food/poached-breast-of-chicken-with-carrot-and-ginger-sauce-show-404/" });</script>]]></description>
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		<item>
		<title>Fresh Carrot Sauce with Ginger (Show #404)</title>
		<link>http://www.forkintheroadtv.com/food/fresh-carrot-sauce-with-ginger-show-404/</link>
		<comments>http://www.forkintheroadtv.com/food/fresh-carrot-sauce-with-ginger-show-404/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:12:10 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/fresh-carrot-sauce-with-ginger-show-404/</guid>
		<description><![CDATA[Show #404
Ingredients:
1 cup fresh carrot juice
1 1-inch long piece of ginger, peeled &#038; bruised
1 tbsp. fresh lime juice
1 shot Clancy&#039;s Fancy Hot Sauce
sea salt, to taste
1 tbsp. unsalted &#034;sweet&#034; butter, cold
Directions:
Place the carrot juice, ginger, lime juice, hot sauce and salt in a small non reactive sauce pot over medium high heat. Reduce by half [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Fresh Carrot Sauce with Ginger (Show #404)", url: "http://www.forkintheroadtv.com/food/fresh-carrot-sauce-with-ginger-show-404/" });</script>]]></description>
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		</item>
		<item>
		<title>Herb Compound Butter (Show #404)</title>
		<link>http://www.forkintheroadtv.com/food/herb-compound-butter-show-404/</link>
		<comments>http://www.forkintheroadtv.com/food/herb-compound-butter-show-404/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:08:51 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/herb-compound-butter-show-404/</guid>
		<description><![CDATA[Show #404
Ingredients:
1 lb. unsalted butter, softened
1 cup herbs*, tightly packed and freshly chopped
1/4 cup lemon or lime juice
french sea salt (optional)
Directions:
Cream the butter in a mixer at medium speed. Add the herbs, lemon or lime juice and mix until totally incorporated. Roll the butter in plastic wrap and chill until firm**. Use as a topping [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Herb Compound Butter (Show #404)", url: "http://www.forkintheroadtv.com/food/herb-compound-butter-show-404/" });</script>]]></description>
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		</item>
		<item>
		<title>Carrot Watermelon Juice (Show #404)</title>
		<link>http://www.forkintheroadtv.com/food/carrot-watermelon-juice-show-404/</link>
		<comments>http://www.forkintheroadtv.com/food/carrot-watermelon-juice-show-404/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:06:21 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/carrot-watermelon-juice-show-404/</guid>
		<description><![CDATA[Show #404
Ingredients:
6 Fresh Carrots
1  Quarter of a Watermelon
Directions:
Notes:
This blend is definitely worth trying! Smooth and sweet, very refreshing. Be sure and juice the whole watermelon rind and seeds, not just the inner fruit. There are lots of nutrients locked in the rind and seeds that you will unleash into the blend via juicing.
<script type="text/javascript">SHARETHIS.addEntry({ title: "Carrot Watermelon Juice (Show #404)", url: "http://www.forkintheroadtv.com/food/carrot-watermelon-juice-show-404/" });</script>]]></description>
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		</item>
		<item>
		<title>Carrot Couscous with White Shrimp &#038; Chives (Show #404)</title>
		<link>http://www.forkintheroadtv.com/food/carrot-couscous-with-white-shrimp-chives-show-404/</link>
		<comments>http://www.forkintheroadtv.com/food/carrot-couscous-with-white-shrimp-chives-show-404/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 17:04:41 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/carrot-couscous-with-white-shrimp-chives-show-404/</guid>
		<description><![CDATA[Show #404
Ingredients:
2/3 cup carrot juice, freshly juiced
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
8 ounces michigan white shrimp, or comparable
1/2 cup couscous, plain
2 teaspoons evcp olive oil
2 tablespoons chopped fresh chives
Directions:
Bring first 4 ingredients to a simmer over medium-high heat in a non reactive sauce pan. Add the shrimp [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Carrot Couscous with White Shrimp &#038; Chives (Show #404)", url: "http://www.forkintheroadtv.com/food/carrot-couscous-with-white-shrimp-chives-show-404/" });</script>]]></description>
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		</item>
		<item>
		<title>Fruit Nachos with Murdick&#039;s Fudge, Summer Fruit and Kaluha (Show #402)</title>
		<link>http://www.forkintheroadtv.com/food/fruit-nachos-with-murdicks-fudge-summer-fruit-and-kaluha-show-402/</link>
		<comments>http://www.forkintheroadtv.com/food/fruit-nachos-with-murdicks-fudge-summer-fruit-and-kaluha-show-402/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 16:54:36 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/fruit-nachos-with-murdicks-fudge-summer-fruit-and-kaluha-show-402/</guid>
		<description><![CDATA[My Murdick&#039;s Fudge &#034;Nachos&#034; with Mixed Summer Fruit &#038; Kahlua Cream
Show #402
Ingredients:
6 ounces flour tortilla chips, freshly cooked and seasoned with maple sugar
Michigan Summer Fruit salad, see recipe
2 ounces Celeste Murdick&#039;s Dark Chocolate Fudge, or comparable, frozen &#038; grated
2 ounces Celeste Murdick&#039;s White Chocolate Fudge, or comparable, frozen &#038; grated
Kahlua Sour Cream
cilantro sprigs
for garnish powdered [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Fruit Nachos with Murdick&#039;s Fudge, Summer Fruit and Kaluha (Show #402)", url: "http://www.forkintheroadtv.com/food/fruit-nachos-with-murdicks-fudge-summer-fruit-and-kaluha-show-402/" });</script>]]></description>
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		</item>
		<item>
		<title>Michigan Summer Fruit Salad with Mint and Maple (Show #402)</title>
		<link>http://www.forkintheroadtv.com/food/michigan-summer-fruit-salad-with-mint-and-maple-show-402/</link>
		<comments>http://www.forkintheroadtv.com/food/michigan-summer-fruit-salad-with-mint-and-maple-show-402/#comments</comments>
		<pubDate>Tue, 07 Nov 2006 16:49:32 +0000</pubDate>
		<dc:creator>Fork in the Road</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://69.5.23.144/food/michigan-summer-fruit-salad-with-mint-and-maple-show-402/</guid>
		<description><![CDATA[Show #402 
Serving Size: 4
Ingredients:
1 cup watermelon
1 cup blueberries
1 cup raspberries
1 cup strawberries
2 each red haven peaches
3 tablespoons maple syrup
1 tablespoon spirit of cherry brandy, or comparable
3 to 5 sprigs fresh mint
Directions:
Place the cubed watermelon in a medium bowl. Trim the strawberries&#039; stems and half or quarter, if large. Cut the peaches into ha