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	<title>www.groupersandwich.com/news &#187; Recipes</title>
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	<description>News and Events from the Sandbar, BeachHouse and Mar Vista Waterfront Restaurants</description>
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		<title>Lobster Crusted Flounder</title>
		<link>http://www.groupersandwich.com/news/2012/05/lobster-crusted-flounder/</link>
		<comments>http://www.groupersandwich.com/news/2012/05/lobster-crusted-flounder/#comments</comments>
		<pubDate>Thu, 03 May 2012 08:48:49 +0000</pubDate>
		<dc:creator>Caryn Hodge</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.groupersandwich.com/news/?p=1369</guid>
		<description><![CDATA[Created by Chef Will Manson of the BeachHouse Restaurant Ingredients: Founder filets 4 ea 6 oz. Lobster claw and knuckle meat 16 oz Bread crumbs – Panko 2 cups Butter melted 1 cup Salt, pepper, parsley and tarragon to taste Method: In a mixing bowl, combine bread crumbs, butter and seasoning. Fold in lobster meat carefully to [...]]]></description>
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		<title>Scallops Rumaki</title>
		<link>http://www.groupersandwich.com/news/2012/04/scallops-rumaki/</link>
		<comments>http://www.groupersandwich.com/news/2012/04/scallops-rumaki/#comments</comments>
		<pubDate>Tue, 03 Apr 2012 06:38:52 +0000</pubDate>
		<dc:creator>Caryn Hodge</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.groupersandwich.com/news/?p=2383</guid>
		<description><![CDATA[Recipe from Chef George Quattromani of the Mar Vista Restaurant Ingredients: 4 Large Sea Scallops 4 Slices of Hickory Smoked Bacon Procedure: Lay uncooked bacon flat. Place scallop on top and roll around entire scallop. Insert a toothpick into the scallop to secure. Deep fry in vegetable oil @ 375degrees for 5min. Serve with your [...]]]></description>
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		<title>Baked Clams</title>
		<link>http://www.groupersandwich.com/news/2012/03/baked-clams/</link>
		<comments>http://www.groupersandwich.com/news/2012/03/baked-clams/#comments</comments>
		<pubDate>Tue, 06 Mar 2012 18:37:24 +0000</pubDate>
		<dc:creator>Caryn Hodge</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.groupersandwich.com/news/?p=2295</guid>
		<description><![CDATA[Ingredients: 32 middle neck clams 8 oz chicken stock 4 oz white wine 2 oz Italian bread crumbs 2 oz lemon butter 2 lemons each cut in ½ Method: Steam clams in chicken stock and white wine for 6-8 minutes or until clam shells open. Add the lemons half way through steaming. Once done, toss [...]]]></description>
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		<title>Shrimp Saute in Red Curry</title>
		<link>http://www.groupersandwich.com/news/2012/02/shrimp-saute-in-red-curry/</link>
		<comments>http://www.groupersandwich.com/news/2012/02/shrimp-saute-in-red-curry/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 20:22:52 +0000</pubDate>
		<dc:creator>chodge</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.groupersandwich.com/news/?p=2254</guid>
		<description><![CDATA[Created by Chef Will Manson of the Beachhouse Restaurant Serves 3 Ingredients: Shrimp                18 ea. Red curry paste      1 tbsp Canola oil              1 oz White wine             2 oz Garlic butter           1/4 cup Julienne carrots        1 medium Julienne celery          1 stalk Julienne red pepper   1 small Julienne red onion     1/2 small Pasta (angel hair etc) 1 [...]]]></description>
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		<title>Heirloom Tomato Salad</title>
		<link>http://www.groupersandwich.com/news/2011/12/heirloom-tomato-salad/</link>
		<comments>http://www.groupersandwich.com/news/2011/12/heirloom-tomato-salad/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 18:45:51 +0000</pubDate>
		<dc:creator>chodge</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.groupersandwich.com/news/?p=2198</guid>
		<description><![CDATA[Heirloom Tomato Salad These are local tomatoes from Gamble Creek Farms, just one of the local, fresh products we  incorporate into our menus. Serves 4 Ingredients: 1 lb Heirloom Tomatoes 4 oz Olive Tapenade 4 oz Goat Cheese 4 oz Arugula 1 oz Mint 1 oz Sea Salt 2 oz Olive Oil  Method: Cut Tomatoes [...]]]></description>
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