While Ms. Stewart removes all the seeds in this manner, I helped some of them along with my fingers. This method is very quick and does not damage the seeds. Store the seeds in a covered dish in the refrigerator.
Las Chimeneas, I do not recall being served any. Must have been our timing. Pomegranates are found in traditional Moorish recipes as well as in Samuel and Samantha Clark's Moro cookbooks both of which inspired the cuisine of Las Chimeneas. On my list of "to trys" is a Moro recipe for Bulgar, Celery and Pomegranate Salad. Meanwhile, I use the pomegranate seeds on Bitter Greens with Maple Mustard Dressing or with a little bit of aged balsamic vinegar on top of mixed greens.
orange fused olive oil and fresh rosemary make an elegant topping for topping for non-fat chocolate frozen yogurt/chocolate ice cream.