Bayside Gazette 10031 Old Ocean City Blvd.
Berlin, MD 21811
Phone: 410-641-0039
Fax: 410-641-0085

Cuisine

Cuisine - Articles


Bacon jam, horsey sauce play well together

Posted On: 1/12/17
Written By: Paul Suplee, MBA, CEC, PC-3

Bacon jam, horsey sauce play well together One and only one snowfall has occurred, and it was a blasted blizzard!   What in the world is going on around here? To top it off, my family and I had to make a trip from here to DC on Saturday during the storm. Needless to say, it was a hair-raising ride.   I consider myself a sturdy snow-driver, but even with my eons-worth of confidence it was still tossing me around the ice-capped asphalt. With a little tenacity and a great deal of time (over five hours to be exact), we were in DC for an event that we simply could not miss, but that is for another day. Upon returning home, it was both warming to the soul and downright frigid, with temperatures in the teens.  After building a fire it was time to take a survey on the amount of work that I have to do before classes resume; no small task, I can assure you. It seems like only yesterday that I started decorating for Christmas, and now I realize that I’ll be taking down tinsel and lights or one form or another for ...
» Click here for the full story.

Turn those holiday leftovers into potpie

Posted On: 12/29/16
Written By: Paul Suplee, CEC PCIII

Turn those holiday leftovers into potpie So Christmas is over, and now it’s time to prepare for New Year’s Eve. When I say that, all I mean is that I have to buy a pork loin. That’s about the extent of our festivities these days, as we’re more concerned with socializing with family than actual ball drops and huge crowds. Besides, the drive home is nonexistent … a wonderful gift when you’ve had a drink or two on the last day of the year that has been insane, to put it mildly. But now that the holidays are officially underway, which in turn means almost over, we are inundated with leftovers. As my youngest daughter and I worked our way through the refrigerator we realized that we were up against an army of undigested edibles. Turning leftover roasted chicken and vegetables into a scrumptious soup was the first order of the day, and I took care of that. Next, I had to decide which items I could turn into hors d’oeuvres for our small New Year’s Eve gathering and then I was left ...
» Click here for the full story.

Grilled cheese speaks to your inner child

Posted On: 12/22/16
Written By: Paul Suplee, CEC PCIII

Grilled cheese speaks to your inner child Grilled cheese sandwiches: What are they? What makes them so very comforting, yet so maniacally easy that a kindergartener can produce them flawlessly? I know, because I would be in the middle of making these or fried eggs after walking home from the bus stop before my mother could make her way to the kitchen from her shop. But more about grilled cheese later. I’m truly thrilled about something that goes hand-in-hand with this glorious feast. Imagine, if you will, a hand-held cheese board, cloaked in crustini and drenched in Irish butter, and you have but one thing to pair it with; a formidable wine. Recently, I was thrilled to find 90+ Brand wines back on the shelf; they’ve been missing as of late, but I have seen them in more than one shop this month. If you are not “in the know,” you shall be no longer. You see, there was a quagmire in the wine industry in 2008 corresponding to the housing market crash, abysmal stock market, recession and other worldly fin...
» Click here for the full story.

Share tradition with Christmas ‘spritz’

Posted On: 12/15/16
Written By: Paul Suplee, CEC PCIII

Share tradition with Christmas ‘spritz’ How many of us remember the smells that wafted through the houses of family and friends during the holiday season? For me, I’m talking the early ’70s. For some of you, it may very well be the Dark Ages, but I won’t pick on you. I will never forget the cookies fresh from the oven or the roast beef and Yorkshire pudding overshadowing the honey ham.  Once the mashed potatoes were scraped from the Kitchenaid to one of our Franciscan bowls, it was game on. We knew that there was a gallon of gravy somewhere and the stage was set. And it wasn’t just our house, it was everyone’s house. One of my fondest Christmas memories was the annual pilgrimage we would make to Uncle Tom and Aunt Terry’s house on Christmas Eve. We lived outside of Annapolis and they lived outside of D.C. All in all, it was a 45-minute drive, but as children it felt like an eternity. But once we got there, we knew there would be a mountain of food, with brie wrapped in puff pastr...
» Click here for the full story.

‘Dad, this tree won't fit in our back yard’

Posted On: 12/8/16
Written By: Paul Suplee, CEC PCIII

‘Dad, this tree won't fit in our back yard’ My father loved Christmas. There were times that we were grumpy (I guess I came by that naturally), but Christmastime was the one part of the year when dad would light up and look forward to staying home and putting up the big tree. We lived outside of Annapolis, and I guess you could say that we were “that” family. While we kept our jalopies inside the garage, we were always raising hell around and acting like little tyrants. As an engineer, my dad did a lot of work on our house, and at one point he added a four-car garage to the house, turning the original garage into a family room with 13-foot ceilings. To finish off the room, a wood-burning stove and massive ceiling fan were installed and many a good nights were had between heating up the room and throwing magazines into the fan which was turned on full-blast. Yes, it was a fun room. Many stories were crafted there, and many a legend born. But among them all, I can honestly say that Christmas was one of the most memo...
» Click here for the full story.

Liquid smoke key to perfect Kalua pork

Posted On: 12/1/16
Written By: Paul Suplee, CEC PCIII

Liquid smoke key to perfect Kalua pork Today is a day to be reckoned with. Yes, it’s what I call a “Hawaii Day,” a day on which I weigh the pros and cons in my head of getting a permit at $3 per day to camp on the north coast of Kauai for a few months. With just a little money in the bank, I could walk about the island, hitting the trails, snorkeling, surfing, fishing and theoretically cooking on the campfire every night. While this might not sound fun to a lot of people, it sounds like a much-needed respite from our day-to-day life at warp speed. I’d probably leave my phone on the mainland as well. Just a full month of disconnecting to clear the mind. Yeah, I think I could go for that. Of course, with too many things to take care of in what I term “reality,” I have to satiate my wanderlust by watching WSL videos of surfing competitions in the Islands and by preparing dishes that remind me of my limited time in the Aloha State. The foods of Hawaii are notable in that they reach just far...
» Click here for the full story.

Breakfast? In my house, we call it dinner

Posted On: 11/3/16
Written By: Paul Suplee, CEC PCIII

Breakfast? In my house, we call it dinner This column originally ran in the Oct. 2, 2014 edition of the Bayside Gazette. In the hallowed halls of any culinary museum, you will find references to James Beard and Julia Child, their contributions to the world of food so far remaining unsurpassed. Are there chefs who are better than they were? Possibly, yes. But with their departure years ago, we’ll never know. They spoke to the masses at a time when few others were. They had a new voice and took cooking in a new direction: on television and onto the bookshelves on the mass level. Their poise, ideas, vast network of chefs and entertainers and their dedication to the craft were unparalleled as were their marketing skills. When I was a kid, I remember watching Julia Child and not really understanding what was going on. I respect everything that she was able to accomplish, but I was not a regular follower. James Beard was not a recognizable name for me until I went to culinary school in the 1980s, but TV’s “Gall...
» Click here for the full story.

When weather turns cold, turn to soup

Posted On: 10/27/16
Written By: Paul Suplee, CEC PCIII

When weather turns cold, turn to soup I paddled three times last week, once in an outrigger and twice on an ocean board. I left my house yesterday morning in a T-shirt, only to wish that I could work in shorts and flip-flops, it was so warm. It was almost as though we were being spoiled by the weather gods as we walked with blissful ignorance into that misty night. And then today happened. I walked outside and could see my breath in the chilly, 43-degree air that had our quaint little village beset in frigid misery. Despite all of that, our youngest is an 11-year-old, who walked out of the house in just a T-shirt, assuring me that it wasn’t cold. He mocked me. Remember those days? Being a kid in the pool or ocean in September so long that your lips were blue and your entire body shook in convulsions? “Nope,” you would say to your parents as they told you that you were cold. “I’m fine” and you would stay in for another hour, barely able to move your joints as you stretched out for the...
» Click here for the full story.

Spare goose, but don’t spoil appetite

Posted On: 10/20/16
Written By: Paul Suplee, CEC PCIII

Spare goose, but don’t spoil appetite This column originally ran in an Oct. 16, 2014 edition of the Bayside Gazette. It was a scene out of “Rambo IV,” or maybe I’m thinking “Terminator.” I rolled up to Route 589 just as those geese and ducks – those dreaded monsters - started waddling their way into incoming traffic. What ensued was nothing short of sheer terror. Buildings were ablaze, cars stacked in ditches while innocent bystanders were forced to cover the eyes of their offspring to prevent them from seeing the carnage forged by these fiery-eyed, feathered foes. They made their way across the road, nary a scratch on any of them, all the while laughing (In hindsight, I imagine they were honking and quacking) at the ensuing destruction. As I think about this, I shiver as I recall the traffic light falling on a new litter of puppies enjoying an innocent frolic around the pond. And then I woke up. I realized that I can’t imagine the geese being such a problem that we would even...
» Click here for the full story.

Kimchee and cheese top off perfect burger

Posted On: 10/13/16
Written By: Paul Suplee, CEC PCIII

Kimchee and cheese top off perfect burger The great meal mystery shrouds me tonight. My many choices and musings all come down to this moment of great triumph – a point in time at which I decide the fate of hundreds of people, nay, dozens. I am in another hospital in D.C. visiting a loved one and looking for dinner and there is no time to stop and worry about how much it’s going to cost me to pull my car out of the Georgetown garage. Who am I kidding? My heart skips a beat when I consider how much the damage is going to be. I think the garage is $25 per day, and I can’t imagine that I’ll be here for any less than three days. I exhale a dramatic sigh, confident in the fact that my superior math skills have calculated that my injury is somewhere around $75 for not moving my car an inch for the duration. For that kind of money, I think I’d rather be in Disney, where every ride ends in a gift shop and you are well aware that you are being raked over the coals around every corner. At least you get to...
» Click here for the full story.
Older Posts