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Cuisine - Articles

No punches pulled for this pulled pork

Posted On: 6/22/17
Written By: Paul Suplee, MBA, CEC, PC-3

No punches pulled for this pulled pork As my playlist jumps from Locash to Lagwagon, I ponder the many strange and wonderful things that happen in life. Who knows? Perhaps my musical taste is a metaphor for the ambiguity and freneticism that penetrate our everyday existence. If you could only know what is in my record collection (yes, I’m old enough to have one, albeit a fairly limited one due to my parents, but that’s a story for another day), you might be a touch concerned, but I don’t care. My brain likes to jump around a bit, and I for one like to go along for the ride. Tonight was one for the books; the tiki bar is open, the fire pit is blazing and the pulled pork was on the money. There was nothing difficult about the latter, but I guess there is a bit of the fabled gestalt that lends itself to a simple dish. After all, with an evening of good friends and the kids of aforementioned friends splashing around in the pool and making s’mores, it’s not hard to make anything taste that good. I...
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Your new food obsession: Marcona almonds

Posted On: 6/15/17
Written By: Paul Suplee, MBA, CEC PCIII

 Few foods find themselves fortunate enough to land in my “obsession” category these days, as I have tried a great many foodstuffs throughout my long and quasi-illustrious career. However, every now and then a food will rear its ugly head and smack me in the body and soul with its self-complementing tastes, smells and textures that just happen to embody the perfect sustenance. I cry a little the first time that I savor said morsel, and look forward to properly acquiring some more for future meals and snacks. I guess I had that feeling when I drank Coca-Cola for the first time. The chemistry, the nuances of hundreds of top-secret ingredients and the lore of the amalgamation of South American apothecary and North American marketing prowess all lent themselves to a lifetime of soda fanaticism. At a similar level, but at a very different time in my life, I tried Marcona almonds. The Marcona is a Spanish almond that I sampled with great trepidation, as I despise Californi...
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Welcome back, Paul, we missed you

Posted On: 6/1/17
Written By: Paul Suplee, MBA, CEC, PC-3

Welcome back, Paul, we missed you So many thoughts flood my mind as I write, as coming back from my compulsory hiatus was an easy decision to make with some complicated emotions. Where to start? First and foremost, I want to thank the community for everything that it has done for me and the kids and cannot express strongly enough how blessed I feel to be a part of it. Whether you are from Ocean City, Salisbury, Berlin, Bishopville, Whaleyville and beyond (many of whom we had never met before), we want to thank you. I can’t name names, simply as I am likely to miss one or two, and that would be a crime as so many people came to our rescue. It is unfathomable that we lost Julie eight weeks ago, and I think to myself inwardly that time indeed stops for no man. But just as quickly as it happened, it was like a switch was flipped up and the juggling of the days of yore became an entirely new sort of juggling, in which I realized that I needed to download apps to track bills, make sure that I buy fresh groceries (OK,...
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Leftover duck? Cook it low, cook it slow

Posted On: 3/23/17
Written By: Paul Suplee, MBA, CEC, PC-3

Leftover duck? Cook it low, cook it slow This article originally appeared in a March 19, 2015 edition of the Bayside Gazette. A penny saved is a penny earned. Waste not, want not. And waste in most kitchens, professional or residential, tends to be high. It’s a high byproduct industry. Even at home, if we make a nice sauce or relish for a special meal, we often rediscover it a few weeks later, reminiscent of your child’s science fair project on molds and fungi. I had some frozen ducks in my freezer, so I figured I would go in a different direction than I normally do with them. I decided to barbecue them. Excited about the prospect of these little beauties, I rubbed them with a top-secret barbecue rub and let them set overnight, similar to what I would do with pork butt or brisket. If you are using a farm-raised duckling, which I did here, you won’t need much, since there is much more meat on a domesticated duck than a wild one. There is a stark difference in the quantity of meat on a domesticated bird...
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Soup that puts ‘pho’ back in phenomenal

Posted On: 3/16/17
Written By: Paul Suplee, MBA, CEC, PC-3

Soup that puts ‘pho’ back in phenomenal Star anise and cinnamon perfume the air, but not in the manner in which we might think of Christmas potpourri or a random autumn’s candle. The aromas wafting through the air are intermingled with nuances of beef, ginger, onions and myriad delights that you may or may not be able to discern at first whiff. By the time you reach the kitchen, you should be able to tell what I’m cooking; I am making a big batch of pho, that magical and nourishing, ubiquitous Vietnamese soup of which I could probably never tire. I am trying to perfect my recipe, as I want to mimic as best as I can the one that is made at my favorite Vietnamese restaurant, Simply Bahn Mi. After long and arduous stays in our Nation’s Capital recently, I have found myself heading down to Georgetown Proper on more than one occasion to enjoy a much-needed respite and a quick bowl of this refreshing, vibrant and (quite frankly) curative dish. The owners of the restaurant Simply Bahn Mi are John and Diana (br...
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Got leftovers? Everything goes in frittatas

Posted On: 3/9/17
Written By: By Paul Suplee, MBA, CEC, PC-3

Got leftovers? Everything goes in frittatas Anthony Bourdain once commented on the professional walk-in in a manner in which most, if not all, professional chefs can relate. Regardless of the number of times that cooks dig through and clean the refrigerated space, every now and then you will find that one lonely pan that someone lazily crammed into a corner or is otherwise simply stashed somewhere it shouldn’t be. And it’s usually not pretty at the time of discovery. Well, we have that issue at home on occasion as well. With three children and a young adult at home (along with us), there tends to be crap everywhere in the refrigerator. And when it comes to cleaning out the icebox, I lean on the expertise and memories of my mother, rest her soul, in compiling dishes in masses of unrecognizable slop. Of course, she had fancy “French” names for them, but it was still a pile of slop nonetheless. Nowadays, I’ll try to put leftovers in something that will not only make some kind of sense, but that our...
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Still crazy about manoes after all these yrs.

Posted On: 2/23/17
Written By: Paul Suplee, MBA, CEC, PC-3

Still crazy about manoes after all these yrs. This column originally ran in a Feb. 19, 2015 edition of the Bayside Gazette. Many times over, I am sure, my wife has questioned her sanity as to why she married me. During the first few years of dating, we would drive from Baltimore to Denton to visit my mother, and every time we would pass a certain store, I would audibly wonder as to whether they were selling manoes, or softshell clams. We probably made that trip 40 times, and I asked the same question at the same portion of every blasted trip.  It drove her crazy, but she still said “yes,” so I guess that says something.   For me, manoes hold a special place in my heart because I have adored them ever since I was in the highchair.  I would fight for them tooth and nail when an older sibling would mess with me and pretend to take them away.   As a child, I was often tormented by my older siblings, and there were a lot of them.  Vicki and Christi were a good number of years older than me, as w...
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What to do with all that pesky leftover duck

Posted On: 2/16/17
Written By: Paul Suplee, MBA, CEC, PC-3

What to do with all that pesky leftover duck Our oldest son just made a trip to California, helping his half-brother move out to Camp Pendleton, his new duty station in the Marine Corps. I can’t sit here and tell you that I wasn’t jealous, because I most certainly was. Visiting Carlsbad and Oceanside, Tyler was able to see where I lived/was stationed for well over three years back in the late 80s and early 90s when I myself was a young Marine. I’m glad that he had a chance to see it, and all I could think about was the true-blue Mexican food. Oh, the taco stands, sit-down restaurants and bars out there. But I don’t tell the full truth. I miss a whole lot more than that. I haven’t set foot in Cali for over 25 years, but I still remember it like it was yesterday; the beaches, the waves, regular trips to Mexico, miserable runs in the foothills on Camp Pendleton, forced swims in the Pacific (it always humored me how much fun and how much misery one could have in this watery medium depending on the circ...
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It’s ‘Wayne’s World;’ we’re just living in it

Posted On: 2/9/17
Written By: Paul Suplee, MBA, CEC PC-3

It’s ‘Wayne’s World;’ we’re just living in it I always find it fascinating how some things never change in our ever-evolving world. Our tastes seem to come and go, whether it be for a certain food or movie or musical genre. Many of our likes and wants are refined while others seem to regress backwards as we age, and if anyone could please tell me that there is rhyme or reason to any of it, I’d like to hear the argument, because the only two things that have remained steadfast for me over the decades are beer and beef. The music has evolved, other food and drinks have evolved and even my pastimes have changed. What happens in our adult life that precipitates a change in attitude towards movies and music to which we were never drawn before? I, for one, never found much humor in National Lampoon’s Christmas Vacation in my younger days, and while I certainly did not despise Caddyshack, it also never made my top ten list of must-watch cinema. In my youth I leaned more towards Monty Python dry humor with obscurity as the ...
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Battered, pork-stuffed Sichuan eggplant

Posted On: 2/2/17
Written By: Paul Suplee, MBA, CEC, PC-3

Battered, pork-stuffed Sichuan eggplant  Now that we’re in full swing of the semester, it’s time to get our serious nosh on. And while the food in of itself is great, there is nothing better than standing back to watch our students receive accolades for the various foods that they are preparing and sharing with others. There is no truer judge than a fellow student. But, at least the students are learning, right? Rare is the negative comment, and even I must admit that I’m more than moderately impressed with the quality of foods that are regularly coming out of our kitchen. The new program is broken down into various cuisines, and a class that just started in January is International – Asia. What’s nice about this 13-week course is that we can spend four full classes looking at the foods of China, as opposed to “studying” China and Korea in a four-hour class as we used to in the old curriculum. It just wasn’t where we thought it should be in lining up in compliance with ...
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