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Cuisine

Cuisine - Articles


Sweet salad will ‘make your mind melt’

Posted On: 3/5/15
Written By: Paul Suplee, CEC PCIII

So we have another snow day.  I am happy, since our winter prospects were looking bleak until two weeks ago.  I was completely ready for spring to spring, but now I sit here with the snow on the ground, pets and kids snuggled in the couch as we watch the tele, happy that we were awarded another respite in our school week. This is especially satisfying, because by the time that you read this, it will be March and the sun will be warmer and higher in the sky, so we’ll take a nice snowstorm on this particular day as a gift. But for now, suffice to say that I needed this snow day.  Yesterday was a long, 15- hour day and now I’m getting ready to head to D.C. to get some work done up there, and that will be a brutal weekend with 16-hour days.  A day off is just what the doctor ordered.  Looking at all of the food that we cooked this week, I settled on writing about this healthy, gorgeous salad that has no many nuances and flavors that it will make you...
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Slow things down with blackened salmon

Posted On: 2/26/15
Written By: Paul Suplee, CEC PCIII

Sometimes I feel like I just need to slow down a bit.  With all the extracurricular activities with the kids, work, writing, snapping pictures and trying to keep the house straight, I don’t get much sleep. Now that the season is creeping up on us, I’m also looking for summer employment or maybe even considering a summer business venture of my own.  My mind is like a constantly spinning hamster wheel:  sometimes there’s an idea running rampant on it while, more often than not, the wheel spins empty It’s a vacuum in which not much intellectual stimulation is happening.  But, I’ve come to accept that. When life gets in the way, we tend to migrate to prepackaged foods, fast food garbage or any of the myriad convenience products that we could get our mitts on.  But, the kids were the ones who say, “Enough, Dad.  We need some fresh food.” That’s all that I needed to hear, so I set out on a simple journey of a ...
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Suplee has fond memories of manoes

Posted On: 2/19/15
Written By: Paul Suplee, CEC PCIII

Suplee has fond memories of manoes  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 were Brian and Mary, although the latter was at least a part of my gener...
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Admitted chicken junkie talks food ‘magic’

Posted On: 2/12/15
Written By: Paul Suplee, CEC PCIII

Admitted chicken junkie talks food ‘magic’ Dare I address the immaculate veal stock that we made in class on Monday and Tuesday?  The stock had the viscosity of light olive oil and a flavor unrivaled by any you’ve ever had.  We are no magicians, nor are we any better than anyone else; we just practice the skills that were handed down to us that we now pass on to those who come after – a critical part of the chef’s code. As I consider my options, I smell a random preparation of chili peppers and I’m immediately transported to a chain restaurant in Annapolis, Nando’s.  This fine establishment of chicken, chicken and more chicken is host to its Portuguese-African specialty.  Known throughout the UK and South Africa, Nando’s is finally on our shores and I can only hope that we get one down on our Shore some day soon. As I write this, I am compelled to confess that I adore chicken.  I am a chicken junkie.  There is something about the stuff that makes me not care ...
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Pepper bacon cure for bad weather blues

Posted On: 2/5/15
Written By: Paul Suplee, CEC PCIII

Pepper bacon cure for bad weather blues I am weary of this weather and I can only imagine that it’s going to get worse before it gets better.  We were so lucky the past three years with the snow and chill, but now we have chill and rain, an awful mix. I must refrain from using the choice vocabulary that runs through my mind as I see the green splotch work its way across the radar after a week of sub-freezing temperatures. Maybe this is why the British get a bad rap for being grumpy.  Chilly, damp, rainy weather is not good for the soul.  But then, the good people of Seattle seem to do quite well with it.  Who knows? One thing is certain: this is the time of year that many of us throw on a few extra pounds, since hearty, heavy comfort foods hit the spot.  Partnered with weather that may not be quite as ideal for outdoor activities for many, the problem blooms, as does your waist size. And then you sit down to a stack of bacon on freshly baked bread smeared with mayonnaise.  On the ub...
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Duck fat fries pair well with remoulade

Posted On: 1/29/15
Written By: Paul Suplee, CEC PCIII

Duck fat fries pair well with remoulade Previously published in Jan. 30, 2014 Bayside Gazette Every now and then we see something in class that brings back vivid memories associated with food; memories rushing through our minds as images just seem to come together in our imagination.    Recently, as one of our students, Bob, made a fresh remoulade, I tasted it and was immediately transported to countless late nights of the Frenchiest French Fries I had the pleasure of enjoying.  I can’t even remember the name of the place in East Baltimore but it was always jumping and their fryers could not keep up with them. Fried in rendered duck fat (buy online from a variety of vendors) and then topped with fresh herbes de provence and truffle salt, they are only improved by the presence of a side of remoulade.  They go well paired with anything from Iced tea to beer to wine.  Of course, I would go with the beer with these but that is your call. Remoulade is a close cousin to tartar sauce and in many...
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Matzo adds twist to chicken and dumplings

Posted On: 1/22/15
Written By: Paul Suplee, CEC PCIII

It’s hot. I mean, it’s cold. I mean it’s snowing. Argh, now it’s sleeting.   Welcome to Delmarva Winter the way it used to be. Ah, the golden days on the Shore; when winter is merely a hiccup between our amazing autumn and the always-welcome spring. We have been spoiled the last few years with tremendous snowfall, and yes I am in the minority that wishes that there was at least one mountain down here for snowboarding and sledding. Regardless, it is time to make some soup for these rusty old bones, but luckily our kids are coming around the bend in terms of liking homemade broths and soups.   It all started at a Japanese steak house when the tykes fell in love with the chicken broth with scallions and shaved mushrooms. We used that as a launching pad and began regularly offering it for their school lunches and eventually daring to make it from scratch. Yes, my kids prefer canned soups, or at least they did. After some prodding, I was convinced to ...
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Pricey picatta can be cooked on cheap

Posted On: 1/15/15
Written By: Paul Suplee, CEC PCIII

Years ago, my wife and I travelled with an employer and his wife to the Bahamas for a business trip, which was a lovely five days at The Atlantis on Paradise Island in Nassau. The goal was to observe the hospitality facets of this massive property and to help us gauge how to improve things at the property in Ocean City. After the first four days of eating on-campus, I convinced everyone to eat lunch at Fish Fry, a small gathering of restaurants in Nassau that attracted tourists and Bahamians alike. I kept asking the locals where they ate (surely they didn’t venture to The Atlantis for their dining-out adventures), and in unison they mentioned Fish Fry. It was here that I learned how to shuck live conch, although I didn’t do it myself. All you need is a hammer with a claw and a boning knife and – voila! – your scorched conch (a Bahamian specialty) is shortly at hand. We happened upon the food village at 10 a.m., and I was excited to try some indigenous foods....
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A simple but great New Year’s plate

Posted On: 1/1/15
Written By: Paul Suplee, CEC PCIII

A simple but great New Year’s plate As Christmas draws to an end, it is time to realize in the words of Ed Asner’s Santa Clause, “You know what that means; it’s time to get ready for next Christmas!” As the days dwindle on and the family visits and travel come to a close, it’s time to sit back and take a quick breather before we start with the New Year’s preparations. Not expecting too wild an evening, I, of course, need to figure out something that we’ll take to our friends’ house. The first thing that comes to mind is Capt. Monty Hawkin’s bluefish, but we’ve eaten all of that. I think at one point we had about a 100 pounds of blues at school that my students and I broke down, brined and smoked. We made traditional smoked bluefish, salt-free and spicy. We were on a roll, and then the blasted fish stopped biting. So, as time has moved on, so has the bluefish. My mind immediately goes to a fruit and cheese, but seriously, who eats the fruit and cheese tray a...
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Enhance flavor of food with truffle salt

Posted On: 12/11/14
Written By: Paul Suplee, CEC PCIII

Enhance flavor of food with truffle salt Today’s light reading may annoy some people in that I will be discussing some things not available to the general public … yet. We will take a fascinating journey into sous vide cooking, liquid nitrogen and truffle salt. Since the truffle salt is the most recognizable and available, I’ll start with that. To begin with, there is nothing – and I mean nothing – better than fresh French fries fried in duck fat, sprinkled with truffle salt. Adding some freshly minced herbes de provence will certainly help, but it is not necessary. This is hands-down one of the best late-night snacks ever. Of course, poutine is a very close second, so maybe I’ll write about that next week. Truffle salt is one of the most uniquely addicting seasoning devices that I’ve ever run across. It is simply good sea salt that has been infused with summer truffles. The best brand that I have found is Sabatino Tartufi and you can buy a 3-ounce jar online for about $12. Consid...
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