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Cuisine

Chef Suplee serves up fried alligator bites

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I was a nerd as a child. Hell, I am a nerd now, so I guess not much has changed. I adore history. When I step off the plane and make my way to the French Quarter, or St. George Street in St. Augustine, or a castle in Heidelberg,… Read more »

Recipe for Black ‘n Bleu Picanha Salad

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I hate socks. And I mean I loathe wearing the damn things. It will not be long before I reside somewhere I can walk barefoot into the supermarket year-round; say Hawai’i or Costa Rica. And if I am forced to wear my Olukais, then so be it. But I… Read more »

Charred peppers with chipotle mayonnaise

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What is a chipotle pepper? Why am I studying Ockham’s Razor, and why did he foretell Wal-Mart in the 14th century? Was he a soothsayer as was Bradbury when he was penning “Fahrenheit 451?” Why did the Romans then bastardize the former’s name to ‘Occam? Was English not good enough… Read more »

Pork dish best prepared over open flame

2 cuisine.09.07.17

(Reprint from Sept. 7, 2017 ) By Paul Suplee,MBA, CEC, PC-3 St. Augustine of Hippo wrote quite some time ago – paraphrased – that people can’t help “but to watch a man crushed under a cart’s wheel, knowing the outcome, but not able to stare away nonetheless.” I remember having a senior honors class on… Read more »

Break apart lump crab meat, don’t shred

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I look at wholesale pricelists and I want to cry. Calamari is just about non-existent, or at least good squid is. Beef and seafood prices are through the roof, and even the lesser cattle cuts cost as much as tenderloin did a few years ago. But nothing breaks my heart… Read more »

NY strip steak with garlic compound butter

2 cuisine

Years ago, I helped open a new restaurant.  On the menu, we offered a dry-aged 10-ounce New York Strip for $42 and a 12-ounce CAB New York Strip for $26.  We decided on the choice as many people would not want to spend that much on dinner. The soft openings went well, and it was… Read more »

Rockfish with cauliflower puree, veggies

2 cuisine.08.01.19

By Paul Suplee, MBA, CEC, PC-3 (Reprint from Aug. 1, 2019) One of the great joys of summer at the beach is sunset over the Assawoman Bay. Granted, it is nothing like a sunset over the Pacific, but there is something alluring about it, nonetheless. Whether it is the bright orange colors striated throughout the… Read more »

Suplee’s recipe for cheese-wrapped eggs

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Is there anything better than, well, absolutely anything wrapped in toasted golden cheese? This was a new thing for me in Dominical, and I spent a few weeks trying to conjure up the courage to attempt it. When I experienced it, my mind went in a million different directions,… Read more »

Suplee presents recipe for lizano sauce

2 cuisine linzano sauce.07.04.19

By Paul Suplee, MBA, CEC, PC-3 (Reprinted from July 4, 2019) If you have been reading this blasted column for any more than a month or two, you know two things: I love to travel, and I love to bring those experiences back with me. Maybe it’s to keep it fresh in my short-term memory… Read more »

Cucumber tuna salad with pickled ginger

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 ‘Tis the season to be jolly. No, not Christmas, Silly. I’m talking about summertime: the season of garden-fresh vegetables, freshly caught fish and the smell of salt air slapping us in our grimy faces, sweat dripping down off our brows as we fight through the humid weather, our foreheads… Read more »