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Cuisine

Shakshuka morning dish filled with flavor

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I knew I should not have answered the phone, but something told me to. It was almost as though I could tell what I needed in my life, and my premonition was correct. My car’s extended warranty was in fact about to expire, and I certainly was in the… Read more »

Butter-poached duck breast with jam

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 There is something just so special about being part of a chef’s dinner. For me, it’s the camaraderie of getting together with fellow cooks and getting back to our roots. There is also a nice feeling in the challenge of living up to your colleagues and at the end… Read more »

Gin-Gin Mule variation of Moscow drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Misery loves company, and I have come to discern that no populace holds this truism closer to its heart than parents of young children in Disney, and now that it has finally reopened to the dismay of many a father, I smile an evil little grin, knowing that I… Read more »

Suplee’s pork and duck sausage recipe

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Oh, will wonders never cease? I was on the phone with my girlfriend today and I was haphazardly planning a trip to the mountains with my son this weekend. She politely mused, “Umm, you know that you have the catering this weekend, right?” I quickly quipped “No, that’s in… Read more »

Recipe for barbecued sichuan spare ribs

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 When I was much younger, I raced mountain bikes throughout the East Coast in the Sport and Expert classes. It was an exciting time, fraught with self-imposed poverty and long training rides throughout Baltimore, state parks, reservoirs and midnight sprints through North Avenue after getting off work. From a… Read more »

Escargot served with garlic butter, toast

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The weather is quite frightful out there. Snow, rain, sleet and more wintertime misery. Pair that with this ridiculous pandemic, and it makes for a crappy winter afternoon. Personally, I’ll take a foot of snow and a few cold days in which I can start a roaring fire and… Read more »

Reminiscing of chicken and waffles, trips

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I woke up this morning pondering a dream that I had. There was a waffle iron, chicken and waffles, my old boat stowed in the garage, a chicken coop and the first car that I ever bought. I’m sure someone out there knows what this means. If you do,… Read more »

Suplee: put whatever you want into frittata

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 It’s coming up on the weekend again. I have to try to figure out what to cook for the family. Oh, the drudgery. There is truth to the old maxim that the cobbler’s children have no shoes, or the plumber’s pipes always leak (perhaps that is a little too… Read more »

Eggs Chesapeake and fried green tomatoes

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Good riddance 2020. Of course, we know that changing the year on our checks won’t exactly mean that we are out of the woods, but for me, knowing that it’s 2021 at least gives me hope that we are closer to the end of this fun little journey. With… Read more »

Suplee’s recipe for roasted rack of lamb

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 The Christmas pajamas are on their way, finally. Yes, it is starting to feel like Christmas, at least a little. I can’t believe that it is just over a week from now. I guess I had better start shopping. With the drop in temperature (after warm days that followed… Read more »