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Cuisine

For perfect sear, aim for just ‘short of hell’

It was difficult to watch the videos of flooding in Ellicott City last week. My wife, Julie, worked at a hospital there for a couple years, so we drove down Main Street every weekday as I would drive her to work. The picturesque scenery was always a soft spot in the terrible rush hour traffic…. Read more »

Going bananas over leaf-wrapped seafood

I think my buddy Jay wanted to smack me upside the head. He was helping me run some outlets at the new house, and specifically a primary one for my commercial smoker. As he is from Hawaii, he kept looking at our garden while saying “bro.” I would calmly and ignorantly say “what?” to which… Read more »

Bacon fry bread with fermented garlic

I hit the snooze button at 4:30 a.m. and it scratched me. I smacked it again 10 minutes later, hoping to get just another moment of respite, when it hissed and pounced off of my chest. Mayhap I wasn’t drumming the snooze button at all. There is nothing that will get you out of bed… Read more »

Simple summer snack: chips and salsa

This column originally ran on July 17, 2014 As voices echo through our little street, a feeling of summer, fun and family runs through me like an electric current.  It’s a wonderful thing as a parent to have a flash of memory back to the days of my own childhood; a prevailing feeling of worth… Read more »

Grilled chicken skewers simple to prepare

(July 7, 2016) With the whirlwind of moving comes the onslaught of discoveries – some good and some downright frightening. Despite the fact that we’ve only moved seven miles away, it is almost as though we are traversing continents, as we are moving into a house that has been empty for two years. Allow me… Read more »

Don’t cut out mayonnaise on cold cut sub

Sometimes it just takes a good, swift kick in the arse to remind us that we may not be purging our belongings on a regular enough basis. I will admit it; I inherited my father’s garage. Needless to say, the man did not keep a clean carriage house. Quite the contrary, on most occasions it… Read more »

Do-it-yourself pickling primer, revisited

This column originally ran in the June 25, 2015 issue of the Gazette. It’s nice to see that most stores are carrying pickling cucumbers in the produce section. That part of the culinary world has picked up nicely.  Every site and book out there would be remiss if they were to leave out this old… Read more »

Please, leave out dye in your Key lime pie

The first time that I ever ate Key lime pie was at a restaurant in Annapolis where I worked in 1984-5, a beautiful spot replete with wood-stoked fireboxes and a smoker large enough to cook 500 pounds of product with the single flip of a switch. I learned a great deal while working here. Although… Read more »

How I spent my (2010) summer vacation

In 2010, I was approached to help run the kitchen at the Yacht Club for the summer. I was in between semesters, they were in-between chefs and I was foolish enough to say “yes.” Hadn’t I learned my lesson from my two-and-a-half year stint as the executive chef? Wasn’t I the focus of unwanted attention… Read more »

Smarter chefs, better food – start reading

It seems an eternity since I was a high school teacher. While I still hold many fond memories of teaching at that level, I much prefer being at the college level, where more of my students are further-intrigued about the craft of cooking. Plainly put, I can get some of them to actually read a… Read more »