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Cuisine

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 »

Garlic roasted oysters inspired by Nola

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 When the oyster farmer tells you that you just fed him the best cooked oyster that he has ever eaten, you know you are on to something. I’m proud of this dish, and it is so simple that I can do nothing but bask in its modesty, even if… Read more »

Suplee serves up Wanderlust Ceviche

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I just want to get away. Is it esoteric, literal or simply a measure of calculated desperation? I can’t tell you. But, what I can tell you is that I simply want to run away, even if it is for a week or two… or a month… or three…. Read more »

Pasta with lemon-leek cream and chicken

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I enjoy teaching. I gave cooking classes when I was a club and market chef, and they were enjoyable, albeit a tremendous amount of work. In the end, folks were able to eat some good food and perhaps learn a trick or two. I especially enjoyed when a guest… Read more »