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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 »

Suplee offers recipe for chiliguaro drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Apparently, I left a nice tip at the Rum Bar on one of our first nights in Dominical, Costa Rica. Sometimes the conversion from US dollars to colones gets muddled, but I felt it wasn’t a huge tip, although I do know it was decent. I tend to leave… Read more »

Suplee provides recipe for lobster bisque

2 cuisine

Reprint from July, 2, 2020 By Paul Suplee, MBA, CEC, PC-3 I have a problem; an addiction, as it were. I love lobsters. I have been cooking them since 1984 in Annapolis. On an aside, in 1983 I was not allowed to touch them, as the managers at the Chart House feared my impulsive nature… Read more »

Lo-carb wrap with eggs, veggies and meat

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I am becoming one of ‘them.’ I changed my eating habits way back in February, giving up soda and sugary foods, and if you know me, you understand that this is a huge undertaking. I am a sugar junkie, or at least I was until this year. I was… Read more »

Watermelon-feta salad summer classic

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I lay back in an Adirondack chair on the Lido Deck of the Cape May-Lewes Ferry, an ice-cold cocktail in hand. I believe it’s the Lido Deck, as that’s what the sign at the bar says. A “Love Boat” aficionado from my youth, it brings me solace knowing that… Read more »