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Chocolate bark with roasted edible insects

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 What a wild week this has been, and no, your eyes do not deceive you. That is indeed a picture of chocolate bark adorned with roasted, edible insects. Out of all these articles over the years, I have never written about this particular topic, and until six weeks ago,… Read more »

Add cilantro puree to shrimp, potato dish

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I have been told by quite a few good folks that they have been reading this article for years, and some even claim to have read it since its inception in 2005. My stock response is, “I am so sorry, and I hope that you can heal from what… Read more »

Recipe for refreshing Gin-Gin Mule drink

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Reprint from March 25, 2021 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… Read more »

Savor flavors and nourishment of beef pho

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Just the other day I was reading about soups and how satiating they can be, especially broth soups. I pondered this as the scents of cinnamon, cardamom and star anise wafted through the first floor of my house. Of course, you could make out the aromas of chicken stock… Read more »

Ocean Pines Restaurant Week starts Friday

By Cindy Hoffman Staff Reporter (March 9, 2023) Whet your appetite for the second annual Ocean Pines Restaurant Week, which begins Friday and runs through next Thursday. Seventeen Ocean Pines restaurants will offer food and drink specials throughout the promotion. In addition, prospective diners will be encouraged to pick up a restaurant week card at… Read more »

Two layers of strawberry shortcake dessert

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 St. Patrick’s Day is right around the corner, or as many of us in the area call it, “Amateur Night.” It is an evening, and in some instances an entire day, of drinking and shenanigans. Why do we celebrate the day in the first place? Well, it has something… Read more »

Suplee fascinated by ‘mighty’ Scotch Egg

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I sat down to write about Scotch Eggs, but I have a brain that merrily jumps from one topic to another at a moment’s notice. I’m looking out my back window, glancing past my computer and looking at a stunning patch of bright green grass. Nowhere else in my… Read more »

Just five ingredients for no-knead bread

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 I love watching new students knead bread for the first time. There they stand at their station, twisting and turning, sweat on the brow with overworked aching shoulders, despite the fact that I have reminded them time and again that the tiniest grandmothers do this with little effort. They… Read more »

Pickled green beans staple in New Orleans

2 cuisine

Reprint from Jan. 31, 2019 By Paul Suplee, MBA, CEC, PC-3 Temperatures in the teens, the polar vortex splitting arctic air into pieces that are saturating us with frigid weather, and firewood that just won’t light despite every effort are all playing their role in this being a chilly morning in the homestead. [Pause] OK,… Read more »

‘Beauty of bisque is two-fold,’ Suplee says

2 cuisine

By Paul Suplee, MBA, CEC, PC-3 Man, I am on a serious soup kick lately, proof positive that I am getting old. I never was a “soup guy” until a few years ago, but what can I say about soup that hasn’t already been said? It’s delicious? Most of the time, it’s hot? Unless the… Read more »