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Recipe features ‘soup for flu-ridden soul’

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By Paul Suplee, MBA, CEC, PC-3 Good Lord, can we please get rid of this disease-plagued era? While COVID is finally weaning itself from the teat of most populations (I’m glad that we are not experiencing the patient crisis that some other nations are finally facing as we did in 2020), it is back with… Read more »

Fresh tuna tataki served with Asian slaw

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By Paul Suplee, MBA, CEC, PC-3 I always feel like a kid when I get the phone call or text message that goes something like this: “Hey, brother, if you can get down to Pirate’s Cove by 4 a.m., we’re leaving the dock to hunt some bluefins. Let me know.” Having happened just this past… Read more »

How to make sweet crepes from scratch

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By Paul Suplee, MBA, CEC, PC-3 If you are a food nerd, then I would recommend that you read whatever you can by Michael Ruhlman. The man knows his way around culinary lore and wisdom in a way that far-outpaces most contemporary chefs. He is the ultimate student of food, and as such has made… Read more »

Mikey T’s Boom Boom Sammich recipe

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By Paul Suplee, MBA, CEC, PC-3 This year is starting out right, or at least as right as it should be. With a quick trip to Key West to hang out with some friends, and now another quick trip for a niece’s wedding in Austin, it thus becomes time to gear up for the semester… Read more »

Fresh pasta with ‘simply elegant carbonara’

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By Paul Suplee, MBA, CEC, PC-3 Reprint from Jan. 3, 2019 I can always tell when it is time for the kids to get back to school. The conversation shifts quite rapidly from an old person’s diatribe on what to eat for breakfast, lunch and dinner (and what I am going to do to entertain… Read more »

Add Chicago icebox cake to holiday menu

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By Paul Suplee, MBA, CEC, PC-3 As you may well have gathered, I like my cakes and baked goods in the wintertime. The holidays are a time of splurging, indulging, being frivolous and otherwise making unsound dietary choices. Perhaps this is why so many people choose health as a new year’s resolution and may very… Read more »

Reminiscing about BLTs while growing up 

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By Paul Suplee, MBA, CEC, PC-3 Sometimes it pays to keep it simple. As I had written a few weeks ago about Anton Ego’s ratatouille and my own childhood reminiscence with Chef Kern’s souse (reminding me of my dear old dad), it can be the simplest of things that take us back to a bygone era… Read more »

Coffeecake for holiday guests and friends

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By Paul Suplee, MBA, CEC, PC-3 Recently I started my 15th year in teaching. Four years at Worcester Technical High School was followed by 10 years at Wor-Wic. Now, I find myself on the beautiful campus of University of Maryland Eastern Shore. It has been quite a journey, but I have enjoyed every step of… Read more »

‘Burnt Ends’ with Kansas City BBQ sauce

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By Paul Suplee, MBA, CEC, PC-3 I feel as if Thanksgiving is still looming around the corner, awaiting our arrival or perhaps we are ourselves still waiting for the day to get here. Time is always a blur this time of year, between the holidays, the end of the semester and getting ready for some… Read more »

Bone-in filet, bearnaise and bone barrow

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By Paul Suplee, MBA, CEC, PC-3 Steak and Bearnaise. Has there ever been a more appropriate pairing? Indeed, yes there has, and I fell in love again last weekend. A couple weeks ago I made mention of having the privilege of tasting a 21-year-old Chardonnay, and it was magical. It was stunning, and none of… Read more »