Author Archive for The Yankee Chef
Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.
Mac and cheese and squash makes a satisfying autumn dish
By Jim Bailey theyankeechef.blogspot.com I f I were to choose a last meal, this would be it. The golden taste of squash mixed into macaroni and cheese is filling, satisfying and so decadently satiating. This is a perfect recipe for leftover mashed squash after Thanksgiving as well. If you would like thinner macaroni and cheese, […]
Fish broth flavors up end-of-summer succotash
By Jim Bailey theyankeechef.blogspot.com Not many people know — or have even heard — of jagasse. In the early 1800s, fishermen along the Massachusetts coast were also farmers in their non-fishing time. Their families had their fill of fish in meals and this dish gave them a subtle hint of the ocean while enjoying the […]
Cheesy rarebit biscuits perfect for a game-day snack
By Jim Bailey theyankeechef.blogspot.com These great, cheesy game-day snacks are prepared easier if you do the cheese/meat mixture ahead of time so that when you make the biscuits, it will be cold and thick enough to scoop into each biscuit. A great mixture of meat and cheese, all encased in a warm biscuit. What else […]
Turn off the TV, share some apple gingerbread and talk
By Jim Bailey theyankeechef.blogspot.com T his is, by far, the best gingerbread recipe you will taste. The extra scent and taste of molasses combined with the hint of apple and cloves will bring you to a time when the family gathered and shut off the television to simply talk. A comforting classic can actually bring […]
Simple apple coffee cake warms the autumn chill
By Jim Bailey theyankeechef.blogspot.com T his recipe is simple, inexpensive and, by far, the most extraordinary apple cake you will ever have. I purposely made the cake slightly less sweet than ordinary “coffee cake”-like desserts, because I wanted the apple to shine through, and it certainly won’t let you down. Use your favorite sweet, hard […]
Taste of the fall with a gingerbread-apple bar dessert
By Jim Bailey theyankeechef.blogspot.com Many things set this recipe apart from every other bar treat. I took the memory of the age-old charlotte dessert and combined it with the taste of gingerbread. Apples and cheddar cheese transformed this great treat into a true New England dessert. Use stale bread if you like, but you will […]
This Yankee twists the beloved pickled Dutch eggs
By Jim Bailey theyankeechef.blogspot.com The Pennsylvania Dutch are renowned for pickled eggs, and this recipe has been inspired by these cousins of New England. They cook simply, comfortingly and with family traditions brought to the table. I adore this simple preparation that truly bursts with flavor and with so few ingredients. Many people may prefer […]
A bouillabaisse made easier
By Jim Bailey theyankeechef.blogspot.com If halibut is a little pricy or hard to find, any firm-fleshed fish would make a great substitute for this easy bouillabaisse. Try snapper, grouper, orange roughy, mahi mahi, sturgeon, swordfish or tuna. If you like it spicy, add the whole can of chilies in adobo sauce. 1 tablespoon olive oil […]
Monkey jam is the bread spread for banana lovers
By Jim Bailey theyankeechef.blogspot.com Monkey butter should be the appropriate name for this delicious spread but somehow that name denotes something really fatty. Besides, this “jam” is the end-all, beat-all of fruit spreads, especially for those of you who love the taste of peanut butter and bananas together. Use it in place of other types […]
Deep-fried ice cream takes time, but is well-worth the effort
By Jim Bailey theyankeechef.blogspot.com Don’t let the thought of frying ice cream scare you. It’s easy and by deep frying, a sweet ‘glaze’ is formed as a shell on the outside and will be your favorite way to enjoy ice cream from this point on. Vary it by using any flavored ice cream you desire […]
A taste of the sea with grilled mussels
By Jim Bailey theyankeechef.blogspot.com Sure, I love clams but when it comes to mussels … fahget ’bout it! I adore these succulent, sweet mollusks, especially when they are combined with smoky ham, salty cheese and a spicy … well, spice! These are great for a picnic or any formal gathering. They crisp up beautifully while […]
Teriyaki chicken gets a Yankee twist
By Jim Bailey theyankeechef.blogspot.com How daring are you when it comes to heat? The fire you desire is totally up to you. I give you three choices of jellies to choose from, with heat from the jalapeno jelly for those who want “heat and sweet,” peach for that ultra sweet flavor and apple for the […]
Get your taste buds ready for bold clams on the half shell
By Jim Bailey theyankeechef.blogspot.com Look at this simple list of ingredients and preparation. Now you have no reason not to incorporate something great tasting into your summer gathering year after year. When you are ready to remove the black “sleeve” that is found over the siphon of the clam, all you need to do is […]
Smokiness carries a simple oyster bisque
By Jim Bailey theyankeechef.blogspot.com Not a true bisque, not a true chowder and yet, not a true stew. But it does have all the taste and consistency of all three. The smokiness of both the cheddar and oysters make this summertime treat perfectly balanced without the additional salt and pepper. For those who like a […]
You’ll flip over apple orchard grilled pork
By Jim Bailey theyankeechef.blogspot.com Want your ‘other white meat’ grilled with the perfect seasoned barbecue sauce slathered over all sides? This not too sweet, not too spicy sauce with that beautiful taste of New England makes it stand out among the rest. 1 (14-ounce) bottle ketchup 1 cup apple jelly 2 tablespoons brown sugar 1 […]
Serve seafood in cucumber cups for refreshing hors d’oeuvres
By Jim Bailey theyankeechef.blogspot.com Whether you are a land-lubber or a shoreline lover, seafood during the summertime just makes life a little more sunny. And with the garden ripe for the picking, combining these two main ingredients is pure refreshment. Cucumbers are my favorite because of their clean taste, this Yankee Chef even makes his […]
Sub yogurt for mayo for this picnic ready lobster sandwich
By Jim Bailey theyankeechef.blogspot.com Although my favorite sandwich of all time is lobster salad, made with real mayonnaise and minced cucumbers, my favorite hot sandwich would have to be this. Resembling Lobster Thermidor both in appearance and taste, this hearty and flavorful ‘catch’ of New England has picnic written all over it. 1 pound cooked […]
Lobster bisque for a New England treat
By Jim Bailey theyankeechef.blogspot.com © The Yankee Chef 2014 Certainly there are easier ways of preparing lobster bisque, but my recipe is not only genuinely flavorful, but much easier than you may think. The New England smokiness of the bacon combined with the abundant lobster essence and the addition of Newburg ingredients is the perfect […]
Bring on the summer with an unusual seafood salad
By Jim Bailey theyankeechef.blogspot.com © The Yankee Chef 2014 This is one of my absolute favorites when it comes to a salad preparation using either octopus or squid. The taste of octopus is so mild that at times the flavor is lost with more assertive “co-ingredients.” Not the case here folks! If I were to […]
Asian noodle dish perfect with any protein
By Jim Bailey theyankeechef.blogspot.com Enjoy this recipe using chicken, steak, seafood or simply a variety of cooked vegetables. As for the pasta used, this is entirely up to you. I have often used just plain cooked spaghetti, fettuccine, angel hair or even chow mein noodles. There is a slight difference between lo mein noodles and […]
