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.
Discover pumpkin pie’s second cousin
By Jim Bailey theyankeechef.blogspot.com It is that time of year again, but I started a little early because my son was bugging me for pumpkin pie. I wanted to make something that he could take to school with him instead of plain pie and this is the result. He loved it and I think you […]
Cook up your apples to last through winter
By Jim Bailey theyankeechef.blogspot.com You can use regular apple butter if desired. Just simply follow recipe using apple cider or juice instead of mulled apple cider. 2 large apples, peeled, halved, cored and chopped small. 2 tablespoon butter or margarine 2 cups mulled cider * Place all ingredients in a medium saucepan over medium […]
Don’t get into a jam while making jam
By Jim Bailey theyankeechef.blogspot.com Many of you may “put up” vast amounts of jams or jellies during the fall, but let me warn you about one mistake often made. I never make more than a 6-cup batch at a time, because any more and the pectin has difficulty setting up. As we all know, pectin’s […]
‘Real’ cobbler or not, the taste will satisfy
By Jim Bailey theyankeechef.blogspot.com This is one of those recipes that brings out your darker side, because you can keep eating and eating and not stop. Not only is it outrageously good, but it seems never to fill you up. I hesitated on using the name cobbler because, being a purist of sorts – some […]
Three favorite apple treats combined into one
By Jim Bailey theyankeechef.blogspot.com A little bit of apple pie, apple dumplings and classic Apple Charlotte are brought together to form a sticky treat that is perfect for a fall or winter day. Another great idea is using hot mulled apple cider (chilled) in lieu of regular cider here. 2 cups flour 1/4 cup brown […]
Battering, frying turns chicken into ‘pillows’
By Jim Bailey theyankeechef.blogspot.com The crunchy exterior and pillow soft interior of these chicken “pillows” are so good, you will be tempted to adapt your own sauces, like General Tso’s for example. My father made batter-fried clams his whole life and was instrumental in perpetuating the Maine favorite, Perry’s Fried Clams. 1 quart oil for […]
Bring those zippy Margarita flavors to pork
By Jim Bailey theyankeechef.blogspot.com Margarita is basically a lime/orange tasting alcoholic drink and these same flavors can be used in a wide assortment of recipes. Pork just so happens to absorb these flavors in a way that seem to go hand-in-hand very well. (Besides, if you have any mix left, make yourself a Margarita to […]
A four-ingredient tamarind sauce
By Jim Bailey theyankeechef.blogspot.com This recipe is for all of you who don’t have access to tamarind paste or sauce in your supermarket, don’t want to part with the expense of purchasing it or simply are in a rush and want to add this great African flavor to your barbecue. Use it strictly in place […]
A New England staple battered and fried
By Jim Bailey theyankeechef.blogspot.com Clams have been a New England staple for as long as the natives learned how to break them open and eat them. We have clam shell heaps, along with oyster shell heaps, dotting our shoreline and dating back thousands of years. Many people associate seafood and shellfish with summertime dining, but […]
Chocolatey, peanut buttery reason to turn on oven
By Jim Bailey theyankeechef.blogspot.com I know, I know, many don’t even want to think about turning on the oven during summertime … but these brownies are killer! Super moist chocolate brownies with peanut butter cookies mingling in each mouthful and I had to share. Hope you enjoy them as much as my children and I […]
This carrot recipe makes most of grill season
By Jim Bailey theyankeechef.blogspot.com Now we turn our attention to the grill by turning naturally sweet carrots into something smoky and even more sweet. The addition of orange marmalade sizzling onto each carrot spear is such a perfect accompaniment to your outdoor, grilled protein. Want to crank the oven instead? Simply roast this recipe in […]
Light, bright salad with a nutty dressing
By Jim Bailey theyankeechef.blogspot.com Carrot salad! Yup, that great side dish from our childhood and a mainstay at in restaurants many decades ago has been “lost in the shuffle” for decades now. Let’s Yank this old favorite and give it some new life. Here is my version of a classic and a great way to […]
Chile lime whitefish An easy summer supper off the grill
By Jim Bailey theyankeechef.blogspot.com Simple, inexpensive and a great subtle hint of tart and spice. These fish packets are a great picnic item during the summer, as well as an easy supper idea during the colder months. 4 (4-to-6 ounce) white fish fillets Salt and black pepper as desired 1 teaspoon minced garlic in oil […]
A simple Yankee take on a Mexican classic
By Jim Bailey theyankeechef.blogspot.com This dish can be made with beef, pork or white meat chicken as well, but stick with the goodness and bulk of Mexican husk tomatoes (tomatillos), it truly stands out! And try to find squash or pumpkin seeds (pepitas) in your local supermarket (see NOTE below). Yankeefied because of its simplicity, […]
A tasty plate that will invade your senses
By Jim Bailey theyankeechef.blogspot.com Crunch, sweetness, tang, acid and tartness … in every single bite. This teriyaki orchard chicken recipe can easily be stuffing for a wrap as well by simply chopping all ingredients and rolling into a wrap with the dressing as a dip. Pineapple Poppy Seed Dressing: 1/2 cup pure olive oil 6 […]
A ‘dang’ good steak for your 4th of July
By Jim Bailey theyankeechef.blogspot.com This is a dang good steak recipe. Yes, I used the word “dang.” As you all know by now, I don’t care for cussing because my children read my articles, sites, blogs and the like. So it bothers me when they read even an inconsequential word such as, **** or ****. […]
A new favorite condiment you will relish
By Jim Bailey theyankeechef.blogspot.com This is a killer relish! I almost hate to call it relish because it is not finely minced ingredients mixed with an overabundance of vinegar. Use this relish on top of your burgers, chicken or steak this summer to lend a fantastic kick without overpowering what it is complimenting. 3 red […]
Journey to Sweden with some Hasselback tomatoes
By Jim Bailey theyankeechef.blogspot.com Invented by Chef Leif Elisson at the famous Swedish restaurant Hasselbacken in the ’50s, the Hasselback method can be found using fruits and other vegetables, such as this delicious dedication to both Elisson and Italy. This is a great alternative to caprese salad, this fragrant and gooey appetizer can be enjoyed […]
Cheese filled meatballs with a colorful hue
By Jim Bailey theyankeechef.blogspot.com Smoky melted cheese oozing from the inside of a superior-spiced meatball; and all this with a punch of blueberry and hot peppers. These “Purple Cow” meatballs will outshine the popular grape jelly meatballs without the jolt of sugar-loaded jelly. How did these get their name? The glaze is on the dark […]
Ricotta doughnuts with orange chocolate sauce
By Jim Bailey theyankeechef.blogspot.com I wanted to add a recipe I meant to a long while ago but completely forgot. So before warmer weather hits us here in the Northeast, try these little gems. They are so moist and flavorful, I don’t know why I even added a chocolate dipping sauce … Well, yes I […]
