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.
Bake cake version of classic summer lemonade
By Jim Bailey theyankeechef.blogspot.com I have been experimenting and trying various combinations to get a pound cake to taste just like lemonade for quite some time now. However, while I was successful in producing a beautifully flavored cake that truly does taste like lemonade; I was unable to reduce the sugar content. So moderation is […]
Classic slow-cooked BBQ taste, in half the time
By Jim Bailey theyankeechef.blogspot.com Nothing fancy, but this is crazy tasty! You won’t need to use a slow cooker to wait for something this good. By softening the spices in this pulled chicken recipe and relying on the great taste of White Barbecue Sauce, you will be pleasantly surprised that you won’t miss classic barbecue at […]
Great off the grill: Asian pear with mascarpone
By Jim Bailey theyankeechef.blogspot.com If you have never tried an Asian pear, you are in for a treat. Although more expensive than either apples or pears, this delicious fruit is a combination of both flavors. Here is a recipe that involves the same taste but with a Yankee touch. Beautifully accented with cinnamon flavor and […]
Stir up fried rice fit for a gluten-free lifestyle
By Jim Bailey theyankeechef.blogspot.com This is a fantastic alternative to fried rice but with celiac disease in mind. I adore this dish in the summer served all by itself. Don’t be dissuaded by the odor of cooking cauliflower. It has a less desirable enticement than rice, but is packed with flavor. 2 tablespoons olive oil […]
Dessert with a double dose of lemon to satisfy citrus cravings
By Jim Bailey theyankeechef.blogspot.com This recipe for blueberry lemon custard pudding is just enough for two people. But if I were you, I would double it because one serving per person just isn’t going to cut it! 1/3 cup frozen blueberries, thawed 1 egg 1 1/2 tablespoons sugar 1 teaspoon cornstarch 1 teaspoon lemon […]
Serve up a colorful plate of veggies with ‘mother of all grains’
By Jim Bailey theyankeechef.blogspot.com One of the few plants that contain all nine amino acids, quinoa (yes, it is still pronounced keenwa) is a great gluten free substitute for that usual pasta salad everyone craves during summer months. Using this “mother of all grains” with a ton of vegetables and juice is exactly what your […]
Add a touch of smoke to your chicken wing repertoire
By Jim Bailey theyankeechef.blogspot.com With so many ways to prepare these wings, each with their own unique quality, it can be difficult to choose. But because I am partial to the smoky flavor of outdoor grillin’, so I offer you chicken wings with a slightly blackened texture and an intense flavor and aroma that will […]
Try making Korean BBQ in your own backyard
By Jim Bailey theyankeechef.blogspot.com Never had gochujang paste before? For the heat aficionados, this is the perfect Asian (Korean to be precise) condiment for all your grilling days! Combining the intense flavor of chili powder with the subtly sweet addition of rice vinegar and fruited preserves makes this baste great on chicken wings as well. […]
With one bowl, tour the spices of Asia
By Jim Bailey theyankeechef.blogspot.com This is a super quick and spicy Asian-style bistro bowl, with textures and flavors that will instantly put a smile on your face. You can substitute beef or chicken easily, as well as vary the vegetables. To garnish, add some more crunch with chow mein noodles sprinkled on top. 1 (8-ounce) […]
Add an extra crisp to your grilled peaches
By Jim Bailey theyankeechef.blogspot.com Sweet, crispy, and loaded with flavor! I waiver on mentioning ice cream topping this delicious, summertime treat because. … well, I don’t know why actually. So have at it and mound some real vanilla ice cream right on top of this dessert. 2 firm peaches, halved and pitted * Nonstick cooking […]
Introduce your grill to a classic Melba
By Jim Bailey theyankeechef.blogspot.com Time to fire up the grill. A classic Melba uses peaches; but nectarines are an excellent substitute due to their lack of fuzzy skin. Many authorities will have you believe that the nectarine is slightly firmer and sweeter, but this is untrue. Just be sure, when choosing either, that they have […]
These veggie patties a great substitute for meat
By Jim Bailey theyankeechef.blogspot.com Now is the season when you’re most likely salivating over beef burgers, steaks, ribs and everything else under the sun. But if you’re looking for a healthier alternative to your favorite summer meat, look no further. This recipe is loaded with flavor and it’s filling. If desired, top with some heated barbeque […]
Go an extra mile: Sauce your meats the way they deserve
By Jim Bailey theyankeechef.blogspot.com While it may be simpler to purchase a barbecue sauce,there are recipes that make it worth the extra effort. Here is one such recipe. After years of trying to recreate my father’s (the Second Yankee Chef) BBQ sauce recipe, to no avail; I was relieved to stumble upon it! Now I […]
Summertime salmon is a feel-good, taste good healthy dish
By Jim Bailey theyankeechef.blogspot.com It is that time of year when we begin to notice last year’s summer attire (heck, even some of our winter clothes) are just a tad snug. Here is a great recipe that will make you feel just a little better about what you are eating. Delicious, crunchy and a true […]
Bacon smokey ribs are perfect for the summer table
By Jim Bailey theyankeechef.blogspot.com If you enjoy the taste of smokey bacon with your ribs, this is the recipe for you … and whoever you want to share it with. Creating a dry rub and preparing your own bacon-barbecue sauce is the only way to go for me. But if desired, simply buy your favorite, […]
A first for everything: grilled cheese with tomato gravy
By Jim Bailey theyankeechef.blogspot.com Grilled cheese with gravy? you ask. My answer: Because why not? Serve this lightly breaded cheese that has been grilled until the outside is crisp and the inside is melting. Serve with southern tomato gravy and this is a dish that is screaming decadence. Tomato gravy is also, classically, served on […]
Indulge in the royalty of Duchess potatoes
By Jim Bailey theyankeechef.blogspot.com Golden, cheesy and with that hint of ham, this gratin is a great addition to your dinner table: the flavor of loaded potatoes, the texture of classic Duchess spuds and the look of slab pie. Did I mention it is easy as well? Using leftover mashed potatoes is also perfect in […]
Crispy fruit and nut squares a great after-school snack
By Jim Bailey theyankeechef.blogspot.com What I adore about this recipe is the low amount of refined table sugar and the fact that any berry or orchard fruit would be perfectly acceptable. The crispy nut base is accentuated with fresh fruit, making it a great after-school snack or addition to breakfast. Nonstick cooking spray 1/2 pound […]
A twist on mozzarella caprese with proscuitto pinwheels
By Jim Bailey theyankeechef.blogspot.com This is a delicious version of the classic Italian caprese appetizer, but using another favorite of Italy, prosciutto. 1/2 pound package phyllo dough (1 roll), thawed 1/2 cup sun dried tomatoes, drained well and chopped 1/2 cup shredded mozzarella cheese * 2 ounces thinly sliced prosciutto 1 teaspoon dried basil, […]
Tennessee pudding a peach of a dessert
By Jim Bailey theyankeechef.blogspot.com This pudding is out of this world. It reminds me of a chocolate pudding cake — moist and decadent. It is a mixture of the New England Cobbler and a Buckle. This classic is usually prepared using a sugar syrup that is poured over the top, but I find the natural […]
