All Entries in the "The Yankee Chef" Category
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 […]
Johnnycake salad with sausage dressing will satisfy meat-lovers
By Jim Bailey theyankeechef.blogspot.com Want an easy and flavorful salad this grilling season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from returning over and over again to the grill-master for another burger. 1 box (8.5 ounce) corn muffin or corn […]
Alone for the night? Treat yourself to Lobster Newburg for one
By Jim Bailey theyankeechef.blogspot.com This recipe is meant for only a single serving. Why? Because I have received so many emails to “cut it down.” Apparently there are many more singles living by themselves than I had thought. Simply double or triple this recipe as needed. 1 tablespoon flour 1 teaspoon paprika 1 tablespoon […]
Create an intense chocolately cacao cream pie
By Jim Bailey theyankeechef.blogspot.com Basically, ‘cocoa’ and ‘cacao’ are the same thing — all right, they are the same thing. The word cacao is the original name for what the English speaking people call cocoa. So why the difference? Simply because cocoa is a spelling mistake from many years ago that no one has ever […]
Simply the best: Old-fashioned aromatic cheese biscuits
By Jim Bailey theyankeechef.blogspot.com This recipe came to me when I was wicked pressed for time this past week. So instead of rolling these babies out, I decided to simply plunk them down onto a baking sheet and bake them while cleaning up the rest of the mess from supper preparation. With no rolling pin […]
Easy pretzel hot dog buns will become a family favorite
By Jim Bailey theyankeechef.blogspot.com Now that I have started making these hot dog buns for my children, they will not eat any other hot dog roll. I didn’t add the extra coarse salt on top (purely for health reasons) but by all means sprinkle some pretzel or coarse-grained salt over the top of the beaten […]
Shredded chicken perfect for a picnic feast
By Jim Bailey theyankeechef.blogspot.com If you don’t have molasses, simply double the brown sugar called for. Either way, this hearty ‘pulled’ chicken recipe is a must for any picnic or barbecue this year. Don’t just eat as is, add some cheddar cheese (or your favorite cheese), pickle chips, dry coleslaw mix for some great […]
Crispiness adds a unique flavor to rice
By Jim Bailey theyankeechef.blogspot.com Much like the Persian Polo but a little more flavorful, the crisp rice gives this dish flavor that can’t be found with any spice. Adding just a touch of curry and cayenne adds without overwhelming the natural taste of the crusty rice. Enjoy this side dish with your choice […]
Tweak traditional French onion soup with hard apple cider
By Jim Bailey theyankeechef.blogspot.com Traditionally made with either vermouth, dry red or white wine, French onion soup is a great meal when made with plenty of onions that have been caramelized. I say caramelized because I believe the natural sugars come out somewhat when cooking onions as directed below, but truthfully the onions are […]
Enliven your mashed potatoes with tangy horseradish cream
By Jim Bailey theyankeechef.blogspot.com M y father enjoyed horseradish in many dishes, but the second Yankee Chef’s favorite side dish was horseradish cream and mashed potatoes. Generations of New Englanders have enjoyed horseradish in one form or another, not just as a side to prime rib. Heck, my family could never afford prime rib until […]
Two New England favorites make a flavorful Johnnycake
By Jim Bailey theyankeechef.blogspot.com T his is not a true Johnnycake as I have written about it before. But it is a sweet, moist dessert cake that uses the earthy sweet taste of corn pureed and blended with what New England is known for, blueberries and the taste of apples. If you want the corn […]
A dense and chocolately dessert will satisfy the sweet-lover
By Jim Bailey theyankeechef.blogspot.com Honey-Raspberry Fudge-Brownie Cake: I tried! I really tried! I couldn’t cut out any words in the name of this dessert because it is that darned good. With two layers of brownie and the infusion of raspberries topped with your favorite frosting, you simply must have more than one piece. You have […]
Double-dip for these super-crispy, oven-baked onion rings
By Jim Bailey theyankeechef.blogspot.com Not only are these onion rings ultimately crispy, I couldn’t think of a better way to make these tasty treats better for you. These are no-fail, without the deep-frying guilt usually associated when enjoying something so delicious. I have found that butter-flavored cooking spray works equally as well without adding too […]
Stalking an easy, flavorful cream of broccoli soup
By Jim Bailey theyankeechef.blogspot.com Not only is this the easiest but it is also the most flavorful cream of broccoli soup you will ever eat! The stalks of the broccoli have always been overlooked when making this soup, with chefs using the bland, almost tasteless florets, which really only adds color value instead of […]
Irish stout, cheese and ham elevates an ordinary mac and cheese
By Jim Bailey theyankeechef.blogspot.com I realize St. Patrick’s Day is over, but this macaroni and cheese dish truly should be on everyone’s table, no matter what day or time of year. When you add Irish ham (found universally in most supermarkets) and Irish cheddar cheese (again, frequently found) you have some great flavors working […]
