All Entries in the "The Yankee Chef" Category
Preserving the past in jelly jars
By Jim Bailey theyankeechef.blogspot.com There isn’t really anything remarkable about today’s recipes, other than that every once in a while I enjoy “puttin’ up.” Our grandparents wouldn’t have thought of buying premade jams, jellies or preserves, especially when homemade is so much better. So I took two of my favorite, not your run-of-the-mill, recipes for […]
A summer inspiration: Yankee fettuccine and mussels
By Jim Bailey theyankeechef.blogspot.com My inspiration for this dish comes from summertime fare, healthy thinking and the Italian favorite known as carbonara. I wanted the flavor of carbonara, with the Yankee twist, and the smell and taste of the rocky shoreline that we in New England enjoy, as do my beloved Italian friends and chefs. […]
Ushering in winter with New England apples in snow
By Jim Bailey theyankeechef.blogspot.com In one sense, it seems as though we just finished winter. But in another, winter’s snow seems to have been many, many months ago. So with the crisp air abounding and the prelude of winter being played, I thought I might bring some ‘snow’ in as the refrain. I would highly […]
Cut the carbs with a spaghetti squash primavera
By Jim Bailey theyankeechef.blogspot.com I love changing it up. I love taking a beloved recipe, such as a great primavera, and adding, subtracting or altering it in a way that is equally tasteful, but takes some of the fat, calories and sodium out of the mix. With the recipe below, not only have I reduced […]
In-season apples complement this grilled cheese sandwich
By Jim Bailey theyankeechef.blogspot.com I adore the taste of apple, cheese and any smoked meat, and this next recipe hits the spot! With apple season in full picking mode right now here in New England, grab whatever apple trips your trigger. I have always adored the soft, sweet flavor of Macintosh apples in this grilled […]
Fresh pineapple explosion fuses sweet and tart
By Jim Bailey theyankeechef.blogspot.com There aren’t many desserts where I can honestly say the flavors explode in your mouth. But here is one of them. Not only is fresh pineapple sweeter than canned, but when you caramelize the brown sugar, tint it with a New England taste treat in maple, then combine all this with […]
Add depth, crispness to the humble clam cake
By Jim Bailey theyankeechef.blogspot.com “Use just four ingredients.” That’s the mantra I heard over and over again from my father, who heard it from his father, who heard it … I grew up believing clam cakes should be prepared with clams, cracker crumbs, clam juice (or liquor) and eggs. They are formed and fried in […]
Zabaglione? Sabayon? It’s delicious in every language
By Jim Bailey theyankeechef.blogspot.com What’s the difference between zabaglione and sabayon? Absolutely nothing! Besides the former an Italian translation of the latter, which is a French translation of the former … you know what I mean. The original recipe calls for whole eggs, while the more contemporary thinking is using egg yolk only. I find […]
Bake a zesty Key Lime pie
By Jim Bailey theyankeechef.blogspot.com To anyone who gets riled up about this “delicate” pie recipe, please visit my new website, www.theyankeechef.com, for more information on and alternative recipes for Key Lime Pie. You may be surprised what one can do to lower the cholesterol and add even more flavor to this fiercely protected Key Lime […]
Beggars Chicken fit for an emperor
By Jim Bailey theyankeechef.blogspot.com Here’s one for the poor man. The origin of Beggars Chicken, although seemingly far-fetched, is undoubted. In the early 19th century in China, a starving man was wandering the streets in search of food. He found nothing, not even scraps that was usually thrown out the door for passing dogs and […]
Simple and delicious chicken with glazed apples
By Jim Bailey theyankeechef.blogspot.com Ever wonder why that little triangular tail is always left on the whole chicken? (Yeah, I have never wondered either.) But it’s called the pope’s, the cardinal’s or the sultan’s nose. Whatever its origins — and there are many stories about it — it was a derogatory term. This little wedge […]
Creamy and tangy, lobster stars in enchilada
By Jim Bailey theyankeechef.blogspot.com I have no idea what took me so long to write about lobster this year. I would like to kickstart this crustacean season by giving you a beautifully flavored, cheesy and spicy, crunchy and tangy, creamy and . . . ahhh, enough already. This is a keeper. Creamy, luscious lobster enchilada […]
Tender ribs without the wait
By Jim Bailey theyankeechef.blogspot.com Here is a recipe that is sure to get you outside cooking. I love ribs but I truly hate the waiting time to get pork fork-tender. So what to do? Slice the meat thinner. It’s Just That Simple. Enjoy the taste of the outdoors without the wait. Just make sure you […]
A bit of Mexico meets Maine in spicy shrimp tostadas
By Jim Bailey theyankeechef.blogspot.com Most shrimp we eyeball in supermarkets is farm-raised “across the pond” or in Latin America. It is then frozen and shipped around the world, being brought back to its thawed stage by the stores that sell it. Wild Maine shrimp (Pandalus borealis), as well as other Maine shellfish, is almost always […]
Halibut stands up to chorizo and corn sauce
By Jim Bailey theyankeechef.blogspot.com I remember my first attempt at cooking at my fathers restaurant in Maine. I had just gotten home from school and went directly into his kitchen, as I did every day. He would go home and take a nap for a couple of hours during the slow afternoon. A party of […]
Grilled angel food cake makes a great platform for pickled watermelon rind
By Jim Bailey theyankeechef.blogspot.com Here is a great hot weather indulgence that encompasses several tastes that simply go perfectly together. Mix it up by using flavored pound cake if desired, but I find the lightness and perfect sweetness of angel food cake is just, well, perfect with the accompaniments below. Charred angel food cake with […]
A great pasta, some wild salmon and lemon sauce equal heaven
By Jim Bailey theyankeechef.blogspot.com Recently, I was asked to give my impression by a PR firm in New York City to give my impression of several products made by Giovanni Rana, an Italian pasta maker for more than 50 years. Among the packages I received was some plain and spinach fettuccine called paglia e fieno, […]
In the battle of the wings, can New England beat Buffalo?
By Jim Bailey theyankeechef.blogspot.com Buffalo vs. New England Ahhhh, that long-time rival. In my home, my oldest boy (15 years old) loves to walk against traffic. He has always liked Buffalo even though he is a 12th generation Yankee. Well, at least football food will still keep us together regardless of who we root for. […]
Count on this Yankee Monte Cristo to satisfy
By Jim Bailey theyankeechef.blogspot.com I love taking classics and revamping them in totally unexpected ways. Although Swiss cheese and ham on bread that had been dunked in egg before grilling is delicious on its own, I found that by substituting a New England-flavored batter for the stand-by egg coating created a beautifully textured and deliciously […]
A touch of Caesar crowns humble spud salad royally
By Jim Bailey theyankeechef.blogspot.com This crazy weather has me grillin’ one day and baking another. It just so happens that on Friday, May 31, it was in the 90s and wicked humid. So guess what? It was too hot and humid to grill outside and too hot and humid to bake inside. So cold food […]
