RSSAuthor 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.

A simple Yankee take on a Mexican classic

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

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

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

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

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

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

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 […]

A flavor explosion in these raspberry truffles

A flavor explosion in these raspberry truffles

By Jim Bailey theyankeechef.blogspot.com My favorite berry is the raspberry. Sure, I am supposed to love blueberries more because I am a yankee but honestly, I love everything raspberry flavored. And these chocolate truffles are explosively flavored. A true treat to be shared with … nobody!     1/4 cup raspberry puree, see NOTE 1/4 […]

Clam rangoon appetizers light up a dinner party

Clam rangoon appetizers light up a dinner party

By Jim Bailey theyankeechef.blogspot.com We all love simplicity and low cost when entertaining don’t we? After all, mingling with our guests is almost as important as the food we provide. This appetizer, or snack, is a beautiful combination of both prerequisites that will result in a successful dinner party or an informal gathering. 1 (6.5-ounce) […]

Chicken breasts with Applejack sauce

Chicken breasts with Applejack sauce

By Jim Bailey theyankeechef.blogspot.com Serve this with some cheesy risotto or pile on some potato and macaroni salad while barbecuing outside with friends and family. Applejack is simply an apple-flavored brandy, so any apple-tinted liqueur is perfectly suitable here, as well as hard apple cider or plain apple juice. 1 tablespoon pure olive oil 1 […]

How your broccoli can reach its full potential

How your broccoli can reach its full potential

By Jim Bailey theyankeechef.blogspot.com Most people do not realize that the stem (or stalk) of the broccoli has so much more flavor than the florets that they discard them and eat the flowered part. Whenever you use broccoli, simply wrap and freeze the stalks until you are ready to make this great tasting side dish […]

High blood pressure? Treat yourself to these brownies

High blood pressure? Treat yourself to these brownies

By Jim Bailey theyankeechef.blogspot.com Due to my son’s daily struggle with high blood pressure, I thought of this old (almost forgotten) recipe from my father’s collection. My son had no clue what was in them and neither will you! The term “moist” doesn’t even begin to do them justice; they are super chocolatey and just […]

Your new favorite pancake for breakfast, brunch

Your new favorite pancake for breakfast, brunch

By Jim Bailey theyankeechef.blogspot.com With its custardy texture and crisp edges, this pancake will be a delightful dish for your next breakfast or brunch. Try other fruits such as apples, bananas, fresh peaches or even a berry of your liking. Nonstick cooking spray 1/2 cup flour 1/4 cup plus 2 tablespoons sugar, divided 1/3 cup milk […]

Sweeten the pot with a less-traditional pudding

Sweeten the pot with a less-traditional pudding

By Jim Bailey theyankeechef.blogspot.com This coconut-mango pudding is so pleasingly sweet with just enough sugar to “sweeten the pot.” The mango stands out really well with just that hint of toasted coconut and allspice to warm it up a bit.   1/4 cup shredded coconut, sweetened or unsweetened 1 cup water 1 can (12 oz.) […]

A rich, chocolatey treat to satisfy that craving

A rich, chocolatey treat to satisfy that craving

By Jim Bailey theyankeechef.blogspot.com I t’s hard to believe I have never used dried cherries before in fudge; time to make up for lost time! Using the remains of an opened can of evaporated skim milk made this a no-fail fudge. I wish I could tell you to lower the sugar content in this, but […]

Potatoes + chocolate = classic Maine Needhams

Potatoes + chocolate = classic Maine Needhams

By Jim Bailey theyankeechef.blogspot.com One average sized white potato should do the trick for this delightfully sweet Maine original. It’s one of those sweet treats whose sugary nature is slightly masked by the addition of potatoes, but without losing its allure. The origin of Needhams? Do I really need to tell you what the children said […]

Irish apple bread pudding pie

Irish apple bread pudding pie

By Jim Bailey theyankeechef.blogspot.com This bread pudding is anything but typical. It is beautifully sweetened, less dense and gummy than many other equivalent puddings and the sweet, caramelized crust that forms makes you want to just pick it off first then eat the middle later. Use whatever muffin you desire, I just happened to adore […]

Ring in St. Patty's with corned beef

Ring in St. Patty’s with corned beef

By Jim Bailey theyankeechef.blogspot.com Such a simple, yet flavorful, corned beef dish that you don’t have to wait until St. Patrick’s Day to enjoy it. There’s just something about the flavor of apple and corned beef that truly belong together. 3-4 pound corned beef brisket 1 quart water 1 quart apple juice or cider 1 […]

Be an artist, with chicken as your canvas

Be an artist, with chicken as your canvas

By Jim Bailey theyankeechef.blogspot.com A deliciously simple dinner that is perfectly spiced and quite open to interpretation. As seen below, liven it up with your choice of vegetables; use orange segments, pear slices or even a firm peach or two. Try pineapple juice or any one of a number of fruit/vegetable blends that are so […]

Try a comforting savory pork stew

Try a comforting savory pork stew

By Jim Bailey theyankeechef.blogspot.com So thick you can actually eat this winter time bowl of goodness with a fork. White potatoes or even that leftover pie pumpkin works easily here as well as sweet potatoes. I don’t pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner […]