Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

I have often(probably TOO often)used the ambience of a restaurant as a measuring stick for whether or not I would return to a particular place. I even, and don't ask me how, use it to gauge how good the food is.

The Cod's Head in Boothbay Harbor, Maine

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That old institution...the New England breakfast! Not nearly what is was in the days of our ancestors, when they sat down at the breakfast table laden with more food than is seen at all meals combined now-a-days.

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I call it Christmas Mincemeat because we only seem to enjoy this delicious mixture just one time of year, during the Holidays. I remember having mincemeat so often during the Holiday season that I expect it every year now. Many of you will consider mincemeat an acquired taste, much like our beloved Moxie beverage here in Maine, while many of you will simply overlook this pie. Is it because of the word meat in the title?

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I will honestly aver that the first person I remembered was the chef that made last years Boothbay Harbor Fests winner of the chowder, Chef Jason.

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Rightly, The Whales Tale.

When I was a judge at Boothbay Harbor Fest's Chili Chowder Challenge last year, there was one gentleman that stood out.

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Have you ever had a great bacon jam or even any bacon jam? How about chipotle bacon jam? Neither had I until the weekend of the Boothbay Harbor Fest, and at Capers Deli.

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Last years winner of the best chowder in Boothbay Harbor as voted by me, The Yankee Chef. This year was slightly different however, but none-the-less superb. Although last years chef no longer is with them, owners Lori and Win Mitchell made a wise choice in the hiring on of husband and wife team Jeff and Jennie.

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Picture this! You are staring at the bow of a big ol' brown tugboat sturdily built and ready for the work load it was intended. But both you and this behemoth are dry docked in the middle of Boothbay Harbor.

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I have been judging events that include chowder for many years now, and all over the country. Even though I was taught to stay

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There has been so much debate on the Yankee accent, both about the origin, geographic cut-offs and the 'why's', that I feel the need to finally give it a rest and give you the truth.

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Where to even begin...

As I have shown in my article Behind A Crows Ear, I have outlined the beginnings of corn here in New England as well as the Southern states. Out of the myriad of recipes that have graced our tables throughout the ages using this life-sustaining grass, one or two dishes hold up to our taste buds now

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Grits is one of those dishes that Southerner's are very protective of and swear by their own way of enjoying this corn product. And because of all the emails I received, it looks as though our protectiveness of New England chowder is just as fierce as grits are down South.

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My father, the second Yankee Chef, always(and I do mean always) used homemade stocks and broths in every one of his recipes in his restaurants. Certainly he could have taken the easy route, even at home, but there wasn't any way you would ever catch him with a can of broth. And his Chicken Noodle soup proved it. Once you make your own Chicken Stock and use it in any preparation, you immediately notice the difference. That is why most restaurants have a stock pot simmering on the back of the stove all day long. Especially Asian restaurants, where you will always see stock being ladled into a hot wok to be worked into whatever preparation they are creating. The difference between stock and broth?

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Round Robin of Egg Nogs

Below, find an extra thick recipe for everyone to enjoy this Holiday season. Don't be turned off by the addition of a boxed pudding mix, no-one has to know. I find that the recipe below is so much more tasty than any other "shortcut" Egg Nog recipes. I have also given you an array of flavors to work with during that special time with family and friends, and hope you find the cheer and salutations appropriate for an occasion to be celebrated with this great Yuletide beverage.

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This is a Controversy That May Never End!


Depending on where in the world you live will determine if, indeed, these two are the same. Cilantro is known as coriander in Asia, the Middle East and Latin America, where it is referred to as Cilantro. In Asia and the Middle East, it is more frequently verbalized as coriander and Chinese parsley. And to make it even more of an adventure, Culantro is making inroads in the culinary scene as of late, but do not confuse this with Cilantro, it is much more pungent.

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The Orleans Process


The Orleans process(named after the French city on the Loire River) is the method in which, basically, all sine-based vinegar is produced. It is, in essence, a method in which vinegar is developed in small wooden barrels, with some air for the yeast to grow in circulating air. Over time, a slimy layer is formed on the top of the fermenting vinegar, known the world over as Mother. It is basically just a mixture of Acetobacters and yeast.

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Giovanni Rana Products


Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins with the hand-rolled like texture of this delicious Italian original and ends with the firm bite I prefer in a pasta.

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Giovanni Rana Products


And I do mean that in the most pleasant way. I am in the middle of culinary rapture, yet I have only begun my journey with Rana products. There are just so many ways I want to prepare all the pastas and sauces and would love to do nothing but cook 24/7 with these great products, but I must limit and blindly choose what to give you folks.

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New England Baked Beans - Better Late Than Never

From the lumber camps of old to the family breakfast of the affluent, baked beans have graced our homes for centuries. It is quite simply one of the most perfect meals, from an economic standpoint to the "filling" aspect. The earliest mention of baked beans in my family was in the fall of 1786, when a certain

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Radio Interview on Its Your Health Network

 

It's Your Health radio and It’s Your Health TV : the hottest destinations for the latest trends in fitness, diet, beauty, fashion and more! It's Your Health radio is heard on numerous stations throughout the country and the interview everyone from New York Times Best Selling Authors, doctors and holistic healers to dieticians and celebrity trainers. Listen to Jim Bailey's interview with Lisa Davis where she talks about his new

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American and international literature is inundated with images of the old New England home and hearth. From Longfellow's depiction of Priscilla Mullins at her spinning wheel in The Courtship of Miles Standish to the fantastic musings of Harriet Beecher Stowe in Oldtown Folks. Frugality, hard word and dry morality are given "air-time" by Francis Underwood in Quabbin but with equally warm, satisfying and level-headed principles paralleling.

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I am constantly extolling the virtues of fruits and vegetables, be it in desserts or savory dishes. I emphasize, most importantly, antioxidant-laden items because of my personal involvement with cancer because of what I witnessed what it did to my mother(hence my silent dedication through my pink chefs coat).

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A Basket Full of Cheer

A Basket Full of Cheer

I love doing something different for Holiday gifts. For some reason, when someone tells me what they want, I don't get it. It is like they are expecting it and I think a lot of the joy come Christmas morning is presenting someone with something they weren't expecting.

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'Shortcut' Blueberry Cinnamon Roll Cake

 

For those of you who aren't familiar with my recipes that have the 'Shortcut' word in front, let me just say that I know how time constraining this time of year is. There is so much to do and very little time to do it in, so I alter recipes so that it is quick to prepare, yet has the same taste and

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A Fistful of Glazes by The Yankee Chef

 

Many of you are unfamiliar with pre-sliced ham and I find that those of you who do know about them, don't take into consideration that you can flavor and glaze this ham just as you do any other ham. In fact, Bean's Spiral Sliced Ham takes on any flavor and glaze much better than an unsliced ham. The seasonings and basting liquids seep in to each and every slice, giving you the most flavorful dinner ham you have ever had. Let me give you a little detail on this remarkable product.

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Honoring his grandfather and father as the third Yankee Chef, Jim is considered the foremost New England Food Historian as well as a respected food columnist of note, with his first cookbook released in early March, 2013.

Simply entitled The Yankee Chef, this cookbook embraces the beginnings of comfort food, with international flair accompanying many of the

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It's Still An Old New England Custom

 

One of my all time favorite books on the wry, dry and slightly twisted personality of all things New England is the book It's An Old New England Custom. Some day, if ever I have a chance, I would absolutely love to sit down and write a book on the lifestyle, food style and a general reference book on New England. This particular books does great when pinpointing certain

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