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Jim Bailey, or as he is more commonly know, the Yankee Chef, comes from a long line of chefs. His father, Chef Jack, was often said to have so much talent in the culinary arts, he was able to make 10 dishes from 1 pot of water. While the bar may have been set high by previous generations, the Yankee Chef has sure made a name for himself. Not only does Bailey spotlight as a food blogger for the Bangor Daily News in Bangor, ME, he has also published his first cookbook titled "The Yankee Chef" which was released this year.
And the reviews are in. Sandra, a cook book critic and author of Sandra's Kitchen Nooks, states, "This is a gem of a book! This book is chock full of yummy recipes from the region with a healthy sprinkling of foreign recipes in honor of New England's diverse heritage."
This week, Bailey whips up a marinade that is so good you might find yourself wanting to make it in bulk. And, with the prep time at a mere 5 minutes, there is no excused not to. Marinades may not be the most difficult of all cooking techniques, but they simply transform a meal into a masterpiece.
To find out more information on the Yankee Chef, go online to our food section to explore TYC's chef biography page. There, you can also find information about how to purchase his cookbook "The Yankee Chef."
1 teaspoon Cracked Black Pepper Corns
1 tablespoon Sherry
4 tablespoons Vegetable Oil
1 teaspoon Corn Starch
1. Combine the pepper, sherry, oil and corn starch in a bowl.
2. Whisk the ingredients together until fully incorporated.
3. Allow beef to sit in the marinade for at least one hour, however for best results, allow them to sit over night.
Recipe Courtesy of Jim Baily, The Yankee Chef, 2013.
Jim Bailey, The Yankee Chef, is a third generation New England chef and Food Historian. Being a chef for over 25 years, his first cookbook, in a series, entitled The Yankee Chef came out this year. H