Wednesday, July 30, 2014

Yanked™ Red Flannel Hash

Now don't you dare turn your nose up at this recipe or post. I realize the thought of Red Flannel Hash belongs during the colder months, when we are all enjoying(at least up here in the NE)boiled dinners but this one is different. After all, it is YANKED!

Classically, and rightfully, made, it is a chopped combination of leftover vegetables from a true New England boiled dinner with beets, onions, turnip, potatoes, carrots and corned beef. This recipe is a variation on the theme, hence the moniker YANKED.

I truly believe I have elevated this dish so that not only can the younger generation enjoy it, but it fits perfectly with any gathering, be it formal or otherwise. The preparation takes little time but the cooking is what takes the longest. One good thing about it though, you have plenty of time to mingle, read or have a drink while everything is cooking.

Red Flannel Hash has an amusing beginning. During the mid-19th century here in New England, a husband woke up to a plate of hot, grilled, chopped hash in front of him early in the morning before he was to leave for the woods. He was a lumberman and his name has faded into obscurity now but the legend lives on. His wife began pouring his coffee as he was digging in, when he looked up and asserted that his breakfast looked like his red flannel shirt he had donned for the day. It was at that point the name Red Flannel Hash began and has lived on ever since.

Another Yankee link to this recipe is the polenta itself. I often laugh when I see polenta served at fine dining restaurants around the world because we Yankees were the first on these shores to make this 'mush'. Yes, I said mush. Corn meal mush to be exact. We have been stirring yellow cornmeal into boiling water since the early 17th century and enjoying it with butter or a drizzle of cream on top. We also let the leftover cornmeal mush firm up overnight so that it could be sliced and fried the next morning. It was a lowly meal but easy to make and very VERY cheap, as it still is today. I wouldn't pay more than a buck for a serving of cornmeal mush now, if a restaurant served it,. But because the name has changed to Polenta, people pay a lot more simply because of the name change. Yup! I am even laughing as I write this post.

This recipe is my take on a classic Yankee dish, taking out the protein and giving it a whole new twist. By all means add some chopped ham in this recipe but I think you will find it more than satisfying without it.

Yanked™ Red Flannel Hash
This dish is not only fragrant but beautiful as well, a pink hue from the beets soaki9ng into all the vegetables.

½ pound carrots, halved lengthwise and crosswise
1 bell pepper, halved and seeded
1 onion, peeled and sliced into 1/2-inch rings
½ pound beets, peeled and sliced 1/2-inch thick
Greens from beets
1 pound potatoes, sliced 1/2-inch thick
1 ear of corn
Nonstick cooking spray
6-8 thick slices polenta*
3 ounces sharp Cheddar cheese, shredded or shaved

1/2 cup apple cider vinegar
1/2 cup apple juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and black pepper to taste

In a bowl, whisk together all marinade ingredients together and set aside. Pull down husk on the corn, removing the hair. Soak for 30 minutes. Meanwhile, heat grill on medium heat. Spray the vegetables on all sides with nonstick cooking spray. Lay carrots, onion, beets, bell pepper and potatoes on the grill and close lid. Watching carefully, char both sides of all veggies just until you can see the marks, remembering that bell peppers take less time. No need to cook vegetables thoroughly, we are after the charred flavor.
Remove the vegetables  reduce grill heat to low. On a cutting surface. chop charred vegetables into roughly 1-inch cubes. Evenly divide into 4-5 large pieces of tin foil. Place the beet greens in a smaller piece of foil. Drizzle a couple tablespoons marinade into each and crimp well. Place back onto the grill,  along with polenta slices and corn on the cob. Close lid and cook 20-25 minutes, rotating corn frequently, or until the corn husk has darkened and the kernels are done. Take a peak, carefully, to make sure vegetables are done as well. You don't want them mushy, just cooked.

Remove all items from the grill, emptying the vegetable packets into a large bowl along with greens, stir to combine. Cut the stem end of the corn off and remove husk. With cut side down, slice off the kernels of corn onto a plate.
To serve, Place a couple slices of charred polenta slices on each plate, evenly divide vegetables over polenta,  followed by some of the grilled corn and shavings of Cheddar cheese.

* Simply buy a roll of premade polenta from the supermarket or spend far less by making it yourself. Put 3 cups water, chicken or vegetable broth in a saucepan and bring to a boil over medium heat. Add Salt, black pepper, Parmesan cheese or any seasoning you desire such as garlic powder, crushed thyme or other herbs. Slowly whisk in 1 cup cornmeal vigorously to prevent lumps from forming. Immediately remove from heat and pour into a plastic wrap-lined loaf pan. Refrigerate at least 2 hours, or until firm and cooled.



Monday, July 21, 2014

The Yankee Chef versus..............

I am so proud of my accomplishments, both professionally and personally as of late. Professionally, I started in the restaurant business at the age of 14. It was in 1976 and my Dad, the second Yankee Chef, owned his 2d or 3d restaurant, I don't recall. Regardless, I did every menial task asked of me. I washed dishes mostly, but peeling potatoes, cleaning the dining room, sweeping the parking lot and scrubbing the toilets were on my list as well.

 I will never forget an old lady Dad hired by the name of Edie. She was the dishwasher and had to have been 70 if a day. Believe it or not, there is an art in washing dishes at a restaurant, especially in the days of single door electric dishwashers where you had to scoop the white soap powder onto the door and shut it.
She showed me how to soak certain types of baked-on messes and the easiest way of removing coffee stains from ANYTHING. She was  a peach and I will never forget how she showed me the proper way of peeling potatoes. I got so good that I could(and still can)peel a 50 pound bag of potatoes in 20 minutes.

Next were the dreadful deeds of making coleslaw, slicing meats and cheeses and the dreaded hand-cut French fries. This was in the day when Dad had us cut large cabbage heads in half, core them and slice them on the thinnest setting possible on the slicer. He often compared my slicing to his turning of the whetstone when he was a child.


My grandfather, the first Yankee Chef Samuel Bailey, would have my father sit at a whetstone(or foot peddled grindstone) and keep the stone turning while he sharpened his axe bit or scythe. Samuel told Dad that he would turn out to be a hard worker because he was always able to keep that whetstone moving at a constant rate for long periods of time. Of course, back then it Dad slowed down, the ol' bark of an old timer would scare the devil into ya' so that your feet kept 'a movin'.

At any rate, Dad told me the same thing his father has told him, I would grow up to be a hard worker because I never slacked on the slicer. It may have taken an hour to fill 4 bus buckets up with shaved cabbage but I never slowed down until it was done.

Eventually, I moved to the prized place in the kitchen, the line. I absorbed everything my father taught me. He was my idol, mentor and I still(to this day) don't think anyone could touch him with regards to his knowledge of the basics and speed of the plating. He grew up in the old tradition as well and I don't think I would ever change it.
Sure, there were times when I used to get so ugly at the fact that I had to go in after school almost every day to do dishes, cook, prep, clean or simply help in any way but it gave me a work ethic I would stand up against with any ANY chef out there.

There are local and celebrity chefs who think that because of their classically trained background, they rise above all others. Not so. not by a long shot.

I have worked at 'hole-in-the-walls' to fine dining, and in every single aspect of the restaurant. I am considered the fastest, yes...the FASTEST, line cook here in the Northeast and if there is one thing I can boast, I believe that is it. I not only am the fastest, but the most accomplished, the most well-versed and the most knowledgeable with regards to origins and history of New England food.....period!
Why can I boast? I have never been the one to boast. Heck, I abhor 'holier-than-thou' attitudes but I am that confident of my background in the restaurant business that I would pit my skills against anyone out there.
Let me back up just a bit. Morimoto is the exception. He truly is a master, along with several others, but I feel comfortable that I could execute well above any local chef and any celebrity chef.
You know, there have been times that I have had to hold my tongue. I have received comments from chefs that weren't very nice. My Dad would always tell me to walk the other way. But the boxer in me wants to holler "Put your money where your mouth is and step in the ring with me!'' Whether it is out of jealousy or not, I can't say that but when someone demeans you in any way, especially about your livelihood, it is a temptation. I keep thinking if these people can be rude, obnoxious and just plain mean-spirited, can they take that same attitude in the ring? I think not so I will keep my mouth shut, as my Dad always told me.

On a personal level, I have 4 great minor children that I am trying to raise with the same business tenacity that I hold. I am proud to really be one the great Dads who is lost without them. Heck, I have had to cancel many appearances simply because I can't and won't spend a night away from them. pretty sad, huh?
In any event, restaurants such as Millers, Checkmate, Perry's, Killarneys, Treadwells, Canaan Country Kitchen, Oak Pond Restaurant, Peters Candlelighter, The Candlelighter, Dickey's, Governors and many more made me the chef I am today. Dad made me the worker I am forever.

It's Just That Simple!™


Sunday, July 13, 2014

Backyard Burger Bash

There are so many ways of enjoying burgers grilled to perfection on your grill that I will only give you my favorites. But I would like to give you some ideas of meat combinations though. Certainly we all grew up simply adoring 100% beef patties our parents prepared for us and most of the time, I am completely satisfied with them(but ever EVER put them onto Wonder bread again). But there are also many instances where I am in the mood for lamb, sausage, pork, chicken and ground turkey, or a combination of any of those. Now many chefs will tell you to even play with different types of beef as well. Some boast that a combination of ground sirloin mixed with flat iron is the best, while a 50-50 ratio of tenderloin and sirloin is above all others. Me? I say whatever works for you, but I would never combine expensive cuts of meat that have been ground and are about to be laden with every conceivable topping under the sun. The flavor is lost and with the price of sirloin and tenderloin, those are best suited for grilled 'au naturel'.
I will, however, admit that I often combine ground beef with Italian sausage(either sweet or hot) and topped with grilled onions and peppers. With a thick slice of Provolone melted over the top, there are very few burgers that can compete with the smell and taste of this.

Now these recipes aren't overly complicated....rather simple really, I just wanted to give you a tweak to get you to think of some of your own mixtures, recipes, ideas and combinations.
Here are some simple burger ideas for you to share with family and friends this summer.

French Tarragon Burgers

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 teaspoons chopped shallots, 1 teaspoon dried tarragon and 1/2 teaspoon garlic powder. Refrigerate until ready to use. Cut two loaves French bread into 4-inch segments then cut in half horizontally. In another bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 2 pounds ground beef and ¼ cup minced shallots. Patty up and grill to your liking. Grill bread, cut side down and assemble burgers. Slather some of your mayonnaise mixture on one or both sides of the bread and serve with lettuce and tomatoes.

Guacamole Burgers

In a large skillet, cook 8 slices bacon until crisp. Remove, drain and set aside. In a small bowl, combine 1/2 cup minced red onion and 1(4-ounce) can green chilies; set aside. Shape 1 pound ground beef into 8 thin patties and top 4 of them with the onion mixture. Cover with remaining patties and firmly seal edges. Grill until done and top each burger with bacon and a slice of Monterey Jack cheese. Serve with the cheese melted and divide 1/2 cup guacamole to be spread on each.

Teriyaki Burgers

In a large bowl, combine 2 cups crushed Rice Chex cereal, 1/4 cup minced onion, 3 tablespoons soy sauce, 1/2 teaspoon dried marjoram, 1/4 teaspoon dried ginger and 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Mix well and combine with a pound of ground beef. Shape into 4 patties and grill to your liking. Grill some pineapple rings until lightly browned on both sides and add to the burger in some grilled onion rolls.

Chicken Pesto Burgers

In a large bowl, combine 1 pound ground chicken with 2 (canned) chipotle chiles in adobo sauce that have been diced, 1/2 teaspoon each of salt and black pepper and 1/2 teaspoon dried basil. Shape into 4 patties and grill until done. Top each burger with pesto, slices of mozzarella cheese and grab it and growl.

Bacon Wrapped Burgers

In a large bowl, combine 3/4 cup shredded Cheddar cheese, 1 small onion that has been minced, 1 beaten egg, 3 tablespoons ketchup or salsa, 3 tablespoons grated Parmesan, 2 tablespoons Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 pound ground beef. Shape into 4 patties and wrap each with a raw bacon strip, securing with a toothpick. Grill to your liking and don't forget to throw away the toothpick before eating.

Zesty Turkey Burgers

In a small bowl, combine 1/4 cup ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon hot pepper sauce. Mix in 1/4 cup oatmeal. Take out half of this mixture and set aside. In the other half, add 1 pound ground turkey. Mix well and shape into 4 patties. Grill patties until done, basting with remaining ketchup mixture.

The Burger Meister(for the thrifty)

Combine 1 pound ground beef, 1 cup fresh bread crumbs, 1/4 cup milk, 2 teaspoons Worcestershire sauce, 1/2 teaspoon seasoning salt, 1/2 teaspoon both onion and garlic powder, 1/4 teaspoon black pepper. Mix well and patty into 4 burgers. Grill up!

Texas Chili Burgers

In a large bowl, combine 1 pound ground beef, 1/4 cup minced onion, 1 tablespoon chili powder, 2 teaspoon cumin, 1 teaspoon garlic salt, 1/2 teaspoon red pepper flakes, 3 tablespoons tomato paste and 1(8-ounce) can kidney beans that have been drained and mashed with a fork. Patty into 4 big ol' burgers and top each with a slab of extra sharp Cheddar cheese to melt, and add some sour cream and sliced tomatoes onto each burger.

Pizza Burger for a Crowd

In a large bowl, combine 1 pound ground beef, 1 pound hot Italian sausage(casing removed), 1/2 cup dry bread crumbs, 1/2-3/4 cup minced red onion, 1/2 cup pizza or spaghetti sauce. On a sheet of waxed paper, flatten out into 1 large patty, about 7-8-inches across. Place half purple onion, separated into rings, 1/2 bell pepper, sliced and 1(2.5-ounce) can sliced mushrooms and 1/4 cup sliced olives that have been drained into a large piece of foil. Crimp well to form a pouch. Place large burger and foil packet on grill and cook 13-15 minutes, or until burger is well done. Turn foil packet only once while cooking. During last 2 minutes, or so, of cooking burger, layer slices of mozzarella cheese over the top to melt. Grill 1 large focaccia or boule that has been split. Slice assembled burger into wedges to serve.

Wangan Burger Packets

In a bowl, combine 1 pound ground beef, 1/2 cup dry bread crumbs, 1/4 cup barbecue sauce and 1/4 teaspoon black pepper. Mix well and shape into 4 patties. Place each patty on a large piece of tin foil and top each with 1/4 cup canned baked beans and some raw slices of onion rings. Crimp well and place packets on grill rack,(seam side up)and cook 20-30 minutes.

Cranberry Topped Turkey Burgers

In a large bowl, combine 1 pound ground turkey, 1/2 cup chopped fresh mushrooms, 1/4 cup dry bread crumbs., 2 tablespoons minced onion, 1 teaspoon rubbed sage, 1/2 teaspoon dried crushed thyme. Mix well, divide into 4 patties and grill till well done. While cooking, grill hamburger rolls. Top each burger with lettuce, Dijon mustard and whole berry cranberry sauce.

Southwest Burrito Burgers

Combine 1 pound ground chicken, 2 cup finely crushed tortilla chips or corn chips and 1/4 cup salsa. Shape into 4 patties. Grill till well done. Meanwhile, wrap 4(10-inch)tortillas in foil with a splash or two of water. Place on grill during the last minute of cooking to heat and soften. To serve, place some shredded lettuce in the center of each tortilla, top with a cooked burger, guacamole and shredded flavored Cheddar cheese. Fold ends of tortilla toward the center and overlap sides to cover burger. Serve with salsa.

High Falutin' Burger

In a large bowl, combine 1 pound sweet or hot Italian sausages, casing removed, 1/4 cup dry bread crumbs, 1 small, minced onion, 1 beaten egg and1/2 teaspoon dried oregano. Shape into 4 oblong patties to fit equally-sized slices of French bread. Grill till well done. Toast bread slices and assemble. Top each with shredded mozzarella cheese, sliced, canned artichoke hearts, bell pepper, onion and mushroom slices.

Mooooo Shu Burgers

Combine 1 pound ground pork, 1 small minced onion, 1/4 cup dried bread crumbs, 2 beaten egg, 1/2 cup minced bamboo shoots, 1/2 teaspoon garlic powder, 2 tablespoons soy sauce and 1/2 teaspoon dried ginger. Form into 4 patties. lightly dampen 6 tortillas and wrap tightly in tin foil. In the last minute of cooking burgers, place foil packets onto grill to heat tortillas. Remove everything and assemble. Spread some hoisin sauce onto each tortilla and place a burger onto each. Top with sliced green onion, bean sprouts, sliced water chestnuts, sliced bamboo shoots  and fresh cilantro sprigs. Wrap and eat.

Greek Lamb Burgers

Combine 1 pound ground lamb, 1/2 small minced onion, 1/3 cup dry bread crumbs, 1/2 cup finely chopped dried pineapple, 1 beaten egg and 2 teaspoons curry powder. Form into 4 patties and cook as desired. Grill pita slices that have been cut in half crosswise. place cooked burger into each pita half and serve with chutney, yogurt and sliced cukes.

And my favorite of all burgers...............

THE Yankee Burger

If desired, use ground sausage or even all burger, making a total of 1 pound of meat. The subtle hint of apple and the salty, pungent addition of real Vermont cheese will have you laughing the next time you see a chef on television telling you NOT to forget the salt when seasoning burgers. The Yankee Chef says, forget about it-not needed!

3/4 pound hamburger

2 links sweet or hot Italian sausage, casing removed

1 large apple, peeled and cored

3-4 ounces shredded Cheddar cheese

1/2 teaspoon black pepper

4 hamburger rolls

Grate the apple into a bowl and set aside. In a large bowl, mix together the hamburger, sausage, grated apple and black pepper. Divide the burger mixture into 8 equal size balls. Between 2 sheets of film wrap, place 1 burger ball and lay a piece of film wrap over the top. Press down to flatten. The patties will be thin but it will be perfectly suited for our purpose. Put about a half ounce of cheese on top, coming to within a 1/4-inch of the edge. Flatten another burger ball the same way as instructed, placing on top of cheese-laden patty already formed. Repeat until all the burger is pattied and cheese is used. Put in refrigerator for 15 minutes while heating your gas grill to medium.

Cook each burger for 3-4 minutes over direct flame, or until nicely charred and flip to cook an additional 3-4 minutes, or  until well done. If your burger is heavier on fat content, lay your burgers slightly off the direct flame. Don't forget to toast your rolls while you're at it!


Thursday, July 3, 2014

Burwell versus Hobby Lobby

There was a long and deeply thought provoking time that I spent wondering if I should post these comments or not. The answer is yes, I should. Because I am not partisan on this ruling in the least bit. But the biggest reason is that I would adore hearing from anyone about this. Enlighten me, inform me and tell me your views. I am the most sociable person around, and to learn from others that may or may not be affected by this ruling is greatly anticipated. Regardless of party affiliation, just tell me your thoughts and if it affects you.

This ruling, that was just handed down a few days ago, has everyone agog and expressing their opinions worldwide. I have had some cool and heated debates about this myself, with the outcome only deepening my queries.

There are two arguments involving this Supreme Court ruling, both of which I would like to extend my thoughts on. I will add, however, that I cannot decide which side I am on and the comments I post are only the thoughts that come to mind immediately upon looking at this case. My judgment is being reserved for the time being, so no hate mail or attitudes please.

I see that there are two schools of thought about this ruling. The immediate effect and the long term effect. I would like to say just a little something about both. I will not get into long, boring and substantive explanations but in a nutshell, here are my thoughts.

 From what I understand, out of 20 contraceptives that are included in the Affordable Care Act, only 4 of these are affected. The Hobby Lobby is not required to offer these 4 contraceptives because it goes against their religious views. And their religious views are such that they don't want to offer something that could harm the mother, as generally agreed these 4 contraceptives may do. These 4 also terminate a life AFTER a life has begun, they say. And this goes against Hobby Lobby's religious views as well 

The portion where the woman may be harmed, to me, seems very reasonable. Especially since women still have a choice of 16 other contraceptives that will not harm them. Am I right or wrong when I offer that before the Affordable Care Act, women had to pay for their own contraceptives? Now that they don't, under this Act, instead of being happy with what is offered, employees want even more. I would have the same exact thoughts if we were talking about 20 forms of male contraceptives(if there were such a thing). I would be ecstatic if I still had a choice of 16. heck, take more away and leave me with something if you want. My glass is always, and will always be, half full.

I do want to utterly and emphatically state that I am one of the most pro-women advocates you may ever come across. My pink apron signifies something dear to my heart and all mothers, or females actually, should be given respect and consideration as much as any man.......period!

On the other hand, still dealing with the immediate result of this decision, there may be instances where a women becomes pregnant because of rape or whatever the case. In that instance, of course those 4 contraceptives should be covered IF there is no other choice. But then again, remember that this is a perk of an insurance plan, not a entitlement.  I suppose that we are trying to please everyone, which will never happen.

So to play the Devil's advocate, should the justices have voted against the religious freedom of the businesses affected simply because of what MAY happen in the future? That would have been wrong and goes against every ethical and moral standpoint of us as a free nation that has a God given right to practice our religious beliefs. When someone rules against my religious beliefs because of the precedent that may happen in the future, I profer that more of a backlash would evolve than if the opposite were to occur. We cannot simply pass laws and rulings in order to try and quiet, or prevent, individuals and businesses from taking advantage of the ruling in any future suit.  

Everyone has been arguing(and most of the time when their arguments don't back up the facts)about the precedent this ruling offers and the long term effects of anyone that MAY try to take advantage of this ruling. Of course there will be idiots(both individuals and businesses) who will try to exclaim religious freedom in order to opt out of certain parts of the Affordable Care Act, and other types of coverage they have to provide to their employees. We CANNOT stop idiocy! It's just that simple. There have always been people filing frivolous lawsuits and taking advantage of this or that, but that is society and we will never be able to stop that, no matter how much we think it is wrong.

Here is a link to the ruling, verbatim.

So in essence,regarding religious freedom. Should we really go against what this country was founded on, in the way of allowing our government to take action against an individual or business that may substantially burden that right?

I, for one, would love to have the best of both worlds but that isn't an option. Do I think the SCOTUS made a mistake with this ruling? Quite possibly. Do I think that SCOTUS should tell us that we need to accept any law that prevents me from exercising my religious views? Of course not!

The first thing that comes to mind, for example, is this Christmas thing. And I think it comes to a lot of peoples mind when they think of this ruling as well. Here it started with one individual that didn't like the term Merry Christmas because it offended his/hers religious views. So what happened? An entire litany of lawsuits nationwide prevented hundreds of thousands of establishments from expressing Merry Christmas in any form. This idea ballooned into society where, now, people feel uneasy evening vocalizing that sentiment. That, my friends, is very VERY sad indeed. If I were able to see into the future and observe this ruling as having that type of detrimental effect so widely, you bet I would concur with the dissenting judges on this case. But I can't see into the future and I am afraid neither can anyone else.

A ruling was made and we simply have to wait and be prepared for the outcome, if there is.

And the one thing I abhor is a decision or preference simply because of your political leanings. Why can't we vote our conscience instead of political party. That makes more sense. I often disagree with my party on a whole range of issues, but at the same time, differ on the other parties views as well. I don't make decisions of like certain things only because of my party affiliation. That doesn't make a lick of sense. I like whatever is best for us as individuals and for the country. What is morally correct and beneficial is how I make my decisions.

There, that wasn't so bad after all was it? I look forward to any and all responses, as long as they are civil and posted with a cool head on your shoulders. And as I stated earlier in this post, I am straight down the middle on this one.


Monday, June 30, 2014

THE Yankee Burger

Here is a burger that all picnics and cookouts should be aware of. This Yankee burger has been sweeping the backyards across the country for its simplicity, taste and the true flavors of New England. The Yankee Chef is proud to offer recipes, history and much more Yankee both here and on his site,

If desired, use ground sausage or even all burger, making a total of 1 pound of meat. The subtle hint of apple and the salty, pungent addition of real Vermont cheese will have you laughing the next time you see a chef on television telling you NOT to forget the salt when seasoning burgers. The Yankee Chef says, forget about it-not needed!

3/4 pound hamburger

2 links sweet or hot Italian sausage, casing removed

1 large apple, peeled and cored

3-4 ounces shredded Cheddar cheese

1/2 teaspoon black pepper

4 hamburger rolls


Grate the apple into a bowl and set aside. In a large bowl, mix together the hamburger, sausage, grated apple and black pepper. Divide the burger mixture into 8 equal size balls. Between 2 sheets of film wrap, place 1 burger ball and lay a piece of film wrap over the top. Press down to flatten. The patties will be thin but it will be perfectly suited for our purpose. Put about a half ounce of cheese on top, coming to within a 1/4-inch of the edge. Flatten another burger ball the same way as instructed, placing on top of cheese-laden patty already formed. Repeat until all the burger is pattied and cheese is used. Put in refrigerator for 15 minutes while heating your gas grill to medium.

Cook each burger for 3-4 minutes over direct flame, or until nicely charred and flip to cook an additional 3-4 minutes, or until well done. If your burger is heavier on fat content, lay your burgers slightly off the direct flame. Don't forget to toast your rolls while you're at it!

Place into hamburger rolls and serve immediatley.

Wednesday, June 25, 2014

Long Lost Pictures

Here are three pictures that I just found that may not be significant to anyone else but the particular families involved. As many of you know, I am a consummate Historian and a die-hard family romantic. I have most of my families oldest pictures and I treasure them as much as my great grandfathers violin.  some of you who are reading this post who live in or around the Topsfield, Princeton area of Maine may see some family members you never knew there were pictures of. hope to hear from anyone who are related.

Here is the Bailey family gathered for the 50th wedding anniversary in 1926 at Princeton for Thomas Jefferson Bailey and his wife, Clara(Breen)Bailey. I have the names of about half of these folks, including the surnames of Hold and Bailey.

Here are(without knowing who is who and only a portion of the people identified but they are Baileys. The names below is what is written on the back of the picture):

George-Guy and Son-Mary-Roy Baileys son-Aunt May-Pauline-Roy-Allan Hold-Ethel-Gram(Clara Breen Bailey) and what looks to say "Ide's wife Meddig"

During that same 50th anniversary, these ladies are identified as follows, from back row, left to right:
Ethel(Clara Ethel)Bailey-Annie(Philinda)Bailey-May(Maybelle Bailey)

Front row-Ora Bailey-Gram(Clara Bailey) and Mattie(Martha Bailey)


Continuing with Early New England Settlers, 1600-1700


Richard, lived at Gloucester, Mass. in 1643.


Beers or Beere

Anthony, son of John and 5th generation from Nicholas de Bere, settled with his uncle Richard and brother James in New England pre-1659 when he is listed as living in Fairfield, Conn.. He was lost at sea in 1676.

James, brother of Anthony, lived in Watertown, Mass. pre-1657, when he is found in Fairfield, Conn..

John, son of Edward, was at Newport, R.I. in 1664.

John, was at Gloucester, Mass. in 1675.

Philip, lived in Salem, Mass. in 1637.

Richard was an inhabitant of Marshfield, Mass. in 1636.

Richard, brother of John, was at Watertown in 1635 and was made Captain in King Philip's War. He died during the war.

Robert was found in Rehoboth, Mass. in 1673.

Thomas was at New Haven, Conn. in 1654.



Peter was at Watertown, Mass. in 1688.



Samuel was at Boston, Mass. in 1684.



Andrew was at Salisbury, Mass. in 1639.

Gregory was at Boston, Mass. in 1634, then a propreitor in Braintree, Mass. in 1637.

Jeremy lived in Ipswich, Mass. in 1635.

John, living in Braintree, Mass. pre-1636.



John was at Newbury, Mass. with his wife in 1666.



Henry was at Woburn, Mass. in 1641.

Richard, was at Wethersfield, Conn. in 1641.

William was living in Wethersfield, Conn. in 1646.


                                                                Courtesy of

Abraham was at Lynn, Mass .in 1637 and removed to Salem, Mass.where he died in 1643.



Abraham, was at New Haven, Conn. in 1639 and went to Charlestown, Mass. in 1647.

Francis, was at Stamford, Conn. in 1641.

James, was at New Haven, Conn. in 1644.

John was at Sandwich, Mass. in 1642. He then went to Yarmouth, Mass. in 1657.

John was at Taunton and Bridgewater in May of 1676.

Philip was at Boston, Mass. in 1668.

Robert was at Hartford, Conn. pre-1684.

Shadrach was at Portsouth, N.H. in 1685.

Thomas was at Roxbury, Mass. in 1636.

Thomas lived in Boston, Mass. in 1637.

Thomas was a resident of Stonington, Conn. as early as 1667.



Matthew was first at Fairfield, Conn. in 1658, then at Stamford, Conn.. He married in 1671 at New Haven, Conn. and then to Guilford and Killingworth, Conn..



William, was at Dover, N.H. in 1644.



Henry was at Reading, Mass. in 1656 and left no male issue.



Richard, went to Boston, Mass. in 1634. then to Ipswich and Rowley, Mass..

William, brother of Richard, lived at Rowley, Mass. in 1650 but left no male issue.



John, settled in Concord, Mass. in 1645 at the age of 22 years. He then removed to Marlboro, Mass..

Maturin was at Providence, R.I. in 1645.

Robert was at Boston, Mass. in 1654.



John was at Salem, Mass. in 1635.

Symon was living in Springfield, Mass. early in the 17th century.

William, brother of John, was at Salem, Mass. in 1635.



James, was at New London, Conn. in 1649, where he was granted land. He left no male issue.

Joseph was at Watertwon, Mass. in 1640.



Edward, came in Winthrop's Fleet and resided in Boston, Mass..



Thomas, wsa son of William and came to New England in 1638, removing to Southold, L.I. pre-1650.



John was at New Haven, Conn. in 1640.



John was at Boston, Mass. in 1632, then to Cambridge, Mass. in 1637. He then went to Watertown, Mass. in the same year.

Robert, brother of preceding, came to New England pre-1632, removing to Southold, L.I. pre-1663.



Charles, was at Boston, Mass. pre-1677.

Philip was at Dover, N.H. pre-1669.



Ambrose was a resident of Boston, Mass. in 1653.

Anthony, settled at Goose Creek, Gloucester, Mass. in 1679, then to Beverly, Mass., lastly to Rowley, Mass..

David was Rowley, Mass..

Edmund, or Edward, was at Weymouth, Mass. in 1636. Then he went to Rehoboth, Mass. in 1643 and to Providence, R.I. in 1676.

Francis was at Salem, Mass. pre-1650 when is found at Boston, Mass..

George was killed by Indians in King Phillip's War on August 22, 1675. He lived in Rhode Island previously.

Henry was at Salem, Mass. pre-1650, when is found at Boston, Mass..

Henry was at Lyme, Conn. in 1673.

James lived in Concord, Mass. in 1639, then removed to Fairfield, Conn. in 1644.

John was at Charlestown, Mass. in 1650.

John was a resident of Salem, Mass. in 1633.

Joseph was a resident of Newport, R.I. in 1674.

Richard was at Salem, Mass. in 1636, then to Boston, Mass. in 1642.

Robert was at Newport, R.I. in 1655.

Samuel came to Saugus in 1635, then to Chelsea, Mass. in 1639.

Samuel was at providence, R.I. pre-1643, then to East Greenwich, R.I..

Thomas was at Fairfield, Conn. in 1664.

William went to Plymouth, Mass. between 1631-1633 and lived at Salem, Mass. in 1637.



Ralph was living in Boston, Mass. in 1661.



John came to Hingham, Mass. in 1638.

John was at Rochester, Mass.pre-1689.



John was the son of Robert and grandson of John and came to Sudbury, Mass. in 1638.

Josiah was at Marshfield, Mass. in 1666.

Robert died in Newbury, Mass. in 1648.



Richard was at Charlestown, Mass. in 1690.

William was at Boston, Mass. in 1635.



Andrew settled at Milford, Conn. in 1639, then to Hartford, Conn. in 1660.

Daniel was at Guilford, Conn. in 1669.

Edward, was at Guilford, Conn. in 1650.



Gabriel was the son of Andre and came to Boston, Mass. He was a French Huguenot and was born in 1644 in France. He removed to Newport, R.I. after 1691 and died at Providence in 1736 with no male issue.



Ambrose was at Saco, Maine in 1636, leaving no male issue.

Anthony was at Yarmouth, Mass. in 1643, then to Gllucester, Mass..

Christopher was at Salem, Mass. in 1640.

Edmund was at Sandwich, Mass. in 1643.

Edward lived in Salem, Mass. ca. 1655.

John was at Boston, Mass. in 1664, then to Portsmouth, Mass. in 1666.

John was at Ipswich, Mass. in 1671.

Richard was at Yarmouth, Mass. in 1643.

Thomas was a resident of Boston, Mass.between 1668-1673.

William was at Portsmouth, N.H. in 1631, then to Newbury, Mass. in 1635 and recieved land grants in Rye, N.H. between 1648-1649.