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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!

Spanish Toast

A tasty tradition in Spain, that is largely ignored here in America, is the Spanish Toast. Plates of sliced, juicy tomatoes and cloves of freshly peeled garlic is commonly found on tables throughout the countryside, saddled alongside some beefy bread that has been crisped under the broiler. When you combine the two, you have a sit down "smearing of the bread" and served with a bottle of Chianti, you also have a table of friends that the conversation could last for hours.

If my tomatoes are a little too firm? Dunk them in warm water for an hour to soften, then continue with the preparation of the recipe.


For 4 people


  • 8 thick slices hearty bread
  • 4 garlic cloves, peeled and halved
  • 4 very ripe, plum tomatoes, each cut in half crosswise
  • 4 teaspoon(s) extra virgin olive oil
  • 1/2 teaspoon(s) coarse salt
  • 1/2 teaspoon(s) cracked or ground black pepper

Spanish Toast Directions

  1. Gently roll the tomatoes, if firm, between your palm and work surface to loosen the pulp within. Either in a toaster or three inches from the heat source under the broiler, toast the bread on both sides until well browned, about 2 minutes on each side.
  2. While warm, rub a half garlic clove on one side of the toast, followed by a tomato half. This is where the napkin will come in handy because the pulp of the tomato will rub off onto the toast and, ultimately, your hands and the plate underneath.
  3. Finish your Spanish Toast with a drizzle of olive oil, salt and black pepper and eat while warm.