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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!

Citrusy Cioppino

Cioppino was originally a "ship-board" stew for sailors and seamen during the 19th century, much akin to the beginnings of our New England Chowder. It truly is a great flavor, especially when cooked to the point when the seafood is fall apart tender. There is only one way to enjoy this seafood stew, and that is with a very large piece of crusty bread to sop up the citrusy broth.


For 4 people


  • 1/2 cup thinly sliced carrots
  • 1 (15-ounce)can vegetable broth
  • 1/2 cup white rice
  • 1 (15-ounce)can diced tomatoes
  • 3/4 cup frozen orange juice concentrate
  • 1 cauliflower florets
  • 1/2 cup frozen peas
  • 8 ounces haddock fillets
  • 4 ounces shrimp, peeled and deveined
  • 4 ounces cooked crabmeat
  • 2 teaspoons each chili powder and minced garlic

Citrusy Cioppino Directions

  1. Add carrots and broth in a large suacepan over high heat. When boiling, add rice. Cover, reduce heat to low and simmer 20 minutes, or until rice is done, stirring once or twice. Remove lid and add tomatoes(with juice)and remainder of ingredients. Simmer, with the lid on, until fish and seafood is cooked through. Serve hot.
  2. Enough for 4 large bowls