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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!

Oysters Mumbo

A Mumbo Sauce, which by the way is a trademarked name because of its tremendous popularity around the mid-Atlantic area, is a deliciously sweet "barbecue sauce" normally associated with chicken wings. But I have found it to be a superb enhancement for smoked oysters. A great recipe to serve during the Holidays, these appetizers are easy to make with very little fat.


For 8 Serving(s)


  • 1 very ripe, large tomato
  • 1 tablespoon pure olive oil
  • 1/2 yellow bell pepper, diced
  • 3 -4 tablespoons diced onion
  • 2 (4-ounce)cans smoked oysters, drained
  • 2 tablespoons shredded, or chopped, fresh mint
  • 1 tablespoon each lemon and soy sauce
  • 1 teaspoon hot sauce
  • 8 slices French baguette bread

Oysters Mumbo Directions

  1. Roll tomato on counter using your palm to loosen up flesh; set aside. Add oil, bell pepper and onion to skillet over medium heat. Cook, stirring frequently, until crisp tender. Transfer to a bowl and add remainder of ingredients except tomatoes and bread. Toss to combine, cover and refrigerate at least 2 hours.
  2. When ready to serve, toast bread slices in a dry skillet until well browned on both sides.
  3. Cut tomato in half and rub cut side onto one side of each toasted bread slice, aloowing for some of the pulp to cling to bread. Evenly divide oyster mixture on top and serve cold.