Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

Cookbook Now Available!

Introducing my new cookbook available for sale everywhere.

The Yankee Chef: Refreshed, Lighter, Simpler, Comfort Food

 

 

 

 

 

My blog for more Yankee stories, lore, facts, food and frolic.

 

 

 

A work in progress of Our N.E. Heritage

 

 

 

 

 

 

 

 

 

 

 

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!

Corn Belts

Sure, 'Que' season is here and most likely everyone is thinking beef burgers, steaks, ribs and anything else a man(Yes, I will put the odd-ball ideas squarely on our own shoulders.)can dream up. The last thing on everyone's mind is going without meat. But for those of you who are still being conscious, yet do not want to force down veggie burgers, this is the best alternative by far. Simply loaded with flavor, filling and if desired, top with some heated barbecue sauce over the top.(Might I suggest Jacks Barbecue Sauce?)

Ingredients

For 4 Serving(s)

Recipe

  • 1 pound potatoes, peeled, boiled and cooled *
  • 1 cup refried beans
  • 1 cup whole kernel corn
  • 1 cup shredded, extra sharp Cheddar cheese
  • 2 eggs, beaten
  • 1 small onion, minced
  • 1 rib celery, minced
  • 1 jalapeno pepper, seeded and minced, optional
  • 1/2 to 3/4 cup cracker crumbs
  • Salt and black pepper to taste(I used cracked black pepper)
  • 1 tablespoon olive oil
  • 4 rolls

Corn Belts Directions

  1. Mix first 8 ingredients in a large bowl using either your hands or a sturdy wooden spoon. Add enough cracker crumbs until mixture holds together, but is not overly wet at the same time; set aside in refrigerator until it is firmed up, about 1 hour.
  2. When ready, scoop out desired sizes and flatten to about an inch in thickness.
  3. Heat oil in a large skillet over medium heat. When ready, place enough Corn Belts in skillet that will fit. Cover and cook for about 3-4 minutes per side, or until nicely browned on both sides and heated throughout.
  4. Remove to serve in rolls immediately.
  5. * If using leftover mashed potatoes or you want to know just how much this will turn into, use about 2 cups.
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