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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!

Gloriously Easy and Hearty Irish Stew

A hearty recipe that truly harbors the flavor of the Emerald Isle. I could have tweaked this recipe here and altered it there, but why mess with a dish that simply is great the way it is? As many of you know, lamb is my favorite protein so I wasn't about to play with this great, Irish dish.


For 3 people


  • 2 tablespoon(s) vegetable oil
  • 1 lb(s) boneless lamb shoulder, cut into 1-inch cubes
  • 2 carrots, peeled, sliced
  • 1 onion, peeled and diced small
  • 1 rib celery, sliced thin
  • 3 cup(s) beef both or stock
  • 1 (12-ounce bottle) Guinness stout
  • 1 lb(s) potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoon(s) cornstarch blended with 1/4 cup cold water

Gloriously Easy and Hearty Irish Stew Directions

  1. Heat oil in a large 5-quart pot over medium high heat for a minute. Add half the lamb to lightly brown on all sides, turning frequently, about 7-8 minutes. Transfer to a plate and continue with remaining lamb. Remove that lamb to a plate and add the carrots, onions and celery. Reduce heat to medium and cook about 10 minutes, or until celery is softened. Add lamb back into pot with broth and all stout. Cover and simmer over medium-low heat until meat is tender, about 20 minutes. Remove lid to add potatoes and cook an additional 10 minutes, covered. The potatoes should be just soft when pricked. Stir in the cornstarch slurry well, and continue cooking until stew has thickened, about another minute or two.
  2. Makes enough for 1 Yankee or Irishman..... 3 servings for everyone else.