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..........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.


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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!

Creamy Cucumber Salad

My father, the second Yankee Chef, always used cottage cheese that he would pulse in a blender in place of yogurt in this recipe. Although it was very tasty, it lacked the "oomph" that only Greek yogurt can give you in this summertime treat. Experiment with ricotta and other bold seasonings as well.


For 2 people


  • 2 cucumbers, peeled
  • 1/2 cup(s) Greek yogurt
  • 1/4 cup(s) chili garlic sauce
  • 1 tablespoon(s) freshly chopped dill, or 1 teaspoon dried
  • 1 teaspoon(s) sugar
  • 1/2 teaspoon(s) each salt and black pepper

Creamy Cucumber Salad Directions

  1. With a vegetable peeler, slice each cucumber into as many strips, lengthwise, as possible. Seeding the cukes first is optional. Place cucumbers in a paper towel-lined colander, to absorb excess moisture from cukes, for 30 minutes, carefully turning over once. In a separate bowl, whisk together yogurt, garlic sauce, dill, sugar, salt and pepper. Gently toss cucumbers in a large bowl with the yogurt sauce. Serve immediately or refrigerate, covered, until needed. You may notice some weeping if you do refrigerating, but this cannot be avoided, make sure you do follow instructions to avoid too much moisture however.