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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!

Au Poivre Picnic Cukes

Although au poivre does mean 'with pepper', the classic presentation of Steak au Poivre entales searing the meat and dousing it in a sauce of pan juices, cream and cognac. However, these little spicy appetizers are the perfect cold beverage-type of snack. Enough flavor to keep eating and enough spice to keep drinking.


For 10 Serving(s)


  • 2 cucumbers, peeled
  • 1 tablespoon(s) cracked black pepper
  • 1/4 teaspoon(s) red pepper flakes
  • 6 ounce(s) smoked turkey or chicken, chopped
  • 1/4 cup(s) finely chopped, cooked cauliflower *
  • 1/2 cup(s) plain yogurt
  • 1/4 cup(s) cream cheese, very soft
  • 1/2 teaspoon(s) Dijon mustard
  • Salt to taste
  • 2 ounce(s) sharp Cheddar cheese, shaved

Au Poivre Picnic Cukes Directions

  1. Peel each cucumber and cut into 2-inch slices. Hollow out each slice about 3/4 of the way to the other side. Mix the cracked pepper and red pepper in a bowl and pour onto a plate. Roll each cucumber slice into the black pepper mixture with as much as you feel comfortable serving. Set on a platter with the scooped out side up. In a bowl, combine turkey, cauliflower, yogurt, cream cheese, mustard and salt to taste. Evenly distribute the turkey mixture into each slice and top with shaved cheese. Refrigerate at least 30 minutes before serving.
  2. * I find that frozen cauliflower florets are the most economical way of utilizing it in this recipe. It is perfectly cooked and easily chopped.