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!

Yanked Oyster Antipasto Plate

Only imagination holds you back from creating your own Antipasto Plate, Add olives, pearl onions, salami, provolone or even cooked corkscrew pasta.


For 2 people


  • 1 Roma tomato, sliced
  • 1 (6.5-ounce)can whole smoked oysters, drained
  • 4 ounce(s) thinly sliced Mortadella ham, julienned
  • 4 ounce(s) Mozzarella cheese, cubed
  • 1/4 cup(s) or less if desired pure olive oil
  • 1 teaspoon(s) Italian spice blend
  • 1/2 cup(s) chili sauce
  • 2 teaspoon(s) orange marmalade
  • 1 teaspoon(s) horseradish
  • 1 teaspoon(s) brown sugar
  • 1/2 teaspoon(s) apple cider vinegar

Yanked Oyster Antipasto Plate Directions

  1. Cut tomato into 6 slices and place on two serving dishes. In a bowl, toss together oysters, ham, cheese, olive oil and spice blend. Evenly divide salad with the sliced tomatoes and serve with cocktail sauce.
  2. To make cocktail sauce, whisk remainder of ingredients in a small bowl.