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

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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!

Spanish Sofrito

Sofrito is to Latin culinary skills as roux is to the rest of the world. It is a fragrant mix of herbs and seasonings that forms a tasty accompaniment to a wide range of dishes, with vegetables being the best vehicle for this "sauce".


For 1 Batch(es)


  • 1 (15-ounce)can stewed, diced or whole tomatoes
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup chopped onion
  • 1 tablespoon dried, chopped cilantro leaves *
  • 1 teaspoon minced garlic in oil
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup tomato paste

Spanish Sofrito Directions

  1. Empty tomatoes with juice, canned peppers, onion, cilantro and garlic in a food processor or blender. Puree until as smooth, or as chunky, as desired. Transfer to a medium saucepan with red pepper flakes and salt and black pepper to taste. Bring to a boil over medium heat and whisk in tomato paste.
  2. Reduce heat to low and simmer, uncovered, for 5 minutes.
  3. * Or use 3 tablespoons freshly chopped cilantro leaves