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!
Buttercup Squash Preparation


Many of us choose butternut squash instead of buttercup because of its' easier preparation and larger yield. Butternut, although much wetter, has a small pocket of seeds at the bulbous end and the buttercup is engulfed with seeds inside the entire body. If you choose a 4-5 pound buttercup squash, be prepared to give yourself only about 2 pounds of edible yield.

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Shelling Coconuts.....The Easy Way!


Many of you will overlook the benefits of using fresh coconut because of the time and strain needed to 'peel' a coconut. But it really isn't that hard. And although raw coconut isn't nearly as flavorful as processed, sweetened coconut, it can be used in many recipes as long as a sweetener is used right along side this tropical "fruit".

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W.A.Bean and Sons


I have had the pleasure of joining forces with W.A.Bean and Sons in Bangor, Maine for quite some time and am proud to offer you some recipes utilizing their world famous Red Hot Dogs. They truly are the connoisseurs of not only great red snapping hot dogs but of great quality smoked and raw sausages, meats and vegetables of all kinds, as well as items that are very hard to come by in general, such as tripe and authentic mincemeat. I urge all to at least check out their website, W.A. Beans and Sons, and just take a "gander" at their offerings.

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How To Make Your Own Coconut Milk


Many people think that coconut milk is the liquid inside the coconut. That is actually called coconut water. Coconut milk is the end [product of extracting the oil and flavor from grated coconut. You can either buy this att the store or make it quite easily at home. It is very simple and cost effective. One rule of thumb though. there are two types of coconut milk, thick and thin. Thick coconut milk is primarily used for desserts and recipes such as

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Preparing Chestnuts


Choose your method of preparing chestnuts!

Microwave:
Using a microwave is a fast and easy way for the whole family to enjoy the taste of fireplace roasting. Make a slit in the bottom side of each nut or cut in half.

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A Little About Flour


All-purpose flour has a 10-12% protein content and is made from a blend of hard and soft wheat flours. It can be bleached or unbleached which are interchangeable. However, Southern brands of bleached all-purpose flour have a lower protein content (8%) as they are made from a soft winter wheat. All-purpose flour can vary in its protein content not only by brand but also

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All About Vinaigrette


If there is a rule of thumb when it comes to vinaigrettes, it would be the ratio of oil to vinegar to be 3 to 1. As long as you always remember that, you will not have to look up vinaigrette "how-to's" ever again. Just don't reverse the ratio or you will be puckering worse than if you just swallowed alum. Let's talk a little about each.

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Risotto, The Right Way!


Would you like to know both the truth and the legend behind Risotto? Well the legend has it that in the later half of the 16th century, the Duomo de Milano builders had hired a certain man by the name of Valerius to stain the decorated glass for this cathedral. He was seen putting saffron in the pigment of his paint in order to get the right color.

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FYI on Lobsters, Maine Lobster!


Although nobody can determine exactly how many live lobsters it takes to make a pound of meat because you need to take molting into consideration, it can roughly determined.. Generally speaking, during the winter time, when lobsters are at their fullest of flesh, it takes about 4 1/2 pounds of live lobsters to get a pound of meat. In the late summer, when lobsters have shed(molted), it takes about nine 1-pound live lobsters to get a pound.

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FYI on Clams


Prized for their distinctively sweet flavor, clams are a part of many traditions, especially here in the Northeast. This American institution of enjoying clams, needless to say, began with American Indians reaping their rewards from the mud flats that dot every sea and ocean encroached shoreline.

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Light, puffy goodness with holes have been eaten since the earliest of times. Some have even been found in petrified form among prehistoric Indian ruins.

A product of pioneer cooking, the first real doughnuts were introduced to America by the Dutch settlers in New England, They were yeast-raised, spherical doughnuts. Because they were called fried cakes by the early New Englander's, upstate New Yorkers still refer to doughnuts as fried cakes.

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The Yankee Chef's Must Have Spices and Herbs
 
Here is my list of must have spices for your home or professional kitchen. I would never go without any of these spices or herbs. You will be thankful you have these in stock when you go to marinade that thick porterhouse for the grill or when you are getting ready that roast for Thanksgiving.

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Turkey 101(and Pork too)

Having whetted my taste buds with W.A.Bean and Son's smoked products, I feel compelled to tell you that this chef will be enjoying Bean's Smoked Whole Turkey this year. I know many of you are hesitant about changing turkeys in mid-stream, and I fully understand you stubborn lot, us Yankees don't

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Mini Christmas Croquembouche Trees Tutorial

I was asked if I knew anyone in the area that would make a Croquembouche for a wedding, because apparently no-one does it anymore. And that is a shame. It is almost a French tradition at wedding to have one of these delightfully elegant centerpieces instead of a wedding cake. I told the lady that I would be more than happy to make one for her instead of looking all over creation.

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Lightning Round of Mashed Potatoes

I am going to give you over 50 ways to try the humble, lowly potato this year. For us purists, there is nothing like digging into a bowl full of mashed potatoes, but then again, it's great to use your imagination and spice things up a bit now and again. Give one or more of these recipes a try this year.

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Stages of Boiled Sugar.....and more

As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.

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