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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!

Shoreline Christmas "Stew"

Oysters have been part of our Yankee Holiday custom for centuries. Oysters were plentiful here on our shores and have been used in stuffings since the Puritan era. Did you know that oyster(as well as other types of)stuffing was originally stuffed between the skin and meat of the turkey? For the first hundred or so years of New England colonization, it was a rampant debate of which is better tasting, loosening the skin around a fowl to stuff or simply pack it into the cavity of a dressed bird.

Regardless however, oyster stew is a New England classic. I have taken this perpetual meal in itself and added even more Yankee ingredients and I think you will find it satisfying and deliciously beckoning the past to the present.


For 6 people


  • 1 lb(s) large chestnuts in shells*
  • 1 cup(s) diced white potatoes
  • 1 cup(s) diced sweet potatoes
  • 1 pint(s) (16 ounces) raw oysters, drained
  • 3 ounce(s) raw Maine shrimp, drained
  • 1 slice bacon, diced
  • 1/2 small onion, peeled and minced
  • 1 rib celery, sliced thinly
  • 1 teaspoon(s) dried chives
  • 1 cup(s) light cream
  • 3 cup(s) vegetable broth or stock
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 teaspoon(s) dried thyme

Shoreline Christmas "Stew" Directions

  1. Place chestnuts in a large bowl and cover with boiling water for 30 minutes. Remove from water and carefully slit the bottom of each with an 'X' on the rounded bottom of each chestnut. Place on a large, microwave safe dish and cover with a wet paper towel. Heat, on high, for 2 minutes. Remove to let cool to room temperature before peeling and chopping.
  2. Meanwhile, in a large saucepan, add  the bacon and cook over medium heat until almost crispy. Add the chopped chestnuts, onion and celery and continue cooking, with the bacon, until celery is crisp tender, about another 3-4 minutes.
  3. Add the potatoes, chives and vegetable broth. Bring to a boil, reduce heat to medium-low and simmer until the potatoes are fork tender without falling apart, about 6-7 minutes. Add the shrimp and oysters, cooking another 4-5 minutes or until the edges of the oysters start to curl. Add the cream, salt, pepper and thyme. Serve immediately.
  4. *You can also buy jarred chestnuts that are pre-peeled and cooked.