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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!

Easy and Fragrant Baba Ganoush

Now many of you are going to hate me for adding prepared Parmesan dressing to this classic Mediterranean dip but I had to. While trying to persuade my children to try it, they wouldn't even think of it unless I gave it a little zing of something they enjoy. Come to find out, although I adore the flavor of Baba Ganoush as is, this addition is truly a flavorful marriage. Of course, opt out if it isn't your cup of tea, but think about it regardless.


For 1 Batch(es)


  • 1 medium eggplant, about a pound
  • 2 tablespoon(s) tahini (sesame paste)*
  • 2 tablespoon(s) lemon juice
  • 1 teaspoon(s) minced garlic in oil
  • Pinch cumin
  • Large pinch salt
  • 1 cup(s) prepared Parmesan salad dressing, optional

Easy and Fragrant Baba Ganoush Directions

  1. Preheat oven to 350-degrees F. Place eggplants on a baking sheet and prick with the tines of a fork all over. Bake 30 minutes or until soft on all sides. Remove to cool for 30 minutes or so, or cool enough to handle.
  2. Meanwhile, combine tahini, lemon juice, garlic and spices until well mixed; set aside. Split the eggplant in half lengthwise, peel and scoop out the seeds and flesh, discarding any liquid. Mash with a large fork or potato masher. You want a chunky texture. Combine with tahini mixture along with Parmesan salad dressing and serve with your choice of dipping "chips".
  3. Cut pita bread is generally baked until crispy and used for dipping but any of your favorite chip is welcome.
  5. * Want to have a hand at making this very simple sesame paste? Simply add 1 cup sesame seeds to a dry skillet and cook over medium heat for 4-5 minutes, stirring almost constantly. when darkened, transfer to a blender or food processor along with 1/4 cup olive oil. Puree until smooth, adding more oil if needed to make it slightly runny.