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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!

Tangy Cuke Bowl

If you have a hard time slicing the cucumbers in thin strips lengthwise, cut them to whatever size you want. This is a great recipe to enjoy even in the middle of winter, alongside a roast beef, oven roasted turkey or even during lunch with a cold sandwich.


For 2 people


  • 2 large cucumbers, peeled and sliced thinly lengthwise
  • 1/4 cup(s) rice wine vinegar
  • 1/4 cup(s) olive oil
  • 1 teaspoon(s) minced garlic in oil
  • 1/2 teaspoon(s) dried dill or 1 tablespoon freshly chopped
  • 1/2 teaspoon(s) brown sugar
  • 1/4 teaspoon(s) each of salt and cracked black pepper
  • 2 tablespoon(s) grated Parmesan or Romano cheese
  • 1/2 (14.5-ounce)jar roasted red bell peppers, julienned or chopped

Tangy Cuke Bowl Directions

  1. In a small bowl, whisk together vinegar, olive oil, garlic, dill, brown sugar, salt and black pepper and Parmesan cheese. In another bowl, add the cucumber and bell peppers. Pour vinegar mixture over cucumbers, toss to combine and refrigerate at least 30 minutes before serving.