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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!

Tempting Jagasse

Not many people know, or even heard, of Jagasse. In the early 1800s, fishermen along the Massachusetts coast were also farmers in their 'non-fishing' time. Of course their families had their fill of fish in meals and this dish gave them a subtle hint of the ocean while enjoying the bounty of the garden as well. They used whole fish in their Jagasse, but just the hint of the ocean is all that is needed in this delicious, original Yankee recipe derived from Succotash. Find great Succotash recipe on my blog, theyankeechef.blogspot.com.


For 4 Serving(s)


  • 2 strips bacon, diced
  • 1 cup(s) fish broth or clam juice
  • 1/2 small summer squash, diced
  • 1/2 small zucchini, diced
  • 1 cup(s) whole kernel corn
  • 1/2 red bell pepper, minced
  • 1/4 cup(s) minced onion
  • 1 cup(s) cooked navy beans
  • 2 cup(s) cooked rice
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon(s) each of garlic and onion powder
  • 1/2 teaspoon(s) red pepper flakes
  • Salt and black pepper to taste

Tempting Jagasse Directions

  1. In a large pot, add the bacon and cook until crispy over medium heat. With the bacon and fat still in pot, add the fish broth. Boil for 3 minutes before adding the squash, zucchini, corn, red bell pepper and onion. Stirring occasionally, cook until the vegetables are just barely tender. Add beans, rice, tomato sauce, garlic and onion powders, red pepper and salt and pepper to taste. Stir to combine and continue cooking until everything is heated through.