COAST TO COAST SAUCE RECIPES
Note:
A
teaspoon or tablespoon is the one from
the silverware drawer – not the measuring type!
Pete’s Scalloped Potatoes:
Slice 1 ½ russet potatoes (¼” thick slices) per person – base recipe is 8 potatoes
Rinse potatoes in cold water to remove excess starch
Coat the inside of a baking pan with butter or “Pam”
Layer potatoes in pan – 3 to 4 slices deep
In a sauce pan combine:
1 pint ½ and ½
2/3 bag of shredded sharp cheddar cheese
1 tbs onion powder
1 tbs garlic powder
Salt and pepper to taste
Heat contents in pan until cheese melts and cover the potatoes. Add milk if not enough to cover potatoes completely
Cover with tin foil and bake for 1 to ½ hours at 350 degrees.
Uncover and add remaining cheese and put back in oven until cheese on top browns
“Roadkill” Gravy: Haidt Family Favorite
Heat peanut oil over medium high heat in cast iron frying pan.
Add 1 chopped sweet onion, 2 tbs sugar, ¼ tsp cayenne, ground pepper to taste
Brown onion until very dark brown.
Add vegetable broth and stir until mixture thickens and browns more
Coat with “wondra”, add more broth and stir - repeat this until desired amount of gravy is made. It should get very thick and sticky each time before adding broth.
Add some remaining broth, cover, reduce heat and simmer for ½ hour.
Proper consistency is when the gravy sticks in the tines of a fork.
Desert:
In a metal mixing bowl combine 1 pint Abbots vanilla custard with fresh strawberries or raspberries. Put in freezer for 1 hour to freeze the berries. The result is soft custard with crunchy berries.
Garlic Crusted Charcoal Grilled Pork Loin:
2 ½ to 4 lb pork loin roast
Combine in a small bowl:
3 TBS sugar
1 TBS sea salt
1 TBS ground pepper
1/3 TBS cayenne
Other ingredients:
1 jar chopped garlic
Wondra Flour
Peanut or vegetable oil
2 -3 jars Heinz Pork Gravy
Mix ¾ of above in bowl with small amount of peanut oil and a couple of tablespoons of Wondra Flour to thicken. and 1 jar of minced garlic, reserving the remaining ¼ of the dry mix for gravy.
Cut pocket in center of pork loin and stuff with ½ of mixture or until full
Use remaining mix to coat outside of roast.
Cover, marinate for 4 – 5 hours at room temp.
Over very hot fire, sear both sides of roast until blackened.
Cook ½ hour per side or until temp reaches 160 degrees. Remove and allow to sit for 10 minutes
In a frying pan, cast iron I hope, add 3 jars of Heinz Pork Gravy and the remaining spice mix. Heat over medium high heat until color darkens, scraping pan bottom occasionally to free up sticky bits of mix.
Slice pork thin, add gravy and enjoy.
Brown Sugar Glazed Ham (great on a smoker type charcoal grill)
Coat the ham with a mixture of Nance’s mustard and dark brown sugar.
Put meat side down – pointed end up – in a glass pan and add 1“ apple cider to pan.
Cover ham with tin foil tent and heat @ 325 degrees basting as needed.
Drain all drippings and add to Heinz pork gravy.
Heat gravy until bubbling – add water if it gets too thick – stirring as needed.
Oven Fried (never enough potato potato’s) Potato’s:
(everyone love these – good with everything)
Russet potatoes – 2 per person sliced medium thick
1 table spoon butter per person
Salt and Pepper – you can use ½ salt and ½ Lawry’s salt
Optional – add a sweet onion chopped in ¼’s
Combine all ingredients in a Pyrex pan and cook @ 450 degrees turning every 15 minutes to keep coated with butter. Cook until browned.
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Wings: Oven Preparation
Pre heat oven to 450 degrees and put the rack in the middle level
Place thawed wing pieces on a broiler tray – the king that has the drains in it – every oven comes with one. This allows the fat to drain off.
Cook until golden brown on the outside – flip and brown side 2. About 30 to 40 minutes total.
Shake in sauce and serve
Optional Preparation: after shaking the wings in sauce put back under heat to cook the sauce onto the wings –makes them extra sticky!
Wings: Charcoal Grill Preparation (my favorite)
Cook thawed wings over charcoal grill until nice and brown. Turn over and cook side 2.
Shake in sauce and serve or put back on the grill to “sticky up” the sauce.
Tuna Melt:
Tuna salad: drained tuna, mayo, celery or spicy pickles (Tony Packo's Sweet Hots) cut into small chunks. Mix thoroughly.
Spread a good thick layer of tuna salad on a toasted English muffin.
Add cooked bacon, sliced avocado and Coast to Coast sauce. Top off with sharp cheddar cheese.
Put under broiler until cheese melts and starts to turn brown.
Barbeque Ribs – What started it all
Baby back ribs – strapped (strapping is to peel the layer of membrane off of the bone side. Start at the small end and grab a hold of the membrane with a piece of paper towel. Pull the membrane off of the bones. This prevents it from sticking in your teeth. It may take a few tries but once you get the hang of it, it’s easy)
Cook the ribs over nice hot fire on the highest grille level (furthest from the fire) in the following order:
- Bone side down – 15 to 20 minutes - cook until mahogany brown and flip. Add sauce to the cooked side.
- Meat side down – 15 to 20 minutes - until mahogany brown. Flip and add sauce.
- Bone side down – about 5 minutes – until sauce starts to blacken. Flip over.
- Meat side down – about 5 minutes – until sauce starts to blacken.
- Cut ribs individually and serve with extra sauce for dipping.
Hot Dogs:
Grill hot dogs and serve on a toasted bun or English muffin with chopped red onion and Coast to Coast sauce.
Optional – melt cheddar cheese over the loaded hot dog
The “Brick” (A Super Bowl Tradition)
12 lb. beef roast – top round – a big “brick” of beef
12 tbs sugar
4 tbs garlic powder
4 tbs ground pepper – I like the 5 color pepper
4 tbs sea salt
Mix up the rub and coat the “brick” 8 hours prior to cooking – pack the rub on good and rub it in – reserve some rub to use in the “road kill gravy” recipe – about 4 tbs.
Leave the “Brick” out so it reaches room temperature for cooking.
Put the brick over a very hot charcoal close to the fire and sear – almost burn – all sides to carmelize the sugar and to seal the “brick”.
Raise the grille up and slow cook the “brick” with the lid closed for about 2.5 hours or until the center reaches “rare” on a meat thermometer.
Remove and let stand for 15 minutes
Slice very thin on the bias and add any juice to the road kill gravy.
Best served with the above potato recipe and “road kill" gravy.
Potato Pancakes – good served with any sausage
Russet potatoes shredded – 2 make 3 pancakes, 4 make 6 pancakes, etc
1 super sweet or Vidalia onion – shredded
1 egg for every 2 pancakes
Salt and pepper to taste
Wondra Flour
Peanut or high quality vegetable oil
Shred potatoes and rinse with cold water and drain thoroughly
Combine potatoes, onion, eggs, salt and pepper in a mixing bowl and stir with a fork
(while stirring add a dusting of flour to help them to stay together)
Do not stir hard enough to mash the potatoes
Head a griddle or a heavy frying pan to med – high heat
Note: I use a small custard cup (about ½ cup) to measure for each pancake – they should be about 6” to 8” across and about ½ inch thick
Add just enough oil to the pan to cover the bottom and get it hot
Put ½ cup of pancake on the griddle and flatten to ½ inch thick with a spatula
Brown the first side to a nice dark brown and flip the m over.
Brown the second side
Remove and serve with applesauce, sour cream and a grilled sausage.
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