Butter, Garlic, Mayonnaise, and Alcohol

By Jeffrey L. Sulek

Jeffrey Sulek utilizes four main ingredients while creating delectable dishes in his home kitchen, where he believes the best parties always begin and end.
Sulek, as a child watched his Polish grandmother cook on a wood stove, relies on his learning experiences at the Culinary Institute of America as well as his own experiences to share favorite recipes gathered over the years. His tasty recipes lead home cooks and lovers of food down a path of diverse deliciousness that includes coney dog chili, pork ribs, roast lamb, andouille sausage, black raspberry pie, and white chocolate peanut butter balls as well as instructions on how to make drink accompaniments like sangrita, Irish cream, and coffee liqueur. Included are a list of basic rules to follow while in the kitchen and a reference to measurements.
Butter, Garlic, Mayonnaise, and Alcohol shares recipes from a former professional chef that encourage home cooks of all experience levels to create mouthwatering dishes in their kitchen.

• Language: English
• Publisher: iUniverse
• Release date: Feb 25, 2020
• ISBN: 9781532092978

Jeffrey L. Sulek

Jeffrey L. Sulek attended the Culinary Institute of America at age twenty-three. Today, he owns a trucking business and resides in Raleigh, North Carolina. This is his first cookbook.

Book preview

BUTTER, GARLIC, MAYONNAISE, AND ALCOHOL

MY FOUR FAVORITE FOOD GROUPS

Copyright © 2020 Jeffrey L. Sulek.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

iUniverse

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Because of the dynamic nature of the internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Getty Images are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

ISBN: 978-1-5320-9296-1 (sc)

ISBN: 978-1-5320-9297-8 (e)

Library of Congress Control Number: 2020900573

iUniverse rev. date: 02/24/2020

This book is

dedicated to my mom and dad.

This book was written for my nieces and nephews:

Emma

Charlie

Ethan

Rachel

Rebekah

Adam

Eleanor

William

Mary

CONTENTS

Preface

Introduction

The Basics

Roasted Garlic

Croutons

Coney Dog Chili

Beer Batter

Deviled Eggs

Meat and Poultry

Steak Marinade

Meatloaf

Pork Butt Seasoning

Pork Ribs

Chicken salad

Tuna salad

Egg salad

Prime Rib Seasoning

Roast Lamb

Mustard Sauce

Breakfast

Breakfast Sausage Seasoning

Tomatoes and Eggs

Pineapple with Kiwi and Strawberry Dressing

Cream Cheese Dressing

Biscuit Dough

Pancake Batter

Waffle Batter

French Toast

Quiche/Frittata/Omelet Casserole

Drinks

Distilled Liquors

Sangrita

Bloody Mary Mix

Irish Cream

Coffee Liqueur

Sweet and Sour Mix

Michelada Drink Mix

Charcuterie

Casings

Liver Pâté

Kielbasa

Garlic Sausage

Pepperoni

Bratwurst

Salami

Applejack Sausage

Hungarian Sausage

Herb Sausage

Chardonnay Sausage

Country Sausage

Farmer’s Sausage

Hot Dogs

Seafood Sausage

Andouille Sausage

Chorizo

Pheasant Sausage with French Apple Sauce

Desserts

Pie Shell

Grandma’s Piecrust

Fruit Pies

Rhubarb Pie

Fresh Sour-Cherry Pie

Fresh Black Raspberry Pie

White Chocolate Pecan Pie

Key Lime Pie

Graham Cracker Crust

Fresh Whipped Cream

Walnut Topping

Bourbon Sauce

New York–Style Cheesecake

Red Raspberry Topping

Black Raspberry Liqueur Sauce

Cranberry-Orange Liqueur Topping

Irish Cream Fudge Sauce

Sour Cream Sauce

Rhubarb Topping

Cobblers

White Chocolate Peanut Butter Balls

Mom’s Chocolate Chip Cookies

Pasta and Pizza

Lasagna

Sun-Dried Tomato Bolognese Sauce

Spaghetti Sauce

Kielbasa and Cabbage with Buttered Noodles

Pierogi Roll

Spinach Alfredo Linguine

Carbonara Sauce

Pizza Sauce

Pizza Dough

Seafood

Crab-Stuffed Shrimp

Crabmeat Stuffing

Crab-Stuffed Mushrooms

Crab Cakes

Blackening Seasoning

Creamy Peppercorn Sauce

Warm Shrimp Salad

Spicy Shrimp

Cajun Barbecue Shrimp

Shrimp Cocktail

Cocktail Sauce

Seafood Marinade

Soups Sauces and Stocks

Broccoli Cheese Soup

Mushroom Swiss Cheese Soup

Kielbasa Soup

Jambalaya

Black Bean Chili

Russian Tomato Bisque

Shrimp Bisque

Kielbasa Cabbage Cheddar and Stout Soup

New England Clam Chowder

Irish Onion Soup

Stocks and Sauces

The Five Mother Sauces

Mayonnaise

Tartar Sauce

Greek Vinaigrette Sauce

Whipped Balsamic Vinaigrette Sauce

Sour Cream Sauce

Balsamic Chimichurri Sauce

Muffaletta Cream Sauce

Sweet Heat Barbecue Sauce

Spicy Peanut Sauce

Fresh Ginger Sauce

Remoulade Sauce

Sun-Dried Tomato Russian Sauce

Caesar Sauce

Vegetables and Rice

Baked Vegetables

Sautéed Asparagus

Summer Vegetable Salad

Caper Coleslaw

Sweated Cabbage

Caramelized Red Onion

Caramelized Yellow Onion

German Potato Salad

Guacamole

Hummus

Jalapeño Mix

White Rice

Mexican Rice

Spanish Rice

Measurements

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This is where my story begins.

PREFACE

Cooking has become a lost family art. These days, everyone is in a hurry, and we’re eating a lot of junk, grabbing a bite here or there. With a little bit of planning, though, you can cook an entire week’s worth of great food.

Cooking isn’t just for the ladies. Guys need to get in on it. Trust me—you will have some great times. Put on some music that you grew up listening to. Dance in the kitchen every now and then. The bonus is that you know what the ingredients are that are going into your food. Processed food has things in there you can’t even pronounce. When you learn to cook, you can use fresh ingredients instead.

I collect old cookbooks, and it is really interesting to read some of the notes and menu ideas, all for the lady of the house. The recipes cover all the food groups and the portion size for every meal, along with many lost proper habits. There are suggestions on how to dress comfortably and think happy and positive thoughts, along with household tips like keeping all your cleaning products in a basket that can be carried from room to room.

For my own book, I’ve gathered some of my favorite recipes that I have jotted down over the years. I came across them when going through some boxes; they were written on everything from cardboard box tops to beer-stained beverage napkins. They bring back lots of memories, hundreds of faces, and yes, some hilarious flashbacks that most people wouldn’t or couldn’t believe. Some of these come from hotel chains, restaurants, friends, and the places I have traveled to. If only I could tell or remember the stories behind all of them!

Over the years, I have rewritten many of these recipes to give them my own personal flavor. You see, I have four basic food groups: butter, garlic, mayonnaise, and alcohol. Without one of these ingredients in your recipe, I think you’re missing out on some great flavor.

Feel free to make notes on each recipe. Maybe you think it would taste better with something extra, or maybe you want to make it healthier. You can substitute yogurt for mayonnaise, and possibly honey for sugar. Think about your acids and use orange, pineapple, and fresh lime juice instead of vinegar, for example. All serve the same purpose but have different flavors. Also, keep track of what you were drinking—a nice wine, an IPA, or possibly a single malt.

This is what cooking is all about. Have fun cooking with friends and family. Listen to your favorite music and make memories.

I love you all.

INTRODUCTION

Chances are you will never become a chef or enter into the culinary field, so here is some basic information to get started.

43586.png Books

I want to share some books with you. These are great reference books and can go into great detail. I don’t buy cooking magazines anymore, because none of the recipes turns out like the pictures, and the procedures basically