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    The Fire Island Cookbook
    The Fire Island Cookbook
    The Fire Island Cookbook
    Ebook259 pages2 hours

    The Fire Island Cookbook

    By Jeff Jenssen and Mike DeSimone

    ()

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    About this ebook

    Elegant summer meals for any day of the year

    In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors’ travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course.

    Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.
    LanguageEnglish
    PublisherAtria/Emily Bestler Books
    Release dateApr 17, 2012
    ISBN9781451632941
    The Fire Island Cookbook
    Author

    Jeff Jenssen

    Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. They are the Entertaining and Lifestyle Editors at Wine Enthusiast Magazine. Their articles and photographs have appeared in Wine Enthusiast, Wine Spectator, and Saveur. They are the authors of The Fire Island Cookbook, the Port wine chapter in The Ultimate Wine Companion, the South African Whisky chapter in Barrels and Drams, and Wines of the Southern Hemisphere: The Complete Guide (October 2012). The duo regularly host wine tastings and educational seminars around the world. They are members of the International Food, Wine, and Travel Writers Association, The Society of Wine Educators, and The James Beard Foundation. Mike and Jeff received the prestigious Golden Pen award for their coverage of Croatia. They have made numerous appearances on The Martha Stewart Show, both television and radio. Their hobbies include chasing the harvest wherever grapes are grown and dinners with winemakers and friends.

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      Book preview

      The Fire Island Cookbook - Jeff Jenssen

      Elegant summer meals for

      any day of the year

      In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors’ travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings.

      Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course.

      Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.

      Easy, effortless entertaining with delicious, user-friendly recipes.

      —DAISY MARTINEZ, bestselling author of Daisy: Morning, Noon and Night and Daisy’s Holiday Cooking

      No matter what the season, there is always a perfect reason to turn to this cookbook again and again.

      —AL ROKER, Today show host and cookbook author

      A must for any gourmand with a taste for the best in wine and food.

      —SUSAN KOSTRZEWA, executive editor, Wine Enthusiast

      This book is bursting with fun, fresh, fabulous memories waiting to happen.

      —JOSH & BRENT, The Beekman Boys, Beekman 1802 Farm

      From Maine to Malibu and everywhere in between, this is the perfect summer cookbook. Easy ingredients and easy recipes make for easy entertaining.

      —LULU POWERS, cookbook author and entertaining designer

      MIKE DESIMONE and JEFF JENSSEN, also known as the World Wine Guys, are wine, spirits, food, and travel writers. When not traversing the globe, they divide their time between their homes in New York City and southern Spain. Mike and Jeff are the Entertaining and Lifestyle contributing editors for Wine Enthusiast Magazine. Their articles and photographs have appeared in Wine Enthusiast, Wine Spectator, and Saveur. Visit their website at www.worldwineguys.com.

      MEET THE AUTHORS, WATCH VIDEOS AND MORE AT

      SimonandSchuster.com

      • THE SOURCE FOR READING GROUPS •

      Facebook.com/AtriaBooks Twitter.com/AtriaBooks

      JACKET DESIGN BY LAYWAN KWAN

      JACKET PHOTOGRAPHS BY FRANCES JANISCH

      AUTHOR PHOTOGRAPH BY CRIS CRISP

      THE

      FIRE ISLAND

      COOK BOOK

      A Division of Simon & Schuster, Inc.

      1230 Avenue of the Americas

      New York, NY 10020

      www.SimonandSchuster.com

      Copyright © 2012 by The World Wine Guys, LLC

      All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address Atria Books Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020.

      First Emily Bestler Books/Atria Books hardcover edition April 2012

      EMILY BESTLER BOOKS / ATRIA BOOKS and colophons are trademarks of Simon & Schuster, Inc.

      The Simon & Schuster Speakers Bureau can bring authors to your live event. For more information or to book an event, contact the Simon & Schuster Speakers Bureau at 1-866-248-3049 or visit our website at www.simonspeakers.com.

      Designed by Jason Snyder

      Food photography by Frances Janisch

      Library of Congress Cataloging-in-Publication Data

      DeSimone, Mike.

      The Fire Island cookbook / by Mike DeSimone and Jeff Jenssen.

      p. cm.

      1. Cooking, American. 2. Dinners and dining. 3. Cookbooks. I. Jenssen, Jeff. II. Title.

      TX715.D467 2012

      641.5973—dc23                                                        2011044438

      ISBN 978-1-4516-3293-4

      ISBN 978-1-4516-3294-1 (ebook)

      To our family and friends, who have always welcomed us with generosity of spirit, glass, and table

      CONTENTS

      FOREWORD

      BY AL ROKER

      INTRODUCTION

      1

      NOCHE CALIENTE SPANISH DINNER

      Gazpacho

      Gambas Pil Pil

      Spanish Rubbed Steak

      Helado Malagueño (Rum Raisin Ice Cream)

      2

      RAINY DAY FRENCH MENU

      Chicken Liver Pâté

      Provençal Black Olive and Onion Tart

      Elegant Beef Bourguignon

      Stiff Mashed Potatoes

      Cross-Cut Potatoes

      Mesclun Salad with Roquefort-Dijon Vinaigrette

      Baked Crème Brûlée

      3

      PEAK SUMMER PRODUCE

      Grilled Asparagus in Pancetta-Shallot Vinaigrette

      Fusilli with Crudo Tomato Sauce

      Pesto-Smothered Grilled Chicken Breast

      Salad of Wilted Spinach, Oil-Cured Black Olives, and Blood Oranges

      Basil Vanilla Ice Cream

      4

      FOURTH OF JULY POOL PARTY

      Blue Cheese, Bacon, and Fried Onion Sliders

      Lobster Rolls

      Our Favorite Coleslaw

      Red, White, and Blue Potato Salad

      Grilled Corn on the Cob

      Strawberry-Blueberry Shortcake

      5

      NEPTUNE’S BOUNTY

      Grilled Spicy Shrimp and Pineapple Skewers

      Seared Tuna Niçoise Salad

      Bouillabaisse

      Tangerine-Mint Prosecco Sorbet

      6

      MYKONOS BY TORCHLIGHT

      Feta Cheese Baked in Puff Pastry

      Tomato, Cucumber, and Feta Salad

      Rosemary-Rubbed Boneless Leg of Lamb with Tomato-Eggplant Caponata

      Tomato-Eggplant Caponata

      Pistachio Frozen Greek Yogurt

      7

      PORTSIDE IN PUERTO VALLARTA

      Hand - Mashed Guacamole

      Home - Fried Tortill a Chips

      Margaritas

      Mayan Chicken and Lime Soup

      Tequila-Marinated Hanger Steak on a Bed of Grilled Peppers and Onions

      Vanilla Habanero Ice Cream with Cajeta

      Cajeta

      8

      A MIDSUMMER NIGHT’S DINNER

      Cold Red Pepper Soup with Spicy Pepper-Vodka Whipped Cream

      Stacked Tomato and Mozzarella Caprese Salad

      Grilled Salt and Pepper Tuna Over Zucchini in Lemon Caper Butter

      Blood Orange–Grappa Granita

      9

      PAELLA BEACH PARTY

      Tapas Bar Seafood Salad

      Paella with Shellfish and Chorizo

      Grilled Endive in Romesco Sauce

      Tocino De Cielo with Orange-Scented Whipped Cream

      10

      MEDITERRANEAN ODYSSEY

      Trio of Arugula Pesto, Red Pepper, and Black Olive Bruschetta

      Haricots Verts with Grape Tomatoes and Almonds

      Herbes De Provence Grilled Lamb Chops with Bleu D’auvergne Mashed Potatoes

      Bleu D’auvergne Mashed Potatoes

      Greek Yogurt with Homemade Fig Compote

      11

      AMERICA THE BOUNTIFUL

      Hand-Shucked Corn and Tomato Salad

      Grilled Romaine Blt Salad

      Peppercorn Brined Pork Chops

      Grilled Sweet Peaches

      Salted Chocolate Caramel Brownies

      12

      VILLA IN TUSCANY

      Penne with Prosciutto and Peas

      Bistecca Alla Fiorentina

      Shaved Fennel Salad

      Cinnamon Caramelized Gnocchi

      13

      HEIGHT OF THE EMPIRE

      Panfried Quail with Kielbasa-Studded Orzo

      Kielbasa - Studded or Zo

      Viennese Stuffed Peppers

      Chicken Paprikash with Homemade Butter Dumplings

      Homemade Butter Dumplings

      Flaming Apricot Palacsinta

      14

      LABOR DAY CARIBBEAN BARBECUE

      Mike’s Caribbean Spiced Ribs

      Bbq Jerk Chicken

      Mango and Black Bean Salsa

      Red Beans and Rice

      Sautéed Piñacolada

      ACKNOWLEDGMENTS

      INDEX

      FOREWORD

      by Al Roker

      I love sitting down with a good cookbook.

      The best allow you to imagine yourself in a world-class kitchen, actually possessing the ability to make what’s on the page.

      Sadly, those cookbooks are few and far between. I find myself getting confused just reading the darn recipe. Odds are, I don’t have any of the ingredients and none of the equipment, and I lack the advanced skills the recipe calls for. Hey, cookbook writers, I don’t plan on spending half the day in a kitchen equipment store looking for a truffle zester or whatever arcane piece of kitchen gadgetry you call for.

      And the commentary that goes along with the recipes can be stuffy, pompous, and downright boring. Sorry, I don’t have a degree in gastro-nuclear-physics. I don’t understand what you’re saying! English, please.

      Then there’s The Fire Island Cookbook. Not only can you imagine making these recipes, you can hear Mike and Jeff telling you great stories while you’re cooking. I know these guys. I know their voices. Just imagine them in your kitchen helping you cook and picking out great wines to go with your meal!

      The casual, laid-back atmosphere of Fire Island is captured perfectly within the pages of this book. So relax and try the menus in Mike and Jeff’s baby, The Fire Island Cookbook. No matter what the season, there is always a perfect reason to turn to this cookbook again and again.

      Enjoy!!!

      THE

      FIRE ISLAND

      COOK BOOK

      INTRODUCTION

      Summer is the time of year that we love the best, and all we can think about the whole season is heading to the beach. Sometimes it’s just for the weekend, and at other times we are away for weeks at a stretch, but among the joys of a beach house are having a kitchen and also having time to prepare dinner for or with family and friends. In our travels as wine and food writers, we have had the wonderful opportunity to eat dinner in restaurants around the globe—and the first thing we want to do when we get home is try out new dishes on the people we love. Since everyone slows down a little when the heat sets in, summer seems like the best time for everyone to get together and enjoy a dinner using fresh seasonal ingredients.

      Summer is also the height of the mouthwatering produce season—from asparagus to zucchini, served hot or cold, raw or cooked, simply grilled or smothered in sauce. No matter if you are serving fish straight from the sea or prime cuts of aged meat, everything tastes better when it is presented with style. A well-laid table and an attractively arranged plate turn a meal into a feast for all of

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