The Fire Island Cookbook
By Jeff Jenssen and Mike DeSimone
()
About this ebook
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.
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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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.
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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