The Fire Island Cookbook.

ISBN:

9781451632941

Title:

Author:

DeSimone, Mike.

Personal Author:

DeSimone, Mike.

Physical Description:

1 online resource (255 pages)

Contents:

Intro -- Description -- Praise -- Author Bios -- Title Page -- Copyright Page -- Dedication -- Contents -- Foreword -- Introduction -- Chapter 1: Noche Caliente Spanish Dinner -- Gazpacho -- Gambas Pil Pil -- Spanish Rubbed Steak -- Helado Malagueño (Rum Raisin Ice Cream) -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 5: Neptune's Bounty -- Grilled Spicy Shrimp and Pineapple Skewers -- Seared Tuna Niçoise Salad -- Bouillabaisse -- Tangerine-Mint Prosecco Sorbet -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 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 -- Chapter 12: Villa in Tuscany -- Penne with Prosciutto and Peas -- Bistecca Alla Fiorentina -- Shaved Fennel Salad -- Cinnamon Caramelized Gnocchi -- Chapter 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 -- Chapter 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.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Jenssen, Jeff.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York :

Atria/Emily Bestler Books,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5973	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.

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.

Excerpts

1 NOCHE CALIENTE SPANISH DINNER This menu brings together the briny taste of the sea with the juicy pleasure of a well-aged steak. Perfectly spiced gazpacho, crafted from ripe tomatoes and locally grown peppers, stimulates the appetite in anticipation of courses to follow. We came back from Spain with the inspiration for this dinner, but the combination of flavors and textures is right at home anywhere there's a cooling body of water and a stretch of shore. Summertime dinners in Spain start around 10 p.m., when the sun finally sets and the air grows deliciously cool--even cool enough for you to enjoy a glass of red wine pulled from your own cellar. We often dine on the terrace of our house in Spain until well past three in the morning, and we always make sure there's plenty of extra wine on hand in case we're keeping the neighbors awake. Conversation flows back and forth in English and Spanish, and although verb tenses are always a challenge, our friends tell us that when it comes to our cooking, nothing is lost in translation. GAZPACHO WINE: Burgáns Albariño GAMBAS PIL PIL WINE: Vivanco Rosé SPANISH RUBBED STEAK WINE: Marqués de Riscal Reserva or Roda Reserva HELADO MALAGUEÑO (RUM RAISIN ICE CREAM) WINE: Jorge Ordoñez, Victoria Number 2 Excerpted from The Fire Island Cookbook by Mike DeSimone, Jeff Jenssen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.