Take a Trip to Fire Island with a Cookout
A vacation typically involves a great deal of planning, a bit of travel to a dreamy locale with picturesque surroundings, and significant expense — but the most important part is entering a particular state of mind. Without the right state of mind — one of relaxation and a sense of fun — no vacation, no matter how extravagant, will feel like one.
Mike DeSimone and Jeff Jenssen are aiming to create that relaxing vacation feel with their latest cookbook, The Fire Island Cookbook. With a diverse and dynamic collection of recipes based on their travels around the world, they transport readers to idyllic Fire Island (a popular getaway off Long Island about 50 miles outside of New York City) and then off to international locales.
Recipes range from classic and classy beachside fare — such as gazpacho, bouillabaisse, and lobster rolls — to more inventive and inspired creations, including Mayan Chicken and Lime Soup, Pan-Fried Quail with Kielbasa-Studded Orzo, and Pistachio Frozen Greek Yogurt.
Organized into distinctive menus each hailing from a different part of the world (think Spain, Greece, and the Caribbean, but nothing landlocked, of course), each recipe is designed to be executed with a minimum amount of fuss, allowing for all of the prep to be done at the beginning of the day and the dish to be completed just before dinner, perhaps with help from guests. Also helpful are the wine pairings that come with every recipe; it's one less thing to worry about as you peruse this book, thinking of how best to enjoy the last few weeks of summer. So pick your favorite country from this book and indulge in a last hurrah.
A simple spice mix and a careful cooking method yields ribs with succulent meat and a perfect crust.
A simple brine keeps the chops moist as they cook on the grill.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.