Summer Menus from The Fire Island Cookbook Mike DeSimone and Jeff Jenssen ATRIA EMILY BESTLER BOOKS New York London Toronto Sydney New Delhi Table of Contents 1 Peak Summer Produce Menu 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 2 Fourth of July Pool Party Menu 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 3 America the Bountiful Menu Hand-Shucked Corn and Tomato Salad Grilled Romaine Blt Salad Peppercorn Brined Pork Chops Grilled Sweet Peaches Salted Chocolate Caramel Brownies About Emily Bestler Books About Atria Books Ask Atria Excerpts from The Fire Island Cookbook © 2012 by Mike DeSimone and Jeff Jenssen 1 PEAK SUMMER PRODUCE Picture yourself at a farmers’ market in the country at the height of vegetable season. Breathe in the strong fragrance of ripe, red tomatoes and leafy green basil. Celebrating the flavors of summer, this meal combines staples of Italian- American cooking in surprising ways, with delightful results. Crudo—fresh raw tomato sauce —served over hot pasta is a favorite in our home, and Basil Vanilla Ice Cream is another unexpected pleasure. Except for dessert, these dishes are best served family-style, so make sure your bowls and platters are ready to be put to use. The ice cream is probably best made a night— or even a week—before. The beauty of the crudo is that it “cooks” on the counter all day, the flavors mingling to perfection, with the heady scent of tomatoes and basil brought to their climax when tossed with just-boiled fusilli. The dressing for the asparagus can also be made in the morning, and if you start the water for the pasta and turn on the grill the second you walk in the door, you can have dinner on the table the moment your guests arrive. But why not take a few minutes to enjoy a Martini Rosato with your summer family first, to get everyone in the mood for a feast that will take you from the beach to Tuscany in no time flat. APERITIVO: Martini Rosato on the Rocks GRILLED ASPARAGUS IN PANCETTA- SHALLOT VINAIGRETTE WINE: Bigi Orvieto Classico FUSILLI WITH “CRUDO” TOMATO SAUCE WINE: Planeta Rosé PESTO-SMOTHERED GRILLED CHICKEN BREAST WINE: Carpineto Dogajolo Bianco or St. Michael Eppan SALAD OF WILTED SPINACH, OIL-CURED BLACK OLIVES, AND BLOOD ORANGES WINE: San Angelo Pinot Grigio BASIL VANILLA ICE CREAM WINE: Villa Rosa Moscato d’Asti APERITIVO: Martini Rosato on the Rocks ITALY This delicate vermouth from the north of Italy primes your palate with a fresh fruity attack and lingers with flavors of clove and cinnamon. GRILLED ASPARAGUS IN PANCETTA-SHALLOT VINAIGRETTE MAKES 8 SERVINGS Hiking in the hills above our Spanish house we find wild spring asparagus. We love the old men who collect handfuls and then sell them at the market for one euro per bundle. Our friends on Fire Island love this simple preparation. 6 tablespoons olive oil 3 tablespoons kosher salt 64 spears asparagus (about 3 pounds) 4 thin slices pancetta 6 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 small shallots, finely diced