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The Fire Island Cookbook

By Jeff Jenssen, Mike DeSimone

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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

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