Shape Magazine
Hampton Chefs' Recipe Ideas
"Shape Escape to the Hamptons will bring heart-healthy eating and lifestyle guidelines to life. The events will showcase imaginative responses to the culinary challenge of the new millennium: meeting the public's craving for a healthful, world-class food experience." Layne Lieberman, RD, MS, CDN is the Director of Nutrition for King Kullen Grocery Company.
For information visit www.kingkullen.com (click on Nutrition Center)
Keith Davis
As founder and president of The Golden Pear Café, Keith Davis has expanded his original Southampton location to include other Hampton areas: Bridgehampton, East Hampton, and Stony Brook.
Fresh Grilled Salmon Salad
Serves 6-8 people, yields 3-4 lbs.
Ingredients
1 (2-3 lb) filet fresh cleaned salmon (skin off)
3 tablespoons olive oil (for brushing salmon)
2 cups celery, sliced on bias
1/4 bunch fresh dill, chopped
1/2 cup olive oil (for dressing)
1/2 cup fresh lemon juice
1-1/2 tablespoons kosher salt
1 tablespoon black pepper
Procedure: Preheat grill (high heat). Brush salmon filet with olive oil. Sprinkle both sides with salt and pepper. Grill salmon filet (whole) until cooked thoroughly. Transfer to baking pan and refrigerate to cool. Remove salmon from refrigerator, break up into 1 inch pieces and put in salad bowl. Add celery and chopped dill to salmon and gently toss together. In a small bowl, whisk together the olive oil and lemon juice. Pour dressing over salmon salad and toss gently to complete. Add remaining salt and black pepper and toss gently together. Transfer to serving dish. Garnish with fresh dill sprigs and lemon slices.
Beth D'Alessio
Beginning her professional cooking career 25 years ago, Beth D'Alessio is now the catering partner to renowned chef, Starr Boggs in Westhampton Beach, NY.
Miso Dressing
Yields 5 cups
Ingredients
1-1/4 cups mellow light miso
8 oz firm tofu crumbled
1/4 chopped spanish onion
1-1/2 cups distilled water
1 cup safflower oil
1/2 cup apple cider vinegar
2 tablespoons lite tamari
1/2 tablespoon powdered kelp
1 tablespoon chopped fresh basil
3 tablespoons chopped flat leaf parsley
Procedure: Blend miso, water, oil, vinegar, tamari, onion, tofu and kelp in blender until smooth. Stir in parsley and basil. Keep refrigerated in a covered container for up to one week. Dressing makes a delicious topping on everything on the grill from vegetables to chicken or a spread on sandwiches.
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