Heart-Healthy Summer Grilling
Top cardiologist demonstrates culinary skills – and heart-healthy recipes – on morning TV

NEW YORK, NEW YORK (July 24, 2009) – St. Francis Hospital Director of Cardiology Richard Shlofmitz, M.D. made an appearance today on a popular morning TV news program to demonstrate that heart-healthy summer grilling could be easy and nutritious.

The segments aired on WPIX New York Channel 11 Morning News and were hosted by medical reporter Dr. Steve Salvatore. Dr. Shlofmitz, a New York Magazine “Best Doctor” who is one of the most experienced interventional cardiologists in the nation, displayed the culinary skills of an avid chef, preparing two of his own heart-healthy summer recipes.

You can watch video of the segment here.

Double “H” (Heart Healthy) Burger

Ingredients

• 1 pound ground turkey meat
• 3 tablespoons Madras hot curry
• 2 yellow onions
• Kosher salt and coarse black pepper
• White mushrooms
• Olive oil
• 2 Portuguese rolls
• Romaine lettuce leaves
• Scallions
• Mango chutney
• 2 eggs
• Bread crumbs

Preparation

1. Separate 2 whites and one yolk and combine with breadcrumbs, turkey meat, salt, pepper and Madras curry. Form rectangular patty with ¼ inch perimeter edges.
2. Sauté chopped onions and mushrooms in oil until brown.
3. Fill bottom turkey patty with onions and mushrooms and cover with additional flat patty.
4. Grill 5 minutes on each side.
5. Sprinkle oil on whole scallions and romaine and grill until char marks are present then remove.
6. Place burger sliced scallion and romaine on burger and the roll topped with chutney.

Cardiologist Cauliflower Classic

Ingredients

• 1 large head of cauliflower
• Madras hot curry
• Kosher salt
• Coarse black pepper
• 1 large red pepper
• 1 large yellow pepper
• 1 large orange pepper
• 2 small yellow onions
• Olive oil

Preparation

1. Separate Cauliflower into individual small florets.
2. Cut all the peppers into longitudinal ¼-inch strips.
3. Cut the onions into ¼-inch strips.
4. Place Cauliflower, Onions and Peppers into large mixing bowl and toss with enough Madras curry to completely coat and generously salt and pepper the mixture.
5. Sprinkle olive oil throughout to get a light coating.
6. Place mixture into a large grilling vegetable rack.

Grilling

1. Grill vegetables on each side until brown but not burnt then turn and repeat.
2. Cooking time approx 15-20 minutes on hot grill.
3. Serve in large bowl.

Contact:
Paul Barry, (516) 705-6657, paul.barry@chsli.org
Rosemary Gomez, (516) 705-6656, rosemary.gomez@chsli.org