Former White House Chef Shares Recipes

Walter Scheib Cooked For Bill Clinton And George W. Bush

(CBS)  Grilled Chicken Breast with Lemon Pasta and Broccoli

For the chicken

2 tablespoons freshly squeezed lemon juice
1 tablespoons olive oil
1/2 tablespoon chopped garlic
1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon very finely chopped fresh thyme leaves
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 5 ounces each)

For the broccoli

1/2 pound broccoli florets, cut into 1-inch pieces
Salt and freshly ground black pepper
1 or 2 lemons, halved

For the pasta

1/4 cup olive oil
1 tablespoon chopped garlic
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley leaves
8 ounces dry pasta of 12 ounces fresh pasta of your choosing, cooked al dente according to package instructions and drained
1/4 cup freshly grated Parmesan or Asiago cheese
Salt and freshly ground black pepper

1. Marinate the chicken: In a small baking dish or other shallow, dish, stir together the lemon juice, oil, garlic, rosemary, and thyme. Season to taste with salt and pepper. Add the chicken in a single layer, turn to coat, cover, and marinate in the refrigerator for 10 to 20 minutes. (You can prepare the broccoli and pasta while the chicken is marinating.)

2. Meanwhile, prepare a charcoal grill for grilling, letting the coals burn until covered with white ash, preheat a gas grill to medium-high, or preheat the broiler.

3. Grill or broil the chicken until cooked through (the juices should run clear when pierced with a sharp, thin-bladed knife). Cooking time will vary based on the power of the grill or broiler and the thickness of the chicken, but should be bout 4 minutes per side. Keep the chicken covered and warm until ready to serve.

4. Steam the broccoli: Pour about an inch of water into a small, covered saucepan fitted with a steamer basket. Bring the water to a boil over medium-high heat. Put the broccoli in the basket and steam, covered, until al dente, 4 to 8 minutes, depending on the size of the florets.

5. Transfer the broccoli to a bowl, season with salt and pepper, and squeeze the lemons over the broccoli to taste, catching the seeds in your hand. Keep covered and warm.

6. Finish the pasta: Heat the oil in a large, heavy-bottomed sauté pan over medium heat. Add the garlic and sauté until softened but not browned, 2 to 3 minutes. Stir in the lemon juice and simmer to reduce for 3 minutes. Stir in the parsley and cook for 30 seconds. Add the pasta and cheese and toss well. Season to taste with salt and pepper and keep covered and warm.

7. To serve, present the chicken, pasta, and broccoli family style from their own plates, bowls or platters, or divide among four dinner plates.

Fresh Tuna and Olive Salad

1/2 cup diced celery
1/2 cup diced Spanish onion
1/4 cup diced carrot
1/2 bay leaf
1/2 cup dry white wine
2 lemon wedges
1 sprig fresh marjoram
1 sprig fresh thyme
1 pound skinless fresh tuna, trimmed
1/4 cup diced red bell pepper
1/4 cup sliced pitted dry-cured black olives
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon hot sauce
Salt and freshly ground black pepper

1. In a medium saucepan, combine 1/4 cup of the celery, 1/4 cup of the onion, the carrot, bay leaf, white wine, lemon wedges, marjoram, thyme, and 1 1/2 cups water and bring to a boil. Lower the heat so the liquid is simmering, and simmer for 5 minutes.

2. Gently lower the tuna into the liquid and poach until just done, 12 to 15 minutes. Use tongs or a slotted spoon to remove the tuna from the poaching liquid and set it aside to cool. Once the tuna has cooled, break it up into large flakes.

3. Strain the cooking liquid through a fine mesh strainer set over another pot. Discard the solids. Bring the strained liquid to a boil over high heat. Continue to boil until liquid is reduced to 1/4 cup and almost syrupy, 10 to 15 minutes. Remove from the heat and let cool.

4. In a large bowl, combine the tuna, remaining 1/4 cup onion, red pepper, olives, oil, parsley, lemon juice, hot sauce, and 2 tablespoons of the reduced cooking liquid. (Discard the remaining cooking liquid.) Mix gently but thoroughly, and season to taste with salt and pepper. Use as a sandwich filling or as a salad component.

For more Scheib recipes, go to Page 3.

[sjw1253]

Thanks a million for all of the great recipes. I look forward to trying them!!!

My favorite segments are the recipes.