Grilling Recipes Fit For A First Family

A lot of backyard grills are getting a workout this weekend as summer gets started.

But you don't have to limit your grilling to hamburgers and hot dogs when you fire up the grill.

Former White House top chef Walter Scheib, who's also a cookbook author, visited The Early Show Monday with grilling recipes that are just right for anyone, from your family and guests to the First Family.

The easy recipes are fairly sophisticated, but not time-consuming. They're great for entertaining, or a small dinner just for the family.

Scheib was executive chef at the White House for 11 years.

Hired by Hillary Clinton in April 1994, he stayed on through the first administration of the current president, and left in February 2005.

SCHEIB'S RECIPES

Burger set up

Makes 4 portions

2 pounds of fresh ground chuck or sirloin, 80/20 ratio
Salt and pepper

Method:

Form seasoned meat gently into 1/2 inch thick patties

Cook over medium hot charcoal or gas grill until done as desired, 4-5 minutes per side for medium rare; the juices should just be coming through when you first turn it. Try and only turn the burger once.

Don't press down while cooking; this squeezes out all those wonderful juices and produces a dry and flavorless burger.

Serve with your choice of roll. I like a grilled egg bread twist roll or soft potato roll, but you can choose any kind of bread or roll you like

A great burger doesn't need much to go with it if the meat is fresh and it's cooked properly; any condiment you like can be used, anything from the standard cheese, grilled onion, ketchup and mustard to salsas, sambals, vegetable relishes or just about anything you can imagine.

In the end, a great burger comes down to fresh, fresh, fresh, ground meat and proper cooking technique.

Big Jim's BBQ Chicken

Makes 4 portions

For the Spice Rub - yields 1/3 cup

1 T ground allspice
2 T. chopped garlic
1 T. jalapeño, chopped
2 t. thyme
1 t. dry basil
1 t. dry mustard
2 t. ground coriander
1/2 t. ground clove
1 t. dry ginger
1/4 t. cinnamon

1. Combine and mix well. Can be stored 3 - 5 days refrigerated.

For Baste/Sauce - makes 2 cups

1 T. olive oil
1/4 c diced onion
2 T. chopped garlic
1 T. jalapeño, chopped
2 T. spice mix, from above
1/2 c. mango nectar
3/4 c. ketchup
2 t. Molasses
2 t. cider vinegar 2 t. lemon juice
2 t. Creole mustard
1T hot sauce

METHOD:

1. In 1 qt. sauce pot, sauté in oil over medium heat onion, garlic and jalapeño until tender, 3 - 4 minutes.
2. Add spice mix, stir well for 30 seconds.
3. Add remaining ingredients, simmer for 15 minutes.
4. Hold for use or refrigerate for 1 week.

For Chicken

4 each chicken breasts
4 ea. Chicken legs
4 ea. Chicken thighs
Spice rub from above

1. Wash and dry chicken well.
2. Rub liberally with spice rub.
3. Let stand 2 - 3 hrs. or overnight in refrigerator 4. Preheat charcoal grill to medium.
5. Cook chicken on lightly oiled grill, staring bone-side down. Turn frequently, cook for a total of 20 - 25 minutes until cooked through.
6. Baste chicken with BBQ. Sauce and cook 5 minutes more, turning (don't
burn)
7. Serve with any remaining sauce on side.

Key West Basted Shrimp With Warm Tropical Fruit Salsa

Makes 4 portions

For the Shrimp Baste

1/3 c. olive oil
2 T. garlic chopped
1 T. ginger chopped
2 T. lime juice (key lime if available)
2 t dark rum (optional)
2 t. lime zest
1/4 c. chopped cilantro
1/4 c. chopped Italian parsley
1t. chile paste
2 t. cumin
1 t. coriander
salt and pepper

1. Combine all ingredients

For Shrimp

16 ea. U -10 shrimp, peeled and deveined

Method

1. Preheat charcoal grill
2. Toss shrimp in baste mix.
3. Grill on lightly oiled grill
4. Turning once, 3 - 4 minutes per side.
5. Baste again at service.
6. Serve on top of warm fruit salsa.

Warm Fruit Salsa

1 T. olive oil
1 T. chopped garlic
1 t. jalapenos chopped
2 oz. julienne red onion
2 oz julienne tomato
2 oz. sliced mango
2. oz. sliced pineapple
2 oz. sliced banana
1/2 T. cumin
1/2 T. coriander
1 oz. lime juice
hot sauce to taste
1/4 c. chopped cilantro

1. In sauté pan over medium heat, sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
2. Add fruit and tomatoes, cook 2 - 3 minutes, don't stir or over mix as fruit will break up.
3. Add cumin, coriander, lime juice and hot sauce, cook 1 - 2 minutes more, the fruit should be warm, not mushy.
4. Add chopped cilantro at service, hold warm for use.

Grilled Vegetables with Basil and Toasted Pine nuts

For the marination and drizzle; makes about 2 cups

1 c. olive oil
1 T. lemon juice
2 t. roasted garlic puree
1/4 c. balsamic vinegar
1/3 c. champagne vinegar
2 t. Dijon

1. Mix all ingredients well.

Can be stored 7 - 10 days in refrigerator.

For the Vegetables

4 Roma Tomatoes, split
1 hd. Fennel, trimmed and sliced 1/4 inch thick. 8 slices
8 1/4 inch thick zucchini slices
8 1/4 inch thick yellow squash slices
16 medium asparagus spears 4 inches long
8 red pepper wedges
8 yellow pepper wedges
8 shitake mushroom caps
4 1/4 slices Vidalia onion
1/4 c. toasted pine nuts
1/4 c. grated asiago
1/2 c. chiffonade basil

To Cook Vegetables

1. Preheat charcoal grill or gas grill.
2. Marinade vegetables in about 1 1/4c. of above marinade.
3. Cook vegetables on the grill until just tender, turning only once (time varies for each type of vegetable)
4. Remove vegetables from grill, let come to room temperature.
5. Arrange vegetables on large platter.
6. Sprinkle with basil, pine nuts and asiago; drizzle with remaining marinade.

GRILLED ARTICHOKES and ROASTED PEPPERS With OREGANO and LEMON DRESSING

Serves 4

For the artichokes

2T lemon juice
2 t lemon zest
1 1/2 T chopped fresh oregano
1 1/2 T minced garlic
salt and pepper
6 Large Artichokes

Method

1. Preheat charcoal, gas grill or indoor broiler to medium high heat.
2. Mix all ingredients except artichokes in a bowl, blend well.
3. Trim, peel and remove the choke from the artichokes then slice them lengthwise into 1/3 inch thick slices.
4. Put the slices into the mix from above and let stand 20 minutes.
5. Drain the artichoke slices (reserve the marinade for later use), and place on to the grill or on a sheet tray under the broiler. Cook 3-4 minutes per side until they are tender and have taken a nice color.
6. Remove from the grill or broiler and hold at room temperature until service.

For the peppers

4 each sweet bell peppers, red or yellow are best as the green have a stronger flavor
2T olive oil

Method

1. Preheat charcoal or gas grill or indoor broiler to high heat.
2. Rub the peppers with oil to lightly coat, and place on grill or under broiler on a sheet tray.
3. Let the peppers char well on each side, turning as necessary, about 3-4 minutes per side.
4. When the peppers are well charred on all sides, remove them from the heat and place them in a bowl tightly sealed with plastic wrap for 15- 20 minutes to cool and steam the skins loose.
5. When the peppers are cool, split hem in half lengthwise, remove the core, seeds and ribs from the interior and scrape off the charred skin from the exterior. Then cut the peppers into 1/2 inch wide strips, hold at room temperature for service.

To Assemble:

1T chopped oregano
8 lemon wedges
1/3C good quality olive cut in julienne (optional)
1/3 C crumbled goat's cheese (optional)

Arrange the artichoke slices and peppers on a platter and drizzle with the marinade from above.

Garnish with lemon wedges, chopped oregano as well as olives and cheese if desired

HERB MARINATED BACK YARD GARDEN SALAD

Serves 4

4 large tomatoes, heirloom if available cut in 3/4 inch chunks
1/2 red onion julienne
1 yellow pepper julienne
1 red pepper julienne
1 jalapeno pepper fine julienne
1 cucumber peeled split and seeded, and cut in 1/2 moons
1/2 c. basil chopped
1/4 c. mint chopped
1/2 c. scallions chopped
4 T. chives chopped
1/2 T. thyme chopped
6 oz mixed greens of your choosing

For the dressing:
4 clove garlic chopped
2/3 C olive oil
1/3 C rice vinegar
2T lemon juice
2t. lemon zest
1 T. Dijon mustard
salt and pepper

Method:

1. Mix all dressing ingredients in a 2 qt bowl
2. Add produce and herbs to dressing, fold gently, let stand 10 minutes
3. Adjust seasoning
4. Serve with greens of your choosing, or by itself, along with crusty bread or large garlic croutons.

Herbed Fingerling Potato Salad

4 - 6 portions

2 lbs. Fingerling Potatoes (Yukon Gold if possible)
1/4 c Sliced Scallions
2 T Chopped Parsley
1/4 c Chopped Mint
1/4 c Chopped Dill
2 T Chopped Tarragon
1 1/2 c Olive Oil
2/3 c Tarragon Vinegar
1/2 t Dry Mustard
Salt and Pepper

For Dressing

1. Combine oil, vinegar, mustard, pepper, and salt mix well.
2. Add all chopped herbs and scallions (should look like a pesto)
3. Cook Potatoes in a good amount of boiling salted water. Cook until just under done but still tender. This time will vary with the size of the potato, but when the potatoes are pierced with a skewer, the skewer should go through with only a little bit of resistance.
4. Remove the potatoes from the water and spread on pan to cool slightly, but keep warm.
5. If the potatoes are large, cut to bite size if not then just split them.
6. Combine slightly warm potatoes with dressing adjust slightly with salt and pepper.
7. Serve at room temperature.