CHASEN'S CHEESE TOAST
This cheese toast is especially good with Chasen's spinach salad. Recipe from the Los Angeles Central Library's, Archive of Old Menus.
Provided by lynnski LA
Categories Breads
Time 30m
Yield 70 slices
Number Of Ingredients 3
Steps:
- Cut the loaf into 1/4 inch slices and arrange slices on a broiler pan.
- Toast one side until golden.
- Remove from broiler and spread untoasted side with butter, and coat buttered side heavily with parmesan cheese.
- Place breads, cheese side up, under broiler.
- Broil until lightly browned. serve hot.
Nutrition Facts : Calories 65.6, Fat 3.8, SaturatedFat 2.2, Cholesterol 9.5, Sodium 129.2, Carbohydrate 5.8, Fiber 0.3, Sugar 0.1, Protein 2.1
CHEESE TOAST
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
- Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
- The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.
CHASEN'S SPINACH SALAD WITH FRENCH DRESSING
A popular salad from Chasen's Restaurant. Recipe from the Los Angeles Central Library's collection of old menus.
Provided by lynnski LA
Categories Salad Dressings
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 18
Steps:
- Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar.
- Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper.
- Cover and shake jar vigorously.
- Set the jar aside or chill until needed.
- For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well.
- Clean mushrooms and cut off stems, thinly slice mushrooms.
- Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup.
- Place the spinach in a large bowl, tear the large leaves into smaller pieces.
- Add the mushrooms, dressing and bacon.
- Toss to mix, sprinkle with freshly ground pepper.
- Serve on chilled plates.
- Serve with Chasen's cheese toast.
Nutrition Facts : Calories 399.2, Fat 41.4, SaturatedFat 5.5, Sodium 695.3, Carbohydrate 6.7, Fiber 3, Sugar 1.9, Protein 4
CHASEN'S ORIGINAL CHILI RECIPE
This is the stuff of which Hollywood legends are made. When Elizabeth Taylor was filming Cleopatra in Rome she craved the chili made at Chasen's Restaurant in Los Angeles so much that she was willing to pay $100 just to have the order shipped to her. For years the recipe remained a closely guarded secret. It was said the owner, David Chasen, came to the restaurant every Sunday to privately cook up a batch which he would freeze for the week, believing that the chili was best when reheated. Letter to Dave Chasen, owner of Chasen's Restaurant: "The chili is so good. All gone now. Please send me ten quarts of your wonderful chili in dry ice to 448 Via Appia pignatelli. - Love and kisses, Elizabeth Taylor." - Elizabeth Taylor, on location in Rome, 1962
Provided by Tionia
Categories Pork
Time 1h20m
Yield 10 Cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- A secret ingredient added by a chef (after Dave Chasen stopped making the chili himself) is a quarter cup or 4 tablespoons of Kahlua liqueur. I heard someone won a chili championship with the recipe, including that addition.
- *Chasen's used the best beef chuck, center cut, trimmed completely of fat. The restaurant used a special meat grinder, but for the home cook, meat chopped into one-quarter to one-half-inch chunks is much better than ground meat for this chili. Alternatively, ask the butcher to put the meat through a "chili plate" ONE time - this is a very coarse grind, and works well for chili.
- ** Chasen's used Gebhardt's Chili Powder and Farmer Bros Cumin. Sometimes cumin seed is used in place of the ground cumin. It's a matter of personal preference. You might toast the seeds in a dry skillet, and crush them before adding to the recipe.
- Rinse the beans, picking out debris. Place beans in a Dutch oven with water to cover 2' above beans. Boil for two minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
- Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer covered, for one hour or until tender.
- Stir in tomatoes and their juice. Simmer five minutes. In a large skillet, sauté bell pepper in oil for five minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet, melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper and cumin.
- Bring mixture to a boil. Reduce heat. Simmer, covered, for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick - it should be somewhat liquid but not runny like soup. Skim of excess fat and serve.
- NOTE: You can freeze this chili for several months. When reheating refrigerated leftover or frozen chili, add a few tablespoons of water to regain proper consistency.
CHASEN'S HOBO STEAK
I recently watched a documentary about the closing of the great Hollywood restaurant Chasen's. During the film they kept showing the captains making this steak tableside and it looked just wonderful. At the end of the film they showed the recipes. I know the recipe looks like it has a lot of fat and it does but keep in mind the pieces of fat and the salt crust are disgarded and the steak is just cooked in the butter, you are not eating all that fat salt and butter. I think this would make a great special occasion meal.
Provided by riffraff
Categories Steak
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Season steak with pepper.
- Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed.
- Tie fat to steak with string near top and bottom.
- Fat must be securely anchored to steak.
- Combine salt and water to make paste.
- Mound about 3/4 of mixture over top of steak, covering meat completely.
- Place steak under broiler and broil 8 to 10 minutes, depending on size of steak.
- Carefully remove salt crust, keeping it in one piece.
- Turn steak over and place salt crust on other side.
- If necessary, patch crust with remaining salt mixture.
- Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat.
- Slice meat, cutting slightly on diagonal.
- Heat butter in chafing dish or large skillet until foaming and lightly browned.
- Place a few slices of meat at a time in butter and cook to desired degree of doneness.
- (Allow about 1 minute on each side for rare meat.)
- Place each slice of meat on slice of toast and spoon some of the hot butter over.
CHASEN'S CHILI MAC
Chasen loved good old fashioned comfort food and had it available off menu for his guests who asked for it. This one was a fave. The chili listed is Chasen's Chili, recipe # 288648; and the cheese toast is recipe # 290546. Information from the historic archives of the Los Angeles Public Library.
Provided by lynnski LA
Categories Savory
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook spaghetti in a large pot of salted boiling water until nearly tender (al dente), Drain.
- Preheat broiler.
- Divide spaghetti among four oven-proof au gratin dishes.
- Spoon chili over pasta.
- Sprinkle with cheese, and place under the broiler until cheese melts.
- Serve with cheese toast.
Nutrition Facts : Calories 583.6, Fat 21.9, SaturatedFat 10.7, Cholesterol 65.8, Sodium 1470.7, Carbohydrate 73.3, Fiber 13.1, Sugar 4.5, Protein 27.3
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