Chasens Original Spinach Salad Food

THE BEST SPINACH SALAD EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

CHASEN'S FAMOUS CHILI

Steps:

• In 4- to 5-quart Dutch oven, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain.
• Add 3 cups water to beans. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes or until beans are tender. Stir in tomatoes; cook 5 minutes.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onions in oil 8 minutes, stirring frequently, until tender. Add parsley and garlic; cook 1 minute. Add beef, pork, chili powder, salt, cumin and pepper; cook 8 minutes, stirring occasionally, until beef and pork are thoroughly cooked.
• Stir meat mixture into bean mixture. Heat to boiling; reduce heat. Cover; simmer 30 minutes.

CHASEN'S SPINACH SALAD WITH FRENCH DRESSING

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.

CHASEN'S ORIGINAL SPINACH SALAD

Steps:

• Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
• Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
• Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
• Toss and serve at once.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
• Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
• While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
• While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
• Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

CHASEN'S CHOPPED SALAD

Steps:

• Start with the dressing, in a jar dissiove the sugar, salt, pepper and English mustard in vinegar.
• Add oils, lemon juce, Worcestershire, garlic, Tobasco and white pepper.
• Cover and shake vigorously, chill until needed.
• For the Salad.
• Toss together the lettuces, hearts of palm, cucumber, artichokes and garbanzo beans in a large bowl,.
• Add tomatoes and some dressing, to taste, and toss gently to combine.
• Spoon salad onto four individual salad plates.
• Garnish each serving with chopped hard-cooked egg and a sprinkle of chive.

SPINACH CAPRESE SALAD

Steps:

• Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.

CHASEN'S ORIGINAL CHILI RECIPE

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.

DELICIOUS SPINACH SALAD

Steps:

• Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
• Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

CHASEN'S CHEESE TOAST

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.