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After the Academy Awards are handed out, anybody who is anybody in Tinseltown parties until the wee hours of the morning. They sip Champagne and, in past years, feasted on Chasen’s famous chili.
Chasen’s was one of the most celebrated restaurants in Hollywood. It closed a number of years ago, but its chili was so Oscar-approved, Elizabeth Taylor had it shipped to film locations around the world. It was made with ground beef and pork. Authentic chili is made with small bits of chuck, never ground beef. But, anyway you make it, chili is always welcome and is one of the best dishes to make for a crowd. Just keep a pot simmering and have guests help themselves.
I thought it might be fun to organize an Oscar night gathering, preparing dishes that reflect the nominated films and performers. Since "Brokeback Mountain" takes place in the West, chili would do just fine.
Although Truman Capote and Edward R. Murrow were born in the South, both called New York City home. I began to think about New York City foods, which is multi-ethnic just like here in Philly. I immediately thought of Mini Reuben Sandwiches.
The Academy Awards take place in California and The Golden State is famous for its produce, particularly avocados and oranges. I tasted my first avocado when I was 20 while attending UCLA. I’ve been hooked ever since. I had my first taste of Mexican cuisine while I was a student, as well. The Mexican restaurants in California are among the finest in America.
For nibbles, choose an array of olives, crudit�s, cheeses and nuts. Smoked almonds and cashews are good choices. For drinks, offer margaritas, California wine and Champagne.
Stop by the bakery for black-and-white cookies and two big strawberry shortcakes for dessert.
The envelope, please:
Chasen’s Chili
Ingredients:
2 pounds each ground beef and ground pork
Vegetable oil
2 large onions, diced
2 green peppers, diced
4 fat cloves of garlic, sliced
4 (15-ounce) cans pinto beans, rinsed and drained
2 (28-ounce) cans diced tomatoes, with juice
Chili powder, to taste
Cumin, to taste
Kosher salt and freshly ground black pepper, to taste
1 bunch of parsley, snipped with a scissors
Directions:
Place the beef and pork in a bowl and blend well.
Coat the bottom of a tall 5-quart pot with the oil. Heat over medium-high and add the onions, peppers and garlic. Saut� until the onions are translucent, about five to 10 minutes. Using a wooden fork, scrape the vegetables to the side of the pot. Add the beef and pork by the handful and cook until the beef loses its red color, about 10 to 15 minutes since you are working in batches.
Add the remaining ingredients and bring to a boil. Lower to simmer and cook for about one hour, stirring occasionally.
Serves eight.
Note from Phyllis: The original recipe called for dried beans, but the canned variety is just as good.
You can make a vegetarian version quite easily. After removing the meat from the recipe, add two (15-ounce) cans each of red kidney beans and small white beans. Saut� two red and yellow peppers each along with the green peppers. Then, saut� two carrots and three stalks of celery with the peppers and add three (10-ounce) packages of frozen corn.
Let your taste buds be your guide with this version.
Mini Reuben Sandwiches
Ingredients:
1 pound corned beef from a Jewish deli
1 pound sauerkraut, rinsed and drained
1 pound imported Swiss, sliced
1 loaf cocktail rye
Half-done sour pickles
Directions:
Remove the corned beef from the refrigerator about 30 minutes before making the sandwiches. Separate the slices and cut into squares the size of the bread.
Squeeze the water out of the sauerkraut after it has been rinsed.
Cut the Swiss into squares the size of the cocktail rye.
Place the party rye on cookie sheets. Top each piece with a few slices of corned beef, the Swiss and the sauerkraut.
Run under the broiler until the cheese melts, about five to 10 minutes.
Serve with the pickles.
Serves eight to 12.
Note from Phyllis: This is an authentic Reuben, the way it is made in Jewish delis throughout the country. I’ve seen disastrous versions prepared with coleslaw and Russian dressing. This is an emphatic no-no.
Try to find corned beef with some fat on it. The Famous 4th Street Deli and the Kibitz Room at Seventh and Chestnut streets sell real corned beef. The supermarket’s excuse for corned beef is dry, overcooked brisket that lacks flavor.
My Guacamole
Ingredients:
4 large avocadoes
2 ripe plum tomatoes, diced
1 small red onion, diced
Chopped fresh cilantro leaves
Juice of 2 limes
Kosher salt
Directions:
Slice each avocado in half. Whack at the pit using a heavy sharp knife and it will come out easily. Using a small sharp knife, score the flesh and place in a serving bowl or scoop out the flesh with a spoon.
Add the remaining ingredients and blend well. Cover with plastic wrap and refrigerate for at least four hours.
Serve with tortilla chips.
Serves eight.
