Indian taco time

| Friday, August 15, 2008

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Jomay Steen, Journal staff

It’s the kind of dish that will bring people away from field work for a hearty, satisfying meal, but signals the best of summer flavor. At Juliet 1 Bed and Breakfast, owner Diane Fees has created a classic Indian Taco for her monthly taco nights that keeps customers, neighbors and friends happily satisfied.

Diane and her husband, Walter, opened the country bed and breakfast nearly two years ago in rural Meade County 3 miles from Opal. Diane wanted to spend more time on the ranch rather than commute to a job in a nearby community.

Having worked for more than 30 years in the restaurant business, she knew the food industry well enough to know that she could operate a cafe. But she also wanted to open a place year-round where hunters would have a home base during their trips and even welcome motorcyclists wanting to tour off the beaten path.

The Fees agreed that the perfect place for their endeavor would be to convert the decommissioned missile-based dormitories located just a couple miles from their ranch house. Fenced and close to the road with ample space, it seems to be the perfect choice.

Since the Fees have converted the barracks into one of the state’s newest and possibly most unique B&Bs, neighbors have been lending support by showing up for meals.

“We changed it a little bit,” Diane Fees said of the kitchen.

The kitchen has four sinks, a grill, deep-fat fryer, stove and steam table. “The grill hood was grandfathered in,” she said. “It probably works better than new ones do.”

She repainted the cabinetry from its original orange color to red and added a sponge treatment of white. The stainless steel fixtures, appliances and island table gleam as Fees prepares her bread, rolling the dough into tennis ball-sized rounds before rolling them out into disks.

“I stay in here until the guests sit down. My daughter takes their orders and then I get them ready for them,” Fees said.

For Zona Vig, who was hosting relatives Clarice Weiss and Edi Weiss Hozbauer from Edina, Minn., a visit to the B&B was a chance to visit with her family and take a break from the kitchen.

“It was going to be hamburger and brats at our house, so this is nice,” Vig said of the Juliet 1. “We have more Opalites on the way.”

Faye Fees, Diane’s mother-in-law and sometime dishwasher, said the monthly taco nights are very popular. The next one is from 6 p.m. to 9 p.m. Friday, Aug. 22.

“I haven’t seen a taco night that doesn’t bring a crowd. It’s just that good,” she said.

Contact Jomay Steen at 394-8418 or jomay.steen@rapidcityjournal.com.

Recipes

Diane Fees serves up the following recipes regularly to her guests at the Juliet 1 Bed and Breakfast near Opal. Her next Indian taco night will be Friday, Aug. 22.

While Fees and Bambi Palmer of Palmer Ranch Bed & Breakfast, both of rural Meade County, are happy to share recipes, it may be more fun to open a map and find these unique B&Bs and enjoy  a tasty meal.

Indian Tacos

     Bread dough

     2 cups scalded milk

     1 cup warm water

     2 packages yeast (rapid rise)

     1/2 cup sugar

     2 eggs, beaten

     3 teaspoons salt

     1/4 cup melted shortening

     7-8 cups flour

     Scald milk first and let cool. In another bowl, add yeast to warm water (not hot); let sit. Place cooled milk in large mixing bowl and add eggs, sugar, salt and mix. Add melted shortening and blend into mixture. Add 1 cup of flour and mix, then add yeast mixture. Add remainder of flour 1 cup at a time until dough is not sticky.

Let dough raise once, then punch down, before making fry bread.  Cut or tear off enough dough (about the size of a tennis ball) to pat down and roll out flat, about 1/4- to 1/2-inch thick. Fry in hot grease at about 375 degrees, depending on the fryer, until golden brown. Flip and cook on second side until browned.

Toppings

     3-4 large onions, diced

     6 large tomatoes, diced

     6 pounds of shredded lettuce

      4 pounds of shredded cheese

     1-1/2 cups sliced black olives

     2 pounds sour cream

     1 gallon salsa

     1 jar jalapeno peppers, optional

Beef topping

     10 pounds ground beef

     1 small diced onion

     2 cups water

     1 (11-ounce) package taco seasoning

     Cook beef, onion and water all together before adding seasoning. Let simmer. Top fry bread with beef, lettuce, cheese, tomatoes, onions, onions, black olives, sour cream, salsa and jalapeno peppers, or allow guests to build their own taco.

     This makes about 40 to 50 Indian tacos, depending on serving size.Note: The fry bread is great dipped in a little cinnamon and sugar mixture as a snack.

—Diane Fees

Juliet 1 Egg Bake

     1 dozen eggs

     1 can evaporated milk

     1 cups milk

     1-1/2 cups shredded hash browns

3/4 cup cooked bacon bits

(real bacon bits)

     1/4 cup diced onions

     1 cup shredded colby jack cheese

     2 tablespoons dried parsley

     1/2 teaspoon salt

     1/2 teaspoon pepper

     1/4 cup celery, optional

Beat eggs. Add milk, then rest of ingredients. Cook covered at 375 degrees for 1 to 1-1/2 hours, depending on oven. Center should be somewhat firm to the touch. Remove cover and bake another 10 minutes. Serve with fresh fruit and a slice of toast for a full breakfast.

—Diane Fees

Strawberry French Toast

     Chilled potato bread

     1- 2 pounds sliced strawberries

     8 ounces cream cheese

     1/4 cup powdered sugar

     2 tablespoons milk

     8-12 eggs

     1/2 cup milk

     Nutmeg to taste

     Beat eggs, 1/2 cup milk and nutmeg in a dipping bowl; set aside. Mix softened cream cheese, powdered sugar and 2 tablespoons milk to form a soft spread. Take two slices of cold potato bread and spread a thin coat of cream cheese mixture on each side. Place sliced strawberries on 1 slice of bread and place the other slice on top to form a sandwich. Repeat this until you have enough for each person you are serving. Heat a flat griddle and spray with grease. Take your prepared sandwiches and dip each one in egg batter until fully coated. Place on hot griddle and cook until golden brown. Serve with maple syrup or dust with powdered sugar and top with a fresh strawberry.

—Diane Fees

Croissant Breakfast Sandwich

     Large croissant

     Thin sliced ham

     Sliced American cheese

     Fresh eggs

     Butter

     Slice croissants, butter and place on hot griddle to toast. Beat 1 egg per sandwich and cook lightly on griddle. Heat sliced ham on griddle. When egg is close to done, add cheese, then place ham on top of that. Remove bottom of croissant to plate, add egg and ham, place top of croissant on it and serve with fresh fruit. This is a nice light summertime breakfast.

—Diane Fees

Blueberry French Toast Bake

    12 slices potato bread

     1 (16-ounce package) frozen blueberries

     1 (8-ounce) package cream cheese

     1 dozen eggs

     3/4 cup milk

     1 teaspoon cinnamon

     1 teaspoon vanilla

     Powdered sugar

     Whipped cream

     Spray a 9-by-13-inch pan with cooking spray; lay six slices of bread in bottom. Thinly slice cold cream cheese and lay around the bread slices, then add the blueberries. Place remaining slices of bread on top. Beat eggs, milk and cinnamon together and slowly pour over bread so bread is soaked and very soggy looking. Bake covered 45 minutes to an hour at 375 degrees; uncover the last 5 minutes of baking time. Serve with a sprinkle of powered sugar and a scoop of whipped cream or blueberry syrup.

—Diane Fees

El Rancho Potato Salad

     8 medium potatoes

     4 ribs celery, chopped

     4 dill pickles, chopped

     1 medium onion, chopped (red onion optional)

     1 (6-ounce) can black olives, sliced and drained

     6 hard boiled eggs, peeled

     1 teaspoon salt

     About 3/4 cup mayonnaise (not salad dressing)

     Cook potatoes in a stockpot with cold water until soft, but not mushy. Drain potatoes and allow to cool. Peel and cut into bite-sized pieces. In a large mixing bowl, place potatoes, celery, pickles, onions, olives and eggs. Season with salt and add mayonnaise. Mix until coated.

—Bambi Palmer