Sent: Monday, May 05, 2014 6:40 AM
Subject: nut tree cocktail turkey tamales
A once revered rest stop between San Jose and Sacramento on the way to
Tahoe was the nut tree; a beautiful old farm house, air strip, fruit
farm, book store, and great restaurant. Home to crazy art and Calif
cuisine. I would love to make these tamales with chili sauce as rich
and complex as a mole' All others are sad representations.
Even with our farm heritage, demand for good tamales has sunk.
Silicon valley may innovate but every new wave of immigrants demand
their home flavors and all else is washed way.
Thank you for giving us back these little pieces of our past.
I found the below recipe, which was originally published in the "Sacramento
Bee", on this blog: Good Eats Fan Board
Nut Tree Restaurant Turkey Tamales
From: Nut Tree Restaurant
Source: Taste - Sacramento Bee
50 large corn husks (5 per tamale)
For the Tamale Sauce:
3 cups all-purpose flour
8 cups water
2 to 4 tablespoons chili powder, depending on heat desired
2 tablespoons chicken base or bouillon
1 to 2 tablespoons Spanish-style seasoning, Grandma's brand if available
2 teaspoons paprika
2 teaspoons salt
For the Masa:
6 pounds prepared masa (available in Mexican markets)
1-1/2 tablespoons Spanish-style seasoning
1/4 teaspoon chili powder
For the Filling:
5 to 6 pounds cooked turkey, cooled, cut into large chunks or shredded
10 large Spanish green olives, with pits (traditional)
String to tie tamale ends
Avocado, black beans and tomato salsa.
Soak corn husks in warm water for 10 minutes or until soft. Rinse in cold
water, removing all silk. Stand husks on end to allow excess water to drain.
To make the Tamale Sauce:
Combine flour with half of the water, mix until smooth. Set aside. Combine
remaining water, spices and seasonings in a large pot and bring to a boil.
Slowly add flour mixture while stirring until smooth. Return sauce to a
boil. Reduce heat to low and cook while stirring for 15 minutes
or until mixture starts to thicken. Remove from heat and allow to cool.
To prepare the Masa:
Combine prepared masa and spices until completely mixed.
To make one Tamale:
You will need 5 husks for each tamale.
1) Spread a 1/4-inch-thick layer (about 3 tablespoons) of masa across the
centers of 4 prepared husks. Leave about 2 inches at each end of the corn
husks without masa.
2) Pour 1 cup of the tamale sauce on the center of the fifth corn husk.
Place 8 to 10 ounces of turkey and one olive on top of the sauce of the
fifth husk. Holding the ends of the fifth husk, roll the husk around the
sauce, turkey and olive, completely enclosing them.
3) While continuing to hold the sauce husk ends (the fifth husk), place one
of the masa-covered husks, masa side up, under the sauce husk and gently
roll it around the sauce husk. 4) Repeat this process with the last three
5) Wrap string tightly around each end of the tamale twice and tie with a
double knot. Cut excess string off each end, and then wrap entire tamale in
NOTE: The tamale may be frozen at this point, in an airtight plastic bag, or
refrigerated up to two days.
Repeat the process with the remaining sauce, husks, masa and filling. When
ready to use tamales, steam them for best quality. Do not microwave.
To steam the Tamales:
Arrange tamales in a single layer on a steamer. Pour boiling water to just
below the rack and cover tightly.
Steam about 1 1/2 hours or until center reaches at least 140 degrees. Keep
water boiling hard over medium-high heat. Add more boiling water as it boils away.
If you are cooking frozen tamales, steam an additional half-hour.
Use your largest dinner plates. Provide extra plates to take care of the
husks as they are discarded. Take up one tamale at a time onto a platter or
cutting board. Remove parchment paper. With a sharp knife, snip cords at
ends of tamale. Lift tamale onto dinner plate.
The Nut Tree served their tamales with avocado, black beans and tomato salsa.
Makes 10 tamales
you are unbelievable. do you know how wonderful you are? thank you,
I know the recipe looks daunting but these will freeze beautifully.
I make double batches of all my favorites and the freezer has been a
long time friend.
may your blessings be abundant and your friends innumerable.
thank you for this gift. connie
Sent: Monday, May 05, 2014 12:34 AM
Subject: Mistah bread
Google hasn't helped. Maybe you can.
Mistah bread recipe as served at Emily's Deli Minneapolis.
Emily’s Menu describes it like this:
Mistah - thick bread baked golden brown & served warm with melted butter.
There is a photo here: Blogs - Citypages
I had zero success finding a “mistah” bread recipe from Emily's Lebanese Deli. Matter-of-fact, I had zero success finding any
mention at all of a bread called “mistah” except in reviews of, and ads for, “Emily's Lebanese Deli”. This bread, at least with
the name "mistah", does not appear to exist anywhere except at Emily’s.
At first glance, since Emily’s calls itself a “Lebanese Deli”, one might assume that mistah is a kind of Lebanese bread.
However, there is no mention of "mistah" on Lebanese food sites, and no mention of it on Arabic or Middle-Eastern cooking sites.
If you look for Lebanese or Middle-Eastern breads, what you find are almost always pita breads or flat breads, nothing that
looks like the plump, spongy bread in the photo.
It would be odd if “mistah” were a traditional Lebanese bread, yet never mentioned anywhere else on the Internet except in
relation to Emily’s. My thinking is that this bread is probably not a traditional Lebanese bread and that it probably has another
name in its country of origin.
“Syrian bread” is almost always flat bread, too. If you look at Google images of “Syrian bread”, some photos of plump loaves
of bread show up, but with no accompanying recipes. So, “mistah” may be based on some sort of Syrian bread.
If you can’t get a recipe or more information about this bread from Emily’s, then I’m afraid there’s not much hope unless an
employee or former employee of Emily’s spills the beans. I’ll post this in case they do.
To: "Phaed, Mr."
Date: Friday, June 13, 2014 5:21 PM
In my recipe files I came across this recipe for Mistah. I hope it is the same as the one you are looking for.
Timm in Oregon
2 packages active dry yeast
1/3 cup warm water at 110F degrees water
1 tablespoons all purpose flour
2 tablespoons white granulated sugar
3 cups all purpose flour
1 cup water
1 teaspoon kosher salt
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes.
Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make stiff,
but not dry, dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls.
Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and
let it rise again for 15 to 25 minutes. Brush with milk. Heat the oven to 500F degrees for about 15 minutes. Place the bread
on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a
little cool, place them in plastic bags to soften.
Sent: Monday, May 05, 2014 4:49 AM
Subject: Crusty beef eatera
I have been looking for a recipe that was served in my high school in Tulsa Oklahoma. It is called Crusty beefeaters
there's a bread on top and a bread on bottom and meat and cheese in the middle
it's a pretty simple recipe that I was wondering if you could find it for me
I’m seeing two descriptions of “crusty beefeater” one is more like a casserole and has noodles. The other is more like a sandwich
and has bread. I had no success finding a recipe for the one with bread, but there is a recipe similar to the one with noodles here:
in response to the request made for crust beefeaters here:
I have three recipes, each from school cafeteria food service
professionals, but their locations unknown. Two will need to be scaled down.
115 lbs ground beef
8 lbs chopped celery
8 lbs chopped onion
1 cup chili powder
3/4 cups worcestershire sauce
3 1/2 cans catsup (6 lbs 15oz. ea)
40 lbs shredded cheese
Bread Dough (See roll dough recipe, below)
Brown meat, add partially cooked celery and onion. Add chili powder,
worcestershire sauce and catsup. Roll 2-1/2 lbs basic bread dough into thin
sheet to cover bottom of bun sheet which has been greased and sprinkled
lightly with cornmeal. Spread cooked and cooled meat mixture (2 qts per
pan) over dough. Sprinkle with cheese. Cover meat and cheese mix with
another 2-1/2 lbs layer of dough rolled thin. Mark each bun pan as desired
for number of servings planned, making slight indentations. Bake at 350 for
40 minutes until golden brown.
20 lbs flour
2 lbs sugar
10 oz dry milk
2 c dry eggs
2-1/2 cups salt
2-1/2 lbs shortening
9 oz yeast
6 quarts water
Blend together dry ingredients, and add wet ingredients. Let rise until
double, punch it down. Knead. Let rise again until double. Shape into rolls
in oiled pan. Bake at 350 for 15 minutes. Makes 642 rolls.
Crusty Beefeaters Pie
2 c. milk
2 tbsp. butter
2 pkgs. yeast
1 tbsp. sugar
4 to 6 c. flour
Scald milk, add butter and cool to lukewarm. Mix together 2 cups flour,
sugar, and yeast. Add milk and mix well. Add enough remaining flour to make
soft dough. Turn onto board and knead 5 to 8 minutes. Cover and let rise 30
2 lbs. hamburger
1 pkg. taco seasoning
1 can tomato sauce
1/2 lb. Mozzarella, shredded
1/2 lb. Cheddar cheese, shredded
Brown meat. Drain and then add taco seasoning and tomato sauce. Simmer 10
to 15 minutes.
Roll out half of bread dough and place on bottom of pizza pan. Then put
meat and cheese on. Also, any extras (hot peppers, olives or mushrooms).
Roll out second half of dough and place on top. Roll edges to seal pie.
Place in 350 degrees for 30 minutes or until brown.
Crusty Beefeater Pie
Servings: Makes 288 Servings
Cook Time: 30 Minutes
75 lbs ground beef
2 gallons bbq sauce
6 lbs fresh onions (can use dehydrated)
30 lbs flour (make roll dough) for bottom and top crust
25 lbs cheese (can use 1/2 mozz & 1/2 american)
12 2 1/2 inch steam table pans cut in 24
Cook and drain ground beef. Add bbq sauce. Roll out bottom dough put in
pan. Leave crust over edges. Add meat mixture then top with cheese. Roll
out top crust and place on top of cheese. Fold bottom crust over top crust
to seal. Bake at 350° for approx. 30 minutes or until crust is golden brown.