Tag Archives: potatoes

Boston Brunchers @ Dorado Tacos & Cemitas

10 Feb

I have been wanting to go to Dorado Tacos & Cemitas ever since they opened in July of 2009 (Side note: I totally thought they opened in 2010, how sad is that?) So when I saw that the Boston Brunchers (Headed by Renee over at Eat.Live.Blog) were going to have their February gathering their, I pounced, fast.

Dorado is pretty tiny, but the wonderful rainbow of colors and the huge windows make it seem much bigger. But pretty much all 16 of us Brunchers took over the entire restaurant. It’s a good thing they opened early for us.

It was a toss up on whether I wanted coffee or hot chocolate this particular morning, but needless to say caffeine won this time. I was really tempted to ask for half coffee and half hot chocolate though.

There was pretty much no question on what I would be enjoying this fine Sunday morning. HUEVOS RANCHEROS. I had been salivating over them since I had signed up for the brunch. I mean, just look at how amazingly beautiful they look? And I wish I could have taken a picture of this, but almost all of the other Brunchers got the rancheros. That’s just how awesome they are.

I’d like to talk about these patatas bravas for a moment. Now, I am usually a hash brown kind of gal, but these crispy potatoes were pretty amazing. And that spicy tomato sauce? I would like a carton of that please. I almost licked the plate clean that sauce was so good.

But let’s go back to the huevos rancheros, shall we? They had a nice spiciness to it, and the eggs were perfectly runny. And the queso fresco? Pretty much made the dish. I could have eaten 4 more plates of these, but as I am trying not to gain any more weight, I declined.

I checked into Dorado via my Yelp app and was rewarded with a FREE agua fresca. Let me tell you, attempting to drink hot coffee after consuming a spicy meal is not advised. I went with the hibiscus tea variety, since I’m not a huge fan of cucumber melon. I mean, I like the smell, but not the taste. The hibiscus was awesome and quenched my thirst amazingly.

Oh, and did I mention I got all this deliciousness for less than $10? Crazy, I know.

Dorado, I’ll be back.

Dorado Tacos & Cemitas on Urbanspoon


Vanilla Bean Spiced Pork Chops

18 Nov

So one day I was perusing Twitter when I saw that Katie over at Good Life Eats and Jamie at My Baking Addiction were hosting a Holiday Recipe Exchange with a different ingredient every week and a chance to win some fabulous prizes. I thought, Hey, I can do that! Sounds like fun!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.


When I was thinking about what I wanted my submission to be for this week I wanted to think outside the box. There was a good chance almost everyone would be submitting baking recipes, and there was no rule stating that it HAD to be something sweet, even though the first thing you think of with an ingredient like vanilla is something sweet, cookies, cupcakes, ice cream, you get the drill. So I started thinking about what I could do with a vanilla bean.

Then I did a Google search (Where would we be without Google? Lost, that’s what) on vanilla dry rub and came up with A LOT of good ideas. I decided to make a dry rub for some pork chops that I was planning on buying.


Vanilla Bean Dry Rub

  • 1 vanilla bean, scraped, with the actual bean chopped into small pieces
  • 1 tbsp light brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • salt and white pepper, sprinkle or two

I took two thick cut pork chops (it equaled just under a pound) and cut then in half. Combine the dry rub ingredients together, I find using my hands to mix everything together works best. You can really smell the vanilla as everything comes together.

Apply liberally to the pork chops, making sure to get all sides. The chopped pods will probably fall off, so just put them back on after. Either make immediately or store in your refrigerator for up to 24 hours.

Once your ready to cook with them preheat your oven to 450 degrees. Then grab your cask iron skillet and put it in medium high heat on the stove top. Cover with olive oil and once the oil is hot add your pork chops. Cook on each side for about 3-5 minutes, remove from pan and then set aside.

At this point I made an apple/onion mixture which involved 2 apples, cut into chunks, and half a medium onion, sliced along with 1/4 cup of apple cider, and a dash of the following: garlic powder, cinnamon, nutmeg and allspice. Mix together thoroughly and add to the skillet and cook for an additional 5 minutes, until slightly soft. Add the pork chops to the top and put it in the oven for about 15 minutes.

I also made some roasted red potatoes to go along with this lovely concoction.

It came out really delicious and very different from what I normally do with pork chops. You can clearly see the vanilla bean and there is an essence of vanilla that compliments the pork in a great way. And the juices from the apple/onion mixture also taste great on the pork.

So hopefully in my attempt to be original you’ll ALL vote for me (voting opens on November 21st!), so I’ll win the fabulous swag gift from Beanilla.

Dill & Mustard Potato Salad

24 Aug

The weather out here in Boston is making me wish it was 90 degrees out and sweating. Well, almost. If this were November, we might be buried in snow right now, since it hasn’t stopped raining since sometime yesterday morning and won’t be stopping until at least tomorrow. In Boston, we’re never happy with the weather. It’s either too hot, too cold, too rainy, or too sunny, too much snow. We’re always complaining about the weather, just don’t mention that to us.

So what’s one thing that takes me back to the dog days of summer? Honest to goodness good ol’ American potato salad. If potato salad doesn’t scream summer, then I’m not wearing flannel pants and a sweatshirt and complaining of being cold in the middle of August (I am, just to make sure you’re keeping up). I recently made this potato salad for a BBQ that seems like it was AGES ago (It really was only 3 weeks ago, someone PLEASE tell me where summer went? K thanks), and everyone raved about it. What is great about this potato salad and any potato salad really, is that it’s so versatile. You can pretty much add and subtract any ingredient willy-nilly. Like extra creamy potato salad? Add more mayo. Like it to be a bit more tart? Add a smidge of extra mustard. Hate eggs? Get rid of ’em. Sweet potatoes? Why not?

And if you think this salad should only be made in summer, well, you are most certainly wrong.

Dill & Mustard Potato Salad

  • 2-3lbs red bliss potatoes
  • 3 hard boiled eggs, chopped
  • 1 cup light mayo
  • 1/2 cup mustard (I used Nathan’s)
  • 2 tbsp whole grain mustard
  • 2 tbsp chopped fresh dill (ok to use dried)
  • 2 chives, chopped
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Place potatoes, skin still on, in a big pan and cover with water. Sprinkle liberally with salt and bring potatoes to a boil. Cook for an additional 10-15 minutes, depending on how soft you like your potatoes. I personally like mine on the slightly harder side. Drain and place aside to cool.

Combine all remaining ingredients and mix thoroughly.

Combine with cooled potatoes and stick in the fridge until ready to serve. Ready. Set. Consume.

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