|My day started with this....|
|...and ended with this.|
February Boston Brunchers - Dorado Tacos, Brookline
|This month's brunchers|
Huevos Rancheros? Don't mind if I do. You see Dorado Tacos is this sunny, cute little establishment just steps away from the main part of Coolidge Corner in Brookline. Their normal fare is tacos and the like, served up with yummy teas, Mexican sodas and yes, even beer. They do brunch, however, and it's not to be missed. Their prices are perfect and the Huevos (first picture in this post), with eggs served sunny side up and copious amounts of black beans will keep you going all day long. The amount of heat in this dish is perfect. I love me some spice, and I didn't have to douse it in hot sauce, which to me, means it's done very well. I have to make a stop back for their lunch/dinner fare. I have a feeling I'd fall in love.
As always, these brunches are always great to meet new friends and catch up with others. A huge thanks to Lara, Brian, Josh, Amanda Megan, Meesh, Katherine, Katy, Justin , Nicole, Jacki, Kathy, Emily , Athena, and of course Boston Brunchers organizer, Renee, for such a fabulous morning!
Super Bowl Meatball Subs
You know you want them. Full on flavor, calories and a lovely Sunday night treat. The meatballs take next to nothing to prepare and whip up in a flash. If you're making your own sauce (as I do), this one might be better saved for a weekend night. You're on your own for the sauce, I used my family's recipe and I'm not sure I'm ready to share that one yet with the world. Any type of simply marinara sauce works well with this, whether you have a favorite jarred or you make it up at home. I used local beef and pork from Tendercrop Farm in Newbury, MA, the onions and garlic are from Heron Pond Farm in South Hampton, NH and even the mozzarella is of New England, from Connecticut.
Super Bowl Meatball Subs
A mash-up with adaptations from: The Pioneer Woman Cooks and A Cozy Kitchen
1/2 pound ground beef
1/2 pound ground pork
1/2 cup panko breadcrumbs
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup onion, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup olive oil
Marinara Sauce (about a jar's worth)
6 sub rolls
Mozzarella or Provolone Cheese
First, take all the ingredients up until the egg and get it all into a large bowl. Now, you can use a large spoon, but I prefer my (very clean) hands to mix this all up with. Once it's all combined, form it into about 16-18 meatballs or as many as you like depending on what size you're into. Put the little guys on a baking sheet and put in the fridge if you're not going to make them right away.
Now, heat that 1/4 cup of olive oil up in a skillet (with higher sides) or saucepan over medium-high heat. Once shimmering, get those meatballs in there to brown, turning them so all sides look pretty.
Now, I want you to pour your marinara sauce over all those nicely browned meatball. Put the lid on it and simmer away for about 15-20 minutes so they really take on the flavor of the sauce. When they've got about 5 minutes left, get your sub rolls all ready and slice up your fresh mozzarella (or whatever you prefer). Ladle a some of those meatballs and sauce into the sub roll, top with the cheese and a little more sauce. Now, you can stick these under a broiler to toast up for a minute or two, or just allow the sauce to melt the cheese on top like we do. Either way, they're tasty, so enjoy!