most hungry | Browse Recipes
Skip to content

most hungry

  • Browse
  • The Basics
  • Newsletter
  • Contact
Pomegranate Pavlova Stiff Peaks

Pomegranate Pavlova

the best non-chocolate dessert

Read More
Grilled Ceasar Salad Grilled Ceasar Salad

Grilled Caesar Salad

with breadcrumbs and parmigiano

Read More
Kobucha Tortelloni Kobucha Squash

Kabocha Tortelloni

with sage, brown butter and hazelnuts

Read More

Purple Cauliflower Soup

with chive brown butter

Read More
« First«...7891011
it's been shrimp ALL summer!⁠ 🦐 ⁠ This shr it's been shrimp ALL summer!⁠ 🦐 ⁠ This shrimp pil pil is lightly floured, sautéed and then tossed with sambal oelek, garlic, lemon and parsley. So easy and insanely delicious. Recipe is below 👇🏻 ⁠ 1 tsp sambal oelek⁠ 1/2 tsp garlic powder⁠ 1 tsp lemon juice⁠ 1 small handful chopped parsley⁠ 1 lb fresh shrimp⁠ 2 tbsp olive oil⁠ 1/4 c flour⁠ pinch of salt⁠ lemon wedges⁠ ⁠ Combine your sambal oelek, garlic powder, lemon juice and parsley together. Stir to combine.⁠ ⁠ Season shrimp with salt, toss in flour and then drizzle over the olive oil and toss again. You want to form a coating with the flour and oil. Get your shrimp grilled or sautéed over high heat. Once cooked, immediately toss with the sauce. Keep tossing until all the sauce is absorbed.⁠ ⁠ Serve right away with lots of fresh lemon wedges.⁠ ⁠ #shrimppilpil #shrimp #easyrecipes #dinnerideas #summerrecipes
I'm a sucker for a good slice. Made some pan pizza I'm a sucker for a good slice. Made some pan pizza and topped it up with marinated artichokes, prosciutto, mozzarella, ricotta and Locatelli. It was pillowy perfection.⁠ ⁠ Link to the full recipe is in the bio! #panpizza #pizza #recipeideas #artichokepizza #grandmapie
⁠I'm a sucker for crispy cutlet and this one doe ⁠I'm a sucker for crispy cutlet and this one does not disappoint. It's topped with a peppery arugula salad with lots of orange and grapefruit tossed in. So good. Link to the full recipe is in the bio. #porkcutlet #porkmilanese #arugulasalad #shnitzel #easyrecipes #dinnerideas
Yup, more artichokes. I can't stop. Recipe for my Yup, more artichokes. I can't stop. Recipe for my grilled marinated artichokes is below 👇🏻 Full detailed recipe is over on the site. Link is in the bio.⁠ ⁠ 40 baby artichokes use as many as you want⁠ 1-2 lemons⁠ 1/2 cup salt diamond crystal⁠ 1 1/2 cup distilled while vinegar⁠ ⁠ The Marinade:⁠ 2 cup olive oil more or less⁠ 1/4 cup red wine vinegar⁠ 1 tsp salt⁠ 1 pinch dried oregano⁠ 1 pinch red pepper flakes⁠ black pepper fresh ground⁠ ⁠ ⁠ Prep artichokes by cutting off the top third, trim off the dried bottom portion of the stem, and then start pulling off the outer leaves until you get to the tender inner part.⁠ ⁠ Immediately place your artichokes in a bowl of water lots of lemon and a splash on white vinegar. ⁠ ⁠ Cook artichokes in a large pot of boiling water with 1/2 cup salt and 1 cup white vinegar. You can also throw in another halved lemon if you have it.⁠ ⁠ Cook for 20 minutes. You want them super tender when pierced with a knife. Check at 15 minutes, and cook for as long as you need. ⁠ ⁠ Remove the artichokes from the water and arrange upside down on a towel lined tray. Let them cool and drain for at least 10 minutes.⁠ ⁠ Slice in half lengthwise and grill them over high heat for a few minutes on each side. ⁠ ⁠ Place them in a jar (or any tight fitting container) and top it up with your olive oil, vinegar, oregano, salt, pepper and chili flakes. ⁠ ⁠ Eat some right away, cause I know you, like me, cannot contain yourself. Then stash the rest in the fridge for later. ⁠ ⁠ ⁠#artichokes #babyartichokes #marinatedartichokes #grilledartichokes #recipe
New summer plans: Eat More Marinated Artichokes⁠ New summer plans: Eat More Marinated Artichokes⁠ ⁠ Grilled, packed in lots of olive oil with oregano, red pepper and a splash of vinegar. I've been putting them on pizza, in salads and just eating them right out of the jar. ⁠ ⁠ Wanna make your own? Link with the recipe is in the bio.⁠ ⁠ #artichokes #marinatedartichokes #babyartichokes #foodphotography
It's The Shrimp Pil Pil. The one from Dmitri's. Re It's The Shrimp Pil Pil. The one from Dmitri's. Remember how good it was? (Philly people you know what I'm talking about)⁠ ⁠ Well, I did a grilled version, it's delicious and has been on heavy rotation around here. Check out the recipe in the bio.⁠ ⁠ #grilledshrimp #shrimp #shrimpilpil #chiligarlicshrimp #easyrecipe #recipeidea⁠ ⁠
Blueberry pie is simple, perfect and the ultimate Blueberry pie is simple, perfect and the ultimate summer dessert! 🥧 Serve it up warm with a scoop of vanilla ice cream and a dollop of whipped cream on top. Recipe is below 👇🏻 and more details are at the link in bio!⁠ ⁠ 1 pie crust⁠ 2 pints blueberries (~3 cups) or whatever fruit you like⁠ 1 c sugar⁠ 2 1/2 tbsp corn starch⁠ juice from 1/2 a lemon (~1/3 c orange juice would be good too)⁠ pinch of salt⁠ dash of vanilla (optional)⁠ 1-2 tbsp butter⁠ heavy cream⁠ sugar⁠ ⁠ Preheat your over to 400°F.⁠ ⁠ Combine all your ingredients, except the butter, in a large bowl and toss well. Make sure everything is evenly mixed. If you’re planning on topping your pie, like I did here with that nice lattice top, get that all rolled out now and sliced into strips. Dump your filling into prepared pie crust, dot with some butter and then top it with your lattice design or leave uncovered if you like.⁠ ⁠ Since my pie was covered, I did a heavy cream wash with some extra sugar sprinkled on top to make it nice, glossy and pretty, but this is totally optional.⁠ ⁠ Bake at 400°F for 15 mins, then reduce heat to 350°F and bake for another 50-60 minutes. You want the crust to be golden brown and the filling to be rapidly bubbling, that way you know that all your cornstarch has activated and will thicken any excess liquid in the filling.⁠ ⁠ Be sure to let your pie cool for at least a few hours. If you cut into it right away you’ll end up with a runny mess and you wont get a nice clean cut with your filling intact. It’ll still be delicious, but a total mess.⁠ ⁠ #blueberrypie #pierecipe #recipe #summerrecipes #dessert
Never do I not want to be eating fajitas. These sk Never do I not want to be eating fajitas. These skirt steak fajitas have a chipotle orange marinade and are a weekly dinner around here. Recipe for the marinade is below and check out the full post at the link in bio!⁠ ⁠ Marinade Ingredients:⁠ 2 tsp chipotle powder⁠ 1 tsp dried oregano⁠ 1/2 orange - zest and juice⁠ 2 cloves garlic - crushed⁠ 2 tbsp olive oil⁠ small handful cilantro stems - chopped⁠ ⁠ 1lb skirt steak - cut into 4" lengths⁠ salt⁠ ⁠ Generously season you steak with salt. Combine your marinade ingredients together in a bowl or container and toss with your divided skirt steak. Cover and let sit for at least 30 minutes, an hour is better.⁠ ⁠ Then when you're ready, grill it up!⁠ ⁠ #skirtsteak #fajitas #grillingrecipes #recipe #easyrecipes
Want all the goodies delivered right to your inbox?

Sign-up to the Substack newsletter below:

Subscribe

Copyright © 2023 by mosthungry. Site by Rachel Lerro

Built on Underscores.me | Powered by Wordpress

  •  

  •  

  •  

  •  

  •   

    Facebook Twitter