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HungryNative

HungryNative's dishfolio

www.hungrynative.com
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A writing and photography team based on the Island of Martha's Vineyard off the coast of Massachusetts. We love to eat, cook and travel (in order to eat more). We love unique, cultural, local foods with character and a story.

Member Since: Sep 22, 2011


Last Posted Recipe: Dec 20, 2012

My Recipes

Autumn Olive Chutney

Autumn Olive Chutney, picked and made on Martha's Vineyard. Recipe provided by the Harbor View Hotel in Edgartown.

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Beach Plum Cordial

Wild Beach Plum Cordial foraged and made on Martha's Vineyard

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"Big Ass Sea Scallops"

"Big Ass Sea Scallops" on a bed of sweet corn risotto with basil oil at The Red Cat by Chef Ben Deforest, on Martha's Vineyard. [no recipe]

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Rose Hips

Foraging for Rose Hips on Martha's Vineyard, plus a recipe for an amazing Rose Hip Spread from The Martha's Vineyard Cookbook.

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Bluefish Tacos

You say you don't like the taste of bluefish? Try these amazing Bluefish Tacos and then we'll talk. Fresh from Martha's Vineyard.

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Portuguese Cacoila Sandwich

Cacoila is a Azorean dish that takes its name from the black clay pots that were traditionally used to cook the meat in.  Served on a bun, pulled pork style at the Martha's Vineyard Portuguese Feast.

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Blueberry Pie Cupcakes

Blueberry Pie cupcakes by Sweet E's at the annual Tisbury Street Fair on Martha's Vineyard Island.

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Grilled Black Sea Bass

Beautiful Black Sea Bass, caught on Martha's Vineyard and grilled using Steven Raichlen's book, Barbecue Bible.

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Fresh Grilled Calamari

Fresh grilled calamari served it with a asian BBQ sauce and crunchy slaw that we caught in Edgartown harbor on Martha's Vineyard Island.

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Going Lobstering

Lobstering on Swan's Island, Maine with an Island native.

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Sweet Meat

I grew up eating "Sweet Meat" raw on the beach, aka the common slipper shell, on the Island of Martha's Vineyard.

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Roast Goose

Canadian Goose, plucked, gutted and roasted. It's great to know where your food comes from and absolutely delicious!!!

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Whole Fried Lobster

Amazing Whole Fried Lobster at Atria Restuarant on Martha's Vineyard Island. [no recipe]

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Japanese Knotweed Muffins

Japanese Knotweed Muffins! Easily substituted for Rhubarb! Who knew that foraging for an invasive species could be so tasty?!

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Giordano's Fried Clams

Giordano's take-out Pizza and classic New England Fried Clams, a Vineyard institution!

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Wood-Oven Roasted Meatballs

Wood-Oven Roasted Meatballs al Forno from Coppa Restaurant in Boston. Juicy & tender, subtle spicy heat, & a touch of natural sweetness.

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Barbecued Spare Ribs

Barbecued Spare Ribs with Bourbon Sauce from Steven Raichlen's book "Barbecue Bible".

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Vietnamese Beef Noodle Soup

Rich & delicious Vietnamese Beef Noodle Soup (Pho Bo), recipe from The Egg Roll Lady of Martha's Vineyard.

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Wild Hibiscus Flowers in Syrup

Goat Cheese nestled in a Wild Hibiscus Flower with Chive served with a drizzle of the Hibiscus Flower Syrup.

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Romesco Sauce

Cooking Demos on Martha's Vineyard, Romesco Sauce made with bread, almonds and peppers. [no recipe]

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Lamb Burger ~ Molecular Gastronomy

Lamb Burger Crustini with Cucumber and a Tzatziki Orb made with a Molecular Gastronomy Kit!

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Whole Roast Pork

The best roast pork we have ever had! El Rancho Original in Guavate, Puerto Rico. [no recipe]

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Boxberry Ice Cream

Boxberry Ice Cream, better known as Wintergreen. Foraged on Martha's Vineyard. This makes for one fabulous Ice Cream Sandwich!

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Beignets at Café Du Monde

Amazing Beignets dusted in powdered sugar and Chicory Coffee from Café Du Monde, New Orleans.

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Sauerkraut Cupcakes

Homemade sauerkraut is amazing and even better as Chocolate Sauerkraut Cupcakes! It sounds crazy but they are moist and delicious!

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Sauerkraut Cupcakes

Homemade sauerkraut is amazing and even better as Chocolate Sauerkraut Cupcakes! It sounds crazy but they are moist and delicious!

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The Ward 8

The Ward 8 is a well-rounded cocktail that deserves its place alongside such better-known classics like the Manhattan and Old Fashioned.

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Spicy Peanut Dan Dan Noodles

Dan Dan Noodles with a Spicy Peanut Sauce at Myers + Chang in Boston's South End. [no recipe]

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Chestnut Salad

Oven Roasted Chestnuts with Chicory, Stilton and Red Pears.

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Buck Eyes

Buck Eyes have big peanut flavor, and the chunks of walnut add a nice bit of crunch.

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Christmas in a Can

Christmas in a Can! Have you wondered about those prepackaged holiday classics like Plum Pudding, Fruit Cake and Spotted Dick?

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Pig's Tails at Cook & Brown Public House

Amazing Glazed Pig Tails at Cook & Brown Public House in Providence, RI. [no recipe]

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Oyster Soup

Delicious & Simple Oyster Soup from "Vittles for the Captain, a Cape Cod Cook Book" 1941. Tastes of warm buttery milk, and bright, fresh oysters.

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Pork Katsudon

Pork Katsudon was one of the things I ate almost daily while in Japan. Salty, crunchy, rich and satisfying.

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Bay Scallops

Martha's Vineyard Bay Scallops Sautéed with Butter and Garlic

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Strawberries & Cream Waffle

Strawberries & Cream Waffle, Biscuits Restaurant, Oak Bluffs, MA. Offering Southern diner style breakfasts on Martha's Vineyard [no recipe]

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