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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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Posts tagged hungrydudes

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Cake & Ice Cream to go.

This is a quick post I just thought to post about 10 minutes ago. Sorry the pics aren’t up to par, again…just thought about posting it.

Want cake & ice cream to go for yourself or maybe a young child’s birthday party?  I’ve got a quick three step process for you. Ready? Set. Go.

What you will need: Ice cream. Cake. Ice Cream cones. (Yes I made this up. C’mon! I told you the easier it is, the more likely I’d do it! LOL)

Step one.

Cut about 1” strips of cake. Any cake. Good cake. Don’t do this with sucky cake. Seriously. Don’t.

step one.

See that cone down there? Yep, it’s blue. Get whatever colors you like. I made tye dye cake, I got pink, purple, and blue cake cones.

Step two: shove cake into the cone.

Step two

Pack as little or as much as you want in here. Whatever your cake to ice cream ratio, have at it. I personally can’t have more than a couple bites of ice cream, so this is perfect for me.

Step three: Top with ice cream.

Step three.

Again, as much as you want.

Then eat.

You can go crazy with this if you want, put some frosting at the bottom of the cone, or between the cake and ice cream. I like the thought of the ice cream melting into the cake. This is also great for kids because not only can they run around with it, the ice cream isn’t dripping through the bottom of the cone. You could also keep them plain before parties and top with whatever ice cream guests or friends want on top. :)

one one one.

Perfect for the summer!

I made my daughter a cake yesterday for her birthday; leaving a couple cupcake sized portions of batter for later to make cupcake cones. The dog one of the 9” cakes when I went to get the cones, so I had leftover cake. After seeing her cones, I wanted one of my own, so tried it out. Loved the results, so figured I’d pass this along.

Oh, you want simple instructions for the cupcake cones? Easy!

Make your favorite batter, and fill the cupcake pans with said batter, and top with upside down ice cream cone. Bake about 20 minutes. Take out, and decorate when cool.

one one oh.

Have a great week!

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Reese’s Pieces Chocolate Chip Banana Bread.

Ok, I might’ve celebrated yesterday’s National Margarita Day a bit too hard last night, because around midnight I apparently made a loaf of banana bread. Not just regular ol banana bread either. Banana bread with Reese’s Pieces Minis and Ghiradelli chocolate chips tossed in.

Reece's Pieces chocolate chip banana bread

Oh yes I did.

And guess what? Today is National Banana Bread Day! Perfect!

What’s that you said?? No, I’m not making these National food holidays up. Honest…go look it up! Who would make up national margarita day? Ok, that one I might…but anyway…

Want to give it a try? Here’s my recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg 
  • 1/2 cup butter (at room temperature)
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vaniila
  • 2 1/2 cups mashed overripe bananas (I use 3-4 ripe bananas, whole)
  • 1 1/2 cups chips….(this was a free for all….I used 1 cup Ghiradelli chocolate chips, 1/2c Reese’s Pieces mini chips, or whatever was left in the bags. I didn’t measure.) 

Directions

  1. Preheat oven to 350 degrees F Lightly grease a 9x5 inch loaf pan. (or use foil…I’m a big fan of foil. Just pop it out whole at the end, and let it cool in the foil. No dirty pan or baking rack. :)
  2.  In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. (I toss the bananas in whole and beat the heck out of them) Add chips into the wet mixture.
  3. Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not overmix, or it will be dry and rubbery! It’s ok to see flour spots here and there in the batter.)
  4.  Pour batter into loaf pan. Bake in oven for about 60 minutes. Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.

five four.

Want a piece?

See? I’ve screwed up a few of my loaves of banana bread. This one? Far from dry or rubbery. Just please don’t over mix, or you’ll be able to bounce it off the ground.

Also, I’m telling you now so that you have plenty of time to prepare for National Caffeine Awareness Month, as well as National Peanut Butter Lover’s Day….March 1st.

Really. I didn’t make those up either. http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html

Now, who wants some banana bread?

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Mobile Hungry Dudes: Sopapillas at Camelia’s Mexican Cafe in Royal Oak.

Mobile Hungry Dudes: Sopapillas at Camelia’s Mexican Cafe in Royal Oak.

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Mobile Hungry Dudes: Steak Tampiquena - grilled ribeye w/ taco & cheese enchilada at Camelia’s  Mexican Grill in Royal Oak.

Mobile Hungry Dudes: Steak Tampiquena - grilled ribeye w/ taco & cheese enchilada at Camelia’s Mexican Grill in Royal Oak.

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Mobile Hungry Dudes: Chiles Rellenos at Camelia’s Mexican Grill in Royal Oak.

Mobile Hungry Dudes: Chiles Rellenos at Camelia’s Mexican Grill in Royal Oak.

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What’s for Dinner Wednesday?

Is this really already the end of January, 2011? Wow! I’ve barely gotten used to writing 2011 when I’m writing the date, like I had to at work earlier (which is why I’m posting this so late…I meant to do these earlier!)

What’s for dinner? 

I’m the odd duck of the group. Ask the guys, or if you follow me on Twitter (@Wattyz) You probably already know this. If not, go follow me, you’ll see! ;)

All this talk about Taco Bell lately actually had me wanting to make tacos. See? Odd Duck! LOL They’re easy to make, and everyone in the family eats them with no complaints because they’re customizable for everyone’s tastes. 

I set everything up, and there’s a taco bar setup here. Soft tortillas for the youngster, hard shells for the guys, and a big cut head of Romaine lettuce for me to make a giant taco salad with.

Taco Salad

I found a pretty good recipe at Allrecipes. Posted Here

Shown above is ground beef mixed with taco seasoning, a head of romaine mixed in with some regular bagged salad mix, topped with a little spanish rice, red onion, tomatoes, and cheese, with a bit of greek yogurt (I use greek yogurt in place of sour cream. More flavor and better for you. :) 

What’s on your plate tonight?

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What’s for Dinner Wednesday

Hey! Have you had one of those days where you’re going nonstop all day until you realize it’s almost dinner time and you don’t know what to make? I’m right there with you today!

Well, kind of. I’ve been running around since 8am. Got home about 5:30, then I got to ask

What’s for dinner?

For me, this is going to be pretty easy. Me and Dave M had lunch at a traditional Irish pub called Conor O’Neills in Ann Arbor. They are one of several restaurants in Ann Arbor participating in Ann Arbor Restaurant Week, that is currently running from January 16 until January 21. Select restaurants have $12 for one or two lunch entrees, or two dinner entrees for $25.

I ordered Salmon and shrimp cakes that came with a pineapple, red pepper and cilantro relish. I ordered the appetizer portion and am having the second one for dinner with a salad and tater tots (don’t tell my trainer about the tater tots, ok? ;)

Salmon and Shrimp Cakes

For more information on Ann Arbor’s Restaurant Week, please click HERE.

Your turn.

What’s on your plate tonight?

Link

→ We are live streaming from Vinotecca in Royal Oak.

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365 Days of Food
#358 Gingerbread Snowmen (by @Wattyz/@TheHungryDudes)

Having a little fun with a gingerbread snowman who fell apart. 

Did you decorate any sweet treats this holiday season?

365 Days of Food

#358 Gingerbread Snowmen (by @Wattyz/@TheHungryDudes)

Having a little fun with a gingerbread snowman who fell apart. 

Did you decorate any sweet treats this holiday season?

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