Hawaii Five O Food
HAWAII PIE-O
Provided by Food Network Kitchen
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until the graham crackers are finely ground. Add the melted butter and pulse until moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate; bake until set, 18 to 22 minutes. Transfer to a rack and let cool completely.
- Make the filling: Combine the pineapple, cream of coconut, rum, lemon juice and salt in a blender and puree until smooth. Pour into the prepared crust and freeze until firm, about 6 hours. Top with shredded coconut. Serve with whipped cream and cherries.
HAWAII FIVE-O
This is a dangerously delicious beverage with vanilla vodka, Grand Marnier, pineapple and lime juice. Book 'em Danno.
Provided by LSHERIDAN
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- In a glass over ice, combine vodka and Grand Marnier. Fill glass with pineapple juice and squeeze lime wedge on the top.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 29 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 4.7 mg, Sugar 23.9 g
HAWAII FIVE-O COCKTAIL
This tropical drink is from Safeway's website, posted by LSheridan. It's really delicious, with a wonderful Hawaiian flair to it. I garnished our drinks with skewer that had a pineapple chunk and a red cherry on it, but I think a wedge of lime or orange segment would be a great garnish, too.
Provided by Northwestgal
Categories Beverages
Time 1m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 5
Steps:
- Add several ice cubes to a tall Collins glass. Pour vodka and orange liqueur over the ice.
- Fill glass with pineapple juice, and then squeeze the lime wedge on the top.
- If desired, garnish with a skewer with a pineapple chunk and a red cherry.
Nutrition Facts : Calories 131.8, Fat 0.2, Sodium 2.9, Carbohydrate 16.7, Fiber 0.5, Sugar 12.4, Protein 0.5
HAWAII FIVE-O SO GOOD ICE CREAM
Pineapple and dragon fruit combined with a caramel - made from that popular canned luncheon meat - results in a refreshing pop of Hawaiian flavors that melts in your mouth. Literally. 5 ingredients and 5 steps later, this could be yours!
Provided by Soup Loving Nicole
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- Drain pineapple in a fine-mesh colander. Reserve 1 cup of the syrup and refrigerate until use.
- Place pineapple, heavy whipping cream, and 1/2 cup of brown sugar in a blender or food processor; blend until smooth, about 20 seconds. Transfer to an airtight container and refrigerate for 2 hours.
- Place cubed luncheon meat in a large skillet over medium-high heat and cook for 10 minutes. Flip with a spatula every 2 minutes so all sides brown nicely. Add reserved pineapple syrup and 2 tablespoons brown sugar to the skillet; continue cooking until thick and bubbly, about 5 minutes. Remove from heat and let cool.
- While the meat caramel is cooling, pour cold pineapple mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add dragon fruit in the last 5 minutes of churning.
- Pour the ice cream into an airtight, freezer-safe bowl. Fold in the meat caramel. Freeze until firm, about 4 hours.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 41.3 g, Cholesterol 98.9 mg, Fat 29.1 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 16.3 g, Sodium 368.4 mg, Sugar 16.7 g
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- Saimin. Anyone who has traveled to Hawaii knows that the state has an ongoing love affair with noodles. Saimin was developed during the plantation era, when Japanese, Filipino, and Chinese workers would often share and mix their culture’s signature noodle dishes with their coworkers.
- Malasada. Deep-fried, dusted in sugar, and often filled with sweet flavored custard, malasadas are the Portuguese version of a donut. These tasty treats were originally reserved for the plantation workers who came over from Portugal in the 1800s until Leonard Rego opened Leonard’s Bakery on Oahu in 1953 and made them available to the masses.
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- Lau Lau. Packed with pork or fish (sometimes both), wrapped in taro leaf and steamed slowly, unfolding a freshly cooked Lau Lau is one of life’s small pleasures.
- Spam Musubi. Made of sushi rice topped with seasoned spam and wrapped in nori seaweed, musubi is the perfect grab-and-go snack for fueling a Hawaiian adventure.
- Haupia. A coconut-based dessert with a jello-meets-pudding consistency, haupia is another staple on your Hawaiian plate or luau dinner. Try it in pie form (you won’t be disappointed) combined with chocolate and whipped cream at Ted’s Bakery on the north shore of Oahu.
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