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Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Toast Hawaii is an open sandwich consisting of a slice of toast with ham and cheese, and a maraschino cherry in the middle of a pineapple slice, baked so that the cheese starts to melt. [ 1 ] It was made popular by the West German TV cook Clemens Wilmenrod in the 1950s. It is likely that it was adapted from the "Grilled Spamwich" found in a ...
Macadamia Nut-Crusted Fish Bowl. Make weeknight dinner fun with a hearty rice bowl that's topped with a coconut macadamia nut-crusted fish that's baked on a sheet pan alongside tender green beans.
Spicy Salmon Rice Bowls. This salmon is seasoned with soy sauce, honey, ginger, garlic, and sriracha so it has a sweet and spicy kick. Serve it over rice with slices of fresh cucumber and avocado ...
Lavosh sold at the Kanemitsu Bakery counter in Molokai, Hawaii. Flavors offered include Maui onion, sesame, taro and cinnamon. Andagi —popular at pop up shops during festivals like Obon [11] Anpan. Apple turnover —made popular by Zippy's as "Apple Napples" [12] Banana bread. Blondies —made popular by Kamehameha Schools called "haole ...
Hawaii regional cuisine. Hawaii regional cuisine refers to a style of cooking and the group of chefs who developed it and advocated for it as a distinct Hawaiian fusion style. The cuisine draws from local ingredients (including seafood, beef and tropical foods), and is a fusion of ethnic culinary influences.
Kulolo (pronounced ku-lo-lo) is a pudding dessert made from grated taro corm and coconut milk that's baked in an imu, having a fudge-like consistency. Piele is another Hawaiian pudding similar to Kulolo, with grated sweet potato or breadfruit mixed with coconut cream and baked.
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