Hawaii Five O Recipes

HAWAII FIVE-O SO GOOD ICE CREAM

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.

HAWAII FIVE-O

Steps:

• In a glass over ice, combine vodka and Grand Marnier. Fill glass with pineapple juice and squeeze lime wedge on the top.

HAWAII PIE-O

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 COCKTAIL

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.