The Hawaiian Pie Co. makes this amazing Portuguese sausage and kim chee quiche on the set of Cooking Hawaiian Style!
Portagee-style breakfast skillet made home-style the way my grandma used to make. Its kind of like hash but with a rich tomato base. Top with a couple fresh eggs and you have an amazing breakfast or brunch!
I love brussels sprouts with bacon but I wanted to try something different so I decided to make this dish local-style using portuguese sausage. The flavor is absolutely wonderful and is the perfect combination of sweet, savory salty that I love so much!
Frank DeLima cooked two of his Mom's recipes on the set of Cooking Hawaiian Style: Malasadas and Portuguese Bean Soup. If you get a chance, try to catch his episode on OC16 - He is absolutely hilarious and destroys the set with laugher! You can watch Frank DeLima's episode for the next two weeks on
This is a dish that my mother used to make for her Dad who has Hungarian roots. Its a Hungarian goulash made with beef and Portuguese sausage - a typical Sunday dinner with my family.
Simple, hearty soup made with lentils, ham or ham shanks and lentils - the perfect sunday dinner meal served with rice or bread.
You have to try serving Portuguese sausages carmelized in sherry, it adds a whole new dimension...perfect to serve as a pupu with crostini or on a salad!
Portuguese sausage look fun - the perfect fusion of Portuguese and Chinese cuisine - recipe courtesy of Chef Sambrano - check out his blog http://chefsambr...
Salted cod is one of my favorite things to eat and it is a dish that is very important to the Portuguese. Fried cod fritters is one of my favorite ways of eating salt cod. They are also great fried up as patties for a fish burger with tartar sauce.
This recipe is a mix of old family info and my customization. The traditional Portuguese name for the meat portion is Vinha d’Alhos which is very similar to Pork Adobo but dryer. My version creates more sauce at the end. Da Pocho Moco: 1 Batch ( you can always double or triple )....
This Portuguese sponge cake is a simple cake, yet refined technique produces the most amazing texture that the Japanese have perfected.
A simple, one-pot meal where you literally brown the chicken, pour all of the ingredients into the pot, cover and set the timer. It doesn't get easier than that!
I'm not sure what the origin of this recipe is, but it is very similar to vingha d'ahlos which many of us grew up eating in Hawaii.
Every Thanksgiving, we always end up with tons of leftover vingha d'ahlos, ham, turkey etc. I love to fry up some of the leftovers and make fried rice. My father is Portuguese and my mother Chinese so this dish is the both of best worlds!
Piri Piri Chicken is a spicy Portuguese style of roasting chicken. I like to roast mine at a high temperature over fresh vegetables. The drippings from the chicken give the vegetables an amazing flavor!!
The perfect tapas style bite!!
Baclau - Classic Portuguese codfish dish prepared with potatoes and cracker crumbs.
Grilled octopus Portuguese style marinated in vinegar and garlic.
Agnes' Bake shop in Kailua is also known in Hawaii for their malasadas and portuguese style pastries.
Arroz Doce is a traditional Portuguese rice pudding, but there are several variations out there, some of them with condensed milk, some with no eggs at all. This one is a very creamy custardy one. And also very sweet. (Be prepared to cut down on the sugar if you’re not a hardcore sweet tooth).
This is a classic example of how different cultures combine elements to make a familiar dish new. This dish combines the Puerto Rican dish with Portuguese sausage.
I was going through Mom's box of recipes that she has been collecting for years and I came across an envelope with a stack of 3x5 recipe cards. As I shuffled through the cards, I see "Hot Malasadas - Leonard's Bakery - Courtesy of Leonard's Bakery". Could this be the actual recipe for Leonard's famous malasadas? ...
This Portuguese Stuffin Muffins is a quick and easy recipe that can be served as a side dish or made the day after Thanksgiving with leftover stuffing.
The thought of malasadas takes me back to the days of carnivals and the red and white malasada truck from Leonard's Bakery. It also took me back to staying at auntiy Dianne and uncle Ben's with my cousins during the summer. We would make "pseudo malasadas" using Pilsbury biscuit dough. Over the years, I have tried so many different malasad...