Poke Salet Recipes

COOKED POKE SALAD FRIED RICE

Steps:

• Wear disposable gloves and chop the poke salad greens into about 1 inch sections.
• Boil your Poke Salad Greens for 5 minutes, pour off the water.
• Boil a SECOND TIME for half an hour, drain the water.
• If you still saw any color in the water, you may want to boil a third time just to be extra careful.
• When done place them in a strainer allow to drain.
• Add about 1 tablespoon of olive oil to a large pan over medium heat.
• Brown onions. Then add garlic, ginger root, salt, pepper and spices.
• Add the rice, stirring to warm it and crisp it up a little.
• When it is getting hot, you can add the raw eggs (mixed in a bowl).
• Mix it well so the egg is evenly distributed.
• Then add your cooked poke.
• Stir while the mixture cooks evenly.
• Prepare to serve with your desired garnishes.

POKE SALET

Steps:

• 1. Correctly identify and pick your poke. Try to pick them when they are young as the greens will be more tender and have a nicer flavor.
• 2. Cut just the leaves from stems.
• 3. Soak your greens in cold water for 20-30 minutes and wash very thoroughly. Dry by pressing between clean towels or using a salad spinner.
• 4. Chop greens into bite-size pieces.
• 5. Set three pots of water to boil and add a teaspoon of salt to each pot. Boil in first pot for five minutes. Drain and rinse with cold water. Transfer to the next pot of clean boiling water. Repeat the process with each pot of clean boiling water. Do not skip this step. Drain and set aside.
• 6. Saute onions in bacon grease.
• 7. Add drained greens, stirring well.
• 8. Sprinkle corn meal, salt and pepper over greens, and pour beaten egg into greens, scramble all together until egg is cooked and ingredients are well blended and serve.

SOUTHERN POKE SALLET

Steps:

• 1. Pick poke when it is small enough to be tender. Parboil in enough water to cover greens. This takes about 15 minutes. Drain and rinse thoroughly.
• 2. Cook a second time, until leaves are very tender, drain water off. This 2 step cooking process removes excessive Vitamin A in the leaves which may be toxic.
• 3. In a skillet cook your bacon to obtain bacon drippings.
• 4. Remove bacon, sauté onions. Add drained greens, stirring well. Break eggs into greens and scramble all together. Then crumble your bacon and mix it all together.

AHI POKE SALAD

Steps:

• Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.