Poke Salet Recipes

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.

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.

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

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.