Poke Salet Recipes

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:

• 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:

• 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:

• 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.

Steps:

• Preheat the broiler.
• Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture. Set aside.
• Clean the scallop shells, and spray them with non-stick cooking spray.
• Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm.
• Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell.
• Add approximately 2 tablespoons of heated spamrizo on top of the greens.
• Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture.
• Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt.
• In a meat grinder, process SPAM(r) and chorizo until just blended. Do not over-mix the meat.

Steps:

• Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
• Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
• In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
• To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

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.