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• Ahi Poke Salad with Macadamia Nut and Scallion Pesto
• Poke Sallet
• "Polk Salad" Saut.
• "Polk Salad" And Eggs
• Emeril's Poke Salad With Sesame Vinaigrette

• 1 teaspoon minced red jalapeno peppers
• 1 1/2 ounces limu kohu, coarsely chopped
• 1/2 teaspoon Hawaiian salt
• 1/2 ounce Maui onion, minced
• 9 ounces sashimi grade Hawaiian ahi
• 1 1/2 teaspoons sesame oil
• garnish:
• Macadamia Nut and Scallion Pesto
• 1 ounce green oak leaf lettuce
• 1 ounce red oak leaf lettuce
• 1/2 ounce kaiware sprouts
• 1/2 ounce enoki mushrooms
• 1/2 teaspoon black sesame seeds
• 1/2 ounce carrot, julienned
• 1/2 ounce snow peas, julienned

In a mixing bowl combine jalepeno peppers, limu kohu, Hawaiian salt and Maui onion; blend well. Cut ahi into bite size pieces. Add ahi and sesame oil to limu mixture; toss lightly to blend. Refrigeratre for 15 minutes. Serve 3 3/4 oz. poke per portion. Garnish with Macadamia Nut and Scallion Pesto, green and red oak leaf lettuce, kaiware sprouts, enoki mushrooms, black sesame seeds, carrot and snow peas. Makes 3 servings.

Macadamia Nut Scallion Pesto

• 1 tablespoon finely chopped scallions
• 1 tablespoon finely chopped ginger
• 1/2 teaspoon finely chopped garlic
• 1/2 ounce Mauna Loa Unsalted Macadamia Nuts, coarsely chopped
• 1/4 cup olive oil, heated and cooled
• Pinch of salt
• Pinch of white pepper

In a mixing bowl combine all ingredients; mix well. Cover and refrigerate until needed. Serve four teaspsoons of pesto with each portion.

Poke Sallet
-- Southern Living Cookbook: Cooking Across The South

Gather all the sallet you can find (it cooks down.) Pick 6 to 7-inch shoots. Wash and clean; swim the shoots in plenty of water in a big pot and boil until tender.

Meanwhile slice a pan of country bacon and fry out the grease. When the poke is tender, drain off the water it was cooked in and cover it with cold water. Squeeze it out of the cold water into the hot bacon grease. Salt to taster and cook slolwy until hot through. Serve with the fried bacon and hot cornbread.

• 3lb "Polk Salad" -- fresh
• 1md Onion -- diced
• 1tb Baking soda
• 1/2c Bacon fat
• 3 Eggs

Note: "Polk Salad" is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add "Polk Salad" and cook for 3« minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the "Polk Salad" until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut‚ until eggs are done.

Serving Size: 6

• 1 1/2 lb. Poke Leaves & Stalks
• 5 Thick Slices Salt Bacon
• 1/2 t. Salt
• 6-8 Eggs

Directions: Select tender young polk greens, include some tender stalks, not over 6 inches long. Cut stalks like you would celery. Clean well rinsing several times.

Parboil and discard water. Add fresh water and 1 slice of bacon. Cook until tender. Fry rest of bacon until crisp and set aside.

Add greens, salt and eggs to dripping cook over low heat for 20 minutes.

The indredients are:

• 2 tbsp Plus 4 teaspoons sesame oil
• 4 tbsp Soy sauce
• 2 tbsp Honey
• 2 tsp Minced shallots
• 1 tsp Minced garlic
• 1 tsp Chopped cilantro
• 2 tbsp Black sesame seeds
• 3 tbsp Crushed macadamia nuts
• 1 cup Seaweed, coarsely chopped
• 2 Red chili peppers, seeded And minced
• 1/2 cup Julienned Maui onions
• 2 lb Sashimi-grade ahi fillet, Cut into bite-size pieces
• 1 Head julienned radicchio Long chives
• 1 tbsp Chopped chives

Info: In a mixing bowl, whisk the first seven ingredients together. Season with dressing with salt and pepper. In a mixing bowl, mix the nuts, seaweed, peppers, and onions together. Add the ahi and remaining sesame oil. Mix the salad very well. Season with salt and pepper. To assemble, lay the radicchio in the center of a platter. Pile the salad in the center of the radicchio. Drizzle the sauce over the salad. Garnish with long and chopped chives.

Yield: 6 servings
( EMERIL LIVE SHOW #EMIA09)

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