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Recipes
Cajun Poke
Cajun Poke
Cajun Poke
photo credit: Ev Thomas
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Fish
Louisiana/Cajun
Email
Ingredients
1/2
pound
Tombo or Ahi (tuna) fillet, cut into 1/2-inch cubes
1/2
pound
spicy boiled Hawaiian spiny lobster tails
1/2
pound
jumbo lump crabmeat
1/2
cup
chopped Maui onion
1/2
cup
chopped red or yellow bell pepper
1/2
cup
rinsed and chopped fresh limu or ogo seaweed
1/4
cup
minced green onions
2
tablespoons
minced fresh cilantro
2
tablespoons
soy sauce
1
tablespoon
fresh lime juice
2
teaspoons
minced Hawaiian chile pepper
1
teaspoon
minced garlic
1
teaspoon
sesame oil
1/2
teaspoon
Essence, recipe follows
4
cups
assorted greens
4
avocados
halved, peeled and seeded
Instructions
Combine all the ingredients except the greens, avocados, and chips in a large bowl and mix well. Refrigerate, covered, until ready to serve.
Divide the greens among 8 plates and top with one avocado half. Spoon a generous 1/2-cup of poke in each avocado half and serve with Taro Root Chips.
Taro Root Chips:
2 pounds taro, peeled and cut into very thin rounds
Peanut oil, for frying
Essence, recipe follows
In a large, deep wok or pot, heat the oil to 360 degrees F. Add the taro rounds in batches and stir to prevent them from sticking. Cook until just golden brown, about 45 seconds. Remove from the oil and drain on paper towels. Sprinkle with Essence while still hot. Repeat with the remaining chips. Serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Additional Notes
Taro Root Chips, as an accompaniment
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