Peggis Poke Salat Recipes

PIEROGI PICNIC SALAD

Steps:

• Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.

SPICY AHI POKE SALAD

Steps:

• Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

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.

PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°
• I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
• Cream shortening, sugars, and vanilla extract.
• Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
• Stir in peanut butter.
• Combine dry ingredients; stir into creamed mixture.
• Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
• Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
• Bake at 350° for exactly 14 minutes. Set your timer.
• Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.

PEGGY'S BROCCOLI SALAD

Steps:

• Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
• Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
• In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
• Cover the container securely with the lid and shake well.
• The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
• Enjoy.

BASIC POKE

Steps:

• In a large bowl, combine the fish, onion, scallions, seaweed and ground kukui nuts and toss gently with a wooden spoon to mix.
• Drizzle with sesame oil and sprinkle with salt. Toss again and serve.

PEGGI'S POKE SALAT'

Steps:

• First off, if starting with fresh poke: Pick when leaves are young. If some are larger with large stems in them, strip leaves from stems. Parboil it 3 times, using clean water each time & boiling each time for at least 10 minutes.
• Drain poke well & place in cast iron skillet, if you have one, with the bacon grease. Heat through.
• While still heating on medium heat, slowly drizzle in the beaten eggs, stirring constantly, until all eggs are in. Cook only long enough to cook the eggs. About 1 more minute, I would say. Salt good. You want to taste it.
• Serve with homemade pepper juice (vinegar in peppers)