Grilled Bok Choy With Cous Cous And Timbales With Tomato Coulis Recipes

GRILLED BABY BOK CHOY

Steps:

• Preheat grill to just under medium heat.
• Add brown sugar, soy sauce, rice vinegar, and oil to a medium size bowl and whisk.
• Trim bok choy ends, then slice each bunch in half vertically. Wash and shake off excess water.
• Add bok choy to bowl with sauce and toss well to coat.
• Lightly oil the grill. Add bok choy, cut side down. Close lid and cook for five minutes.
• Optional: Flip and cook for another two minutes.
• Use tongs to remove grilled baby bok choy and serve immediately. Drizzle remaining sauce from original bowl over bok choy if you choose.

GRILLED BOK CHOY

Steps:

• Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
• In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.
• Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

GRILLED BOK CHOY WITH COUS COUS AND TIMBALES WITH TOMATO COULIS

Steps:

• Cook cous cous according to directions, usually 1 to 1 ratio water to cous cous. Bring water to boil with butter and salt stir in cous cous. Remove from heat, cover and allow to sit for 5 minutes then fluff with fork.
• In a bowl combine finished cous cous with red pepper dice, dust spice mix, 2 teaspoons Chili Oil and salt and pepper to taste.
• Press cous cous into ramekins with spoon in order to create a timbale.
• Slice bok choy in half and rinse if necessary. Brush with oil and add salt and pepper.
• In a hot grill pan or on a grill cook until slightly wilted. Place on plate with leaves fanned slightly and unmold timbales of cous cous onto center of bok choy.
• Bring oil to 140 degrees F, add red pepper flakes, stir and allow to steep for 2 hours.
• TOMATO COULIS
• In a blender combine tomatoes, garlic and a pinch of salt and pepper. Blend on high and begin to add olive oil slowly. Mixture will emulsify as oil is added. Taste seasonings
• and adjust with salt and pepper if needed. Place into a squeeze bottle and paint over cous cous and bok choy. Can garnish with spicy onion sprouts.