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

Steps:

• Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

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.

Steps:

• halve bok choy and tomatoes.
• sprinkle cut sides with salt pepper and italian seasoning, to taste.
• in small saute pan cook garlic over medium heat, do not let it get brown, you are only trying to infuse the olive oil with the garlic flavor. When finished pour oil into small pyrex measuring cup, add salt, pepper and a small amount of italian seasoning, stir. Reserve.
• grill bok choy and tomatoes cut side up over medium direct heat until they have slight grill marks, turn and do the same on the cut side. Don't be afraid a little char adds alot of flavor. Bok Choy should be grilled with the bulbs over the direct heat and the leaves over indirect heat to prevent burning.
• remove from grill and drizzle cut side with reserved olive oil and garlic mixture. Serve 1/2 bok choy and 1/2 tomato to each guest, or yourself -- ENJOY!

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.