Recipe courtesy of Deb Stanton
Show: Chef Du Jour
Episode: Deb Stanton
Save Recipe Print
Total:
2 hr 20 min
Prep:
2 hr
Cook:
20 min
Level:
Easy

Ingredients

CHILI OIL

Directions

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.

CHILI OIL

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stir-Fried Bok Choy with Ginger and Garlic

Recipe courtesy of Robin Miller

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Scallops

Recipe courtesy of Lan Chirico

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories