In my CSA box last Tuesday, we got five or six nectarines. They have a great
flavor and they're plenty juicy, but they're surprisingly firm. Because of
that texture, I was thinking they'd do well on the grill, so I'm trying to
think of a good way to fit them into a meal.

We also have a couple baby bok choy which Lin bought at a farmers' market a
week ago and which need to be used.

I think grilled nectarines would go well with shrimp, halibut, chicken,
pork, chicken sausages, or even liver. But I still have to figure out
exactly which protein, exactly how to prepare it, and exactly what side
dishes will be involved.

My first cut at the menu (which will probably be for Tuesday) is this:

Grilled skewered shrimp with lime-molasses glaze
Grilled nectarines
Bok choy halved lengthwise, partially steamed, then grilled with a
butter-soy sauce
Jasmine rice
Pickled carrots and cauliflower with cloves

I like the idea of the clove-flavored pickles with the grilled nectarines.
But I'm just not sold on the lime-molasses glaze or the butter-soy sauce,
and I'm not *completely* sold on using shrimp at all.

(1) Rather than the glaze on the shrimp, would it be better just to brush
with oil, season with salt and black pepper, and grill? We just had pork
chops a couple nights ago, so I'm leaning away from pork for the moment.

(2) Rather than the butter-soy sauce (which has worked well in the past on
bok choy), is there something which fits the other flavors in the meal
better? Maybe a béchamel with a little extra nutmeg?

(3) Given the need to use the nectarines and the bok choy, is there a
more-inspired menu out there?

Bob

Bob Terwilliger > wrote:

> (3) Given the need to use the nectarines and the bok choy, is there a
> more-inspired menu out there?

At
<http://www.epicurious.com/recipes/food/views/Grilled-Shrimp-Satay-with-Peaches-and-Bok-Choy-242685>,
there is a recipe somewhat similar in the general idea. Don't know
about inspired.

Victor


Grilled Shrimp Satay with Peaches and Bok Choy
Bon Appétit July 2008
by The Bon Appétit Test Kitchen
yield: Makes 4 servings

Ingredients
6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

Preparation
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5
tablespoons nectar until smooth; season sauce with pepper.

Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons
nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper.
Grill until peaches are slightly charred, shrimp are just opaque in
center, and bok choy halves are just tender, about 2 minutes per side
for peaches and 3 minutes per side for shrimp and bok choy.

Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce.
Serve with remaining sauce.

*Available in the Asian foods section of many supermarkets and at Asian markets.

Bob Terwilliger wrote:
>
> Bok choy halved lengthwise, partially steamed, then grilled with a
> butter-soy sauce

> Bob

This is a VERY popular side dish in the Chinese section of Kuala Lumpur!
Usually made with baby bok choy, you can find it on every menu!
Delicious! I often had it for breakfast along with a bowl of jook!