MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Grilled Squab Vietnamese-Style
  Categories: Ethnic, Fowl
       Yield: 4 servings
  
            Stephen Ceideburg
       4    Squab, about 1 lb. each,
            -washed, dried and trimmed
            -of fat
     1/4 c  Fish sauce or Chinese light
            -soy sauce
       2 tb Minced shallots
       2    Cloves garlic, minced
       2 ts Sugar
       2 ts Olive oil
       1 ts Toasted sesame oil
     1/2 ts Freshly ground black pepper
  
   Slightly sweet, slightly sally, this Asian marinade caramelizes on the
   grill. Two Cornish game hens may be substituted for squab. Grill the
   split hens for 7 to 8 minutes per side.
   
   Place each squab on its back on a cutting board. With a sharp knife or
   poultry shears, split the bird in half through the breast bone. Cut
   out the backbone.
   
   In a shallow, non aluminum dish, mix remaining ingredients. Add the
   squab, turn to coat evenly, cover and marinate in the refrigerator
   for 2 hours or over night. Drain the squab and reserve the marinade.
   Prepare a charcoal or gas grill and grill the squab for about 6
   minutes. Baste once with reserved marinade; discard marinade. Turn
   and cook for about 6 minutes longer, or until the juices run clear
   when pierced with a fork.
   
   170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
   CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.
   
   From “Eating Well”, Jan/Feb, 1992.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving