| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Vietnamese |
Poultry |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
EHUNT@BSC835.BSC.EDU (ERIC HUNT)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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