| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game, Poultry | 8 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 8 | Squabs (about 1 pound each) | |
| 1/4 | c | Olive oil |
| Salt and freshly ground black pepper to taste | ||
| 4 | md | Pears, halved |
INSTRUCTIONS
Prepare a very hot barbecue fire, or at the broiler to 550 degrees F. Cut each squab in half; brush halves with olive oil and season with salt and pepper. Grill skin side down for 1 1/2 to 2 minutes, or until skin is crisp but meat is still tender and juicy. Turn squabs and grill 30 seconds longer. When birds are ready to turn, place pear halves on grill (or under the broiler) and heat through, turning once. These birds are wonderful served on a bed of Napa cabbage sauteed with bacon, sliced onions and red wine vinegar. PER SERVING: 980 calories, 55 g protein, 13 g carbohydrate, 78 g fat (26 g saturated), 398 mg cholesterol, 159 mg sodium, 2 g fiber. From Larry Vito, executive chef, Stanford Court. Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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