| 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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