| 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 | T | Minced shallots |
| 2 | Cloves garlic, minced | |
| 2 | t | Sugar |
| 2 | t | Olive oil |
| 1 | t | Toasted sesame oil |
| 1/2 | t | 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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