| 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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