samedi 6 décembre 2014

Grilled Squab Vietnamese-Style


Yield: 4 Servings
1 stephen ceideburg
4 squab,about 1 lb. each,
-washed,dr,ied and trimmed
1/4 c fish sauce (or chinese
-light)
-soy sau,ce
2 T shallots,Minced
2 cloves garlic,minced
2 t sugar
2 t olive oil
1 t sesame oil,Toasted
1/2 t black pepper,Freshly Ground
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.

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