Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
4 \N | Squab, about 1 lb. each, washed, dried and trimmed of fat |
¼ cup | Fish sauce or Chinese light soy sauce |
2 tablespoons | Minced shallots |
2 \N | Cloves garlic, minced |
2 teaspoons | Sugar |
2 teaspoons | Olive oil |
1 teaspoon | Toasted sesame oil |
½ teaspoon | Freshly ground black pepper |
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.