Yield: 4 servings
|\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||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.