Recipe - Grilled Squab Vietnamese-Style

4 Squab; about 1 lb. each,
washed; dried and trimmed
of fat
One fourth cup Fish sauce or chinese light
soy sauce
2 tablespoon Minced shallots
2 Cloves garlic; minced
2 teaspoon Sugar
2 teaspoon Olive oil
1 teaspoon Toasted sesame oil
One half 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.

EHUNT@BSC835.BSC.EDU (ERIC HUNT)

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