Recipe - Grilled Squab And Pears

Stephen Ceideburg
8 Squabs (about 1 pound each)
One fourth cup Olive oil
Salt and freshly ground
black pepper to taste
4 md Pears, halved

Prepare a very hot barbecue fire, or at the broiler to 550 degrees F.

Cut each squab in half; brush halves with olive oil and season with salt
and pepper. Grill skin side down for 1 One half to 2 minutes, or until skin is
crisp but meat is still tender and juicy. Turn squabs and grill 30 seconds
longer. When birds are ready to turn, place pear halves on grill (or under
the broiler) and heat through, turning once.

These birds are wonderful served on a bed of Napa cabbage sauteed with
bacon, cut or sliced up onions and red wine vinegar. PER SERVING: 980 calories, 55 g
protein, 13 g carbohydrate, 78 g fat (26 g saturated), 398 mg cholesterol,
159 mg sodium, 2 g fiber.

From Larry Vito, executive chef, Stanford Court.

Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini