Grilled Squab Vietnamese-Style

Course : Grilling
Serves: 4
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Ingredients:

4 medium squab -- about 1 lb. each, washed, dried and trimmed of fat
1/4 cup Vietnamese fish sauce *or* Chinese light, soy sauce
2 tablespoons minced shallots
2 cloves garlic
2 teaspoons sugar
2 teaspoons olive oil
1 teaspoon toasted sesame oil
1/2 teaspoon freshly ground black pepper
 

Preparation / Directions:

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. From "Eating Well", Jan/Feb, 1992.


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