Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 squab -- about 1 lb. each,

  3. -- washed, dried and -- trimmed of fat

  4. 1/4 cup Vietnamese fish sauce *or*

  5. -- Chinese light, soy

  6. -- sauce

  7. 2 tablespoons minced shallots

  8. 2 cloves garlic -- minced

  9. 2 teaspoons sugar

  10. 2 teaspoons olive oil

  11. 1 teaspoon toasted sesame oil

  12. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Slightly sweet, slightly sally, this Asian marinade caramelizes on the grill. Two Cornish game hens may be substituted for squab.

  2. Grill the split hens for 7 to 8 minutes per side.

  3. 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.

  4. 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.

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


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