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