Grilled Squab Vietnamese-Style

Grilled Squab Vietnamese-Style

Yield: 4 Servings

1 stephen ceideburg

4 squab,about 1 lb. each,

-washed,dr,ied and trimmed

1/4 c  fish sauce (or chinese

-light)

-soy sau,ce

2 T  shallots,Minced

2 cloves garlic,minced

2 t  sugar

2 t  olive oil

1 t  sesame oil,Toasted

1/2 t  black pepper,Freshly Ground

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.