Grilled Squab Vietnamese-style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4: Squab, about 1 lb. each, washed, dried and trimmed of fat
1/4 cup: Fish sauce or Chinese light soy sauce,
2 tbsp: Minced shallots,
2 Cloves: garlic, minced
2 tsp: Sugar,
2 tsp: Olive oil,
1 tsp: Toasted sesame oil,
1/2 tsp: Freshly ground black pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp