Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 tb Minced shallots
4 Squab, about 1 lb. each, 2 Cloves garlic, minced
-washed, dried and trimmed 2 ts Sugar
-of fat 2 ts Olive oil
1/4 c Fish sauce or Chinese light 1 ts Toasted sesame oil
-soy sauce 1/2 ts Freshly ground black pepper

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.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

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

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