Grilled squab vietnamese-style

Yield: 4 Servings S

Ingredients:

4 Squab

Instructions:

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