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Grilled Squab & Pears

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      Title: GRILLED SQUAB & PEARS
 Categories: Game, Poultry, Ceideburg
      Yield: 8 Servings
 
           Stephen Ceideburg
      8    Squabs (about 1 pound each)
    1/4 c  Olive oil
           Salt and freshly ground
           -black pepper to taste
      4 md Pears, halved
 
  Prepare a very hot barbecue fire, or at the broiler to
      550    degrees F.
  
  Cut each squab in half; brush halves with olive oil and season with
  salt and pepper. Grill skin side down for 1 1/2 to 2 minutes, or
  until skin is crisp but meat is still tender and juicy. Turn squabs
  and grill 30 seconds longer. When birds are ready to turn, place pear
  halves on grill (or under the broiler) and heat through, turning once.
  
  These birds are wonderful served on a bed of Napa cabbage sauteed with
  bacon, sliced onions and red wine vinegar. PER SERVING: 980 calories,
  55 g protein, 13 g carbohydrate, 78 g fat (26 g saturated), 398 mg
  cholesterol,
      159 mg sodium, 2 g fiber.
  
  From Larry Vito, executive chef, Stanford Court.
  
  Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
  
  Posted by Stephen Ceideburg
 
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