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Grilled Squab Vietnamese-style

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      Title: GRILLED SQUAB VIETNAMESE-STYLE
 Categories: Vietnamese, Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      4    Squab, 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.
 
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