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| Home -> [Game, Grilled, Poultry, Squab] -> [Grilled squab & pears Recipe] |
Grilled squab & pears
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Game, Grilled, Poultry, Squab |
Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 8
| | Squabs (about 1 pound each) | | 1/4
| cup | Olive oil | | | Salt and freshly ground | | | -black pepper to taste | | 4
| med | Pears, halved |
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Procedures:
| 1 | Prepare a very hot barbecue fire, or at the broiler to 550 °F. | | 2 | cut each squab in half; brush halves with olive oil and season with salt and pepper. | | 3 | Grill skin side down for 1 ?to 2 minutes, or until skin is crisp but meat is still tender and juicy. | | 4 | Turn squabs and grill 30 seconds longer. | | 5 | When birds are ready to turn, place pear halves on grill (or under the broiler) and heat through, turning once. | | 6 | these birds are wonderful served on a bed of napa cabbage sauteed with bacon, sliced onions and red wine vinegar. | | 7 | 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. | | 8 | from larry vito, executive chef, stanford court. | | 9 | heidy haughy cusik writing in the san francisco chronicle, 12/18/91. |
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