MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Squab Vietnamese-Style
 Categories: Ethnic, Fowl
      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.
  
  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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