Grilled Squab & Pears Recipe

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Grilled Squab & Pears Ingredients

1 stephen ceideburg
8 squabs (about 1 pound each)
1/4 cup olive oil
1 salt and freshly ground black peppe, r to taste
4 medium pears, halved

A Recipe for
Grilled Squab & Pears

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This Recipe for Grilled Squab & Pears is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for Grilled Squab & Pears from the recipe cookbook of Recipes-to-go (Fruit)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

Grilled Squab & Pears

Vengeance is a dish that can be eaten colld.
James Payn In Market Overt (1895)

Grilled Squab & Pears Directions

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

Serves: 8

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Grilled Squab & Pears Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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