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
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Grilled Squab & Pears is one of thousands in the Recipes-to-go Fruit Cookbook.
I eat merely to put food out of my mind. |
| N.F. Simpson |
If you enjoy this Grilled Squab & Pears Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This is a recipe for Grilled Squab & Pears from the recipe cookbook of Recipes-to-go (Fruit)
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
Herb Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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
Grilled Squab & Pears Recipe brought to you by Recipes To-Go