Preparation:
Prepare a very hot grill fire, or at the grill to 550F.
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 grill) and heat through, turning once.
These birds are wonderful served on a bed of Napa cabbage sauté‚ed with bacon, sliced onions and red wine vinegar.
From Larry Vito, executive chef, Stanford Court.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. |
