Grilled Squab & Pears Recipe

 
      Yield: 8 Servings
 
      1    stephen ceideburg
      8    squabs (about 1 pound each)
    1/4 c  olive oil
      1    salt and,Freshly Ground
           -black peppe,r to taste
      4 md pears,halved

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.

Grilled Squab Vietnamese-Style
 
      Yield: 4 Servings
 
      1    stephen ceideburg
      4    squab,about 1 lb. each,
           -washed,dr,ied and trimmed
    1/4 c  fish sauce (or chinese
           -light)
           -soy sau,ce
      2 T  shallots,Minced
      2    cloves garlic,minced
      2 t  sugar
      2 t  olive oil
      1 t  sesame oil,Toasted
    1/2 t  black pepper,Freshly Ground

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.

Grilled Squid Salad With Black Beans & Mang
 
      Yield: 1 Servings
 

:    olive oil -- to brush on
:    squid

16    whole squid -- skinned and
:          cleanned
2    mango -- diced
2 1/2 c  black beans -- cooked
3    handfuls arugula
4 TB rice wine vinegar
1/3 c  olive oil
1 ts chipotle puree
1 TB honey
2 TB fresh mint chiffonade
2 TB cilantro -- chopped
:          salt -- to taste
:          pepper -- to taste

Brush squid with olive oil and season with salt and pepper.

Grill squid for 1 1/2 minutes on each side and cut into 2inch pieces.
While the squid is still warm, toss the squid with the remaining
ingredients and serve on a platter.

Yield: 8 servings

Grilled Squid With Asian Slaw & Hoisin Barb
 
      Yield: 6 Servings
 
      5 lb uncleaned squid (or 2 1/2)
           -pounds of,cleaned squid
      1 T  sesame oil
      1    salt and freshly,Cracked
           -black pepp,er

If you have bought uncleaned squid, clean it as follows:

Remove the head with the tentacles from the body. Peel the thin outer
membraned from the body.  Pull the inner cartilage from the body
(This is a single piece that looks like plastic). Discard but save
the body. Cut the tentacles off below the eye and remove the hard
pebble-like sphere that remains inside the tentacles. Reserve the
tentacles. Wash the body thoroughly.  It should remain in a bag shape
after washing.

Rub the squid with the sesame oil and salt and pepper to taste. Set
aside while you prepare the slaw.

Grilled Squid With Sweet & Sour Cucumber~ C
 
      Yield: 1 Servings
 
      1    no ingredients

4 lb whole squid -- skinned and
:          cleaned
:          olive oil -- to brush on
:          squid
:          salt
:          pepper
:          Sweet and Sour Cucumber
:          Salad

Brush squid lightly and season with salt and pepper. Grill for 20-30
seconds on each side. Slice squid in 1/2-inch slices. Toss with salad
and marinade. Serve.