GRILLED SQUAB & PEARS

      Title: GRILLED SQUAB & PEARS
  Categories: Game, Poultry
       Yield: 8 Servings
  
            Stephen Ceideburg
       8    Squabs (about 1 pound each)
     1/4 c  Olive oil
            Salt and freshly ground
            -black pepper 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. 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
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