Marinated and Grilled Squab, Quail, or Cornish Game Hen

• 3 garlic cloves, minced
• 1/3 cup minced shallot
• 1 tablespoon peeled and minced fresh ginger
• 1/4 cup honey
• 1/2 cup nuoc mam, nam pla, or light soy sauce
• 4 squabs, about 1 pound each
• 2 tablespoons black pepper
• 1 tablespoon salt
• 1 teaspoon dark sesame oil

1. In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water.
2. Bring to a boil, stir once or twice, and cool.
3. Split the birds in halfthrough the breastbone and backbonesand marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
4. Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source.
5. Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink.
6. (Quail will take about the same amount of time; game hens will take about 20 minutes total).
7. Meanwhile, mix the pepper and salt together.
8. When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
9. In step 3, drain the birds well and dry with paper towels.
10. Place 2 tablespoons oil in one or more large skillets and turn the heat to high.
11. Cook the birds until nicely browned, about 4 minutes.
12. Turn and brown the other side for 2 to 4 minutes, or until the squab are done.
13. (Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.)
14. Finish and serve as directed.
15. This is quite a different procedure, more work, but very good.
16. Double the amount of marinade.
17. Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each.
18. Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator).
19. When youre ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350F (a pinch of flour will sizzle, and the oil will thin and start to shimmer).
20. Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes.
21. (Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.)
22. Serve with salt and pepper.

garlic, shallot, fresh ginger, honey, nuoc, squabs, black pepper, salt, dark sesame oil

Taken from www.epicurious.com/recipes/food/views/marinated-and-grilled-squab-quail-or-cornish-game-hen-386423 (may not work)