Grilled Squab with Vidalia Empanitos and Nectarine Marmalade - The Association for Dressings & Sauce
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Ingredients
- 12 Young squab (cleaned and plucked (about 1 Lb. each))
- 1 C. Olive oil
- 1/2 C. Barbecue sauce
- 1/4 C. Orange juice
- 2 Tbs. Honey
- 2 Tbs. Fresh rosemary
- 1 Tbs. Worcestershire sauce
- 1/2 Tsp. Hot sauce
- 16 Ripe Nectarines
- 3 Tbs. Honey
- 3 Tbs. Orange zest
- 3 Tbs. Vinegar
- 1 Tbs. Fresh rosemary
- 1 Cinnamon stick
- 3 Tbs. Corn starch
- 2 Tbs. Cold water
- 2 1/2 C. All purpose flour
- 1/2 Tsp. Salt
- 1/4 Tsp. Cayenne powder
- 3/4 C. Shortening
- 6 Tbs. Cold water
- 1 Egg (beaten)
- 2 Large sweet Vidalia onions (diced*)
- 1 Tbs. Extra virgin olive oil
- 1 Tbs. Lime juice
- 1/4 Tsp. Hot sauce
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