Recipe: Grilled Squab with Vidalia Empanitos and Nectarine Marmalade (juicer) (serves 12)

GRILLED SQUAB WITH VIDALIA EMPANITOS
AND NECTARINE MARMALADE

12 young squab, cleaned and ready to cook (about 1 Lb. each)
FOR THE MARINADE:
1 Cup olive oil
1/2 cup barbecue sauce
1/4 cup orange juice
2 tbsp. honey
2 tbsp. fresh rosemary
1 tbsp. Worcestershire sauce
1/2 tsp. hot sauce
Nectarine Marmalade (recipe follows)
Vidalia Empanitos (recipe follows)

Whisk together all ingredients for the marinade. Pour mixture over squab; cover, refrigerate and marinate overnight.

Grill squab until medium and golden brown.

TO SERVE:
Serve squab over a small bed of red oak lettuce; arrange 2-3 Vidalia Empanitos alongside. Drizzle Nectarine Marmalade over Empanitos.

Servings: 12

NECTARINE MARMALADE

16 ripe nectarines, divided use
3 tbsp. honey
3 tbsp. orange zest
3 tbsp. vinegar
1 tbsp. fresh rosemary
1 cinnamon stick
3 tbsp. corn starch
2 tbsp. cold water

Using juicer, extract juice from 12 nectarines; add honey, orange zest, vinegar, rosemary and cinnamon stick. Bring to a boil, adding corn starch and water mixture. Simmer very briefly.

Slice four remaining nectarines. Add to warm mixture; let cool to room temperature.

VIDALIA EMPANITOS

FOR THE DOUGH:
2 1/2 cups all purpose flour
1/2 tsp. salt
1/4 tsp. cayenne powder
3/4 cup shortening
6 tbsp. cold water
1 egg, beaten
FOR THE FILLING:
2 large sweet Vidalia onions, diced (Maui or Walla Walla onions may be substituted)
1 tbsp. extra virgin olive oil
1 tbsp. Worcestershire sauce
1 tbsp. lime juice
1/4 tsp. hot sauce

TO PREPARE THE DOUGH:
Cut shortening into dry ingredients until mixture resembles coarse cornmeal. Sprinkle cold water, a tablespoon at a time, and mix lightly with a fork. When pastry holds together, press into a bag and chill for at least 30 minutes.

MEANWHILE, PREPARE THE FILLING:
Slowly saute diced onions in olive oil until golden.

Add remaining ingredients for the filling, combine and cool to room temperature. Use to fill empanitos.

TO FILL AND BAKE THE EMPANITOS:
Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Roll dough to 1/16-inch thick and cut into small circles. Wet edges with beaten egg. Add enough onion filling to make plump. Fold over and seal with fork tines. Brush top with beaten egg.

Bake at 350 degrees F until golden.

Adapted from source: The Association for Dressing and Sauces