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Ingredients

• 6 young squab, cleaned and plucked (about 1 Lb. each)
• 1/2 cup olive oil
• 1/4 cup barbecue sauce
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 tablespoon fresh rosemary
• 11/2 teaspoons worcestershire sauce
• 1/4 teaspoon hot sauce
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• For nectarine Marinade:
• 8 ripe nectarines
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons orange zest
• 1 1/2 tablespoons vinegar
• 1 1/2 teaspoons fresh rosemary
• 1 (1 1/2-inch) cinnamon stick
• 1 1/2 tablespoons corn starch
• 1 tablespoon cold water
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• For Empanitos:
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne powder
• 3/4 cup vegetable shortening
• 6 tablespoons cold water
• 1 large egg, beaten
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• For Vidallia Filling:
• 2 large sweet Vidallia onions, diced (or your favorite onions may be substituted.)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon worcestershire sauce
• 1 tablespoon lime juice
• 1/4 teaspoon hot sauce

Description

Squab May Be Expensive, But This Recipe Makes Their Expense Worthwhile! Please Note: Some Of This Recipe Is Started The Night Before.

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