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Does everyone know what a squab is? New York City,
you might see a lot more of them than elsewhere.
They're pigeons. Everybody clear on the squab? They are pigeons
but they're different pigeons, they're a different breed from the
ones in the park. Yeah. The wings are clipped, they
never fly, they're beautiful little, tasty birds. If you pull
out your legs like this, okay, pinch it like that,
And grab it and just go one straight cut down.
And then the legs, simple just come to the side,
cut straight through it. Take the breast and cut it
just from the tip straight to the top, like that.
And we have our legs, we have our wings. And
so when we skewer, start with the wing I just
put it straight through. What I like to do for
the breast meat, give it a little bend, and then
take the skewer and put it right through. For the
marinade we have peaches, just crush them up. They don't
need to be chopped up or cut up, just kind
of rip them apart, mash them up, put them in
there. We have come chilis that I just sliced, some
jalapenos and some tiber chiles. We have some rice wine
vinegar, there's some soy, some honey you just kinda mash
that all up. I have our skewers and you want
to season them, some scallions start with my legs and
We're gonna grill some scallions so I just quickly brushed
them with a little oil olive and a little of
the marinade. I also cut up some peaches and put
those in the marinade as well. I'm gonna grill these
peaches in a second as soon as I have some
room here. Legs and wings are about half way done
and you'll add the thawed breasts as some peaches in
there. We have some arugula. Some basil, some dill, and
some mint. That's our little salad that we have. Our
squab is nice medium rare. [BLANK_AUDIO] Wow. There you go.
That's beautiful. [APPLAUSE] Shrimp salad, our grilled [UNKNOWN].