Recipe: Grilled Squab with Vidalia Empanitos and Nectarine Marmalade

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

Whisk together all ingredients except squab. Pour mixture over squab; cover, refrigerate and marinate overnight. Grill squab until medium and golden brown.

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

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.

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

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. 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 and back at 350° until golden.

2 Large sweet Vidalia onions, diced*
1 Tbs. Extra virgin olive oil
1 Tbs. Worcestershire sauce
1 Tbs. Lime juice
1/4 Tsp. Hot sauce
Slowly sauté diced onions in olive oil until golden. Add remaining ingredients, combine and cool to room temperature. Use to fill empanitos.

Serve squab over a small bed of red oak lettuce, arrange 2-3 empanitos alongside. Drizzle nectarine over empanitos.

Yield: 12 servings.

*Maui or Walla Walla onions may be substituted.