Lowcountry Potluck

Chef Bob Waggoner and his staff at Charleston Grill in South Carolina turn out elegant dishes. Bring these traditions home to your kitchen.
T Charleston Grill

LOWCOUNTRY POTLUCK MENU:
1. Michelle's Baked Ham
2. Esau's Collard Greens

HOW TO MAKE BOB'S SQUAB
If you haven't tried squab, you're missing a wonderfully succulent little bird. Bob uses a simple method. (You can use Cornish hens if you prefer.)

Tie squab legs with twine; tuck in wings. Coat with thin layer of butter; sprinkle with salt and pepper. Brown 2 to 3 minutes on all sides over medium-high heat in an ovenproof skillet. Transfer skillet to oven; roast at 400° for 30 to 40 minutes or until meat thermometer registers 180°. Garnish with fresh thyme leaves.

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