Grilled Fresh Corn Recipe

 Yield: 4 Servings
 
      2    lime
      1 t  salt
    1/2 t  pepper
    1/2 t  chilli powder
    1/2 t  amchoor *
      4    corn ear,husked

*Amchoor is mango powder; get it at Indian groceries.

Cut limes in quarters, or halves if soft.  Mix dry ingredients
together.

Roast ears of corn, one or two at a time, over a hot grill or open gas
burner flame, until kernels are lightly browned. Dip lime sections in
spice mixture. Squeeze lime juice into corn kernels while rubbing
with cut surface of lime to allow lime juice to carry spices into the
corn. Continue until lime slices and spices are used up.

Grilled Game Hens With Raspberry Marinade
 
      Yield: 6 Servings
 
      6    rock cornish hens (about 3/4
           - to 1 l,b. ea.)split in ha
      3 c  fresh (or raspberries)
           -Frozen
      1 c  raspberry vinegar
    3/4 c  olive oil
      2    bay leaves
      1 T  thyme,Dried
      1    salt & pepper,To Taste

One day before serving, rinse the birds and pat dry. Place the
birds on a shallow baking dish. Combine the raspberries and vinegar
in a saucepan. Heat to boiling and boil for 1 minute. Remove from
heat. Stir in the oil, bay leaves and thyme.  Cool to room
temperature. Pour the marinade over the birds and sprinkle with salt
and pepper. Marinate overnight in the refrigerator, turning
occasionally.
Prepare hot coals for grilling.  Remove the birds from the
marinade and grill a few inches above the hot coals, basting
occasionally with the marinade, until juices run clear when the
thickest part of a thigh is pierced.  Serve immediately. 

Grilled Game Hens With Yogurt & Spices
 
      Yield: 4 Servings
 
    2/3 c  plain yogurt
      2    cloves garlic,minced
      1    piece fresh ginger,about
           -1-inch sq,uare, minced
      1    hot green chili,minced
    1/2 t  coriander,Ground
    1/2 t  turmeric
    1/2 t  salt
      4    cornish game hens

1. Combine all ingredients except hens. Transfer to a large plastic
food bag. Rinse hens well; pat dry. Add hens to bag with yogurt
mixture and seal tightly. Refrigerate, turning several times, 12
hours or overnight.

2. Prepare a medium-hot charcoal fire for indirect cooking. When the
coals are covered with gray ash, carefully move them to the sides of
the grill; position a drip pan in the center. Put cooking rack in
place. Place the hens on their side on the rack over the drip pan.
Grill, covered, turning once, until the juice from the thigh runs
clear, 25 minutes.