First Zap It, Then Briquette

The quickest way we know to wow a crowd is with Cornish game hens and corn on the cob--both cooked in the microwave and on the grill. The microwave speeds the cooking at the start and produces the juicy and delicious barbecued hens.

We like to serve the grilled hens with a fruit chutney or pureed sauce to spark the flavor. A good one combines mangoes and golden raisins in a gingery sauce that is more like a condiment to be passed at the table.

Seasonal apricots pureed with a tart raspberry vinegar works well too. We pool this rosy sauce beneath half a grilled hen and sprinkle fresh berries on top. The hens and corn may be served with rice and a platter of cut-up raw vegetables.

The corn, like the hens, is begun in the microwave and finished on the grill according to these instructions:

Pull husks back on four to six ears of corn and remove silks. Replace husks. Place corn directly on microwave floor. Or place on microwave-proof platter with 1/4 cup water and cover with plastic wrap, turned back slightly at one corner. (Corn will need to be husked before grilling.) Rearrange once during cooking time. Place partially cooked, husked corn on grill and turn occasionally. Cooking times will vary depending on the heat of the fire. In general, follow the times below:

Four ears: Microwave on HIGH (100% power) 6 to 8 minutes, then grill 2 to 8 minutes.

Eight ears: Microwave on HIGH (100% power) 8 to 10 minutes, then grill 2 to 8 minutes.

Before grilling corn, brush each ear with soy sauce or melted butter. Better yet, make an herbed butter by adding some chopped basil or chives. The grill will give the corn a slightly toasty flavor and crunchy texture, along with appealing grill marks.

ROSEMARY-GRILLED CORNISH HENS

2 (1 1/2-pound) Cornish hens, split lengthwise

1/4 cup unsalted butter

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

Mango Chutney or Apricot-Raspberry Sauce

1 cup raspberries, blackberries or blueberries, optional

Place hens, breast-side up, in 2-quart microwave-proof casserole. Cover with wax paper and microwave on HIGH (100% power) 8 minutes. Reposition hens, placing lesser cooked areas toward outside of dish. Cover again and microwave on HIGH 8 minutes longer.

Place butter in 1-cup glass measure and microwave on HIGH 1 minute to melt. Stir in rosemary.

Place hens, skin-side up, on oiled rack over hot coals. Baste with melted rosemary butter. Grill about 4 minutes. Turn hens over and grill until brown and crispy, about 4 minutes more.

To serve, place 1/2 Cornish hen on each plate. Serve with either Mango Chutney or Apricot-Raspberry Sauce. Pass Mango Chutney at table and serve some with each grilled hen. Or pool 2 tablespoons Apricot-Raspberry Sauce on each serving plate and top with half of grilled hen. Sprinkle 1/4 cup berries over each serving. Makes 4 servings.

The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack, spooned on top of yogurt. It is best served at room temperature.

Mango Chutney

1 clove garlic, minced

2 teaspoons chopped ginger root

2 tablespoons cider vinegar

1/2 cup dark brown sugar, packed

2 (1 pound each) ripe mangoes, peeled, pitted and coarsely chopped

1/2 cup golden raisins

1 tablespoon lime juice

2 teaspoons coarse Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Combine garlic, ginger root, vinegar and brown sugar in 4-cup glass measure. Cover with wax paper and microwave on HIGH (100% power) 3 minutes, stirring once. Stir in mangoes, raisins, lime juice, mustard, salt and cayenne. Cover again and microwave on HIGH 8 minutes, stirring once.

Set aside to cool few minutes. Pour into serving crock and refrigerate. Makes 2 cups.

Apricot-Raspberry Sauce

1/2 pound ripe apricots, pitted and halved

1 tablespoon raspberry, balsamic or red wine vinegar

Place apricots in 1-quart microwave-proof casserole and cover with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH (100% power) until tender, 2 to 4 minutes. Spoon apricots into bowl of blender or processor along with vinegar. Pulse or blend until pureed. Makes 1/2 cup sauce.