Magazine article Sunset

May Favorites

Magazine article Sunset

May Favorites

Article excerpt

Recipes from our readers, tested in Sunset's kitchen

Tamil Chicken Wings

ELAGUPILLAI MAGESWARI

HARBOR CITY, CA

Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.

PREP AND COOK TIME: About 35 minutes, plus at least 1 hour to marinate

MAKES: 4 servings

1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by ½ in. each) lemon peel (yellow part only), chopped

¾ cup fresh cilantro sprigs, rinsed

8 cloves garlic, peeled

1 teaspoon salt

1 teaspoon ground turmeric

½ teaspoon white or black pepper

8 chicken wings (about 1 ¾ lb. total), rinsed and parted dry

Cucumber salad (recipe follows)

1. Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.

2. Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds) ; dose lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with cucumber salad.

Per serving: 261 cal., 52% (135 col.) from fat; 22 g protein; 15 g fat (4.2 g sat.); 9.5 g carbo (0.8 g fiber); 658 mg sodium; 63 mg chol.

Cucumber salad. Shortly before serving chicken, in a bowl, combine 1 cucumber (about 12 oz.), peeled and thinly sliced; ¼ cup thinly sliced red onion; 1 fresh jalapeño chile (about ½ oz.), rinsed, stemmed, seeded, and thinly sliced; 2 tablespoons plain yogurt; and 1 tablespoon lime juice. Mix and add salt to taste.

Strawberry Zinfandel Trifle

MAGGIE KADEMIAN

WESTLAKE VILLAGE, CA

Maggie Kademian's easy trifle is a classy dessert for a spring party.

PREP AND COOK TIME: About 20 minutes, plus at least 1 hour to cool and 2 hours to chill

MAKES: 10 to 12 servings

1 ½ cups dry red Zinfandel

½ cup sugar

1 teaspoon vanilla

1 quart sliced strawberries

1 plain or lemon-flavored pound cake (1 lb.)

2 cups whipping cream

A few whole strawberries, rinsed

1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.

2. Cut cake into ½-inch-thick slices, then into 1 ½- by 2-inch pieces.

3. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.

4. Arrange a third of the cake in the bottom of a 2 ½- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.

5. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

Per serving: 315 col., 57% (180 cal.) from fat; 3.3 g protein; 20 g fat (12 g sat.); 32 g carbo (1.8 g fiber); 166 mg sodium; 128 mg chol.

Grilled Green-Onion Breads

THERESA LIU

ALAMEDA, CA

Theresa Liu's flatbreads are so popular, she makes them almost every time she barbecues.

PREP AND COOK TIME: About 15 minutes, plus 1 ¼ hours to rise

MAKES: 12 flatbreads

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature

3 tablespoons olive oil

¾ cup sliced green onions

About 1/3 cup all-purpose flour

1. With your hands, flatten bread dough on a board. …

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