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. 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); close 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 cal.) 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; 1/4 cup thinly sliced red onion; 1 fresh jalapeno chile (about 1/2 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. 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 1/2-inch-thick slices, then into 1 1/2- 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 1/2- 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.