Shelia Lukins (The Silver Palate) died Sunday from brain cancer.
- Thread starter maycee
- Start date
tessie-in-cincy
Well-known member
REC: Shelia Lukins' Devilish Chicken (Wings) Thighs
I use thighs and legs instead of wings. Skin on or skinless and boneless.
They freeze well! From freezer to table in 20 minutes at 350 degrees.
Deviled Chicken Wings
Be sure to leave enough space between the wings in the roasting pans so they cook through.
5 pounds chicken wings (wing tips snipped off), rinsed and patted dry
1 tablespoon finely minced garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons Tabasco sauce
1 teaspoon chili powder
Coarse salt, to taste
1/2 teaspoon paprika
1 small red onion, cut into 1/4-inch dice (or 4 scallions, 3 inches of green left on, thinly sliced on the diagonal), for garnish
1. Preheat the oven to 375°F.
2. Place the chicken wings in a bowl and toss with the garlic.
3. Melt the butter with the olive oil in a small saucepan over low heat. Cool slightly and whisk in all of the remaining ingredients except for the red onion. Toss with the wings and garlic, coating well.
4. Divide the chicken wings between 2 shallow baking dishes and bake for 30 minutes. Reduce heat to 350°F and bake until the wings are cooked through, about 30 minutes more. Lightly dust the wings with extra paprika, then garnish with the diced onion or the scallions.
5. Serve immediately on a decorative platter.
Serves 8. Per serving: 380 calories, 2g carbohydrate, 30g protein, 28g fat, 100mg cholesterol.
From Sheila Lukins in Parade Magazine October 2003
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85589
I use thighs and legs instead of wings. Skin on or skinless and boneless.
They freeze well! From freezer to table in 20 minutes at 350 degrees.
Deviled Chicken Wings
Be sure to leave enough space between the wings in the roasting pans so they cook through.
5 pounds chicken wings (wing tips snipped off), rinsed and patted dry
1 tablespoon finely minced garlic
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 to 2 teaspoons Tabasco sauce
1 teaspoon chili powder
Coarse salt, to taste
1/2 teaspoon paprika
1 small red onion, cut into 1/4-inch dice (or 4 scallions, 3 inches of green left on, thinly sliced on the diagonal), for garnish
1. Preheat the oven to 375°F.
2. Place the chicken wings in a bowl and toss with the garlic.
3. Melt the butter with the olive oil in a small saucepan over low heat. Cool slightly and whisk in all of the remaining ingredients except for the red onion. Toss with the wings and garlic, coating well.
4. Divide the chicken wings between 2 shallow baking dishes and bake for 30 minutes. Reduce heat to 350°F and bake until the wings are cooked through, about 30 minutes more. Lightly dust the wings with extra paprika, then garnish with the diced onion or the scallions.
5. Serve immediately on a decorative platter.
Serves 8. Per serving: 380 calories, 2g carbohydrate, 30g protein, 28g fat, 100mg cholesterol.
From Sheila Lukins in Parade Magazine October 2003
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85589
amanda_pennsylvania
Well-known member
Did she do recipes for Parade Magazine?
amanda_pennsylvania
Well-known member
Guess I should have read Tessie's link before posting. Yikes--she was young!
I have a tomato/rosemary chicken recipe from her that I love.
I have a tomato/rosemary chicken recipe from her that I love.
richard-in-cincy
Well-known member
When I was a student in Manhattan...
I used to walk by the Silver Palate on Columbus Ave. and wonder what it was.
So wish I would have gone in to find out.
I used to walk by the Silver Palate on Columbus Ave. and wonder what it was.
So wish I would have gone in to find out.