At sixteen I inherited some money, and promptly spent it on Andy Warhol’s Wicked Witch from the myth series. I had no inkling that a few years later this girl from Iowa would be rubbing shoulders with my favorite artist – regularly dining at Mr. Chows before dancing the night away at Palladium or Area together.

Celebrating Andy’s 58th birthday at Mr. Chows in New York
Nick met and struck up a close friendship with Andy in the early days of Duran Duran (before they had hit the big time in America), so the first thing Nick would do whenever he hit New York was call Andy.
Andy Warhol, Nick Rhodes, John Taylor, and Roger Taylor
When my father bought me this Nan Golden photograph of Andy taking the photograph that would eventually become my silkscreen, he had no idea of the Debbie Harry significance.
Margaret Hamiltion, Deborah Harry, and Andy Warhol
The Wicked Witch I bought when I was sixteen

Duran Duran were opening for Blondie on tour when Nick and I first met, and Nick flew me to New York for the end of tour party at Debbie’s house. We were accompanied by the iconic artist who Nick had taken me to meet for the first time earlier that day.
Our engagement announcement in Interview Magazine

Andy took us under his wing and made sure New York became one of our favorite destinations. The world according to Andy was filled with interesting people that consisted of one glamorous event after another, forever wearing his south sea pearls under his uniform black turtleneck. He told me that the natural skin oils are good for the pearls, but I think he wore them more because they made him feel elegant. His monosyllabic statements kept you constantly guessing whether he was genuinely normal and just pretending to be eccentric, or truly there. We didn’t care. He was fabulous and we loved him dearly. I can’t help missing him as I fly to New York today.
Andy at the factory

To be honest, I haven’t had the heart to step foot into Mr. Chow’s in New York since Andy, Tina, Keith, and Jean Michel all passed away. Maybe I will finally overcome that fear of feeling like I’m in a ghost town and toast them all this trip. The satay there has always been my favorite, however, it is not exactly the healthiest version. The chicken is deep fried, and the sauce is made with heavy cream.
With Nick in front of our Warhol-Basquiat collaboration

I wanted to try making a lighter version, more akin to the Thai philosophy of marinating the chicken to maintain it’s moisture, then grilling. Next I set about making a healthier version of the peanut sauce with a similar flavor. While coconut milk is not a low calorie option (it is meant to be an appetizer, not the main event), it is much more heart healthy choice. Although it contains saturated fat, it also contains lauric acid which works to keep arteries clean, helps lower both blood pressure and blood sugar, and it’s a good source of minerals and vitamins that boost bone and dental health. A perfect dairy-free substitute.

Chicken Satay
Don’t let all the ingredients scare you. It is very easy to make. The great thing about this recipe is that you can taste as you go along, and alter slightly to suit your specific taste. If you don’t care for spicy? Cut back on the Srirracha sauce. Prefer a less sweet flavor? Use less coconut sugar. If you can’t find an ingredient, others are easily substituted, or you can omit some of the spices without losing the complete integrity of the dish – just a little of the complexity.

Servings: 4



  • ·1 pound chicken tenders
  • ·1 cup plain yogurt
  • ·2 tablespoons fresh Thai basil or cilantro
  • ·2 lemon grass stalks, peeled and cut into 2 inch pieces
  • ·1 tablespoon curry powder
  • ·1 tablespoon fresh lime juice
  • ·2 Kafir lime leaves or 2 teaspoons lime zest
  • ·1 tablespoon fresh ginger, minced
  • ·2 cloves garlic, minced
  • ·2 Thai chiles, membrane and seeds removed, optional
  • ·20 wooden skewers, soaked in water for at least 20 minutes

Peanut sauce

  • ·1/2 cup unsweetened coconut milk
  • ·3 tablespoons creamy peanut butter
  • ·2 tablespoons soy sauce
  • ·1 tablespoon fresh lime juice
  • ·2 tablespoon coconut sugar or dark brown sugar
  • ·1 tablespoon toasted sesame oil
  • ·2 cloves of garlic, minced
  • ·1 teaspoon of fresh ginger, minced
  • ·1 teaspoon curry powder
  • ·1/2 teaspoon Sriracha chili sauce or 1/2 teaspoon red chili flakes, plus more if a spicier sauce is desired
  • ·1/2 teaspoon ground coriander
  • ·1/2 teaspoon tumeric
  • 1/4 teaspoon salt



1). Whisk together all marinade ingredients. Add chicken tenders, toss well to coat, cover, and refrigerate for a minimum of 2 hours to overnight.

2). Prepare a hot grill or preheat broiler.Remove chicken tenders, shake off excess marinade and thread each tender onto individual soaked wooden skewers.

3). Grill or broil chicken skewers for 2-3 minutes per side, until just cooked through. Serve hot or at room temperature drizzled with peanut sauce and more for dipping.

Peanut sauce

1). Add all ingredients to a food processor, and process until well combined.

Serving Suggestions: This is usually eaten on its own, straight off of the skewer, but here I served it with the Thai cucumber salad from my Jewels Turkey Jasmine Burgers. The flavors go great together.

Variations: Try making this recipe with sliced flank steak, pork, or shrimp instead of (or in addition to) the chicken.

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  • September 20, 2010
    3:36 am

    I am all about chicken skewers but as I am petrified and become overwhelmed by our kitchen, hubby will be adding this to his list of tasties to make. I can't wait to try them, my mouth is watering! He might be making these tomorrow, much to his surprise and he will be adding shrimp AND flank steak.MechelleBTW, I am not a "foodie", that's hubby's area but I so enjoy your posts. You've led such an exciting life and your love of life, family, friends, and good food comes through in your writings. Thank you for letting us into your kitchen and your thoughts.M.

  • September 20, 2010
    12:10 pm

    I was in my informative art school years when Andy Warhol passed away. We couldn't believe it! It was a very sad day indeed and I never had the pleasure of meeting him. I'm so glad there are people like you that knew him well that can tell us stories of such a fascinating man.~April

  • September 20, 2010
    12:55 pm

    What an honour to read this. He died at such a young age and I am sure he would have been even more of an iconic figure if he had lived longer. A much misunderstood man if what I have read is to go by. You were very lucky to have been able to be a part of his life

  • September 20, 2010
    4:36 pm

    Thanks for sharing these memories, photos and clips!

  • September 21, 2010
    3:52 am

    Hah! I never thought I'd be telling you directly, Jewels (for fear of sounding "stalkerish"), but I had this exact photo taped to my bedroom wall. 🙂 I snatched a copy of this issue practically as it hit the stands, I was so excited. Thanks for sharing, as always!Amilee Kelly Hodge

  • September 21, 2010
    3:53 am

    That's a very interesting post Jewels!I just love when you open your desk drawer and you pull out these wonderful memories and pictures. Duran's Duranasty

  • September 21, 2010
    3:53 am

    Gorgeous shot!Danielle Daigle

  • September 21, 2010
    3:54 am

    As usual, the chicken looks fab as do you and Nick @ the piano. You guys made a beautiful outer appearance for sureCarly Guerrero

  • September 21, 2010
    3:54 am

    I've always loved that picture of the two of you. Do you have a copy of the photo Andy was taking of you @ dinner? I would love to see his focus and composition on that shot. It makes me wonder if that was ever printed somewhere or not.Nique Quesada

  • September 21, 2010
    3:55 am

    Thank you for sharing your wonderful memories… I've re-posted it at Amsbry

  • September 21, 2010
    4:59 am

    I'm just fairly new to you blog Julie Anne, you've had such a fantastic career huh, how exciting. Liking the Satay too.

  • September 21, 2010
    3:11 pm

    The chicken satay looks a little intimidating, but I'm going to try it some Sunday when I'm not stressed out by other things. Maybe concentrating on making a delicious dinner will help me focus on what's important – a good dinner & relaxation. It does look intimidating, but if I break it down into what seasonings I'll use and get everything together before starting, I'll manage to do it without too much anxiety. Definitely one to practise before serving it to company!

  • September 21, 2010
    3:21 pm

    ♥ AndyBudgie Bradberry

  • September 21, 2010
    3:34 pm

    Ruthee – it is just a lot of ingredients, it is not difficult. You can do it! Glad you have joined us Anna! Nique – I don't have the original photo – it was published in lots of magazines though (although I don't remember which ones – I found it online). Carly, we were great together period for the first 5 years (the last 5, not so much). Thank you Danielle, Duran's Duranasty and Amilee.Wendy – is that true about pearls?

  • September 21, 2010
    4:18 pm

    I miss his eccentricity … kinda gave the world something different to focus upon in troubled times.Justine Owls

  • September 21, 2010
    4:19 pm

    my alter ego Warholboy likes this….Derek Sims

  • September 21, 2010
    4:31 pm

    Makes me shudder at times when I think about the genius I've been blessed to be surrounded by in my lifetime (they all shone so bright, but left us too soon). I try to focus on that so I do not get too sad missing them. Yesterday was yet another blessing. I can't even describe the electrifying energy in that room filled with A.M.A.Z.I.N.G women inspiring us all to be our best to do our part to empower girls and women everywhere.

  • September 21, 2010
    4:49 pm

    well said! : )Ceri 'Mince' Nicholls

  • September 21, 2010
    6:04 pm

    You are indeed lucky. It was such an exciting time!Justine Owls

  • September 21, 2010
    6:04 pm

    Wau to go jewels u have been blessedShannon Marie Moyer

  • September 21, 2010
    9:52 pm

    Love this! xShellie Brodie

  • September 22, 2010
    2:19 am

    What a great post; thank you again for sharing with us. I cannot wait to try the chicken satay recipe; we love the chicken satay at our local Thai place. I hope I can measure up, especially since it's one of the few things my very picky 7-year old will eat.

  • September 22, 2010
    10:38 pm

    Great post Julie Anne.During my teens I had a fascination with Andy Warhol and his works. I remember the day he died like it was yesterday and I was absolutely shocked.It is wonderful hearing your lovely stories of the past and I thank you for that. Great to hear that you are having an amazing time in NY. ENJOY!Aussie Mum