Food. Health. Lifestyle.

Nikki Shaw is the owner of Flavor Caterer and was a finalist on the third season of The Next Food Network Star. She is a graduate of Howard University and the Southeastern Culinary Academy. Check this section often for Flavor updates and daily recipes and for more information, visit ChefNikkiShaw.com

 

Today's Flavor with Chef Nikki Shaw

Waistline Wednesday GRILLED CORN W/ PARMESAN & CAYENNE BUTTER

8 ears fresh corn

½ stick butter, softened

¼ cup parmesan, grated

2 tablespoons basil, finely chopped

¼ teaspoon garlic powder

¼ teaspoon sea salt

¼ teaspoon cayenne pepper

¼ cup olive oil

1. Prepare coals to medium heat. In a large pot, boil ears of corn for 10 minutes. Remove corn from water & lay to dry on paper towels.

2. In a small bowl, mix butter, parmesan, basil, garlic powder, salt & cayenne pepper. Brush corn thoroughly with olive oil. Place corn on the grill & cook for 7 minutes, turning frequently.

3. Remove corn from the grill. Generously brush butter mixture all over corn & serve hot.

servings: 8 / prep time: 10 minutes / cook time: 20 minutes

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Quality Time Tuesday SWEET & HOT ITALIAN CHICKEN SAUSAGES

8 sweet & hot Italian chicken sausages

1 large red onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

½ cup olive oil

sea salt, to taste

pepper, to taste

8 hot dog buns

1. Prepare coals to medium heat. Place sausages on rack & grill for 10 minutes, occasionally turning. Place sliced vegetables on a grill pan & place on the rack. Stir & cook vegetables for 6-7 minutes. Brush sausages & vegetables with olive oil, then season with salt & pepper.

2. Place sausages in buns then add onions & assorted peppers.

servings: 8 / prep time: 15 minutes / cook time: 10 minutes

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Romantic Monday SWEET RED VELVET CAKE

1 cup vegetable oil

1¾ cups sugar

2 eggs

2 teaspoons vanilla extract

1 cup buttermilk

2 teaspoons white vinegar

¼ cup red food coloring

2¼ cups cake flour, sifted

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

FROSTING

1 cup cream cheese, softened

½ cup butter, softened

2 teaspoons vanilla extract

3 cups powdered sugar

½ cup chopped pecans, optional

1. Preheat oven to 325 degrees. In a large bowl, beat together oil, sugar, eggs & vanilla. After mixture is blended well, add buttermilk, vinegar & food coloring.

2. In a medium bowl, sift together 3 times, cake flour, cocoa powder, baking powder, baking soda & salt. Slowly add flour mixture to bowl of liquid mixture, a little at a time. Coat two 9-inch cake pans with non-stick cooking spray. Pour batter into pans & bake for 25 minutes. Let cool before frosting.

3. Using an electric mixer on low speed, beat cream cheese, butter & vanilla. Gradually add powdered sugar & beat for 1 minute until smooth. Frost cake & place pecans on top.

servings: 16 / prep time: 20 minutes / cook time: 25 minutes

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Fun Friday CHORIZO EMPANADAS

2 cups Chorizo sausage, outer casing removed & finely chopped

¼ cup onion, finely chopped

2 tablespoons flour, for dusting

1 box puff pastry sheets, thawed

¾ cup Jack cheese, shredded

1 egg, beaten

1. Preheat oven to 400 degrees. In a medium skillet, lightly sauté Chorizo & onion for 5 minutes over medium-high heat. Remove Chorizo from pan & let cool.

2. Lightly dust countertop with flour & lay out puff pastry dough. Cut dough into 5-inch circles. Place a heaping teaspoon of Chorizo into the center of the dough, then sprinkle a small amount of cheese on top of the Chorizo.

3. Dampen the edges of the pastry with a small amount of water then fold one half over the other. Seal around the edges with the tip of a fork. Place the Empanadas on a baking sheet & lightly brush beaten egg on top of each one. Bake for 10-12 minutes, or until golden brown.

servings: 12 / prep time: 20 minutes / cook time: 20 minutes

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Thoughtful Thursday TORTELLINI ALFREDO

1 pound refrigerated tortellini

2 tablespoons butter

2 green onions, thinly sliced

1 teaspoon garlic, crushed

2 tablespoons flour

1½ cups heavy cream

½ cup parmesan cheese, grated

sea salt

white pepper

- In a large saucepan, boil tortellini according to directions & drain. In another saucepan, sauté butter, green onion & garlic for 2 minutes. - Whisk flour into pan & cook for 1 minute. Gradually whisk in cream & bring to a low simmer.

- Whisk parmesan cheese into the mixture, stir for 5 minutes & allow sauce to thicken. Season with salt & pepper, to taste. Pour Alfredo sauce over tortellini & serve.

servings: 8 / prep time: 10 minutes / cook time: 15 minutes - List item

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Quality Time Tuesday ALASKAN KING CRAB LEGS

8 pounds Alaskan King Crab Legs

2 cups beer

5 cups water

2 lemons, sliced

3 tablespoons fresh garlic, chopped

1 tablespoon Old Bay seafood seasoning

½ cup butter

1. Rinse crab legs with water & drain. In a large pot, bring beer, water, lemons & garlic to a boil. Add crab legs to pot, return to a boil & cook for 12 minutes. Drain crab legs.

2. Evenly season crab legs with Old Bay. Melt butter in a small saucepan on low heat. Serve melted butter on the side in a small dish.

servings: 8 / prep time: 15 minutes / cook time: 15 minutes

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Romantic Monday STRAWBERRY SHORTCAKE

2 cups fresh strawberries, sliced

½ cup powdered sugar

2 teaspoons vanilla extract

1 Pound Cake, sliced

HAAGEN DAZS vanilla ice cream

1. Wash & slice fresh strawberries. In a medium bowl, mix together strawberries, powdered sugar & vanilla. Cover bowl with plastic wrap & refrigerate for 1 hour.

2. Cut Pound Cake into small slices. Place 1 slice of cake into the bottom of a martini glass or a small dish. Top each slice of cake with a scoop of ice cream. Top ice cream with strawberries & juice from strawberries.

servings: 4 / prep time: 75 minutes / cook time: 0 minutes

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Thoughtful Thursday BACON & BROWN SUGAR BAKED BEANS

2 26-ounce cans baked beans

½ cup onion, chopped

½ cup BBQ sauce

½ cup brown sugar

4 strips bacon, uncooked (optional)

1. Preheat oven to 350 degrees. In a medium baking dish, add beans, onion, BBQ sauce & brown sugar. Mix all ingredients thoroughly.

2. Cut bacon in half & lay on top of beans. Place pan in the oven & bake for 40-45 minutes, uncovered.

servings: 16 / prep time: 10 minutes / cook time: 45 minutes

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Waistline Wednesday ORGANIC FRESH FRUIT KABOBS

2 cups organic watermelon, cut into 1-inch squares

2 cups organic cantaloupe, cut into 1-inch squares

2 cups organic honey dew, cut into 1-inch squares

2 cups organic pineapple, cut into 1-inch squares

16 10-inch wooden skewers

1 cup organic yogurt

1. Skewer 1 piece of each fruit onto the stick. Repeat until all of the sticks are filled.

2. Place yogurt in a small bowl and serve with fruit kabobs for dipping.

servings: 8 / prep time: 30 minutes / cook time: 0 minutes

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Quality Time Tuesday___POTATO SALAD WITH A TWIST

4 large potatoes, peeled & diced

1 cup mayonnaise

½ cup sweet & hot mustard

1 cup green apple, peeled & diced

½ cup sweet pickle relish

½ cup celery, small dice

¼ cup onion, chopped

sea salt, to taste

white pepper, to taste

1. Bring a large pot of water to a boil. Add potatoes to pot, return to a boil then cook for 15 minutes.

2. Drain potatoes in a colander. In a large bowl, mix mayonnaise, mustard, apple, relish, celery & onion. Fold in potatoes then add salt & pepper to taste. Chill in the refrigerator before serving.

servings: 8 / prep time: 20 minutes / cook time: 15 minutes

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