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Jernard starts with charbroiled oysters, then he makes black and pink peppercorn crusted petite filet with a whiskey glaze served with creamed spinach.
Jernard starts with charbroiled oysters, then he makes black and pink peppercorn crusted petite filet with a whiskey glaze served with creamed spinach.
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New Soul Kitchen
S6, EP9 "Italian Favorites"Chef prepares one of his Italian favorites: linguine with lamb and beef meatballs simmered in fresh tomato sauce. He also makes a basil, mozzarella, and tomato salad drizzled with homemade balsamic vinaigrette.
New Soul Kitchen
S2, EP16 "Cooking Under Pressure"If getting a meal on the table puts you under pressure then Chef Jernard and Chef Bren Herrera have the kitchen cure for meal time madness! It's all about the pressure cookers. Chef Jernard makes juicy Pineapple Jerk Chicken in minutes.
New Soul Kitchen
S3, EP1 "Brunch at Jernard's"Jernard creates the ultimate spread infusing the best of breakfast and lunch; he makes peach cobbler, chicken and waffles, and BBQ shrimp and grits.
New Soul Kitchen
S3, EP2 "Chef of Love"Jernard starts with charbroiled oysters, then he makes black and pink peppercorn crusted petite filet with a whiskey glaze served with creamed spinach.
New Soul Kitchen
S6, EP8 "On The Lighter Side"Chef takes a fresh approach to lighter meals, starting with a Georgia Peach Southern salad topped with seared scallops. Next is Thai chili roasted cauliflower and a refreshing ginger beer honey lemon mocktail.
New Soul Kitchen
S6, EP7 "Down Home Dinners"It's all about down-home dinners: chicken fried steak smothered in creamy gravy with green beans, finished with a classic vanilla Old Fashioned. This episode captures the heart of Southern-inspired cooking.
New Soul Kitchen
S6, EP6 "A Taste of Charleston"Chef Jernard pays tribute to Charleston, South Carolina, honoring generations of tradition; he starts with she-crab soup loaded with lump crab meat, then serves Gullah Geechee-style shrimp and grits, a Lowcountry classic.
New Soul Kitchen
S6, EP5 "Fancy Dinners"Chef Jernard turns a classic meal into a fancy dinner, stuffing pork tenderloin with spinach and cream cheese, glazing it with apple bourbon, and serving it alongside sautéed butternut squash.
