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Chef Jernard knows what's up when it comes to good seafood: turning a meat eater into a lover of the sea; he cooks up deep-fried king crab legs and shrimp and sausage étouffée.
Chef Jernard knows what's up when it comes to good seafood: turning a meat eater into a lover of the sea; he cooks up deep-fried king crab legs and shrimp and sausage étouffée.
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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
S3, EP3 "Show Stoppers"Chef Jernard knows what's up when it comes to good seafood: turning a meat eater into a lover of the sea; he cooks up deep-fried king crab legs and shrimp and sausage étouffée.
New Soul Kitchen
S3, EP4 "New School Southern"Chef Jernard shows what it's like to bridge the gap between old and new school flavors; he makes crispy baked fried chicken, grilled cabbage with Thai chili and mini jalapeño cornbread.
New Soul Kitchen
S3, EP5 "Pasta Baby"It's pasta night with Chef Jernard! He creates meals for the family right from the pantry; on the menu is oxtail and bow tie pasta, and then he lays out his Italian one pot fettuccine.
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
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.
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