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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.
More episodes
New Soul Kitchen
S3, EP9 "Keep in 100"Turning meals into vegan food; Chef Jernard makes Caribbean vegetable noodles, BBQ tempeh ribs with a sweet and smoky glaze, and smoky potato salad.
New Soul Kitchen
S3, EP10 "Southern Roots"What makes Jernard who he is today: he makes recipes that are near and dear to him like smothered turkey wings with caramelized onions and braised collard greens and kale.
New Soul Kitchen
S3, EP11 "Italian All Day Everyday"Chef Jernard goes to Italy; he makes his favorite chicken marsala with creamy garlic mashed potatoes; then he makes a cheesy baked eggplant and homemade limoncello.
New Soul Kitchen
S3, EP12 "#Hearty Salads for Dinner"Chef Jernard makes filling salads for dinner; he makes a bok choy and mandarin orange salad with scallops and creamy kale and a spinach salad with ribeye.
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.
New Soul Kitchen
S6, EP4 "Under the Sea"Chef Jernard makes the ultimate seafood dishes, pan-fried red snapper with mango salsa and crispy salmon bites served with a spicy dipping sauce.
New Soul Kitchen
S6, EP3 "Over the Top Comfort"It's a flavor fest as Chef Jernard elevates comfort food, turning mac and cheese into a decadent dish topped with crispy pork belly; the cocktail of the day is a refreshing green orchard blossom.
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