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Chef Jernard makes the ultimate seafood dishes, pan-fried red snapper with mango salsa and crispy salmon bites served with a spicy dipping sauce.
Chef Jernard makes the ultimate seafood dishes, pan-fried red snapper with mango salsa and crispy salmon bites served with a spicy dipping sauce.
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New Soul Kitchen
S5, EP4 "Flavors of Africa"Chef Jernard goes on a flavor journey to the motherland; he puts his spin on jollof rice made with chicken and shrimp; then he makes chicken skewers topped with the peri-peri sauce.
New Soul Kitchen
S5, EP5 "Next Level Vegan"Chef lays out two dishes that are vegan; he cooks up cream cheese rangoons and then makes a no cluck chicken sandwich with a vegan mayo spread.
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
S5, EP6 "Spicy and Delicious"It's simple to get a meal on the table in no time; it's all about the spicy lemon pepper fish sandwich, served with a tomato onion cucumber salad; then it's a Teriyaki skirt steak.
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.
New Soul Kitchen
S6, EP2 "Asian Soul"Chef Jernard blends flavors and cultures to make "Asian soul food", an egg roll chicken cheeseburger followed by a "soul roll" packed with smoked turkey, collard greens, and sweet potatoes.
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