Season 2 Episode 11
Global Soul Kitchen
RealitySeason 212 Episodes
Deep South BouillabaisseS2 E12Chef Deborah VanTrece combines French cuisine with deep Southern cooking in her take on Bouillabaisse, a rich seafood stew.- Duck Schnitzel with Sweet Potato WafflesS2 E10Chef Deborah VanTrece takes the classic chicken and waffles to the next level with her German-inspired Duck Schnitzel and Sweet Potato Waffles. She marinates and fries the duck to perfection, then mixes baked sweet potatoes with egg, milk, and spices to create golden, delicious waffles. The dish is finished off with a drizzle of buttermilk orange syrup for a perfect blend of savory and sweet flavors.
- Adobo RibsS2 E9Chef Deborah VanTrece brings a Filipino classic to life with her Adobo Baby Back Ribs and Pancit Noodles, each with a Southern twist and inspired by a fellow chef in Atlanta. She marinates the ribs and pan-fries them to perfection. For the noodles, she stirs up collard greens, vegetables, and seasonings before serving it all together for a bold, flavorful fusion of Filipino and Southern tastes.
- Thai Seasoned Catfish and Corn HushpuppiesS2 E8Chef Deborah VanTrece prepares a dish of Thai seasoned Catfish and Corn Hushpuppies; inspired by her mom Aretha, Deborah marinates the catfish in a curry paste-based marinade and fries it with a spicy cornmeal coating.
- Smoked Ham Hock GalumpkisS2 E7Chef VanTrece makes the classic Polish dish Galumpkis by using smoked ham hocks; the ham hocks and cabbage are cooked in a seasoned stock; the stuffing is made from saut ed pork, rice, peppers, onions and more, then rolled into cooled cabbage leaves.
Barbecue Salmon & Zupa OgórkowaS2 E6Chef VanTrece creates a party menu featuring Zupa Og rkowa, a Polish dill pickle chowder and Kansas City-style barbecue salmon with biscuits; she smokes seasoned salmon and prepares a pickle soup with saut ed vegetables, broth and smoked salmon.
Black Eyed Pea BiryaniS2 E5Chef VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani; she prepares the peas with vegetables, spices and coconut milk and bakes it with rice; it's served with a coconut curry gravy and country fried mushrooms.
Hoisin Sloppy Janes on Bao BunsS2 E4Chef Deborah VanTrece kicks off this meal with crispy purple yam jojos, inspired by the Pacific Northwest.
Cajun Chicken Confit With Pickled FennelS2 E3Chef Deborah VanTrece prepares her southern-style chicken confit by seasoning the chicken, adding vegetables and herbs and slow-cooking it in oil.
Boudin and Crawfish AranciniS2 E2Chef Deborah VanTrece creates a fusion of Southern and Italian flavors with her Boudin and Crawfish Arancini.
Jamaican Beef Pot PieS2 E1Chef Deborah VanTrece elevates the classic Jamaican beef patty by giving it a Southern twist and turning it into a delicious pot pie.
Chicken FricasseeSeason 2 Episode 11
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