哇，窗口太小啦
请调整浏览器窗口大小或者请使用手机查看！
Season two of "Global Soul Kitchen" joins chef and best-selling author Deborah VanTrece in the kitchen as she brings more twists to her "global soul food" style of cooking, combining traditional Southern American dishes with influences from across the globe. In each half hour episode, VanTrece brings together bold flavors and unique inspirations to create memorable and delicious one-of-a-kind dishes. With recipes this season from Jamaican beef pot pie and black-eyed pea biryani to adobo ribs and duck schnitzel with sweet potato waffles, VanTrece whips up meals that are both familiar and unique.
Chef Deborah VanTrece blends Soul food and Thai flavors for a mouthwatering dish of Thai Seasoned Catfish and Corn Hushpuppies.
Chef Deborah VanTrece puts a soulful twist on the classic Polish dish Galumpkis by using smoked ham hocks.
Chef Deborah VanTrece creates a flavorful party menu featuring Zupa Ogrkowa, a Polish dill pickle chowder, and Kansas City-style barbecue salmon with biscuits. She smokes seasoned salmon, then prepares a hearty pickle soup with sautéed vegetables, broth, and smoked salmon to finish it off. To complete the meal, she bakes rich, cheesy biscuits from scratch for the perfect complement.
Chef Deborah VanTrece brings together Southern and Indian flavors with her black-eyed pea biryani. She sautés the peas with vegetables, spices, and coconut milk, then bakes it with rice for a rich and flavorful dish. It's served with a coconut curry gravy and crispy country fried mushrooms, making it one of her most popular and requested recipes.
Chef Deborah VanTrece kicks off this incredible meal with crispy purple yam "Jojos," inspired by the Pacific Northwest.
Chef Deborah VanTrece prepares her Southern-style chicken confit by seasoning the chicken, adding vegetables and herbs, and slow-cooking it in oil.
Chef Deborah VanTrece creates a fusion of Southern and Italian flavors with her Boudin and Crawfish Arancini. She combines Boudin, the iconic Louisiana sausage made with a trinity of vegetables, crawfish tails, Cajun seasoning, and cheese, with creamy Italian Arborio rice. The flavorful risotto mixture is then breaded, deep-fried to crispy perfection, and paired with a zesty Ammoglio Remoulade sauce, offering a delicious blend of Italian comfort and Southern spice.
Chef Deborah VanTrece elevates the classic Jamaican beef patty by giving it a Southern twist and turning it into a delicious pot pie. She saut s bold ingredients like turmeric, curry, onions, garlic, and ground beef, blending them into a rich filling that's baked to perfection inside a buttery pie crust. This hearty and flavorful dish offers a vibrant journey to the Caribbean with a satisfying taste in every bite.
Season two of "Global Soul Kitchen" joins chef and best-selling author Deborah VanTrece in the kitchen as she brings more twists to her "global soul food" style of cooking, combining traditional Southern American dishes with influences from across the globe. In each half hour episode, VanTrece brings together bold flavors and unique inspirations to create memorable and delicious one-of-a-kind dishes. With recipes this season from Jamaican beef pot pie and black-eyed pea biryani to adobo ribs and duck schnitzel with sweet potato waffles, VanTrece whips up meals that are both familiar and unique.
