Global Soul Kitchen - Season 1
Season 1
Episodes
Southern BLT Dutch Baby
Chef Deborah VanTrece brings a Southern twist to a traditional Dutch Baby by adding bacon, lettuce, and tomato to the Dutch Baby "pancake" and serves it alongside a colorful asparagus, pea, and radish salad.
Soul Eggs in Purgatory
Chef Deborah VanTrece combines the flavors of Morocco, Tunisia, and Louisiana by making savory cheddar cheese grits topped with "eggs in purgatory," a dish made with spicy tomato sauce, similar to and inspired by Shakshuka.
Fried Chicken Monte Cristo
Chef Deborah VanTrece makes a southern-style Fried Chicken Monte Cristo served with a cranberry sauce, inspired by and similar to a Croque Monsieur, a delicious warm French ham and cheese sandwich.
Chicken Gizzard and Poutine
Chef Deborah VanTrece makes a smothered chicken gizzard poutine, which mixes traditional, Southern fried chicken gizzards with French-Canadian fries, gravy, and cheese curds for a decadent global meal.
Smothered Meatballs with Spaetzle
Chef Deborah VanTrece makes a classic German dish of smothered chicken meatballs and Spaetzle inspired by the traditional Southern meal of chicken and dumplings.
Cajun Steak Diane with Foie Gras Dirty Rice
Chef Deborah VanTrece makes a soulful Southern twist on Steak Diane, a pan-fried beef steak, by adding Cajun spices to the marinade and serving it with Foie Gras and Creole dirty rice.
Meatloaf Wellington with Sorghum Mustard
Chef Deborah VanTrece cooks a dish inspired by American meatloaf, blending the recipe with an English-style Wellington. She adds a Southern favorite, sorghum mustard, and prepares smothered potatoes to bring this global meal together.
Lomo Saltado with Pork and Sweet Potatoes
Chef Deborah VanTrece puts a Southern twist on the iconic Peruvian dish Lomo Saltado by using pork and adding sweet potato fries.
Country Captain Chicken Stew
Chef Deborah VanTrece makes Country Captain Chicken Stew, a flavorful Southern dish with an Indian influence made with bone-in chicken, curry, tomatoes, and coconut milk and served over rice noodles and toasted peanuts.
Encocado Shrimp with Poblano Stuffed Grits
Chef Deborah VanTrece blends flavors from Latin and South America, adding her southern charm to create Encocado Shrimp with Poblano Stuffed Grits, also known as Latin Shrimp and Grits.
Paella Macaroni
Chef Deborah VanTrece prepares a pasta version of Paella, a traditional Spanish dish, and gives it a Southern mac and cheese twist.
Collard Green Dumplings & Apple Pie Potstickers
Chef Deborah VanTrece prepares two dishes inspired by Chinese wontons: one is an all-American dish made with apple wontons and milk jam, and the other is a collard green dumpling inspired by Southern cuisine.
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