Global Soul Kitchen - Season 2
Season 2
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.
Episodes
Jamaican Beef Pot Pie
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.
Boudin and Crawfish Arancini
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.
Cajun Chicken Confit with Pickled Fennel
Chef Deborah VanTrece prepares her Southern-style chicken confit by seasoning the chicken, adding vegetables and herbs, and slow-cooking it in oil.
Hoisin Sloppy Janes on Bao Buns
Chef Deborah VanTrece kicks off this incredible meal with crispy purple yam "Jojos," inspired by the Pacific Northwest.
Black Eyed Pea Biryani
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.
Barbecue Salmon & Zupa Ogórkowa
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.
Smoked Ham Hock Galumpkis
Chef Deborah VanTrece puts a soulful twist on the classic Polish dish Galumpkis by using smoked ham hocks.
Thai Seasoned Catfish and Corn Hushpuppies
Chef Deborah VanTrece blends Soul food and Thai flavors for a mouthwatering dish of Thai Seasoned Catfish and Corn Hushpuppies.
Adobo Ribs
Chef 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.
Duck Schnitzel with Sweet Potato Waffles
Chef Deborah VanTrece takes the classic chicken and waffles to the next level with her German-inspired Duck Schnitzel and Sweet Potato Waffles.
Chicken Fricassee
Chef Deborah VanTrece puts a Southern spin on the classic French-inspired Chicken Fricassee, making it reminiscent of the smothered chicken she grew up loving.
Deep South Bouillabaisse
Chef Deborah VanTrece combines French cuisine with deep Southern cooking in her take on Bouillabaisse, a rich seafood stew.
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