S1 E1: 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.
20 minutes
Global Soul Kitchen
Author and chef Deborah VanTrece introduces viewers to global soul food, a style of cooking that combines traditional Southern American soul food with different international influences.
S1 E2: 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.
21 minutes
S1 E3: 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.
20 minutes
S1 E4: 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.
20 minutes
S1 E5: 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.
20 minutes
S1 E6: 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.
20 minutes
S1 E7: 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.
20 minutes
S1 E8: 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.
20 minutes
S1 E9: 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.
21 minutes
S1 E10: 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.
20 minutes
S1 E11: Paella Macaroni
Chef Deborah VanTrece prepares a pasta version of Paella, a traditional Spanish dish, and gives it a Southern mac and cheese twist.
20 minutes
S1 E12: Collard Green Dumplings and 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.
20 minutes