Global Soul Kitchen - Episode Guide

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.

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.

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.

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.

Chef Deborah VanTrece makes a classic German dish of smothered chicken meatballs and Spaetzle inspired by the traditional Southern meal of chicken and dumplings.

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.

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.

Chef Deborah VanTrece puts a Southern twist on the iconic Peruvian dish Lomo Saltado by using pork and adding sweet potato fries.

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.

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.

Chef Deborah VanTrece prepares a pasta version of Paella, a traditional Spanish dish, and gives it a Southern mac and cheese twist.

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.

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.

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 prepares her Southern-style chicken confit by seasoning the chicken, adding vegetables and herbs, and slow-cooking it in oil.

Chef Deborah VanTrece kicks off this incredible meal with crispy purple yam "Jojos," inspired by the Pacific Northwest.

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 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 puts a soulful twist on the classic Polish dish Galumpkis by using smoked ham hocks. 

Chef Deborah VanTrece blends Soul food and Thai flavors for a mouthwatering dish of Thai Seasoned Catfish and Corn Hushpuppies. 

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. 

Chef Deborah VanTrece takes the classic chicken and waffles to the next level with her German-inspired Duck Schnitzel and Sweet Potato Waffles. 

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. 

Chef Deborah VanTrece combines French cuisine with deep Southern cooking in her take on Bouillabaisse, a rich seafood stew.