
Description
Chef Jernard Wells cooks homemade meals in 30 minutes or less.

Chef Jernard Wells cooks homemade meals in 30 minutes or less.
Chef Jernard is serving up a "hug in a bowl" with his ultra-comfy Apple Peach Cobbler; forget the canned fruit, he is going back to basics with farm-fresh ingredients to create a dessert that tastes like Sunday afternoon at Grandma's.
Chef brings the flavors of his Georgia restaurant, Corn Bread & Butter; he makes the ultimate Vegan Burger, a signature plant-based favorite on the menu; it's topped with BBQ sauce, caramelized onions and vegan cheese, all on a brioche bun.
Chef brings on the slow-cooked comfort with fall-off-the-bone beef short ribs, seasoned right and seared to perfection in a Dutch oven before braising them in a sauce of carrots, celery and onions, served with honey cornbread.
Chef lays out a Tex-Mex meal; it's a blend of smoky, crumbled chorizo tossed with al dente rotini spirals; the secret is in the "Triple-White" velvet sauce of Monterey Jack, Mozzarella and White American cheese.
Chef turns up the heat with a 5-Alarm White Bean Turkey Chili. It's a slow-cooked flavor bomb, with five distinct levels of heat: black pepper, white pepper, cayenne pepper, smoky chili powder & serrano peppers. Just the right heat to eat!
Chef turns breakfast into a masterpiece. He makes a breakfast skillet that is filling and flavorful. From crispy, smoky to fluffy eggs and seasoned diced potatoes. But it's the southern twist of collard greens that adds that ultimate touch.
Chef Jernard takes the iconic flavors of a Philadelphia classic and gives it a Cajun flavor twist. It's cheese steak enchiladas. Sliced strip steak with onions & peppers, all rolled up, topped off with cheese, and baked off enchilada style.
"In tonight's episode of New Soul Kitchen Remix, chef Jernard takes a classic and gives it that signature Southern spin. Kicked-up Caesar Salad is on the menu, topped with blackened salmon bites, and finished with cornbread croutons."
In this episode of New Soul Kitchen Remix Chef takes us on a culinary journey into the heart of New Orleans culture to master the ultimate Big Easy staple, Dirty Rice. He keeps it authentic with Cajun spice and ground meat, and a little heat.
"Chef Jernard brings Italy straight to your kitchen with a Penne pasta dish. It starts with Italian sausage, mixed with flavorful marinara sauce. But it's the four cheeses that tie this dish together: Ricotta, Provolone, Mozzarella, & Parmesan."