Southern Inspired
More Than 100 Delicious Dishes from My American Table to Yours
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- $12.99
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- $12.99
Publisher Description
Delicious and inventive recipes that remix the traditional flavors and classic dishes of Southern food and celebrate African-American culinary contributions to tables around the world—from the host of CLEO TV’s New Soul Kitchen
After growing up in Mississippi, Jernard Wells brought the familiar dishes and bold flavors of the South along on his culinary journey to chef, restaurateur, and TV host. With Southern Inspired, Jernard continues his journey—retracing the steps of generations of African American cooks whose creations contributed to global kitchen tables since slavery. Southern food defines American food at large, and Jernard takes it to a whole new level while still honoring its roots. Jernard also brings in flavors from the Caribbean, Latin America, Asia, and Europe, always with his signature Southern flair.
This cookbook shares 100 recipes that are approachable for both beginners and more experienced cooks. You’ll find dishes for busy weekdays, backyard barbecues, slow-paced dinner parties, indulgent brunches, and holiday feasts, including:
• Blackened Catfish with Smoked Gouda Grits
• Southern Sweet Tea–Brined Fried Chicken
• Creamy Collard Green Dip and Crostini
• Over-the-Top Lime BBQ Shrimp Tacos
• One-Pot Caribbean Vegetable Noodles
• Fried Green Tomatillos
• Chicken Cheeseburger Egg Rolls
• Georgia Peach Hot Chicken Sandwich
• Cranberry-Whiskey Glazed Pork Ribs
• Granny Gwen’s Banana Pudding
• Mason Jar Raspberry Chocolate Trifles
Accompanied by beautiful color photography, Southern Inspired showcases Jernard’s American food: fresh, personal recipes packed with traditions and heartwarming family stories from an African American chef's perspective.
PUBLISHERS WEEKLY
Chef Wells (Southern Modified: Southern Inspired Dishes, Modified for Today's Healthier Lifestyle) celebrates Southern cooking in this heartfelt collection. His philosophy—"take what you know combined with what you admire to create unique flavors"—is evident from the first recipe, a four-cheese lasagna with barbecue sauce. Kitchen lessons from his parents and his grandmother inform the likes of blackened catfish with smoked gouda grits, as well as a meatloaf that uses coconut milk, vegetables, and a chipotle brown sugar glaze. Other cross-cultural standouts are a Texas toast crab cake burger with Cajun sauce, and arroz con pollo with Louisiana hot sauce. Fare fit for a party gets its own chapter, with such dishes as a saucy Creole shrimp and pineapple appetizer, and lollipop drumsticks with whiskey chipotle sauce. Vegetable-centric options include chunky buffalo cauliflower bites, fried green tomatillos, and arugula berry salad. Desserts and drinks round out the offerings, notably, Wells writes, his mother's not to be missed strawberry lemon Bundt cake. For those looking for new spins on old favorites, this is a sure thing.
