Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours

by Jernard A. Wells

Overview

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.

Product Details

ISBN-13:	9781637741504
Publisher:	BenBella Books, Inc.
Publication date:	11/01/2022
Pages:	256
Sales rank:	142,742
Product dimensions:	6.90(w) x 8.90(h) x 0.60(d)

About the Author

Jernard A. Wells is an award-winning TV host, celebrity chef, and bestselling cookbook author. He is the host of New Soul Kitchen and New Soul Kitchen Remix on CLEO TV and is best known from numerous Food Network shows. Wells is also a contributor on The Best Things I Ever Ate on Cooking Channel and Food Fantasies on Oprah Winfrey Network. He has worked with Tyler Perry, TV One founder Cathy Hughes, NBA Allstar Brandon Ingram, Tom Joyner, Bobby Brown, and Bel Biv Devoe, to name a few. He has been featured on/in TODAY, People magazine, The Steve Harvey Morning Show, Rickey Smiley Morning Show, ESSENCE, Daily Blast Live, Hallmark Channel, Lifetime, HLN, and more. The James Beard House Honored Chef is a 2-time Telly Award winner and Taste Award winner. Wells is affectionately called “The Family Chef.”

Table of Contents

Foreword xiii

Introduction 1

Chapter 1 Bringing It Home

Mississippi Love BBQ Lasagna 10

Chef Jernard's Crackin' Seafood Boil 13

Momma's Chicken Pot Pie 15

Blackened Catfish 19

With Smoked Gouda Grits 20

Shrimp and Sausage Étouffée 21

Southern Sweet Tea-Brined Fried Chicken 23

Crab-Stuffed Catfish 26

With Creole Sauce 27

"Everything but Momma's Kitchen Sink" Meatloaf 28

Creole Red Beans and Rice 30

Chapter 2 The Main Event

Smoky Seafood Mac and Cheese 35

My Dad's Oxtails 37

With Momma's Buttery Garlic Whipped Potatoes 38

Deep-Fried Snow Crab Legs 40

Blackened Salmon with Coconut Cream Crawfish Sauce 42

Rosemary and Mint Lamb Chops 45

With Maple and Balsamic Brussels Sprouts 46

Jernard's General Tso's Chicken 47

"Chef of Love's" Shrimp Scampi 49

Black and Pink Peppercorn-Crusted Petite Filet with Whiskey Glaze 51

And Decadent Creamed Spinach 52

Crispy Honey Shrimp over Garlic Rice Noodles 53

Chapter 3 Nothing but Bites

Creole Pineapple Shrimp Martini 58

Lollipop Drumsticks with Whiskey Chipotle Sauce 60

Red, White, and Blue BBQ Nachos 63

Smoky Charbroiled Oysters 65

Nashville Hot Chicken Tacos 66

With Creamy Coleslaw 66

East Asian-Inspired Taco Bowls 69

Black Bean and Turkey Bacon Quesadilla 71

Chapter 4 Just Hands

Chicago-Style Southern Sausage and Peppers 77

Georgia Peach Hot Chicken Sandwich 78

Crab Cake Texas Toast Burger 80

"The Big Juicy" Smoked Gouda Cheeseburger 83

Over-the-Top Lime BBQ Shrimp Tacos 86

Jernard's Showstopper Chicago-Style Cheesesteak 89

Chapter 5 "Let It Go" One-Pot Meals

Gumbo with My Father 92

Oxtails and Bow Ties 94

Three-Alarm Chili 96

With Avocado Ranch 97

NOLA-Style BBQ Shrimp 99

Southern-Inspired Spanish Chicken and Rice 100

Creamy Tomato Basil Soup 102

Curry Chicken Stew with Potatoes and Veggies 104

Spicy Sizzling Skirt Steak 107

One-Pot Fettuccine and Sausage 108

Chapter 6 Jernard's Bangin' Backyard BBQ

Peach and Chipotle Glazed Pork Chops 112

Jerk Beef Ribs 115

Broccoli and Cabbage Slaw 116

Lemon Pepper Chicken Skewers 117

Cranberry-Whiskey Glazed Pork Ribs 119

Chimichurri Flank Steak 121

Southern-Style Potato Salad 122

Lime Margarita Can Chicken 123

Meaty Maple Baked Beans 125

Chapter 7 Veggies for Life

Chunky Buffalo Cauliflower Bites 128

With Vegan Ranch 129

Savory Arugula Berry Salad 130

Philly Cheese Zucchini Sandwich 131

Fried Green Tomatillos 132

Jackfruit and Rice Stuffed Pineapples 134

One-Pot Caribbean Vegetable Noodles 137

BBQ Vegetarian Burger Sliders 138

With Brussels Sprout Slaw 138

Chapter 8 Wings and Things

Candy Apple Wings 142

Chicken Cheeseburger Egg Rolls 144

Roasted Coconut Hot Wings 146

"Oh Yeah" Golden Honey Hot Wings 147

Creamy Collard Green Dip and Crostini 148

Tempura-Battered Green Beans 150

With Wasabi Mayo Dipping Sauce 150

Tipsy Tequila Wings 152

Chapter 9 On the Side

Mini Corn Bread 157

Cavatappi Pasta Salad 158

Cajun Sweet Potato Fries 161

Zesty Coleslaw 162

Cheesy Wilted Spinach 163

Sautéed Cabbage with Turkey Bacon 164

Cast Iron Skillet Creamed Corn 167

Sautéed Asparagus 168

Chapter 10 Brunch

BBQ Shrimp and Grits 172

Peach Chicken and Waffles 175

Muddled Strawberry Lemonade 177

Kale and Shrimp Salad with Warm Cranberry Dressing 178

Southern-Style Deviled Eggs with Bacon Crumbles 180

Brunch's Best Breakfast Skillet 182

Biscuits and Brunch Party Gravy 184

Mint and Honey Fruit Salad 186

Mason Jar Raspberry Chocolate Trifles 187

Chapter 11 Deserts to Die For from My Momma's Kitchen

Mother of Love Strawberry Lemon Zest Bundt Cake 190

Granny Gwen's Banana Pudding 192

"Brown Sugar Baby" Peach Cobblers 194

Oatmeal, Chocolate, Raisin, and Almond Cookies 196

Punch Bowl Cake 199

Sweet Potato Pie 201

Crunchy Peanut Butter Candy Ice Cream S'mores 202

Chapter 12 Sippin'

Peach-Blackberry Mint Julep 206

This Is the Whiskey Sour 207

Get Your Life Right Party Punch 209

Granny Gwen's Party Rainbow Frappe 210

Citrusy Lime Margarita 211

Jernard's Georgia Pineapple-Ginger-Peach Slushy 213

Chapter 13 Holiday

Fried Cornish Hens with Grandma's Corn Bread Dressing 217

Whipped Mashed Sweet Potatoes 219

BBQ Baked Salmon 220

Holiday Charcuterie Board 223

Cheesy Collard and Mustard Green Bake 224

Roasted Root Vegetable Sheet Tray 227

Acknowledgements 229

Metric Conversions 232

Index 233

What People are Saying About This

From the Publisher

“Ever since we saw Chef Jernard compete in the finals of Food Network Star, we knew he would be on TV for many years to come. Jernard’s work ethic is second to none.”
—Jon Steinlauf, chief US advertising sales officer of Discovery, Inc.
 
"A popular phrase is KISS: keep it simple, stupid. When you read Chef Jernard’s cookbook you realize he has put a twist on the phrase and it’s KISF: keep it simply fantastic! Chef Jernard delivers an easy-to-use cookbook that I'm happy to tell everyone I’m using in my kitchen!"
—Rushion McDonald, two-time Emmy Award–winning executive producer and CEO of 3815 Media

Editorial Reviews

11/01/2022

Wells's third cookbook (after Southern Modified) offers his take on Southern dishes, mixing in flavors from other cultures and emphasizing food made with love at the forefront. Meatloaf prepared with coconut milk and adobo sauce is just one example of his "take what you know," combine it with "what you admire," and create a dish that is a "familiar yet unique" approach. Wells was born in Chicago and raised on a farm in Mississippi; his family's influence on his cooking style is evident, with frequent references to mom, dad, and his grandmother, Lil Momma, and their fare. An entire chapter, "Bringing It Home," showcases these recipes, but the mentions of family continue throughout all 13 chapters. Among them are "The Main Event," foods that "take center stage"; "Let It Go One Pot Meals," cast iron preferred; and "Jernard's Bangin Backyard BBQ," barbecue as in grilling. Numerous eye-catching photographs enhance recipes, which are clear, easy to follow, and consist of accessible ingredients. Nothing is especially time-consuming, making this a book to grab on a weeknight or whenever. VERDICT Recommended for libraries with sizeable cookbook collections or regional interest.—P.J. Gardiner

Library Journal