![]() ![]() ![]() [NASDAQ: UONE and UONEK, the largest African-American owned multi-media company primarily targeting Black and urban audiences. CLEO TV is fully owned by TV One, LLC, a brand of Urban One, Inc., formerly known as Radio One, Inc. CLEO TV is currently available on Comcast Xfinity, Cox, Charter Spectrum, Philo, and other cable providers. Original and acquired series covering topics such as travel, home design, cooking, talk shows, movies, docu-series, and sitcoms include: Just Eats with Chef JJ, New Soul Kitchen, Living by Design with Jake and Jazz, and Lens of Culture. ![]() Derived from the name Cleopatra, one of the most powerful, trendsetting, rule-breaking and iconic women in history, CLEO TV offers distinctive content that defies negative and cultural stereotypes of today’s modern women. Launched in January 2019, CLEO TV is a lifestyle and entertainment network targeting Millennial and Gen X women of color. Viewers can also join the conversation by connecting via social media on Twitter, Instagram, Pinterest, and using the hashtags #NEWSOULKITCHEN and #CLEOTV. For CLEO TV, Susan Henry and Gold Morgan serve as Executives in Charge of Production Donyell Kennedy-McCullough is Senior Director of Talent & Casting, and Robyn Greene Arrington is Vice President of Original Programming and Production.įor more information about CLEO TV visit check out CLEO TV YouTube Channel. NEW SOUL KITCHEN REMIX is produced by Powerhouse Productions, with Rochelle Brown and Sonia Armstead serving as Executive Producers. Blackened Catfish and Creamy Smoked Gouda Cheese Grits CHEF JERNARD’S BLACKENED CATFISH RECIPE Chef Jernard’s Smoked Gouda Cheese Grits Recipe (S1: E10) Chef Jernard walks us through how to fry a well-seasoned catfish:Ĭhef Jernard’s weekly cooking demonstrations provide healthy alternatives to viewers’ favorite classic dishes. NEW SOUL KITCHEN REMIX, hosted by acclaimed chef Jernard Wells, airs Saturday, March 13 at 9:30 pm ET/8:30C on CLEO TV. Leave the grease in the skillet and reduce the heat to medium low. In true NEW SOUL KITCHEN REMIX fashion, these dishes don’t sacrifice flavor or health-conscious ingredients. Brown sausage in a large skillet over medium high heat, crumbling as it browns. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.Being from the low country himself, viewers can trust Chef Jernard to be the authority on Southern cuisine! In this week’s episode of NEW SOUL KITCHEN REMIX, the Chef puts a twist on the classic Fish and Grits by preparing blackened catfish complemented by creamy gouda grits. They’re as delicious on their own as they are sopping up a hearty soup, and we’d. Editor’s Tip: To make this recipe dairy-free, simply use nondairy butter and milk. Name: Jernard Wells, a.k. 1 / 28 The Best Flaky Buttermilk Biscuits When it comes right down to it, biscuits make everything better. Bring to a boil, continuing to stir until the mixture thickens. Add the flour, salt and pepper cook and stir until incorporated. On this hot new cooking series, Culinary Master Jernard Wells shows his viewers how to prepare some of his favorite dishes inspired by meals that he makes at home for family and friends. Remove from the oven and let it sit for 10 to 15 minutes before cutting into. Bake the spaghetti until the top is golden brown and bubbly roughly 15 to 20 minutes. Evenly sprinkle the top with the remaining cheeses. Split each biscuit in half and top with about ¾ cup of the sausage gravy. Add butter to skillet and heat until it is melted. Pour the spaghetti into a prepared casserole or baking dish (preferably one that is deep). Simmer, stirring often, until the gravy thickens. Stirring constantly, pour the slurry into the pot. Stir together the cornstarch and 1 cup cold water in a medium bowl. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Top with butter and keep warm.įor the sausage gravy: Heat a very large nonstick skillet over medium heat. Transfer the biscuits to the prepared baking sheet, making sure they don’t touch, and bake until they’ve risen slightly and are lightly browned around the edges, 12 to 15 minutes. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Add milk mixture to the flour mixture and stir just until combined. Whisk together the milk and egg in a small bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Cover a baking sheet with parchment paper. ![]()
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