Great to see Jack still cookin' and makin' videos. I've watched probably every one of them. The two best Chef's on the CZcams, are Big Daddy Jack Chaplin, and Cowboy Kent Rollins. Keep up the good work. You are appreciated.
The thing I like about these recipes, is that he doesn't use 101 different ingredients, so people feel they can have a go themselves at home. Well done Jack. Keep 'em coming!
I’m 70+ years old and am loving how are bringing some of the old, well loved recipes back in the spotlight! They are fabulous but you make them easier to recreate and better than the originals! I have become a better cook in the last 5 years because of you. I am always surprised and delighted when I try your recipes because they always taste GREAT! Thank you, Daddy! Keep ‘em coming...
Two classics that I originally made from my 1950 edition of the Fannie Farmer Cookbook... I made Chicken Divan, and Turkey Tetrazzini. We had these often. I'll have to make it again! Excellent!
I MAKE AS A CASSEROLE, PINCH OF CURRY, SOME SHERRY IN THE CHEESE SAUCE AND LAYER THE CASSEROLE RICE, SAUCE, CHICKEN, SAUCE AND LONG BROCCOLI SPEARS LIKE A LASAGNA, TOPPED WITH BUTTERED AND BROWNED BREADCRUMBS BAKED FOR 30 MINUTES .... ADDICTIVE
Have to keep a close eye on it Laura! Good Gravy, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
This takes me back to the Magic Pan restaurant and their chicken divan crépes, one of my all-time faves. I make this at home now, sans crépes. I'll try your method next time, white wine and all! Cheers!
Finally an easy dish I'll make. Looks delicious. Will try the chicken Jerusalem as well with rice. Thanks for the upload Dr jack. Greetings from Norway 🇳🇴
97 in the Hudson Valley this past weekend Chef. One place we finally had to abandon was the kitchen 😠. Was a good time for BLT’s. Keep cool Jack Ps the pan you cooked the florets in, wow that has seen some times hasn’t it, has the historic bends in it.
RIP! One of my bucket list items was to get to this restaurant, but I didn't make it. My mom made something similar to this but she called it chicken divine!
So after all these years and now I'am an old man, come to find out from a master chef that nature with that young pullet was supposed to commence and take it's course , in of all places, on mom's divan. Damn! Wish I'd known it. I'd a got me some T.V. trays and shared a meal with her.
I copied you and it came out great! I'm addicted to your videos. I'm trying to improve my cooking by adapting your methods as I'm sure most of your followers are. The ease with which you move around your cooking space is a thing of beauty. You're a natural. It's a gift. Thanks for sharing it. :)
Bout to whip this up late night with some leftovers and enjoy it on the couch... while watching your vids probably lol. Thanks again Daddy Jack. You are missed. RIP
Yep! But gotta have the buttered breadcrumbs on top (with a little grated parm on top of that!) Tasty crunch! Also, if I have it on hand, a little white wine in the sauce is great too...
Yeah we're not such a bad bunch here! Never been to the States quite fancy New Orleans seems like my kinda place. Have a cousin in Philly. Hope you get to visit Blighty.
My mom used to do a casserole like that. I like it better in the pan as you are doing... better heat control... LOVE your channel and your good nature Jack... cant wait to visit the restaurant one day!
HA!! Betty Crocker cook book. That took me back. Received it as a shower gift in 1970 and this was one of the first things I made from it. Now I have to make it again. Love your channel.
Hi there Chef, That looks so tasty good i can imagine the lovely dish cooking in the pan. I had some lunch 90 minutes ago but this i can eat now. Stay cool & dry and be well my friend🎂❤👍
Looks amazing Jack, you're the man. (Love Kent too, but I'm from Okla.) gotta try it..... I couldn't resist the temptation to put it over a little lingquini with a little bit of red bell pepper ... nirvana IMO
American cheese! I like it sliced real thin and put many layers on a sandwich! Yum! It really is best in dishes like Mac &Cheese. So creamy! Don't get me wrong, if you are wanting creamy type cheese dishes, your American cheeses are the best. Other cheeses work well for other dishes. You have to have Mots for Italian dishes. Go American! Thanxz
When you gonna write a book? I can see it now... Cooking With Daddy Jack. Or... Cook’n With The Blues with Daddy Jack. It would be great to have all your recipes in one place. Your cooking legacy.
Cooking with the Blues How right you are. I remember you said you were surprised at how well the videos were received. You might be surprised at how well a detailed picture book of your recipes and journey are also received. Nothing Ventured, Nothing Gained. The Journey isn’t over till we are gone. BTW... I did buy the hardback of A Taste of Cowboy. Lol Good Stuff there!
Awesome! Thank you Josh, Do you thing! You'll love it, can't go wrong! Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
Holy moly macaroni my-oh-my that ooks delicious. I'm sitting in a cold garage at midnight I can't quit watching your show I want to go in and cook right now but I live with my mother-in-law and she's sleeping but I will try this tomorrow for sure. by the way one of those pans looks like it may have to come over to my house so I can get it right. You have it seasoned nice.thank you. Peace and love I LOVE AMERICAN CHEESE! !!!
aw man cant wait to make this one!! So many good keto recipes i got lined up thanks to you man, your videos have helped me a ton and im feeling more creative and confident thanks to these videos.
Great recipe and great to see a chef use American cheese! I bet this recipe would work great with asparagus or roasted halves of Brussel sprouts as well.
Love this ol' school recipe !!! What kind of white wine did you splash in there ??? Chardenay or a Semi Sweet Italian ??? Many different flavors/taste ... and Yes, I do remember making it w/ Cambells Cream of Mushroom soup ... I've used Miss Paula's recipe before for this dish ... I've made it in "Hotel Pan's" for buffet service. Never anything left ... always a favorite !!!
It’s not responsible nor ethical to cook anything at that level of heat. Your dishes are likely overcooked. And stop calling traditional dishes by their name when you cook them. The high heat is a tell tail sign of quick food that likely sucks. Just cook what you want and call it what you want. It’s not a “version” of anything. It’s an overcooked thing that tastes good because of salt and cream or some shit.
That stove *has* to be putting out more flame than heat. If I left a pan on my stove like that, the butter would go from melted to burnt in about ten seconds. Maybe it's aluminum pans rather than steel, more ?
RIP Daddy Jack! Your father was right about the “Divan” and sitting on the couch to eat it! I eat and watch your videos in my lounger! Miss you! 😞
A classic dish made by a classic guy. You rock, Daddy Jack!
RIP, DADDY JACK!
First recipe I ever added to my own personal cookbook. Rest in peace sir. Thank you for all you gave us.
he is dead 😮?
@@Tpood-us8sgyes he is, a true legend. Rest in peace
Frothing at the mouth over here. Beautiful. 👍🏼👍🏼👍🏼👍🏼👍🏼
Great to see Jack still cookin' and makin' videos. I've watched probably every one of them. The two best Chef's on the CZcams, are Big Daddy Jack Chaplin, and Cowboy Kent Rollins.
Keep up the good work. You are appreciated.
I agree both have recipes that you can cook at home with out a lot of special items. Just good home cooking!
Yep I love both of them.
Truth
Cyber Space I learned so much from these two chefs: Captain Jack and Kent Rollins.
I may just pop in on him and cook some recipes. Maybe I'll sign up for his school, I have a trail cooking video for you Cyber! Peace, Jack
Master of the cooking, master of love! We always miss you, Jack
The thing I like about these recipes, is that he doesn't use 101 different ingredients, so people feel they can have a go themselves at home. Well done Jack. Keep 'em coming!
All good, except for the broccoli....
Exactly! I will cook it at home 👌
I get the exaggeration but who uses 101 different ingredients
@@petertrout8140 My mom used peas!!!! In the summer, we had fresh peas from our garden, it was so good!
Gross
I still can’t believe he is gone!!! R.I.P. Sir
I love how he always talks about the weather. He paints a good picture and makes u feel like your his buddy
I’m 70+ years old and am loving how are bringing some of the old, well loved recipes back in the spotlight! They are fabulous but you make them easier to recreate and better than the originals! I have become a better cook in the last 5 years because of you. I am always surprised and delighted when I try your recipes because they always taste GREAT! Thank you, Daddy! Keep ‘em coming...
my old neighbor he was an old army cook and would talk about this dish , thanks
shot with one camera no editing no BS nice job
You were and still the greatest chef ever,missed you daddy jack .May God bless you for ever ❤️❤️❤️❤️❤️
RIP Jack, you are missed. There is no one like you.
A LEGEND FROM A VANISHED ERA.
the best chef on you tube
Two classics that I originally made from my 1950 edition of the Fannie Farmer Cookbook... I made Chicken Divan, and Turkey Tetrazzini. We had these often. I'll have to make it again! Excellent!
There is no chance in a million to see this man cooking and not eat ten plates of everything!
Ric
I MAKE AS A CASSEROLE, PINCH OF CURRY, SOME SHERRY IN THE CHEESE SAUCE AND LAYER THE CASSEROLE RICE, SAUCE, CHICKEN, SAUCE AND LONG BROCCOLI SPEARS LIKE A LASAGNA, TOPPED WITH BUTTERED AND BROWNED BREADCRUMBS BAKED FOR 30 MINUTES .... ADDICTIVE
'Divan'licious Big Daddy! You are a blessed man Jack, and you like to share your kitchen with us. C'mon through Chicago Jack, you;ll love it.
It better be" Land o Lakes " !!!!!
Hahahaha ! Looking good Big Guy !!!! 😁✌🕇💕
Love watching these, keep coming back over and over.
If those banged up pans could talk, oh, what a story they’d tell.
Jack you are killing it man! So happy you guys are steady uploading. Much love to you Jack always.
This Chef is phenomenal!
Wish I could have met him.
God Bless All
Whoooooo cooking with the blues daddy jack your a star sir.
Good to see you back on!!!!
I don’t understand why it never burns! He is magic!
Have to keep a close eye on it Laura! Good Gravy, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I'd love that!! Especially with some nice crusty bread to soak up that sauce whoo boy. Another home run DaddybJack
Looks absolutely delicious. I've got to try this one. Thank you Jack!
This takes me back to the Magic Pan restaurant and their chicken divan crépes, one of my all-time faves. I make this at home now, sans crépes. I'll try your method next time, white wine and all! Cheers!
Finally an easy dish I'll make. Looks delicious. Will try the chicken Jerusalem as well with rice. Thanks for the upload Dr jack. Greetings from Norway 🇳🇴
@@CookingWithTheBlues Notodden blues festival? Not my kind of music but Morgan Freeman use to come here 😉
97 in the Hudson Valley this past weekend Chef. One place we finally had to abandon was the kitchen 😠. Was a good time for BLT’s. Keep cool Jack
Ps the pan you cooked the florets in, wow that has seen some times hasn’t it, has the historic bends in it.
RIP! One of my bucket list items was to get to this restaurant, but I didn't make it. My mom made something similar to this but she called it chicken divine!
Don't ever be shy about American cheese, Jack. Ain't nuttin wrong with it.
made Salisbury steak today, chef Jack style ! cheers big daddy, rip
Yeah I just went and made this with what I had around my place, took like ~15 minutes, tasted great.
So after all these years and now I'am an old man, come to find out from a master chef that nature with that young pullet was supposed to commence and take it's course , in of all places, on mom's divan. Damn! Wish I'd known it. I'd a got me some T.V. trays and shared a meal with her.
From Germany thank you for your videos
This man taught me how to cook! Lol
He's teaching me, for SURE!
Me 2!
Great looking chicken dish! I bet the American cheese made the difference
I copied you and it came out great! I'm addicted to your videos. I'm trying to improve my cooking by adapting your methods as I'm sure most of your followers are. The ease with which you move around your cooking space is a thing of beauty. You're a natural. It's a gift. Thanks for sharing it. :)
You make everything look so easy! Thanks Daddy Jack, you are an inspiration!
Bout to whip this up late night with some leftovers and enjoy it on the couch... while watching your vids probably lol. Thanks again Daddy Jack. You are missed. RIP
Thanks Jack, I can see your love for cooking! You inspire me!! God bless
One of my favorite ! Make it with cream of mushroom soup, mayo, lemon juice, curry all topped with shredded mild cheddar.
Yep! But gotta have the buttered breadcrumbs on top (with a little grated parm on top of that!) Tasty crunch!
Also, if I have it on hand, a little white wine in the sauce is great too...
I say again. NOBODY puts together a sauce like Daddy Jack.
Love your stuff Jack. Keep em coming mate, big love from Staffordshire England.
Yeah we're not such a bad bunch here! Never been to the States quite fancy New Orleans seems like my kinda place. Have a cousin in Philly. Hope you get to visit Blighty.
I love coogin wit da blues
Chicken Divine
My mom used to do a casserole like that. I like it better in the pan as you are doing... better heat control...
LOVE your channel and your good nature Jack... cant wait to visit the restaurant one day!
I also always made it as a casserole. Lot more work as a casserole!
Keep up the good work my good man, always learnin new things from ya.
HA!! Betty Crocker cook book. That took me back. Received it as a shower gift in 1970 and this was one of the first things I made from it. Now I have to make it again. Love your channel.
Jack you are the best chef most of all a good guy. Semper Fi brother.
Lots of love from England watch all your uploads
Chicken divan you gotta sit on the sofa to eat it😂😂😂
Hi there Chef, That looks so tasty good i can imagine the lovely dish cooking in the pan. I had some lunch 90 minutes ago but this i can eat now. Stay cool & dry and be well my friend🎂❤👍
Looks great. Cool videos. May you rest in peace. Hurts my heart
Rest in peace
Looks amazing Jack, you're the man. (Love Kent too, but I'm from Okla.) gotta try it..... I couldn't resist the temptation to put it over a little lingquini with a little bit of red bell pepper ... nirvana IMO
That would be killer over some white rice
Another great one chef. keep em comin....
Who all here has actually eaten at Daddy Jack's? That is way up on the bucket list for me.
i love the instruction on how to let nature take it's course! keep it up jack! love from oklahomie matt
American cheese! I like it sliced real thin and put many layers on a sandwich! Yum! It really is best in dishes like Mac &Cheese. So creamy! Don't get me wrong, if you are wanting creamy type cheese dishes, your American cheeses are the best. Other cheeses work well for other dishes. You have to have Mots for Italian dishes. Go American! Thanxz
Outstanding chef.
another winner !! I am starving now!! lol
Made this tonight. Just amazing. Even forgot the cheddar and it was still awesome.
I have been a fan forever...…..
When you gonna write a book?
I can see it now... Cooking With Daddy Jack.
Or... Cook’n With The Blues with Daddy Jack.
It would be great to have all your recipes in one place. Your cooking legacy.
Cooking with the Blues
How right you are. I remember you said you were surprised at how well the videos were received. You might be surprised at how well a detailed picture book of your recipes and journey are also received.
Nothing Ventured, Nothing Gained. The Journey isn’t over till we are gone.
BTW... I did buy the hardback of A Taste of Cowboy. Lol Good Stuff there!
What great recipe chef jack thanks
i will miss him
Quick dish. Looks bangin.
Wow that's Great...!!!
Best chef out there....!!!
I'm hungry
I'm doing this one tonight. I love your style man. Love that you keep it simple and easy to follow even just by memory.
Awesome! Thank you Josh, Do you thing! You'll love it, can't go wrong! Jack
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
Thanks DJ ❤
It was so sad to hear he passed.
Same here. I've been sharing his videos for a couple of years now 🥺
Holy moly macaroni my-oh-my that ooks delicious. I'm sitting in a cold garage at midnight I can't quit watching your show I want to go in and cook right now but I live with my mother-in-law and she's sleeping but I will try this tomorrow for sure. by the way one of those pans looks like it may have to come over to my house so I can get it right. You have it seasoned nice.thank you. Peace and love I LOVE AMERICAN CHEESE! !!!
Chicken Divan looks delicious from start to finish. Good enough to eat on the sofa. Yvette M.
aw man cant wait to make this one!! So many good keto recipes i got lined up thanks to you man, your videos have helped me a ton and im feeling more creative and confident thanks to these videos.
Kris, In reality you can adapt most all of mine and other recipes to Keto, just change out the gluten, you know what to do. Jack
and only 7000 calories :)
Keep up da good work daddy J
Still waiting on that pan lol
That would be great on a bed of noodles
Chef, you love garlic, so you should do some Chinese food. Bring a new element to the channel.
Great recipe and great to see a chef use American cheese! I bet this recipe would work great with asparagus or roasted halves of Brussel sprouts as well.
Love this ol' school recipe !!! What kind of white wine did you splash in there ??? Chardenay or a Semi Sweet Italian ??? Many different flavors/taste ... and Yes, I do remember making it w/ Cambells Cream of Mushroom soup ... I've used Miss Paula's recipe before for this dish ... I've made it in "Hotel Pan's" for buffet service. Never anything left ... always a favorite !!!
It’s not responsible nor ethical to cook anything at that level of heat. Your dishes are likely overcooked. And stop calling traditional dishes by their name when you cook them. The high heat is a tell tail sign of quick food that likely sucks. Just cook what you want and call it what you want. It’s not a “version” of anything. It’s an overcooked thing that tastes good because of salt and cream or some shit.
I’ll have to get off 95 one day, on my way to the Cape and have you make that chicken and broccoli and cream cheese sauce🤤👍✌️
I was surprised you did not add the flavorful liquid, from the pan you sautéed the chicken in, into the final product...was it perhaps too oily?
looks amazing chef!!! thanks for sharing with us
We serve ours over angel hair pasta.
That's a single portion? Gool Lord...
Hi jack. The chicken divan was wonderful we both enjoyed very much . Either way sofa or divan tasted great.
I was watching the Sopranos before this and for some reason I keep expecting Tony and the boys to walk in
DADDY JACK THE REAL DEAL 😈
That stove *has* to be putting out more flame than heat. If I left a pan on my stove like that, the butter would go from melted to burnt in about ten seconds. Maybe it's aluminum pans rather than steel, more ?
If you don't like american cheese I feel bad for you 100%