I just discovered this channel early this year and am in love in with it. For the first time in my life (63 years old) I want to cook. I have made a bunch of his recipes and all are well received I was saddened to learn of his death. I proudly wear my Daddy Jack apron when cooking. RIP. YOu are missed I assure you.
I'm always coming back! :) He was such a great chef. I love how he's not afraid to get his hands dirty either. He's left us a lot to look back on and learn from him.
Great show Jack, keep up the great work! I was born in Walden, NY in 1942. My dad was working on submarines at Groton, CT. I spent the war years in Groton, just miles from New London.
They showed him wash his hands lol 🤣 I'm sorry people give you such a hard time Jack. You're a real guy who cooks with heart. I wish you continued success
He washes his hands and cleans up every time the camera stops rolling. This time they showed it. People say he's a dirty chef but they fail to notice that the cutting board he just used is clean when he comes back to it after a break in the filming. It's simply a habit.
@@jcboom6894 And he throws all the salt and flour away after he makes his videos, so what's your point? If you think he saves it to use tomorrow, I have nothing more to say to you. But maybe you should listen. Do you think he should wear gloves that have been sitting on the kitchen shelf for a week? Jack cooks the way real cooking is done. The great cooks who cooked for royalty and the elite before bacteria and germs were discovered did it this way. No one gets sick from fresh food that is cooked immediately. On the other hand, you can go to Chipotle or Applebee's where they all wear gloves, and observe absurd "hygiene" rules like the ones you are talking about, and they use food products that went through a factory where they were exposed to a hundred hands or more and then spent a few days in transit, and they have weekly epidemics of salmonella or E. coli, and see how that works out.
@@WastrelWay Agreed, those "white gloves" the health dept forces restaurants to wear is a complete joke. Either your hands are clean or they aren't and once you start, gloves do absolutely nothing except to cover dirty hands until the gloves are contaminated. Fresh food in the kitchen doesn't get any better unlike all of the chain food places who process their food at distribution centers and then deliver it to the minimum wage workers all dressed up in gloves etc. What a facade.
JC Boom the chicken is cooked after its placed in flour. The cooking process would kill any germs. Also I’m pretty sure he replaces the flour regularly. All kitchens do this.
Big Daddy Jack! I remember this recipe from your original channel one of the first I saw! You re approach to food is so elevated. Everything is done with passion and love. That's why your fans love you ! Cheers , Josh from the Jersey Shore❤
Jack you always say shallots would be good , but you never have any ! Somebody get this man some shallots already! Keep up the great work Jack love your passion !!
Hey jack I made you chicken Jerusalem and once again you showed me a winner. my wife is getting spoiled with these great chicken dishes your coming up with. so far it three for three . I ordered a new 12 inch pan for some working room and from what I see on your channel I’m good for at least a years worth of great recipes. Also ordered up some blacking seasoning and stocked up on fresh leeks. Your my new late night show. Here is to you jack mr cooking with the blues.
Sounds like your well on your way Daniel, bet your Mrs. appreciates those nice meals you're preparing. Make sure to clean as you go and don't leave her a mess to clean up! Leeks and root vegetables are one of the secrets of good cooking along with fresh stocks and fresh herbs. Go On With It! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com
CZcams is such a cruel world !!! When people go eat at a restaurant, do they all ask if the cooks washes their hands ?? All cooks wash their hands, so come on people !!! You doing a great job, Jack.....I appreciate all of your recipes, well done !!
Daddy Jack's burners have three settings: low, high, and volcano. In the New England summer, it must be baking in that kitchen. Drink lots of ice-water, Jack, or get some Del's Lemonade!
That explains why he has the box fan sitting there on the trash container...it's not just the flames but the cast iron stove/oven themselves, they absorb heat as they are used and become a radiant heat source in addition to the open flame.
another awesome recipe Jack....you make it look so easy and effortless, but that is a sign of a true professional at any art or trade...Paula really seemed to enjoy this one!
OK...I made this. It is VERY good. And, I’ll answer my own question. Yes, the artichokes add a nice flavor. I used Vigo brand canned artichokes (packed in water, not oil.) The secret to tender chicken is two-fold. Pound it. Use an instant read thermometer to monitor it while cooking. Overcooked chicken=tough chicken. I’d like to make a version of this, substituting sun dried tomatoes for the artichoke.
@dawgsjw7 Yes! I've made it a few times. It turned out great. I let mine get a harder sear so my sauce was darker. I followed his directions for stove top and oven. The only thing ,other than the sear, was I added a few capers and olives. I forgot ,I also made it with bone in chicken pieces twice. It was still great .Complex flavors but easy to make. Keep tasting your sauce to get the flavors to your liking. I used limes once because I was out of lemons and it was still delicious . I'd definitely recommend trying . It has become a favorite. 👍 Ived served it with rice, potatoes and noodles. Always great
You can tell you’ve been doing this for a long time DJ, you just instinctively know what needs to be done, you seem almost bored with the whole process. 😂😂 GREAT looking dish, it came together so quickly I’m blown away. Blessings to you & yours.
I've only had artichokes one time. It was in a salad made at Barney Krogers about 25 years ago. I got about one or two nibbles of the heart and it was delish.
Just gave me another idea for those chicken breast I bought yesterday. I also have a pork loin that will work with this. I like making boneless chops with pork loin.
I don't care about him washing his hands, Carlin joked about growing up in NYC, so did I, drinking that river water, and living among the roaches and rats. Jack's hands are that of a saint by comparison i'm sure.
i swam in the Hudson growing up and then in the Delaware when we moved to Philadelphia. People have no idea what they pull out of there every day yet we are ok lol
How about having Paula on more(eye candy)? Is there a link where we can get her company's sausage? Thanks, Daddy Jack! Continue the good work! Your love for what you do is apparent....and contagious! Looking forward to more shows, and thank you for the inspiration to cook from scratch.....butter, garlic, and oil....lol...YOU ARE THE BEST!
I can almost taste the wine/cream soaked chicken from here. Not until you did I find out what a great combo that is. bon apetite! What is Jerusalem for?
Hi Jack How about a walk video of your restaurant, go through your menu that you serve, how about a walk outside your restaurant so we can see you neighbourhood...... Should make great viewing Kull London UK Ps if you use these suggestions, then how about sending me one of your old pans!! Lol
Hi Jack: Looks delicious! Could you make an "Airline Chicken Breast" (chicken breast on the bone, with skin and wing attached)? I worked for American Airlines in the 70's, and this was a standard of First Class. I haven't seen it made anywhere in 40 years. It's a great presentation...and, you would do it right. Thanks. All the best. Ed, from Long Island
Amazing chief :) i will be very proud if u try to make ur own version of KARADJORDJEVA SNICLA :))) that is serbian national stuffed and rolled snitzl :) u can see some video on youtube and make your own version :) sry for my english :)
Cheers a real chef washes his raw chicken hands in the prep sink and dries em with his apron . No silly hand washing sink and paper towels !! That’s just for decoration and for when the HD comes into inspect 😆
RIP Jack, you are being remembered
I just discovered this channel early this year and am in love in with it. For the first time in my life (63 years old) I want to cook. I have made a bunch of his recipes and all are well received I was saddened to learn of his death. I proudly wear my Daddy Jack apron when cooking. RIP. YOu are missed I assure you.
Jack has a special charm that always brings me back to his channel!
Pretty good taste in music too.
I'm always coming back! :) He was such a great chef. I love how he's not afraid to get his hands dirty either. He's left us a lot to look back on and learn from him.
Anything Daddy Jack Cooks is Legit
RIP Big Man
Such An Incredible Charismatic Man With A Heart ♥ That Radiates Love 😍
Great show Jack, keep up the great work! I was born in Walden, NY in 1942. My dad was working on submarines at Groton, CT. I spent the war years in Groton, just miles from New London.
They showed him wash his hands lol 🤣 I'm sorry people give you such a hard time Jack. You're a real guy who cooks with heart. I wish you continued success
He washes his hands and cleans up every time the camera stops rolling. This time they showed it. People say he's a dirty chef but they fail to notice that the cutting board he just used is clean when he comes back to it after a break in the filming. It's simply a habit.
@@jcboom6894 And he throws all the salt and flour away after he makes his videos, so what's your point? If you think he saves it to use tomorrow, I have nothing more to say to you. But maybe you should listen. Do you think he should wear gloves that have been sitting on the kitchen shelf for a week? Jack cooks the way real cooking is done. The great cooks who cooked for royalty and the elite before bacteria and germs were discovered did it this way. No one gets sick from fresh food that is cooked immediately. On the other hand, you can go to Chipotle or Applebee's where they all wear gloves, and observe absurd "hygiene" rules like the ones you are talking about, and they use food products that went through a factory where they were exposed to a hundred hands or more and then spent a few days in transit, and they have weekly epidemics of salmonella or E. coli, and see how that works out.
@@WastrelWay Agreed, those "white gloves" the health dept forces restaurants to wear is a complete joke. Either your hands are clean or they aren't and once you start, gloves do absolutely nothing except to cover dirty hands until the gloves are contaminated. Fresh food in the kitchen doesn't get any better unlike all of the chain food places who process their food at distribution centers and then deliver it to the minimum wage workers all dressed up in gloves etc. What a facade.
JC Boom the chicken is cooked after its placed in flour. The cooking process would kill any germs. Also I’m pretty sure he replaces the flour regularly. All kitchens do this.
@@dotdots2660 You hope , LOL
This the legacy of a genius and a gentleman!
Always warms my heart watching Jack in the kitchen in these videos one of a kind 🙏
Best chef on CZcams, such a great guy
Big Daddy Jack! I remember this recipe from your original channel one of the first I saw! You re approach to food is so elevated. Everything is done with passion and love. That's why your fans love you !
Cheers , Josh from the Jersey Shore❤
Jack you always say shallots would be good , but you never have any ! Somebody get this man some shallots already! Keep up the great work Jack love your passion !!
Hey jack I made you chicken Jerusalem and once again you showed me a winner. my wife is getting spoiled with these great chicken dishes your coming up with. so far it three for three . I ordered a new 12 inch pan for some working room and from what I see on your channel I’m good for at least a years worth of great recipes. Also ordered up some blacking seasoning and stocked up on fresh leeks. Your my new late night show. Here is to you jack mr cooking with the blues.
Sounds like your well on your way Daniel, bet your Mrs. appreciates those nice meals you're preparing. Make sure to clean as you go and don't leave her a mess to clean up! Leeks and root vegetables are one of the secrets of good cooking along with fresh stocks and fresh herbs. Go On With It! Jack Become a Member of “Cooking With The Blues”
www.patreon.com/cookingwiththeblues
For Seasonings, CD’s and Memorabilia Visit
www.daddyjacksnewlondon.com
When the chef goes wow you know it's something
CZcams is such a cruel world !!! When people go eat at a restaurant, do they all ask if the cooks washes their hands ?? All cooks wash their hands, so come on people !!! You doing a great job, Jack.....I appreciate all of your recipes, well done !!
Jack always kept one eye out for whatever else is going on in his kitchen.
Daddy Jack's burners have three settings: low, high, and volcano. In the New England summer, it must be baking in that kitchen. Drink lots of ice-water, Jack, or get some Del's Lemonade!
That explains why he has the box fan sitting there on the trash container...it's not just the flames but the cast iron stove/oven themselves, they absorb heat as they are used and become a radiant heat source in addition to the open flame.
yeah, its like medium, full blast, and nuclear! lol
Straight from Providence...Del's. Peace.
Thanks for continuing to make videos, Jack!
I sees Daddy Jack, I THUMBS UP!!! Wow, this is amazing. I am going to have to make this tomorrow. A+ work, as always, Jack!
I think the glow of the fire is what inspires Jack. It gets him goin'.
another awesome recipe Jack....you make it look so easy and effortless, but that is a sign of a true professional at any art or trade...Paula really seemed to enjoy this one!
OK...I made this. It is VERY good. And, I’ll answer my own question. Yes, the artichokes add a nice flavor. I used Vigo brand canned artichokes (packed in water, not oil.) The secret to tender chicken is two-fold. Pound it. Use an instant read thermometer to monitor it while cooking. Overcooked chicken=tough chicken. I’d like to make a version of this, substituting sun dried tomatoes for the artichoke.
He taught me how to make a bolognese, i still make this recipe today.. what a guy he was
Another recipe I’ll be trying soon. Looks delicious!
Going to be making this for sure! This recipe was especially for me! The flavors are CD perfect! Thank you 🥰❤
@dawgsjw7 Yes! I've made it a few times. It turned out great. I let mine get a harder sear so my sauce was darker. I followed his directions for stove top and oven. The only thing ,other than the sear, was I added a few capers and olives. I forgot ,I also made it with bone in chicken pieces twice. It was still great .Complex flavors but easy to make. Keep tasting your sauce to get the flavors to your liking. I used limes once because I was out of lemons and it was still delicious . I'd definitely recommend trying . It has become a favorite. 👍 Ived served it with rice, potatoes and noodles. Always great
Thank you Sir! I'm a fan.
like how the camerman showed him washing hands because youtube comments go maaad. amazing channel thank you for giving me confidence in my cooking :)
Love this channel man. Simple recipes.
Oh Jack, that´s another great one, I bet! :) A true dream. Love from Germany, brother!
Loving you man! I always enjoy your receipes👍👍👍
Love your recipes, and the how to videos, over here in Dayton, Ohio.
I wish u had written recipes, love ur style of cooking
You can tell you’ve been doing this for a long time DJ, you just instinctively know what needs to be done, you seem almost bored with the whole process. 😂😂 GREAT looking dish, it came together so quickly I’m blown away. Blessings to you & yours.
Thanks for another useful recipe, Daddy Jack!
You are killing it Jack! Hello from upstate NY!
Yum! Thank you, Jack!
Damn lady went in there for the mega bite 2-piece
Wonderful! I’ll try it!
Glenn was the best camera man, he was always on the right shot. The other guy had to be told where to go a lot of times.
This recipe I adore.
The Babe Ruth of the kitchen the Great Daddy Jack a relic from a vanished era of Americana cooking.
I've only had artichokes one time. It was in a salad made at Barney Krogers about 25 years ago. I got about one or two nibbles of the heart and it was delish.
Love your recipes
Paula, just WOW!
Greetings from mass prolly come down to visit the resteraunt and try it out in a week or so. Been watching for a while great stuff
Great as always!
Chicken Jerusalem looks like it would rock with fresh pasta! Rice awesome though.
Go Daddy go... that was a great one 👍😊
He was my favorite cook
Miss you bud making this right now!!!!!!
Wow this one looks so good.
Just gave me another idea for those chicken breast I bought yesterday. I also have a pork loin that will work with this. I like making boneless chops with pork loin.
Another great recipe, Jack! I'd really like to see you take on swedish meatballs ;) Love from Sweden
Some nice fresh parsley at the end I think would of finished it nicely
Cookin it tonight! Thanks Jack!
Great recipe Big Daddy! But what’s best is that you and I use the same Dollar Store kitchen towels …👊🏻!
Hello from Scotland
Man that lady stuffed damn near the whole piece of chicken in her mouth
That is looking so good!
Greetings from Germany.
R.I.P. Jack
Good job my friend 👍, got to get there.
Looks delicious, Jack!
Still hard to believe Chef is gone
I don't care about him washing his hands, Carlin joked about growing up in NYC, so did I, drinking that river water, and living among the roaches and rats. Jack's hands are that of a saint by comparison i'm sure.
i swam in the Hudson growing up and then in the Delaware when we moved to Philadelphia. People have no idea what they pull out of there every day yet we are ok lol
When my granny found out we had drank out of the crick water she had a fit!
GREAT SHOW....
👍👍👍👍👍👍
I am going to make it up there one day to eat.
this looks incredible....yummy jack! xxo
could you do stuffed scallops please jack?
The Skillet Master doing his thing.. Nice!!
How about having Paula on more(eye candy)? Is there a link where we can get her company's sausage? Thanks, Daddy Jack! Continue the good work! Your love for what you do is apparent....and contagious! Looking forward to more shows, and thank you for the inspiration to cook from scratch.....butter, garlic, and oil....lol...YOU ARE THE BEST!
A sausage link? 🤓
If she owns the company that he sometimes uses their sausage to cook, I think he said the name in one of those videos.
Hello from Torrance California
Wooooooooooo cooking with the blues.
Do the artichokes add much flavor?
I can almost taste the wine/cream soaked chicken from here. Not until you did I find out what a great combo that is. bon apetite! What is Jerusalem for?
For the artichokes Vikki
Some green peas would go nice in this. Rip daddy jack
Mmmm this is probly even better then chicken piccata i better try it out
I love you dude
My wife's name is Paula. I made this for her, and put pasta in at the end. It's now named Paula's Pasta.
When I make Daddy jacks food people think I went to culinary school
Love the videos!! Got a stupid question- if I want a pan or pot like the ones you use, what do I ask of look for?
Stainless steel
@@benkern6739 thanks
They’re aluminum not stainless. They keep the heat are very light. They’re cheaper than stainless which is why they have so many.
Good one.
I am just asking, as I do not know. Would this normally be cooked with Jerusalem artichokes?
Hi Jack
How about a walk video of your restaurant, go through your menu that you serve, how about a walk outside your restaurant so we can see you neighbourhood......
Should make great viewing
Kull
London UK
Ps if you use these suggestions, then how about sending me one of your old pans!! Lol
What type of artichoke roots or hearts Jared in oil or fresh . or flower heart ???
I would make that with some Morel mushrooms, and safron.And shrimp wouldn't hurt!
Its looks so delicious Daddy Jack I wish I could have a couple bites
I know he's looking down at us right now . I just made this tonight cam we out perfect tu. Wish I worked with him in kitchen godbless God speed
Gimme some of that!
Hi Jack: Looks delicious! Could you make an "Airline Chicken Breast" (chicken breast on the bone, with skin and wing attached)? I worked for American Airlines in the 70's, and this was a standard of First Class. I haven't seen it made anywhere in 40 years. It's a great presentation...and, you would do it right. Thanks. All the best. Ed, from Long Island
That'll be awesome, Jack. Will be looking forward to it. Take Good Care, and Thank You. Ed
👍🏼
Dammit! Why do the good die young. I feel so comfortable. watching his videos. Dammit.
MMMMMMMMMM Chicken looks so juicey in that sauce. I asgree, a helping of Mash potatoes would finish the dish off nicely.
We’re gonna do this in the stove top. Then he throws it in the oven? What temp is your oven set at? How long?
Amazing chief :) i will be very proud if u try to make ur own version of KARADJORDJEVA SNICLA :))) that is serbian national stuffed and rolled snitzl :) u can see some video on youtube and make your own version :) sry for my english :)
Hey big dog who built the pizza oven?👍😍
It all gets cooked to temp. Everyone should calm their teets. 🙊
Mmmm,que delicioso!😗♥️♥️♥️♥️
HES BACK?+?+?!
Orzo would be good, too
DIG IT 😈
Cheers a real chef washes his raw chicken hands in the prep sink and dries em with his apron . No silly hand washing sink and paper towels !! That’s just for decoration and for when the HD comes into inspect 😆
RIP