Littleneck Clams and Spaghetti Carbonara
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- čas přidán 23. 07. 2020
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Thank You, Darren, For The Great Clams Brother! - Jak na to + styl
I love that saying! “I know where I’m at, and I know where I’ve been”!
"The full Monte." Love it!
Can you imagine this wonderful artist fed so many tummies in his lifetime? RIP my brother. He couldn't love his family any more then he did. Everytime I see one of his videos I clicked on it just to get a warm feeling inside. My wife thanks you for teaching me how to cook. Neal
Jack I enjoy your interpretation of classic dishes. You will never be able to make everyone happy, so just make yourself happy and cook like the artist you are.
I had an earlier comment, I gave it my best of my ability shot and I was very happy with it. All good Mathew! Jack Become A Member Of "Cooking With The Blues"
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Jack's humble attitude in the face of criticism about his earlier recipe...to learn from it and revise his thinking...shows what a great guy he is. Rather than double-down and shove his experience in his critic's face, he used this as a "learning moment," ultimately making him a better chef and an even more likable guy. Very impressive. When COVID ends, I hope to make the pilgrimage from Massachusetts to New London and shake his hand.
Thanks Mike but I have a lot of demand for the version with cream, blackened shrimp or chicken is a killer!
Love your channel. No need to apologize. In a world of Hollywood chefs, you are a breath of fresh air! God bless you Jack. May your reopening be a great success. Love your pooch
So much this
Guanciale is a smoked pork jowl . De Checco is the BEST pasta . There is NO cream in a real carbonara , just egg. For the real deal check out a video on youtube by the late Antonio Carlucci . I made it exactly as he did and it was off the chart delicious ! So simple . Just be careful you don't scramble the eggs when making the sauce and use the best ingredients you can find . There are many versions of this classic dish and many are also great . Just different from the original. Peace Big Daddy and hope you had a great birthday !! P.S . ---- Fresh ground black pepper is a must for this dish !
Sta cucinando per il Boxer?? Povera bestia lo fa morire! Gli animalisti lo odieranno😜
"I know where I'm at and I know where I've been." Of all the good things you've said, this one really stuck with me. My new favorite quote. Thanks, D J ❤️✌️
An amazing chef, so sad he's gone. But he shared lots of tips & tricks for others. What a love for good food, thank you Daddy Jack! 01/19/2023 it's what's for dinner tonight. "We're never to old to learn something, that's for sure!"!"
He's tremendous. Always skilled, kind, open to others. Delicious, I suspect.
RIP chef....when Jack died he left a huge hole in my joy.
RIP big man. you are missed
You know I love that beautiful boy. It's been great watching you two interact during quarantine. You have very generous friends. They're always sharing whatever they have. They know you'll make delicious recipes with it.Thank you for sharing them with us.
Our pleasure Vadam, I know your a dog lover. Do you have a Doberman? Axel is now glued to us more than ever. If we're away for a few hours we miss him and he misses us, crazy! Best, Jack
Very nice dish. Wish you all the best in your new restaurant. Good luck
You’re blessed to be right on the coast & have the fresh seafood my man!!!
Great News!!!!!! Glad you are reopening! Surely your wonderful clients will be so Happy to welcome you back, as you welcome them!
Amazing dish, chef! God rest your soul
RIP Daddy Jack.
Hello Daddy Jack's.... Wish you American friends a wonderful day from the Netherlands 😊🇳🇱🇺🇸💕✌️🍀
En de groeten terug! ;)
Tell Magnus we say hi.
Been cooking for 50 years since I had to learn to feed myself when I found out my new wife could not cook. Love the great idea of making a pesto out of the garlic tops. I will have to try that. I wish I had a friend who came over with freshly harvested clams like that. I identify with your way of cooking. Thanks for sharing.
Love this Daddy Jack!!!! You rock and cook it the way you want!!! Bravo!!!!! ❤️❤️❤️👍👍👍👍👍👍
Thank you DJ!!
Axel show time baby love you guys . Another great video daddy jack
You were an amazing man. I'm rifling thru your videos.
You cure depression!
Loved your personality.
Im still crying!
R.I.P Jackman!
#knowwhatImsaying
#aztecgrill
#superexcited
#soImmA
#SOAHH
#WHITESTODAY
#CLAMS
#LINGUINE
#RIGHTQUICK
#NICENQUICK
#DADDYJACKSPICE
On my travels, I've seen as many recipes for carbonara as I have for red sauce. Every town, every region has their own... Use what you have...no pancetta use bacon....Always love the comments from the food police....if you don't make it the way mom did you're wrong lol....heck, I'm Irish, what do I know....
Great job Chef.
Your words: "You never know it all... and you can always... you're always learning..." those are the KEY WORDS of all life, and so many people have lost sight of that, because so many are walking around, half-cocked, and they think that they know it all; they hear only one side of a story, or only see and make one recipe, and then they think they "know it all", but they are sadly mistaken. And that goes for all, and I mean ALL aspects of our lives and how we live them. Long Live Daddy Jack!!!! Love you, man!
Pasta cooked n the clam water, off the charts
Cannot wait to buy your seasonings
Thanks Chef. Don't let the purists bug ya. Guanciale is pork jowl. DecCecco is the best pasta we can get here. Damn. that dish looks tasty.
Thank you Daddy Jack. For the recipe, but more importantly for getting us together during this time..
THANK YOU for the inspiration
Martin Vincent nailed it: you knocked it outta da park. So, so anxious to get to CT when this mess is all behind us. Cheers and yum-stuff from NoCal!
I love that you don't waste anything , don't waste the rest of the yoke ;-)
Love how you continue to learn and take people's advise to heart. Humbleness is a great quality. Best of luck with your upcoming projects. 👍
Thank you! Will do Scott, You Can Teach An Old Dog A New Trick! Jack Become A Member Of "Cooking With The Blues"
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You are the man Jack. All my best for your future endeavours. God Bless!
lol, took the challenge like a champ
Whatever way Jack cooks Carbonara-that’s how I’m cooking it!🇺🇸👍🏽
Glad to here you're opening back up Jack. Hope to make it up there one day because you are an excellent chef.
Love this guy, love this channel. Thank you !!!!
That turned out amazing. Your killing it chef!!
This is a great example of why I love watching your videos. Although I am allergic to eggs and milk. You always make me hungry. And, I know you love to feed people. It shows. Keep safe.
Best words of advice on life and family! keep up the real work.
Gday Jack, great to hear of the concept detail about the restaurant going forward; local and sustainable food direct from the farm and sea, cooked with wood fire, and garnished with love, along with a blues backing track. It's gonna be a great series of vids to watch. Am happy for you mate, cheers from James in Sth Australia.
Beautiful looking dish! Thanks 👍🏼👍🏼
Can't wait to see the restaurant back open! Love you Jack!
All the good stuff in One plate.
Happy Birthday!!!
Good to hear things are going great for you!!! Can't wait to see the new restaurant concept videos. And the new merch
God bless this man
I think you could cook shoe leather and make it taste great. You are an artist !
Your clam guy fills those 5 gallon buckets with fresh water with the clams in there for about 10 to 20 min. They will purge themselves of any sand in them. You can actually watch the cough it out.
Boxer's are the best. Thanks for the yummy video
I love them too! I just have to have a Dachshund!
Happy Belated Birthday Jack 🎂
Do it your own way Daddy Jack!
21:15 to all the haters, Jack was more than a chef. He was a member of your community, he was a father, he was a business owner, he encouraged the local community to come together and rise above adversity! He was more to most than any politician!! RIP mate!
I like to have a couple of ice cubes keeps it nice and cold and is smoother going down and we probably drink it alittle faster too:)
R.I.P.
Daddy Jack
Greatly Missed
But Never Forgotten
Jacks awesome, I cant stop watching these vids
Thank you for this recipe, I hope to try it soon. God Bless everyone.
Memories of Lower Greenville. Dallas misses you. Thanks for the Sam Myers shout out. As soon as we get this pandemic figured out, we will return to Gloucester and make a trip down to New London.
Hi Allen, Those were the days my friend, so many great clubs and restaurants on Lower Greenville, My first house was on Miller Ave. Do you remember Pietro's Restaurant, the best Italian. Good Gravy, Jack Become a Member of “Cooking With The Blues”
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Love you Jack! Your videos make me so Hungry!!
I’ll be trying this one for sure, Jack! Looking forward to your next ventures. When things loosen up, don’t forget we have a date to do a farm breakfast here.
Right on, Daddy Jack.
Awesome news for the restaurant! And a delicious recipe
I hope poor Axle has a good caretaker. Jack sure loved him even though he was a handful.
Incredible meal once again! Great camera work too. Been a big fan from the first video I watched! Wishing you and your fam all the best
Thanks Jack 😊 Love all your recipes ❤ My Mom.loved Claim sauce..I'm gonna definitely make this 1 and more of your stuff..Thanks 😊 Godbless you .Good job for teaching me This FAVORITE. Ox
God Bless, been watching for a year or so. Love the videos, someday in person.
Just love Axle❤️🐶 lost our boxer to cancer a few years back😞 they’re the best !! Really enjoyed the video...i could almost taste it😂😂
I'm sorry to hear that. I've had boxers all my life until a few years ago. They really are the best. We bred them when I was a child and they were very protective of us kids. So intelligent and loyal. I miss mine alot. I smile every time I see Axel🥰
If you have gas that's fine if you don't make du and be happy Daddy Jacks the best cook's on anything true chef
Looks Good Jack!!
Campos1Son, I'm making Carbonara this way for now on. It was absolutely delicious. Thank you for watching the channel.
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your mom’s Reverware pans are looking good. one of my favorites for sauté
Love your videos. I’m in Fl, but when I’m up by you again, I’m looking forward to visiting your restaurant to eat and say hello. Stay safe and blessed.
Authentic Italian food has its place. But variations of a dish is perfectly fine by me. Especially since we don’t have access to all the ingredients here in the US. In Italy, classic dishes may vary from regions, towns, and even neighborhoods.
That's great insight. Thank you so much for your comment. I honestly appreciate it.
Sure, you want to add chicken to carbonara, that’s fine. But adding big chunks of onion, broccoli, chicken, cream and white wine to a dish is not a variation, it’s a completely different dish (his previous “carbonara” video). Also, Guanciale and pancetta is easy to find in Whole Foods or Wegmans stores, speciality stores or ordering online from as well, from gourmet food sites. We are a global world, you can get almost anything from Italy, UK, Spain etc.
@@watchreport Spot on.
Thanks for doing this video. I resently did som carbonara but it turn out as good as this. Great tips. I am going to try thus.
Awesome stuff!
Good to see you again, cooking great food as usual. You've inspired me to start a channel around cooking.. watch this space! love from Scotland
Keep me posted Chris, want to see what you have up your sleeve, Jack Become A Member Of “Cooking With The Blues”
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Feliz cumpleaños too Happy Birthday from a Southern California
RIP Jack...one of Connecticut's finest. Never trust a skinny cook.
Dude that looks awesome. Going to have to try this.
Day 189 of Quarantine.. Daddy jacks. Thank you sir
good show cooking is creative and enjoyable
Good luck on your new restaurant!
You know, I have to say....Daddy Jacks, you, my friend, are authentic and real! That looks phenomenal and I love your unity with others and best wishes! You and Kisha (pardon my spelling) enjoy that beautiful food. Even in an average kitchen, without all the burners and warmers, broilers, you make a restaurant quality dish. God bless you, your country and all of us through these challenging times! Big Daddy ROCKS!! ....from Canada 🇨🇦🇨🇦
Thank you so much Phillip for the kind words. Best to you and all our great friends to the North! Stay well, Jack Become A Member Of “Cooking With The Blues”
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Really wish I could’ve tried his restaurant
Be careful to remember, Port (Porto) is an apperitif...very potent....not to be consumed as a glass of wine. Best Regards!!!
looks great....i dunno what it is but watching u cook relaxes me
The learning cooking channel🤘🤘👏👏👏👏.
Merci beaucoup Jack!
I must try this; this looks awesome. Also, I will be the first to buy your seasonings to support the cause. How about a video of you working the new wood grill? Good luck with the re-opening!
Best Wishes Always,
Bret
God bless you brother.
Ma sono per lui per il cane?🐕
Love you man keep it going u know what's up
Once again, thanks and know that I wish you the best - not 100% sure why I'm so fond of your show/you/and heck even your dog! But from one cook to another I hope life is going well for you and us real cooks appreciate what you've got going on. Have fun, feel good and be well...
Now I want some carbonara I may make a video using some eggs parm and shrimps. just for fun with some zats seasoning. shoulda cook them egg white for puppy. Great dish brother.
Make You Own Dan! Sounds Great. I gave Axel the raw whites, ate em up like a fiend! Good for his coat! The best, Jack
@@CookingWithTheBlues I am gonna do it
It’s 11 o’clock in Toronto Canada right now I have to go buy Clams i’m starving
Oh my god that looks good
Hey Daddy Jack another great video , with summer going on and spending most days outdoors ,, seeing your home style, authentic, humbled approach on handling a critic of this particular dish with professionalism..been looking forward to you talking bout opening back up .. so to make a visit
Thanks so much Gordon, Hope You're enjoying that beautiful camper, watch out for the hurdling! Jack
I’ve heard you say in one of your videos that “clean as you go” when I was in the service some 50 years ago on KP they had signs all over “clean as you go” and I still do it.
Makes life easier, bad for your head to work surrounded by dirty dishes, plus it keeps your hands clean. I always wash up the dishes before I start cooking, a good habit to get into! The old kitchen were set up by military standards, they are call Brigades! Thanks, Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Guanciale is traditional pork jowl very common in the Rome area of the Italy. It's amazing in flavor. However, here in the states it is not very easy to find and not many know what it is. You do a great job so don't let anyone tell you otherwise. And cooking is an art and there is always a different color or brush to use for your own creations. Keep up the good work and nice to see you posting again!
that is a hit, carbonara with clams. wow. wish i had some clams on hand.✅😎✌️🍜
SBeautiful meal Chef! Love you Brother!
Greetings from the international space station!
I datteri e la nutella li aggiunge a cottura ultimata… la ricetta degli spagnetti alla Cazzodicane… e’ pronta🙈
Looks delicious!