The chicken broke off so easily with such light pressure from the fork. I am going to make this for the next party we have. I love the way he cleans the pan first before making the sauce, otherwise the sauce becomes dark and oily. Jack is a fantastic chef.
I love his videos, If I had my burner at home that high my wife would probably dowse the stove with a bucket of cold water. The flames are 4" over the side of the skillet. I love that....
Daddy Jack, another classic I am catching up on. Without a doubt, your personality and passion is quite inviting and the chicken piccata (which I tried in my own kitchen yesterday) was a blast and truly delicious. I added a little lemon and that kicked it up a notch. No doubt a winner again, Jack. The classics are so important to look back on since I missed this recipe when you posted it originally. God bless, John!
Thank you kindly John, glad you enjoy the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Jack, Thank you so much for posting your video's. You have truly inspired me to cook so many delicious meals. I try and mimic your techniques as much as possible. I'm not to far away here in Mass and can't wait to make the pilgrimage to your restaurant and try these first hand. Bravo sir!
I really like how u cook everything on high heat. Timing and temp to perfection. kick the tires and light the fires if u know what i mean. Id really like to see a dinner service in action. great vid keep them coming
forget the heavy cream and garlic......deglaze with dry vermouth, add butter, FRESH lemon juice, parsley and serve. Jack's a great chef, I do use many of his recipes and like the guy!
Thanks as always Jack, I have made several of your recipes, this has always been one of my favourites. I think the only difference was your original recipe had parsley? Keep em coming!
Love your videos man. You should definitely make just a type of "interview" video of your work history, crazy (& stupid!) experiences in & outside a kitchen. Every good cook I've known has had their share of life stories in general.
I just love the way you taste everything last time I said that someone said every Chef does but that is not true.the majority don't because they are overconfident. And overconfidence is much more detrimental than less confidence.. like they say in a lot of Trades. Especially carpentry.. twice measured once cut.. I also like the fact that you changed your original recipe because you think or thought this one was better which I'm sure it is.. that is the key to your success my friend always looking to improve things regardless of how much experience. Or success you have
Thank you for sharing that recipe we loved it very much. However , I had to multiply this recipe to feed 9 people that live in my house using only 3 breasts of chicken
Found you while in a hospital bed in Europe watched a lot of your uploads chicken fried steak with country gravy is my fav being from Amarillo Tx can’t get it around here but Iam going to try it as soon as they let me up.
I have made this dish many times but as usual, Jack puts a spin on them that makes it better. This guy is great and really knows his way around classic dishes.
I like putting put Parmigiano Reggiano or even regular Parmsan on my apple pie and microwave it for about 40 seconds. They both make most everything cooked taste better (except on oatmeal). Try it also on bacon and be happy. I live for cheese.
i just made this, but omitted the heavy cream and tossed pasta in sauce instead of over chicken with some roasted squash. one of the best meals i have ever had.
Love this, nice cream lemon wine sauce, def a keep Chef. Will have to try that out Too when we get into town
Před 3 lety
Hope y'all are doing okay. I haven't been there in awhile and this virus has to be killing you guys, I feel bad because I used to work in a kitchen myself. Best wishes from N.Y.
Sign of a professional Jack ....make things look simple ....I bet you can get awesome seafood up yonder .... I’m not from Dallas like where you were , but in Houston ...our seafood is 50 miles away
apparently Johns Cafe Dallas TX has closed. This is a perfect sauce. I wonder how Jack has learned all these dishes he must have worked very hard and on many places. . Good cook. The thing is taste first and then the presentation. Customers won't come back for presentation. It is not easy to keep a restaurant going. We have many many new restaurants that have to close after some years due to not profitable. Mostly that are human dramas. And we had in the past several Michelin star restaurants that also took back speed because of the set standards are very high. These Michelin chefs mostly do a depression due to pressure.
Everything he does is olive oil, butter, garlic, dip meat in flour, egg, then fry. Repeat in ten slightly different variations and you have his whole menu.
@@mikelyons7511 You mean he cooked the green onions that he tops the chicken with? I understand where you're coming from, but it's not the meat that people have problems with, it's when he touches UNCOOKED veggies, spoons, plates, etc.
Buddy, to get some Pizza variety and money in that cashier you could do Italian calzone's. Stuffed with ground, spinache and italian cheese. You have to make them real puffed, that attracts customers and no one has that in your street. You can do chicken stuffed calzone too. Think about it. I know that is a dish young people and the faster noon eaters like. especially the cashier interests me....come on !
So sorry to hear of his passing. This guy was an absolute black belt in the kitchen. Every single one of his recipes I've have been excellent.
Miss you Jack! RIP, making this classic tonight and will toast you!
I still watch your videos for inspiration, RIP Chef.
I am a retired chef.When I made my francaise I put parsley & grated cheez in the eggs.It came out great
That's what I do currently at work lol new style I guess
Rochester Style
The chicken broke off so easily with such light pressure from the fork. I am going to make this for the next party we have. I love the way he cleans the pan first before making the sauce, otherwise the sauce becomes dark and oily. Jack is a fantastic chef.
Love Ya Jack....... Good Lord we miss you so much........ Thanks for all your videos...
You are missed Jack...Fly high and cook in that sky Jack!
Dropped some of the food on his shirt; fuxn priceless! RiP Daddy J, your legend lives on amongst us!
Real cooking at its best!! You can always trust a well experienced chef!
Hey man, that beurre blanc is legit. Takes a lot of experience to get a sauce to come together that quick. Good work
I will make for my Family !! Thanks Chef !!!! from Atlanta Georgia , Smyrna City !!!!
I do like this better than the first recipe you shared.....make it 2-3 times a month....thanks for the great videos!
Before going to bed at night, I watch at least two to three videos of you, then I go to sleep
Thanks Jack
I'll always remember.. I had a co-worker say to me food can change a person's mood.. he was right
I love his videos, If I had my burner at home that high my wife would probably dowse the stove with a bucket of cold water. The flames are 4" over the side of the skillet. I love that....
Six years ago Jack and I just found you.......THANK YOU.
Daddy Jack, another classic I am catching up on. Without a doubt, your personality and passion is quite inviting and the chicken piccata (which I tried in my own kitchen yesterday) was a blast and truly delicious. I added a little lemon and that kicked it up a notch. No doubt a winner again, Jack. The classics are so important to look back on since I missed this recipe when you posted it originally. God bless, John!
Thank you kindly John, glad you enjoy the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I just love Jack’s special style, it’s called COOKING !
I made this for my family and they loved it. They told to add to my repertoire. Thanks for sharing this, Jack. You're a generous man.
Jack,
Thank you so much for posting your video's. You have truly inspired me to cook so many delicious meals. I try and mimic your techniques as much as possible. I'm not to far away here in Mass and can't wait to make the pilgrimage to your restaurant and try these first hand. Bravo sir!
Thank you Jack for this new version it looks delicious, I'm trying this recipe for dinner today
Best regards from Aalborg,Denmark
I can cook but your technic brought me to that next level your a Genius savant
I really like how u cook everything on high heat. Timing and temp to perfection. kick the tires and light the fires if u know what i mean. Id really like to see a dinner service in action.
great vid keep them coming
forget the heavy cream and garlic......deglaze with dry vermouth, add butter, FRESH lemon juice, parsley and serve. Jack's a great chef, I do use many of his recipes and like the guy!
Keep up the good work, Sir. Glad to see someone demystifying the kitchen. My only comment is it’s two and not too.
Love this recipe. 😊holy crap just realised this is nine yrs ago and the first franchise was 4yrs before that!
This guy is the best !!!!
Thanks as always Jack, I have made several of your recipes, this has always been one of my favourites. I think the only difference was your original recipe had parsley? Keep em coming!
I like it with veal, add shallots and skip cream. The same works with walleye, add a little jumbo lump to the sauce, bomb!
youre the man daddy jack!
As usual butter with a side of chicken 😂😂😂. Wonderful as always chef. Wish we could watch new videos from ya sir 😔
That's what you call proper fast food, great video.
love this dish i make for my family thank you chef ... from Cuenca ECUADOR
Love your videos man. You should definitely make just a type of "interview" video of your work history, crazy (& stupid!) experiences in & outside a kitchen. Every good cook I've known has had their share of life stories in general.
I made and tried the first one, can't wait to give this a try.
I like your ways of cooking. Its easy quick with ingredients around here too. Keep going for more interesting cooking!
Jack You are the best!! Love your recepies.
I just love the way you taste everything last time I said that someone said every Chef does but that is not true.the majority don't because they are overconfident. And overconfidence is much more detrimental than less confidence.. like they say in a lot of Trades. Especially carpentry.. twice measured once cut.. I also like the fact that you changed your original recipe because you think or thought this one was better which I'm sure it is.. that is the key to your success my friend always looking to improve things regardless of how much experience. Or success you have
This was sooooo good with the blackened seasoning!
Just modified this a bit for some shrimp. Thanks for the tutorial chef. Miss you!
I have been watching these videos and improving my cooking skills. Got to take a trip to Chaplins, support big daddy Jack and crew.
Thank you for sharing that recipe we loved it very much. However , I had to multiply this recipe to feed 9 people that live in my house using only 3 breasts of chicken
Found you while in a hospital bed in Europe watched a lot of your uploads chicken fried steak with country gravy is my fav being from Amarillo Tx can’t get it around here but Iam going to try it as soon as they let me up.
I have made this dish many times but as usual, Jack puts a spin on them that makes it better. This guy is great and really knows his way around classic dishes.
Love everything you make. Super chef! Bravo!! Keep the videos coming. Makes our day!
I like putting put Parmigiano Reggiano or even regular Parmsan on my apple pie and microwave it for about 40 seconds. They both make most everything cooked taste better (except on oatmeal). Try it also on bacon and be happy. I live for cheese.
I'd like to put sharp cheddar in the crust Todd. Best In 2021, Jack
i just made this, but omitted the heavy cream and tossed pasta in sauce instead of over chicken with some roasted squash. one of the best meals i have ever had.
You need a show on cooking channel. You're def a great chef.
2014 WAS a rough winter. 1st time I ever heard of a friggin polar vortex.
Great video.. love your authenticity!
MIss Daddy Jack. Many a dish at my house due to him. RIP
Love this guy ... the real deal!
This looks sooo good! We got to visit your place Jack!
Made this tonight for the family and it was amazing.
Just cooked this; its a fabulous sauce over great chicken: must do!
Respect! R.I.P. !
He’s just the best 7:18
dang that looks killer... Great video.
Daddy Jack your always the greatest. Hope your doing well!!!
bet it's great. just love the way you cook
Just made it, fantastic, and that sauce, beautiful.
There were 4 pieces in number 1. Reduced portions? You’re great
Anyone get blown away when he cut the chicken with the fork?
Love this, nice cream lemon wine sauce, def a keep Chef. Will have to try that out
Too when we get into town
Hope y'all are doing okay. I haven't been there in awhile and this virus has to be killing you guys, I feel bad because I used to work in a kitchen myself. Best wishes from N.Y.
It will probably be a deal breaker Matthew. I'l glad I'm at the end of my career I feel bad for the younger folks. Peace, Jack
Love the videos jack
Sign of a professional Jack ....make things look simple ....I bet you can get awesome seafood up yonder .... I’m not from Dallas like where you were , but in Houston ...our seafood is 50 miles away
Thanks for another awesome recipe sir
Looks amazing. Was gonna do parm tonight but you changed my mind
Love it !! Wish I was regular
My kids love it..
apparently Johns Cafe Dallas TX has closed. This is a perfect sauce. I wonder how Jack has learned all these dishes he must have worked very hard and on many places. . Good cook. The thing is taste first and then the presentation. Customers won't come back for presentation. It is not easy to keep a restaurant going. We have many many new restaurants that have to close after some years due to not profitable. Mostly that are human dramas. And we had in the past several Michelin star restaurants that also took back speed because of the set standards are very high. These Michelin chefs mostly do a depression due to pressure.
Everything he does is olive oil, butter, garlic, dip meat in flour, egg, then fry. Repeat in ten slightly different variations and you have his whole menu.
Makes it so easy to do.
Comfort food seems to be the theme. Nothing wrong with that.
Do you have a point?
With different variations and flavors genius is simplicity
Chicken fingers and flour not washer grab some cheese and touch everything going else keep up the good work
@@Jakesonaplane Don't let a little cross-contamination make you nervous. Man up!
Another cockhead chicken police. You don't realize that everything's being cooked either do you
@@mikelyons7511 You mean he cooked the green onions that he tops the chicken with? I understand where you're coming from, but it's not the meat that people have problems with, it's when he touches UNCOOKED veggies, spoons, plates, etc.
Looks great....gonna try it! Thanks!
you are an awesome cook
Miss ya buddy
4/22/14 3,500 subscribers.
1/26/18 26,659 subscribers. Great Job guys.
love you man great chef
Looks awesome!
Wow! Looks awesome! :)
I like the first recipe better. You also showed how to cut the chicken.
I like this version also. In the last vid on CF the chicken was not browned enough. Also I like to use Asiago Cheese. Just as good. Thanx.
guy loves cooking
I like the 1st one better
You're my kinda chef Jack
Would love to try your food
Food is Life
Sea food payya
Very interesting and I enjoy seeing the simple finished product. The camera spends too much time off the dish.
Forgot the mushrooms
Can I request a touch of grain mustard in that cream.
It's my favorite too. I like the heavy cream idea
Buddy, to get some Pizza variety and money in that cashier you could do Italian calzone's. Stuffed with ground, spinache and italian cheese. You have to make them real puffed, that attracts customers and no one has that in your street. You can do chicken stuffed calzone too. Think about it. I know that is a dish young people and the faster noon eaters like. especially the cashier interests me....come on !
VIVA DADDY JACK 😅😅😅
My favourite is Veal Jack, is it done the same way ? I also prefer it on the dryer side,, ( not swimming) so good !!!! 😁✌
Would love to try
Cool man
Bob Jacko Productions is merely some clown with his iPhone recording this disaster
5:49 waste not want not :)
Jack,
Thanks for all the videos.
I have one question is there is anything that I can use in place of the White Wine??