You know Jack as much as I've grown to love your homemade dishes during the pandemic, watching this video while your in your zone in the restaurant making culinary magic? Dang bro... can't wait to make the trip to New London when you open back up soon.
I have been using butter more when I sear meat cause of these videos. It’s pretty amazing how golden brown it gets with the butter. Thank you for the help Chef!!
I hope daddy jacks reads all the beautiful comments! Wonderful guy. I love his recipes and he makes me try and make new food every week!! Keep it up man
Hi Mr Daddy Jack, this is Werner from South Africa. I would really like to come and visit you. You are the real deal! Like watching your videos! Your dishes are awesome. Wish you all the best for 2020!
Met Daddy Jack this past week. My wife and I were vacationing in Rhode Island and decided to make the extra trip to New London, CT. Well worth the effort. Daddy Jack is GOLD. The stuffed flounder I had was so damn delicious, seriously. We talked some, about Mexican food/dishes. I'm of Mexican heritage. Told him I would share some of my most authentic/favorite recipes. If he humors me, maybe, you might see some EXCELLENT Tex/Mex recipes (although I'd say more like authentic, home style, Mex/Mex). I'll provide a GREAT Tex/Mex fajita recipe, however.
your presentations always get me. you have a knack of de- mystifying gourmet style restaurant food, and making the concept of bringing awsome cuisine home accessible! thanx, cookin' with the blues man!!
Gabaghoul, broozhootine, sobrezad, shkamortz, pasta fazool, parmezhan...you know the routine, Jack.Hahaha. Good morning from an old "Gavone"! Have a great day!
Just have to say Chef Jack your channel is great. Up here in Toronto Canada and watch you all the time. Love the way you americanize the Italian dishes and wondering how you would prepare a pasta alla carbonara dish. Would you use bacon or pancetta? Keep up the great videos!
Here is my favorite pizza, thick crust made with flour and lard packed with sausage, pepperoni and bacon buried under ton of Mozzarella cheese, I had that 3-4 times a week during college years. It was my absolute heavenly food from gods and chug it down with a cold pitcher of bud. I can’t do it as much anymore getting old and few stents in my arteries damn it. I don’t know it was those pizzas and beers or the pack a day cigarettes.
Daddy Jack I'm goin to make it up to see you probably in June or July! Visiting NYC and goin to venture up to your city for 2-3 days before i come home! All the way from Cincinnati Ohio!
Thanks Jack for the awesome Recipe just found me some Veal in Avon CT, at a meat market making some Veal Scallopini but next time I am making this thanks again Jack as soon as all this 2020 mess is over with I will be heading down your way to come and eat with my family cheers and stay safe
I'm from Vernon Lil, grew up with the Howards that move to Avon, opened Apricot's. Hope your dinner came out great, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
Hi Jack-- you are the freaking best !!!-- cannort wait to come up there to meet you--- we are Christians-- we love you -- Bless you- May the Lord cover you in his Blessings---luv ya Jack---+++++
Chef Jack, I wish you would have given a demonstration on pounding the veal nice and thin, with your choice of instrument. Dummies like me can't get it even, or else we put a hole in it. I love veal, but with the prosciutt, provolone, wine, and mushrooms, this recipe would have plenty of flavor for plain old chicken paillards (scaloppini).
Looks awesome but I respect you most of all for the way you treat and talk to not only the people who work for you but also The way you treat the people who hang around. The place. I See you always treat them to the delicious taste of your dinners. I know you love cooking of course .but you also enjoy sharing your talent with other people. And you get such a thrill and joy out of people enjoying your flavors! I know making money is important but I also know you love both which is the key and most important thing of being a great chef and a restaurant owner. I think I have you pretty much pegged after watching so many of your videos. ...And I don't think I'm wrong!! I hope you make $1,000000 bucks every year because you deserve it!!. But I'm sure you don't but hope you do someday... because you do it for all the right reasons.your Love for people your love for food and your love for creativity!! It is your passion. And I respect you for following your destiny which is cooking good food and enjoying your friends and family
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Any time I make a dish I always see if jack did it for a refresher..He’s still teaching people god rest my man
Such an underrated chef. Truly a master. As much as I know as a chef, I can always learn something from this man. RIP big guy
He got me into cooking
Sad good people leave this earth way to quick. I am glad whoever is managing his channel is keeping his spirit alive
One of your best and best looking dishes, and I’ve watched them all. You nailed this one.
He makes it all look so simple and easy ❤
You know Jack as much as I've grown to love your homemade dishes during the pandemic, watching this video while your in your zone in the restaurant making culinary magic? Dang bro... can't wait to make the trip to New London when you open back up soon.
The entertainment value of these videos is off the charts.
That plate of veal saltimbocca is a thing of beauty!
I’m still watching my favorite on line chef. RIP my friend.
Awesome cook fun to watch your style was awesome. Rest In Peace
I have been using butter more when I sear meat cause of these videos. It’s pretty amazing how golden brown it gets with the butter. Thank you for the help Chef!!
Fine dice'in in heaven, RIP big guy.
Love from Canada! Veal looks amazing!
That thumbnail is epic 😂🤣
Wow, he knocked it out of the park with that recipe !
RIP mon chef your soul still alive forever you still learn us how to cook in every singel moment in our lives 🌹
RIP Daddy Jack !! I still love these videos
Looks great. Love watching these veal dishes
Daddy Jack's vids helped get me through lockdown. 👍
The best chef in the world. Love you
You shall be missed Señor Jack. R.I.P.
Miss you big guy! Been binging your vids this week. RIP
That deal is big as my king size blanket! Wow! Your a king!
Greetings from the international space station!
This must look 100% better than the dehydrated food and Tang you guys have to eat...or is that too old school?
Some day, maybe you guys will be able to cook up there.
Really !! LOL ??
Are you THAT high?
nasa is fraud.
Up in Montreal. Love your videos. When this virus calms down we will definitely pass by.
Fingers crossed Glenn!
I hope daddy jacks reads all the beautiful comments! Wonderful guy. I love his recipes and he makes me try and make new food every week!! Keep it up man
A really good practical talented chef!
LOVE THIS! Making this week. Joe and Brenda Ricci, Wausau WI
Did we get a camera man stir at 5:01? Well done Glen lol
I loved that! Yay Glen! Saving days!
I love the breaded idea, mixing I up with different wines to deglaze, marsala I've had. Fun dish man, that's no joke Italian
Hi Mr Daddy Jack, this is Werner from South Africa. I would really like to come and visit you. You are the real deal! Like watching your videos! Your dishes are awesome. Wish you all the best for 2020!
Hey Daddy Jack, you're my new "go-to" online chef! How about some Tex-Mex dishes from your Dallas days?
Met Daddy Jack this past week. My wife and I were vacationing in Rhode Island and decided to make the extra trip to New London, CT. Well worth the effort. Daddy Jack is GOLD. The stuffed flounder I had was so damn delicious, seriously. We talked some, about Mexican food/dishes. I'm of Mexican heritage. Told him I would share some of my most authentic/favorite recipes. If he humors me, maybe, you might see some EXCELLENT Tex/Mex recipes (although I'd say more like authentic, home style, Mex/Mex). I'll provide a GREAT Tex/Mex fajita recipe, however.
you know pops??!! you and your crew are hall of famers in my book.. keep up the amazing food you cook
cooking with the blues because you make people cry
RIP daddy jack :(
I agree Jack, breading all the way. Provimi, definitely a bonus. Thanks for sharing. Tony
Thanks for the recipe Saltimbocca look great
Great stuff daddy jack! Prayers from Ireland for you!
Are you kiddin' me, Jack? Looks so delicious.
Now that is a sweet dish daddy Jack !! A little angel hair on the side and shut the front door !!!!!
That is artistry in food. Mmmmm.
Ouuuuuuuuhhh ..😂😂 miammmmmmmm miam ... merci chef jack.. amitié de France 🇫🇷
Dish looks great, Was in sub school in Groton 1976
Amazing chef ..
Rest In Peace Chef!!
miss seeing that beefy little doll paula
your presentations always get me. you have a knack of de- mystifying gourmet style restaurant food, and making the concept of bringing awsome cuisine home accessible! thanx, cookin' with the blues man!!
Gabaghoul, broozhootine, sobrezad, shkamortz, pasta fazool, parmezhan...you know the routine, Jack.Hahaha. Good morning from an old "Gavone"! Have a great day!
Nice Dish...☝👌greetings Form Germany✋💙💙
I love Germany.Miss it so much.
LOOKS AMAZING 👍🏻
RIP DADDY JACK
Very nice looking dish.
Just have to say Chef Jack your channel is great. Up here in Toronto Canada and watch you all the time. Love the way you americanize the Italian dishes and wondering how you would prepare a pasta alla carbonara dish. Would you use bacon or pancetta? Keep up the great videos!
For one it makes me happy youre still open and glad to see you back doing videos. Been a fan for years.
New favorite channel
Just magnificent, simple, delicious and beautiful...
Restaurant Depot needs to step up and sponsor these videos
Very nice creation there Jack. Always good to put your spin on the recipe.
That looks amazing!!! Thanks for sharing these recipes with us sir!
That is a little garlic!! LOL I don't like over cooked spinach!! Looking good might have to try this one!! God bless, take care and stay safe!!
waooo meglio dei saltimbocca alla romana italiani, Bravo chef
Here is my favorite pizza, thick crust made with flour and lard packed with sausage, pepperoni and bacon buried under ton of Mozzarella cheese, I had that 3-4 times a week during college years. It was my absolute heavenly food from gods and chug it down with a cold pitcher of bud. I can’t do it as much anymore getting old and few stents in my arteries damn it. I don’t know it was those pizzas and beers or the pack a day cigarettes.
love watching this guy. he is an artist
Ya know, we never got one, that salamander broiler. It's well it is what it is, toasted anything you throw up there.
Chapeau, Maestro Daddy Jack
6 kids who do not like spinach give it a thumbs down. Keep them coming Daddy Jack. I am going to stop by eventually to meet you. I am from CT!
Daddy Jack I'm goin to make it up to see you probably in June or July! Visiting NYC and goin to venture up to your city for 2-3 days before i come home! All the way from Cincinnati Ohio!
That thumbnail picture is pure gold. Looks like you're looking twords the heavens for instructions from the cooking gods.
I’m an excavation contractor and a wanna be chef……Jack is THE man
Tremendous chef
hey jack, love the channel. I have a video request! can you do a tour of your restaurant and some commentary? that'd be awesome.
Thanks Jack for the awesome Recipe just found me some Veal in Avon CT, at a meat market making some Veal Scallopini but next time I am making this thanks again Jack as soon as all this 2020 mess is over with I will be heading down your way to come and eat with my family cheers and stay safe
I'm from Vernon Lil, grew up with the Howards that move to Avon, opened Apricot's. Hope your dinner came out great, Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Outstanding dish Jack.
Love
that looked great jack..really a cool vidoe that was..merry x mas man....CHEERS
@@CookingWithTheBlues GO PACK GO!!!....LOL
didnt realise the pats were playing tonite....congrats on the hard fought win....great game....CHEERS
Daddy Jack.,,,,, Often imitated; Never Duplicated. Nice dish Chef !
The best in the business. So thankful for these videos.
I would love to see a chicken parm filet in that size for a grinder. Perfect November blue collar fuel for the tank.
Keep doing what you do
I would love to see a tour of your restaurant
On a Chaplin's video watch-a-thon in honor of Jack.
brilliant
Smokin dish Jack!!
LOL...THAT’S VEAL FLORENTINE MARSALA FRANCHASE PARM SALTIMBOCCA. LOOKS GOOD.👍🏽👍🏽
Looks great!!
Every sentence has years of experience.
Hi Jack-- you are the freaking best !!!-- cannort wait to come up there to meet you--- we are Christians-- we love you -- Bless you- May the Lord cover you in his Blessings---luv ya Jack---+++++
just love it
Down here in the south we use roadkill in our saltimbocca
RIP Daddy Jack
WOW DADDY JACK, THAT VEAL DISH LOOKS FABULOUS !!!
Daddy, Love this Video, Best looking yet!!!!! Thank you good sir!!
Looks Delicious 😋
Chef Jack, I wish you would have given a demonstration on pounding the veal nice and thin, with your choice of instrument. Dummies like me can't get it even, or else we put a hole in it. I love veal, but with the prosciutt, provolone, wine, and mushrooms, this recipe would have plenty of flavor for plain old chicken paillards (scaloppini).
Paillards, use to cook them on a flat super hot burner, squeeze of lemon! Old School!
That dish looks like a picture...just perfect!
Looks delicious Jack....great job
Looks awesome but I respect you most of all for the way you treat and talk to not only the people who work for you but also The way you treat the people who hang around. The place. I See you always treat them to the delicious taste of your dinners. I know you love cooking of course .but you also enjoy sharing your talent with other people. And you get such a thrill and joy out of people enjoying your flavors! I know making money is important but I also know you love both which is the key and most important thing of being a great chef and a restaurant owner. I think I have you pretty much pegged after watching so many of your videos. ...And I don't think I'm wrong!! I hope you make $1,000000 bucks every year because you deserve it!!. But I'm sure you don't but hope you do someday... because you do it for all the right reasons.your Love for people your love for food and your love for creativity!! It is your passion. And I respect you for following your destiny which is cooking good food and enjoying your friends and family
Outstanding
Rest In Peace daddy jack
This to me is an improvement over the classic dish.
Fantastic Daddy Jack! I gotta get some shoot-O and Provo and make this!!! Thanxz