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!!
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.
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
Gabaghoul, broozhootine, sobrezad, shkamortz, pasta fazool, parmezhan...you know the routine, Jack.Hahaha. Good morning from an old "Gavone"! Have a great day!
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).
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!
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
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!
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---+++++
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
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.
Hey there Jack, how abouts a good spicy shredded barbacoa beef. the things it can go in to are enumerable. burritos, tacos, lasagna, stew, main entree plate with rice and beans or whatever, tostadas, pizza topping with some red onion and cilantro and jalapeno, you can just rub it on your body, sky is the limit... what do you say?
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!!
Daddy Jack is a real OG. Came from Texas where he had to flee the cartel. Children under one arm pound of cocaine under the other. Dude was in such shit he had to move cross country to a small ct hick town.
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
He makes it all look so simple and easy ❤
One of your best and best looking dishes, and I’ve watched them all. You nailed this one.
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.
That plate of veal saltimbocca is a thing of beauty!
Awesome cook fun to watch your style was awesome. Rest In Peace
That deal is big as my king size blanket! Wow! Your a king!
Love from Canada! Veal looks amazing!
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!!
The entertainment value of these videos is off the charts.
RIP mon chef your soul still alive forever you still learn us how to cook in every singel moment in our lives 🌹
The best chef in the world. Love you
A really good practical talented chef!
Wow, he knocked it out of the park with that recipe !
That thumbnail is epic 😂🤣
Miss you big guy! Been binging your vids this week. RIP
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!
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
I’m still watching my favorite on line chef. RIP my friend.
Daddy Jack's vids helped get me through lockdown. 👍
RIP Daddy Jack !! I still love these videos
Fine dice'in in heaven, RIP big guy.
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.
Nice Dish...☝👌greetings Form Germany✋💙💙
I love Germany.Miss it so much.
LOVE THIS! Making this week. Joe and Brenda Ricci, Wausau WI
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.
Looks great. Love watching these veal dishes
Very nice looking dish.
I agree Jack, breading all the way. Provimi, definitely a bonus. Thanks for sharing. Tony
Up in Montreal. Love your videos. When this virus calms down we will definitely pass by.
Fingers crossed Glenn!
Tremendous chef
Are you kiddin' me, Jack? Looks so delicious.
Did we get a camera man stir at 5:01? Well done Glen lol
I loved that! Yay Glen! Saving days!
Now that is a sweet dish daddy Jack !! A little angel hair on the side and shut the front door !!!!!
Amazing 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
Gabaghoul, broozhootine, sobrezad, shkamortz, pasta fazool, parmezhan...you know the routine, Jack.Hahaha. Good morning from an old "Gavone"! Have a great day!
You shall be missed Señor Jack. R.I.P.
Ouuuuuuuuhhh ..😂😂 miammmmmmmm miam ... merci chef jack.. amitié de France 🇫🇷
RIP daddy jack :(
cooking with the blues because you make people cry
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!
Great stuff daddy jack! Prayers from Ireland for you!
Thanks for the recipe Saltimbocca look great
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!!
brilliant
you know pops??!! you and your crew are hall of famers in my book.. keep up the amazing food you cook
Looks great!!
Just magnificent, simple, delicious and beautiful...
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!
That is artistry in food. Mmmmm.
Dish looks great, Was in sub school in Groton 1976
I’m an excavation contractor and a wanna be chef……Jack is THE man
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
just love it
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!
Awesome!
Sweet.
Love
Daddy Jack.,,,,, Often imitated; Never Duplicated. Nice dish Chef !
Outstanding dish Jack.
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---+++++
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
Very nice creation there Jack. Always good to put your spin on the recipe.
New favorite channel
LOOKS AMAZING 👍🏻
RIP DADDY JACK
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
Looks delicious Jack....great job
Restaurant Depot needs to step up and sponsor these videos
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.
Chapeau, Maestro Daddy Jack
On a Chaplin's video watch-a-thon in honor of Jack.
This recipe brought to you by butter.
Ya know, we never got one, that salamander broiler. It's well it is what it is, toasted anything you throw up there.
Hey there Jack, how abouts a good spicy shredded barbacoa beef. the things it can go in to are enumerable. burritos, tacos, lasagna, stew, main entree plate with rice and beans or whatever, tostadas, pizza topping with some red onion and cilantro and jalapeno, you can just rub it on your body, sky is the limit... what do you say?
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!!
That looks amazing!!! Thanks for sharing these recipes with us sir!
Looks Delicious 😋
Smokin dish Jack!!
Daddy Jack is a real OG. Came from Texas where he had to flee the cartel. Children under one arm pound of cocaine under the other. Dude was in such shit he had to move cross country to a small ct hick town.
This to me is an improvement over the classic dish.
That looks amazing!!
Rest In Peace 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.
I would love to see a chicken parm filet in that size for a grinder. Perfect November blue collar fuel for the tank.
Daddy, Love this Video, Best looking yet!!!!! Thank you good sir!!
Fantastic Daddy Jack! I gotta get some shoot-O and Provo and make this!!! Thanxz
Looks great.
thanks for the nice video greetings from Bulgaria
Wonderful! You need to move your shop to Chicago!
That sauce Daddy Jack. Gimme that in a glass to drink!
Wow!! Looks delicious! Thank you!
Looking good
LOL...THAT’S VEAL FLORENTINE MARSALA FRANCHASE PARM SALTIMBOCCA. LOOKS GOOD.👍🏽👍🏽
Keep doing what you do
I would love to see a tour of your restaurant
Outstanding