I came across Daddy Jack's online several years ago, found this recipe, and saved the video on my hard drive. Tonight was the first time I actually attempted it in my own kitchen - and of course it didn't end up looking like it was supposed to. This caused me to go looking online for the video - and I discovered that Daddy Jack's was NOT a restaurant down in New Orleans, but a place less than a hundred miles from my home in MA! I also discovered that I'd missed my opportunity to come down and watch the man in person... Thanks for these videos; *lots* of flavor and personality. It's a little sad how people often discover good things too late, but in another sense, it's awesome that we can be too late but still discover them. Thanks Mr. Chaplin...
Daddy Jack... I must say you are so real! You eat what you cook. You share with everyone and..you are not afraid to use your bare hands. I don't cook in restaurants anymore, just at home and you cook like I do. You make dishes with what you have on hand and create these incredible foods. Thank you so much for these "gems" of videos. I always watch your channel first every day so I can try your dishes later. Thankz
This could be the worst one I’ve seen so far Idiot. It just blows my mind. A culinary school graduate and “self proclaimed” owner of over 20 restaurants, yet still refuses to turn down the damn flame on his stove. Burnt garlic and burnt sausage.. has to have a bitter “ off putting” taste. Send this one back.
@@MonsterMetalManiac And yet everyone there in the video was raving in the taste test, with the one guy asking why it's not on the menu. Maybe the man knows what he's doing?
@@ricardocarrera9837 that‘s what you butthurt italians always say about a pasta/pizza dish that‘s not made in italy 🤦🏻♂️ good thing nobody cares cause IT‘S FOOD
*I'm writing from Italy. In my opinion, such an amount of garlic covers everything. Garlic has a VERY strong aroma. Daddy Jack, you are so good at cooking. Faithful to the millennials of food Culture of our loved Country.*
I don’t know what it is, but Jack can take old shoe leather and make it both look and taste delicious. What a gift and talent. So sad he went home so early. God must have been extra hungry 😊❤
I *finally* had a chance to make this dish. I wasn't able to get Orsini's since I live in Central PA, but I used the best hot sausage near me. BUT...! This dish is no joke! Eating it as I write this. Absolutely delicious! Thanks, Jack!
My mother Always said,...."it is not a crime to like your own cooking or applaud yourself for the foods you make!" Thank you for your great recipes. Our accomplishments in the kitchen are so important and endearing. Your show is all of that! Happy Easter!
This is how I grew up in the north woods of a Pa. hunting camp back in the 60's. The camp was actually built in the 40's and to this day has no electric or running water. Its does have propane gas service and I remember my uncle cooking just like Daddy Jack with a six burner stove and the exact same pots, pans and utensils. Oh what memories.
Jack, I have to say....you are a Master of Disaster And a genius chef! When I grow up, (never), I want to be as flamboyant and reckless as you! I enjoy your tutorials very much! Keep on keepin" on! One day soon, I'm coming to Chaplin's TII
I was wondering that same thing. Do you notice he keeps pots on the stove with that flame blazing. yet the water doesn't seem to be boiling over. How is it possible?
I have to agree, and I hate to seeing as my cooking ass isn't on the line everyday in a commercial kitchen like his, but I think that garlic got away from him. Otherwise, though, I'm gonna have to try that blanching tomato thing!
First time i saw this man i said to myself he would not live too long. A human heart cannot take the over work for such a size person. Plane and simple he just eats too much. Too bad, he was a nice guy.
Amen, John. Thank you for your words and sending positive thoughts our way. And Thank you for watching the channel. With L🤍ve, The Cooking with the Blues Family
I love daddy jack 👍🏻lmao when he dropped them drippings you know that hot sausage fumes tore his ass up 😂keep on cooking jack love the videos! (Ideas and tips ) thankyou sir
my wife hates that i can flip food in the skillet and she can't...I have been a viewer for about 3 years now....i want that skillet! Shawn Mack Blues Band!
Core it and drop it boiling water for 15 seconds then is ice, should come right off Molly. 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
1:16 SACRILEGE!!🤨 Daddy Jack not using his Wüstoff knife! 😆 I would’ve gladly paid the shipping to get a Daddy Jacks original kitchen used skillet! Autographed!
From a profesional point of view: is it ok to fry the garlic that intense or does the browning make the garlic taste bad? Don't get me wrong Jack, I really enjoy watching your videos. Just asking :)
I learn so much from Jack...Miss him a lot. Rachel and Lucy....Keep these video's forever please.
I came across Daddy Jack's online several years ago, found this recipe, and saved the video on my hard drive. Tonight was the first time I actually attempted it in my own kitchen - and of course it didn't end up looking like it was supposed to. This caused me to go looking online for the video - and I discovered that Daddy Jack's was NOT a restaurant down in New Orleans, but a place less than a hundred miles from my home in MA! I also discovered that I'd missed my opportunity to come down and watch the man in person...
Thanks for these videos; *lots* of flavor and personality. It's a little sad how people often discover good things too late, but in another sense, it's awesome that we can be too late but still discover them.
Thanks Mr. Chaplin...
Watching Jack is like comfort food for your eyes and ears.
Daddy Jack... I must say you are so real! You eat what you cook. You share with everyone and..you are not afraid to use your bare hands. I don't cook in restaurants anymore, just at home and you cook like I do. You make dishes with what you have on hand and create these incredible foods. Thank you so much for these "gems" of videos. I always watch your channel first every day so I can try your dishes later. Thankz
@@TheIdiotChallenege Not burnt; just over caramelized.
This could be the worst one I’ve seen so far Idiot. It just blows my mind. A culinary school graduate and “self proclaimed” owner of over 20 restaurants, yet still refuses to turn down the damn flame on his stove. Burnt garlic and burnt sausage.. has to have a bitter “ off putting” taste. Send this one back.
@@MonsterMetalManiac You don't know what you are talking about.
@@MonsterMetalManiac your a fucking idiot
@@MonsterMetalManiac And yet everyone there in the video was raving in the taste test, with the one guy asking why it's not on the menu.
Maybe the man knows what he's doing?
RIP Daddy Jack and thnx for all those nice recepies!
Love and miss you, Jack. I love your videos. I've learned so much from you. I wish I would have known you. RIP, jack.
I love the way he cooks...He's one of the best...I also like how he invites other workers to taste his cooking...
This is the most bastardized Italian cooking !!!
That's how he knows it's good.
@@ricardocarrera9837 that‘s what you butthurt italians always say about a pasta/pizza dish that‘s not made in italy 🤦🏻♂️ good thing nobody cares cause IT‘S FOOD
@@Dragonoyyd im italian and i never seen something like that….even in the worst italian reataurant…
*I'm writing from Italy. In my opinion, such an amount of garlic covers everything. Garlic has a VERY strong aroma. Daddy Jack, you are so good at cooking. Faithful to the millennials of food Culture of our loved Country.*
My new favorite. RIP CHEF C.
I thought Daddy Jack was going to have that plate empty before the other fellows got a bite. He was loving that food.
Haha he said he didn’t have lunch in the video that’s why
You will be missed my friend,,,, Rest In Peace Daddy Jack,,,, ✌👍✌
I don’t know what it is, but Jack can take old shoe leather and make it both look and taste delicious. What a gift and talent. So sad he went home so early. God must have been extra hungry 😊❤
I *finally* had a chance to make this dish. I wasn't able to get Orsini's since I live in Central PA, but I used the best hot sausage near me. BUT...!
This dish is no joke! Eating it as I write this. Absolutely delicious! Thanks, Jack!
My mother Always said,...."it is not a crime to like your own cooking or applaud yourself for the foods you make!" Thank you for your great recipes. Our accomplishments in the kitchen are so important and endearing. Your show is all of that! Happy Easter!
Not just from the USA, from all over the world! Greetings from Germany!! ;-)
Everything I have attempted to make that he cooks has been amazing so far I wish I could have met him and went to his restaurant in person
That's nice 👌 Simple and easy. Orsini sausage is the best.
I miss you so much Daddy Jack!
Another great video,,,Love Daddy Jack...RIP.
This is how I grew up in the north woods of a Pa. hunting camp back in the 60's. The camp was actually built in the 40's and to this day has no electric or running water. Its does have propane gas service and I remember my uncle cooking just like Daddy Jack with a six burner stove and the exact same pots, pans and utensils. Oh what memories.
Everything you make looks delicious. And you make it look so easy. I want to hug you big guy.
Hehe....never the same knife twice (or the "right" one). Love it. Real cooking...
Favorite chef on youtube by far!
Jack,
I have to say....you are a Master of Disaster And a genius chef!
When I grow up, (never), I want to be as flamboyant and reckless as you!
I enjoy your tutorials very much!
Keep on keepin" on!
One day soon, I'm coming to Chaplin's
TII
He said let me take a little flavor out the bottom, The burnt flavor which he was choking on lmaoo I love u daddy jack!
that red pepper flake will do that
“A little bit of onion,” whole onion goes in
Im very delicate when it comes to garlic so i cant imagine that taste after burning it for 3 minutes
Nothing more disgusting then burned garlic
I would have loved to share this plate with Jack. Maybe on the other side when I get there. Shouldn’t be too long.
6:35: draining the fat, adding water to get the last juices and pouring it on top of the pasta. That was gangster.
Deglaze = Flavour
@@JohnnyBlisters 🤣🤣🤣
i made the sicilian pasta now ill have to try this one😊
"It's light"
Edward's Sisters'Hands "lighter" lol
sooooo good
It's shit
Dude I love the way you cook if I can move out there and you can teach me how to cook I would be your apprentice
youre a genius in the kitchen Jack, dish looked absolutely amazing
That plate looks world class and I bet it taste the same! Awesome!
I love burnt garlic. 3:08
Yeah.. that garlic is burnt to shit...
That garlic went from raw, to burnt, morphed back to raw and went straight to super burnt. Holy fuck!!
I know, right?
I would love to have that skillet
Jack, Have watched all your videos and love what you do. I WANT THAT SKILLET !! It is seasoned and well used. I will pay for shipping.
How do you cook with the flame so high?
Robert Masucci if you notice almost everything was burned.
Easy you burn the butter then you burn the garlic...great platform to start off with
I was wondering that same thing. Do you notice he keeps pots on the stove with that flame blazing. yet the water doesn't seem to be boiling over. How is it possible?
I think this dish might be my favorite! Pappardelle pasta is the best!
Use some olive oil in the beginning, I would say
ya that was some burnt ass garlic
I have to agree, and I hate to seeing as my cooking ass isn't on the line everyday in a commercial kitchen like his, but I think that garlic got away from him. Otherwise, though, I'm gonna have to try that blanching tomato thing!
Oil burns the garlic. needs to put more butter in
Right, tends to burn garlic a lot.
"Automatic flip" hahaha!
Anytime I see gray, overcooked food, I think of this guy.
Just cover everything burnt with cheese
I love how he “poached” the tomatoes for “about 15 seconds” . I only watch to see what he will burn and fuck up next
Burnt
Love you style Chef. Hats off to ya 😀
First time i saw this man i said to myself he would not live too long. A human heart cannot take the over work for such a size person. Plane and simple he just eats too much. Too bad, he was a nice guy.
This would rock my world
God Rest his soul and God be with his lovely family and his beautiful dog I hope the love of the Lord covers you all in Jesus name I pray amen
Amen, John. Thank you for your words and sending positive thoughts our way. And Thank you for watching the channel. With L🤍ve,
The Cooking with the Blues Family
I love daddy jack 👍🏻lmao when he dropped them drippings you know that hot sausage fumes tore his ass up 😂keep on cooking jack love the videos! (Ideas and tips ) thankyou sir
Love me some daddy. Another winner.
Pappardelli my favorite pasta
That range top is like Vulcan's forge!! Turn the flame down just a bit. You're giving me heart palpitations.
You are a master with those tongs.
Love your videos daddy jack, if that pan is still available I would love to have it
my wife hates that i can flip food in the skillet and she can't...I have been a viewer for about 3 years now....i want that skillet!
Shawn Mack Blues Band!
in case she wants to learn:
th-cam.com/video/wRtGM3f-UBc/w-d-xo.html
Big love from England
WOW IM BINGIN ON THIS CHANNEL
I always heard cook the onion first - then add the garlic. Daddy Jack knows what he's doing, so have to try it out and see if the flavor change.
Don't believe all that bunk Michael!
@@chaplinsrestaurant My Man - Keep Going Strong
Whats the name of the pasta he is using again?
What a wonderful man.
Big fan from WI would love to have your skillet to become a better cook for my family !!!!!
I know that skillet had some Excellent cooking in that!
Nice and light.
Love to have that pan!!!!!!
man I'd love that skillet...
YES I WANT THAT SKILLET
Can’t stop watching!!!
I wish I liked hot spicy dishes. I’d have to use sweet sausage. If yellow tomatoes unavailable, would red be ok?
Chef...I love your vids!!! I want that skillet!!!!!
RIP Big Daddy Jack
Ce que j’aime en cuisine c’est d’utiliser le feu 🔥 ! Toujours fascinant
What are those pans made of?
Aluminum
Dumb question: can I use ripe red tomatoes for this as a substitute?
one viewer had a very good question who makes that pan and where can i get one ?????
bobo smith more than likely a commercial restaurant equipment company
put it on the menu please???? it looks delicious, awesome job
I’ll take the burnt piece of sausage🤷🏻♂️
With a side order of burnt garlic.
Another beauty Jack looks awesome man
good videos hi from Canada
No medium heat available? 06:44 who would that
People who don’t know much about cooking always seem to put aluminum pans down. I think they work great and are safe for cooking.
this guy ALWAYS burns the grlic
Shut The Front Door!
It’s so cool, how you peel off the tomato skin😀
Core it and drop it boiling water for 15 seconds then is ice, should come right off Molly. 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
Hey Jack when i come down thats what i want...that looks amazimg....you got me hungry now...😎😂
Rip chef
Now there's a dish!!!!! Like the sausage deglaze with pasta water!!!
I love your style of cooking I'd love to see what Gordon Ramsey thinks of you
Love the show
Ask Jack to get smell thing on video
Clever to peel tomato skins with tongs
That looks sooooo good!!!
Love your recipes, but i gotta ask, what kind of gas bills do you get every month??
Looks awesome
Put a bit of garlic….1 and 1/2 spoon
Wheres the chef knife at?
Wow, that looks spectacular. Thank you Daddy Jack. Brilliant to cut that sausage that way. Never thought of it.
1:16 SACRILEGE!!🤨
Daddy Jack not using his Wüstoff knife! 😆
I would’ve gladly paid the shipping to get a Daddy Jacks original kitchen used skillet! Autographed!
That looks soooooo good
Jack cook some country ham. Apples corn on cob cornbread and pinto beans
From a profesional point of view: is it ok to fry the garlic that intense or does the browning make the garlic taste bad? Don't get me wrong Jack, I really enjoy watching your videos. Just asking :)
He burnt some of it so no, still looks good though
Some adjustments to your flame every once in a while would be beneficial.
Just great recipe