My cop Dad cooked twice a week when my Ma worked in the plastic factory (both RIP)...Tuesdays was swiss steak and Thursdays was left over chili, meaning everything left in frig went in the chili. Coming in from school after swim practice the house smelled SO good!! Thanks for the memories 🥰
So sorry to see he's past on,,, he made some great videos cooking over that hot stove,,, 👍👍 Daddy Jack will live forever on TH-cam,,, God Bless you sir for all you gave us,, 😎😎😎😎
I had the pleasure to go to New London, CT and go to Daddy Jacks restaurant. I had the absolute best food I have ever eaten. I also spoke to him and he is a friendly and just a great guy. Should you ever be in CT go to Bank Street and go to his restaurant.
I discovered Jack's videos recently and have enjoyed seeing his recipes and operation. I am going to make a point to fly down to Groton and drive over New London to enjoy his cooking. I hope one of the networks constructs a show around Jack's recipes and personality. I really love the look of the bar construction at his other restaurant next door.
Love that town Russell , too bad they added so many restaurants and squeezed us for high rents. They got greedy at Sundance Square! It was a great run while it lasted, had some great years. I love Old Funky Town! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
This guy is a national asset. Jack is keeping the classics alive! This is old school cooking at its best. I have been a cook (not a chef) for over 40 years and this is what we have been doing. No fancy frothy BS just good simple food.
brings back some memories. my mom made this for us 6 back in the day i made it for 48 boy scouts on a campout one time . they loved it , as do i. great job
My late mother used round steak. And, butcher shop machine twice tenderized. Then made sure that some of the flour was blackened like charcoal - just a bit.....before adding tomato sauce. The best.
I think alot of modern Chefs would look down on Jack because they have evolved food into a more artsy presentation. How ever I think Jack is a traditional Chef that cooks good food but doesn't care if it looks a bit messy. In the end all food will be broken down. I personally do not have to have a Picaso portrait on my plate to enjoy it. I was concerned about some of Jacks methods but now I see he cooks from his heart and soul. He seems like a very humble and kind old man.
Oooo, that Swiss Steak made with a rib eye looks so good. That is something I am going to try! Thanks! Love your cooking, wish I could visit your restaurant! You prepare food the way it should be cooked. Many recipes are designed to be health conscious, but I believe you only live once. I use butter, olive oil, grapeseed oil, coconut oil, and peanut oil when I cook. I use all fresh ingredients and I rarely make a meal using a recipe, as its all in my head. I use cookbooks for meal ideas and to see if there is an interesting ingredient to try. I don't bake or make desserts because I would rather have a rich meal instead.
It's an American Classic here, been around here since I was a kid. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
The technique "swiss or swissing" was developed in England when fabric was rolled to make it flatter. This term was used to describe meat when pounded or rolled to make it flatter and more tender as well.
Ya'll are giving praise to the recipe, I can figure most out. But temperatures and time for cooking are missing directly. The video has ingredients listed, list the times and temps for oven.
love your channel, brother. good, simple, quality ingredients, old school cooking. i bet your restaurant is amazing. no bs, just real, home cooked food done right.
I would love to see a tour of the kitchen layout, how you prep for a busy night . I also see something is always boiling on the stove , what’s cooking there ?
I love your videos Jack ,,,,, I make them from time to time if I can make them diabetic safe,,,,, but your home cookin is like watching an artist at work.
You will never have a Michelin Star ,you never attended the CIA . Yet I can’t stand , nor follow the Gordon Ramsay’s of the world. You have so much knowledge and experience, you make complicated dishes from memory effortlessly. I’d follow you through the gates of hell....the others I wouldn’t follow them OUT of a burning building. Thank you
Master Chef may you rest in peace. When I need a refresher on any dish I will all ways Seek Daddy Jack first. I cook as he does/did, from the soul. I have never made the same dish that tasted exactly the same. Each creation is it's own star. Sign of a artist at work. I began as a Head Chef at age 14, the love of creation with food never left me. Best advice I can share when it comes to Cooking delicious foods, is to never rush the flavors, Time and savor will give you the result you seek.
Gaspar Stantic? Is there a “Cookin with the Blues” segment where he is identified? I live in the Dallas area and never heard where he is. I know Jack worked with him in Dallas. Gaspar and Jack still have plenty of fans here. Dallas is waking up in restaurants now. Wish we still had both back.
You mean-lardons...not gratins... Also, how is that Dijon mustard doing you cross contaminated when brushing your chicken cordon Bleu portions with the same spoon?
I love how when I'm on the TH-cams here at the firehouse, watching mansion videos, and guys doing $100 spins on slot machines, or drumming videos, on the right, a Daddy's Jacks or old school Chaplin's video is suggested. So sorry we never made it down before C19 hit, Jack. You are a LEGEND, Sir. Hope your daughters and GF/wife are doing ok.
i love any type of cow meat i can get my hands on, i marinate the beef in seasoned rice vinegar, for a hour, then i season it with steak seasoning, soy sauce and zatarains blackening seasoning, heat a skillet to medium, melt 2 tbsp of butter in it, let the meat cook in that and it's own fat, it'll make its own broth, then i add in tomatoes with green chilies, slivers of green peppers and onions, let it cook until the veggies are tender and cook it on low for a hour, then i thicken up the gravy with a cornstarch slurry.
That dish looked amazing, I might have to make it myself. But I have a question. Stuffed Cabbage is very common in eastern Europe. Aside from traditional Hungarian, Polish, Slavakaian. How would you change a Cabbage Roll?
I'm a chemist and a chef...graduate of the CIA...this guy knows his shit...plain and simple. Also, he has many great tricks he's invented himself (strainer and whisk for sauces)...Haters that worry about hygiene are completely ignorant...all his food is completely cooked, killing all food pathogens...if he was making people sick, he would not have 5-6 restaurants and a lifetime of repeat customers...Escoffier didn't have nitrile gloves!....love Chef Jack!
last night I put a beef and a chicken cube in 2 cups water and added in Daddy Jacks blackening seasoning to taste. Added that to my smothered pork chops. I gotta say it was fab.
Today's gorgious dish: Carbonades à la Flamande for 3 good eaters. We'll need: some baking butter, a big onion, a good 400 grammes of steak meat (can be loin too) salt, pepper, 1 chicken stock blockie, 2 bayleaf, some fresh time, 1 slice of bread, some mustard, a pint (larger of trappist beer). Off we go! Butter in the pot and join the chopped onion. Let that go on medium hard untill that starts smelling so good. Then do the diced meat in the pot and season generously with salt and white powder pepper. Join bay leaves and thyme and the chicken stock blockie. Stir from time to time and let brown for a good 10 minutes. Then, do in the pint of beer.Stir so that the bottom of that pot gets clean. Let that go on hard for a couple of minutes . Put on a lid and gradually decrease the gas to under half. Prepare a slice of bread by smearing some rather thick layer of mustard on it and lay that on the meat, then back lid on. Let simmer for almost 2 hours. Add from time to time a sip of tap water. Stir under the slice of bread that will eventually dissolute and thicken the sauce. Can be served at choice with: mash poatato, french fries or uncle ben's rice or pastas. Bon appetit. As a drink we do beer, any beer is good. So So So good and you can make a dollar on it.
Well I grew up with a family of twelve. I have six sisters and five brothers No cable TV back then Lol. But my mother taught us all how to cook. But man this meal looks easy to make and delicious to eat yummy.
Hello y"all! A classic dish (main course) I like to prepare: faisant brest with cream mushroom sauce and braised chicons. A good half hour work. We start with the faisant brest ie bake in fine good butter. Then cut the chicons in half. let them come up in hot butter season with salt and pepper (for the colour) and then slow down the fire.Put a lid on and do a sip of water in that pot.(Watch it) Meanwhile cut some smoked lard very fine and half an onion. Bake them only for a couple of minutes in hot butter and do some whiskey or cognac in that pot , let evaporate the alcohol (port wine colour doesn't matter) then put aside to rest. Pot 3 slice a good handful champignons de paris or cantarelles into desired edible peaces and bake them short at high fire. Season with salt n peppe. Then slow down the fire and do some fresh cream in that pot. Fire down. Buy a sac of MCCain pineapple crockets and fry some in the fryer. Serve with a good red (lalande de pomerol, chateaubriand... or white wine chablis ...etc. Bon appetit.
These videos will never get old. Thank you
My cop Dad cooked twice a week when my Ma worked in the plastic factory (both RIP)...Tuesdays was swiss steak and Thursdays was left over chili, meaning everything left in frig went in the chili. Coming in from school after swim practice the house smelled SO good!! Thanks for the memories 🥰
Yep, my sister makes chili like that. Whatever is left over. So good
RIP Daddy Jack. I still come to his videos for great content. His legacy lives on in my kitchen and around the world.
Awww man, when did he pass?
It was sometime late 2022 I believe. He was having a bypass surgery and things went south. His daughters posted a video on his channel.
So sorry to see he's past on,,, he made some great videos cooking over that hot stove,,, 👍👍
Daddy Jack will live forever on TH-cam,,, God Bless you sir for all you gave us,, 😎😎😎😎
:(
Passed on, not past on.
Thank you. Still coming back for recipes!! God Bless and stay safe.
I had the pleasure to go to New London, CT and go to Daddy Jacks restaurant. I had the absolute best food I have ever eaten. I also spoke to him and he is a friendly and just a great guy. Should you ever be in CT go to Bank Street and go to his restaurant.
What did you order?
@@whiskeywisdomplus and your cooking channel is where?
@@whiskeywisdomplus not at all, now I can come and criticize you with the same tired line over and over and over
iamramekin
No pathogen can live through that inferno he subjects his food to.
You have my envy!!!
I discovered Jack's videos recently and have enjoyed seeing his recipes and operation. I am going to make a point to fly down to Groton and drive over New London to enjoy his cooking. I hope one of the networks constructs a show around Jack's recipes and personality. I really love the look of the bar construction at his other restaurant next door.
sure have missed ya Jack. Ft. Worth Tx. loves ya'll
Love that town Russell , too bad they added so many restaurants and squeezed us for high rents. They got greedy at Sundance Square! It was a great run while it lasted, had some great years. I love Old Funky Town! Jack Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I like going back and watching the classics
I worked in a kitchen for 20 years....I love how all the burners are on high! He's a true master!
Every bite he wiped the sweat off his head.
Good loaurd that is good. I breathe grease. Thanks Bobby.
TheIdiotChallenge not a single thing in this was burned lol
This guy is a national asset. Jack is keeping the classics alive! This is old school cooking at its best. I have been a cook (not a chef) for over 40 years and this is what we have been doing. No fancy frothy BS just good simple food.
Instead of complaining why not take the opportunity to learn? Then all of you can break your own bad habits.
@@timmcdougall1407 Whose complaining? He's simply statimg he is a food minimalist. Often less is more with recipes.
magnuscat I believe there is a comment missing.
This guy will make a man Hungry , love watching a person that's a straight. down to earth Cook'' thank,,, love watching you cook .
I love his resting spot. Just the perfect stance and posture for a Great Chef. Salute!
Jack you inspired me to cook your Swiss Steak recipe at home, I used a rib eye steak just as you did -WOW- it was great.
brings back some memories. my mom made this for us 6 back in the day
i made it for 48 boy scouts on a campout one time . they loved it , as do i.
great job
May you Rest In Peace Jack
Looks exquisite. What a blessing that chef is. My Grandpa was swiss. I bet he'd have adored that piece of steak
He may have adored it, but Swiss steak actually does not get its name from Switzerland
It’s called Swiss steak bc of the art of swissing which is tenderizing it. Has nothing to do with Switzerland.
RIP Jack.✌
I’m gonna get here one day. Although I don’t know Jack he feels like an old friend 😊
So true
So true, John, friendly indeed
Sadly Jack passed away about a month ago. R.I.P Daddy Jack.
@@911shan WHAT????? NOOOOO!!!! My friend, Daddy Jack died????? OMG!!!!!
@@oneitalia2312 - sad news... although, i never met him, he felt like family to me! i really miss him! great man! RIP
Thanks from Iowa I work a big cattle lot with plenty of ribeye and love your style of cooking can't wait to try it....
My late mother used round steak. And, butcher shop machine twice tenderized. Then made sure that some of the flour was blackened like charcoal - just a bit.....before adding tomato sauce. The best.
I think alot of modern Chefs would look down on Jack because they have evolved food into a more artsy presentation. How ever I think Jack is a traditional Chef that cooks good food but doesn't care if it looks a bit messy. In the end all food will be broken down. I personally do not have to have a Picaso portrait on my plate to enjoy it. I was concerned about some of Jacks methods but now I see he cooks from his heart and soul. He seems like a very humble and kind old man.
Awesome idea to use a ribeye!!! I'm gonna for sure make this! Thanks Chef and Well done as always!
I love Daddy Jack. I miss him greatly.
Loved watching and listening to you cook! You make cooking sound like fun! Thank you very much!
Chef Jack!!! Great recipe! Thank you for sharing your knowledge and talent!
I love that you gather to enjoy the vittles with whoever is in the kitchen. Go Big Daddy! love ya
Love watching you cook Jack, you are a true master of your craft.
Oooo, that Swiss Steak made with a rib eye looks so good. That is something I am going to try! Thanks! Love your cooking, wish I could visit your restaurant! You prepare food the way it should be cooked. Many recipes are designed to be health conscious, but I believe you only live once. I use butter, olive oil, grapeseed oil, coconut oil, and peanut oil when I cook. I use all fresh ingredients and I rarely make a meal using a recipe, as its all in my head. I use cookbooks for meal ideas and to see if there is an interesting ingredient to try. I don't bake or make desserts because I would rather have a rich meal instead.
im from switzerland, never heard of this before....
It's an American Classic here, been around here since I was a kid.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
It's called "Swiss" because of the technique of swissing which means to tenderize by needling, hammering, or rolling
@@nateworld323 remind me not to buy a swiss watch then..
The technique "swiss or swissing" was developed in England when fabric was rolled to make it flatter. This term was used to describe meat when pounded or rolled to make it flatter and more tender as well.
Poor ribeye
R.i.p
Ya'll are giving praise to the recipe, I can figure most out. But temperatures and time for cooking are missing directly. The video has ingredients listed, list the times and temps for oven.
How long in the oven and what temp?
Love the videos and believe me chef, you've taught me tons. Keep on cooking!
Using a ribeye for swiss steak must be unbelievably good. Gotta try this, I have a few in the freezer.
Hi Jack--do you remember how long this was in the oven?
Thank you very much.
Probably about 15 to 20 min. Dave, just make sure it doesn't get too think. May need to add a bit of water or stock, keep an eye on it, Jack
love your channel, brother. good, simple, quality ingredients, old school cooking. i bet your restaurant is amazing. no bs, just real, home cooked food done right.
I wish this guy would have lived forever, such a treasure! 😢
I would love to see a tour of the kitchen layout, how you prep for a busy night . I also see something is always boiling on the stove , what’s cooking there ?
I love watching Daddy Jack cook. He makes a tough job look so effortless.
He is cooking one dish. It ain't that hard
@@muffy8917 maybe for you, not for all of us 😁
Best cooking show on the net.
God love ya Jack, keep 'em comin!'!
Rest in heavenly peace Daddy Jack
i wish Gordon Ramsay would see this and just love how much this guy is in love and passion with what he does ans cook !
This guy is the best chef he cooks from his heart !!!!!!!!!!
Love ya Brother! See you one day
RIP Daddy Jack…you taught us so much.
I love your videos Jack ,,,,, I make them from time to time if I can make them diabetic safe,,,,, but your home cookin is like watching an artist at work.
You will never have a Michelin Star ,you never attended the CIA . Yet I can’t stand , nor follow the Gordon Ramsay’s of the world. You have so much knowledge and experience, you make complicated dishes from memory effortlessly. I’d follow you through the gates of hell....the others I wouldn’t follow them OUT of a burning building. Thank you
Master Chef may you rest in peace. When I need a refresher on any dish I will all ways Seek Daddy Jack first. I cook as he does/did, from the soul. I have never made the same dish that tasted exactly the same. Each creation is it's own star. Sign of a artist at work. I began as a Head Chef at age 14, the love of creation with food never left me.
Best advice I can share when it comes to Cooking delicious foods, is to never rush the flavors, Time and savor will give you the result you seek.
RIP Jack
This guy seems as legit as they come. I'm gonna follow.
Daddy Jack is THEE BEST! You will learn a lot from him. I love his down to earth generous personality!
He passed..😥
Nothing says "damn that's good" like Gaspar coming back for a second bite.
Gaspar Stantic? Is there a “Cookin with the Blues” segment where he is identified? I live in the Dallas area and never heard where he is. I know Jack worked with him in Dallas. Gaspar and Jack still have plenty of fans here. Dallas is waking up in restaurants now. Wish we still had both back.
It's like watching an artist as they paint.
Timeless content. RIP, Daddy Jack.
It's a shame that the Chaplin's locations weren't carried forward in his honor.
Your a gifted guy, Jack. Love your videos!
Why would you hit a very tender meat cut with a hammer ? Usually the bad cuts need to be hammered not a rib Eye.
LOOKS SO GOOD, YOU'RE AWESOME IN THE KITCHEN
Looks delicious. I always use top round. but I would think rib eye would be great. thanks . I am going to try it.
You mean-lardons...not gratins...
Also, how is that Dijon mustard doing you cross contaminated when brushing your chicken cordon Bleu portions with the same spoon?
Definitely Jack is one of the best on TH-cam channel we are friends for over 30 years if not more is a story how we met him in Dallas Texas
great old school dinner !
good ol Gaspar
Looks great I plan to take the family to visit your restaurant from Chicago.
I love how when I'm on the TH-cams here at the firehouse, watching mansion videos, and guys doing $100 spins on slot machines, or drumming videos, on the right, a Daddy's Jacks or old school Chaplin's video is suggested. So sorry we never made it down before C19 hit, Jack. You are a LEGEND, Sir. Hope your daughters and GF/wife are doing ok.
Man I sure miss “daddy Jack”! A great man gone too soon! RIP my brother ❤🙏🏻
i love any type of cow meat i can get my hands on, i marinate the beef in seasoned rice vinegar, for a hour, then i season it with steak seasoning, soy sauce and zatarains blackening seasoning, heat a skillet to medium, melt 2 tbsp of butter in it, let the meat cook in that and it's own fat, it'll make its own broth, then i add in tomatoes with green chilies, slivers of green peppers and onions, let it cook until the veggies are tender and cook it on low for a hour, then i thicken up the gravy with a cornstarch slurry.
Gotta love the Commercial Stove cooks awesome
Miss watching you brother. Much love.
Thank you Jack. Would love to eat one of your dishes!
I'm still very sad about Jacks sudden death!😔😪😪😪
Learned a lot of this great guy!
I miss Daddy. His recipes and style are fantastic!
Seems so weird and heartbreaking watching these videos now 💔 RIH Big Guy 🕊
Now I'm hungry!
That dish looked amazing, I might have to make it myself. But I have a question. Stuffed Cabbage is very common in eastern Europe. Aside from traditional Hungarian, Polish, Slavakaian. How would you change a Cabbage Roll?
I'm a chemist and a chef...graduate of the CIA...this guy knows his shit...plain and simple. Also, he has many great tricks he's invented himself (strainer and whisk for sauces)...Haters that worry about hygiene are completely ignorant...all his food is completely cooked, killing all food pathogens...if he was making people sick, he would not have 5-6 restaurants and a lifetime of repeat customers...Escoffier didn't have nitrile gloves!....love Chef Jack!
A cook that makes you feel having a really good tasty food from his hands!
Thanks Chef! You’re making me hungry!
Wow that looks good and so simple. I've never seen chicken stock with beef.
last night I put a beef and a chicken cube in 2 cups water and added in Daddy Jacks blackening seasoning to taste. Added that to my smothered pork chops. I gotta say it was fab.
This guy's GOOOD!
I'm also from Switzerland 🇨🇭 @ TOWN across the RIO GRANDE
I miss you Daddy Jack. I can always return to you to solve my cooking challenges!
The ol' green cutting board! Old reliable. Old #1. Daddy jack, I'm buying you a new cutting board! lol!
That steak knife looks like a paring knife in Jack's hands.
I love watching this guy cook.
Today's gorgious dish: Carbonades à la Flamande for 3 good eaters. We'll need: some baking butter, a big onion, a good 400 grammes of steak meat (can be loin too) salt, pepper, 1 chicken stock blockie, 2 bayleaf, some fresh time, 1 slice of bread, some mustard, a pint (larger of trappist beer). Off we go! Butter in the pot and join the chopped onion. Let that go on medium hard untill that starts smelling so good. Then do the diced meat in the pot and season generously with salt and white powder pepper. Join bay leaves and thyme and the chicken stock blockie. Stir from time to time and let brown for a good 10 minutes. Then, do in the pint of beer.Stir so that the bottom of that pot gets clean. Let that go on hard for a couple of minutes . Put on a lid and gradually decrease the gas to under half. Prepare a slice of bread by smearing some rather thick layer of mustard on it and lay that on the meat, then back lid on. Let simmer for almost 2 hours. Add from time to time a sip of tap water. Stir under the slice of bread that will eventually dissolute and thicken the sauce. Can be served at choice with: mash poatato, french fries or uncle ben's rice or pastas. Bon appetit. As a drink we do beer, any beer is good. So So So good and you can make a dollar on it.
I think I have watched all your video's. I'm a home cook from KY, would love to cook in a place but I don't.
Nice post production Bob.
Well I grew up with a family of twelve. I have six sisters and five brothers No cable TV back then Lol. But my mother taught us all how to cook. But man this meal looks easy to make and delicious to eat yummy.
Keep 'em coming!
you call them 'morsels', my dad insisted that they were, 'golden nuggets'...and we had to eat 'em!
R.I.P Jack
wow that looks so darn good and easy and you cook so fast thanks for the recipes ...
A good chef like this makes it look so easy I'd be here all night and burn it!!!
Hello y"all! A classic dish (main course) I like to prepare: faisant brest with cream mushroom sauce and braised chicons. A good half hour work. We start with the faisant brest ie bake in fine good butter. Then cut the chicons in half. let them come up in hot butter season with salt and pepper (for the colour) and then slow down the fire.Put a lid on and do a sip of water in that pot.(Watch it) Meanwhile cut some smoked lard very fine and half an onion. Bake them only for a couple of minutes in hot butter and do some whiskey or cognac in that pot , let evaporate the alcohol (port wine colour doesn't matter) then put aside to rest. Pot 3 slice a good handful champignons de paris or cantarelles into desired edible peaces and bake them short at high fire. Season with salt n peppe. Then slow down the fire and do some fresh cream in that pot. Fire down. Buy a sac of MCCain pineapple crockets and fry some in the fryer. Serve with a good red (lalande de pomerol, chateaubriand... or white wine chablis ...etc. Bon appetit.
Looks as if you need your own channel my friend.
"Just remember that"..words to remember..heck yeah tighten it up..😃👍👌
Looks really good.will try it..
This guy is the man
Tuning in from Australia.
Awesome honest grub
Love ya style
Kay!!
All the best
Kay.
As always great cooking thanks keep them coming learning a lot