Good for you, can't go wrong with that dish Eric. Glad your putting these videos to go use and teaching yourself. Bravo! Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues
RIP big chef, someday we will meet again in Heaven and it will be our pleasure for us to cook for you. You remind me of my father that he passes away in 2011. Your video will entertain us for decades to come!
I retired in 2013 and live in Houston, Tx., but worked for a company in Malden, Ma. for 25 years. I spent a few weeks in the area each year, and would have loved to eat at Chaplin's! I hope to visit the area again, but until then I'm enjoying the cooking recipes and demos. Thanks!
this looks soooo good, gonna have to try it this way. i learned one thing, always trust the big guy doing the cooking, he cant be wrong. finally i found a new cooking channel to watch, thanks Jack.
The best recipe from a master chef, who recently passed! RIP, Daddy Jack, you are missed but cook for everyone in Heaven cause that’s what they want you to do! Make sure they give you the same pots and pans and stove so you can satisfy all. Better yet, I say we put Daddy Jacks chicken pounder, pots, pans, stoves and magic wooden spoons in a museum. 😞❤️
i clicked on this video because of the pan, real cooking is not about fancy shiny tools, real cooking all about the realty, love and the experience. great job guys if i ever visit new london i will make sure to visit you guys and shake hand with you.
Great recipe! Wonderfully tasty and succulent!! Yes, I put mustard in ramekin, first, then spread it on chicken breasts from there! Give this chef a break!!! He may have gone trough several jars of mustard that day and threw the last one away!!! So... No problem!!! Appreciate his technique for that special dinner, and then do your own best way in preparing it!!!
Nice to hear, Charlie. Glad you stayed on it, until you got your recipe where you wanted it to be. Thank you for watching the channel. Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
To answer you Bobby, most of these call for you to roll them, tooth pick and fry but mine seem to fall apart or turn out to be a trainwreck. His way doesn't require rolling. Simple. Works for me.
Precisely, this is how I cook too . All on eye, ear, smell . And never disappointed the dining table at my house (I used to cook for 6) I learned lot from my past culinary classes I enjoyed. But mostly from guys like Seen in the video, no bullshit , keeping it simple , rustic and delicious
Every recipe you cooked Daddy Jack was not what I expected it to be...Like this one, usually Cordon Bleu is rolled up, but not Daddy Jack! He makes a sandwich out of the thing that looks and probably tastes awesome. RIP Daddy Jack, learned a lot from you.
Fuck off fool....do u watch every cooking video to examine every stupid thing?...the dude is an artist, don’t watch if you don’t want to enjoy, just looking for any small detail to complain about
Aladeen and aladeen sorry guys....was drinking and in a bad mood when I made the earlier comment...came to watch this to lift my spirts, and reading the comments something set me off...I over reacted, so sorry guys....just love the way daddy jack cooks, I feel it takes a lot of guys to put his methods on camera like he does...he’s got such a cool way about him.
That spoon went from raw chicken back into the jar. I would like to hope that he prepped some already and will prep some more after but I doubt that's the case. Don't eat that mustard without cooking it lol xD edit: Then his hand goes from the raw chicken to the salt and pepper and back. This guy is gonna get people sick...
@@neilbayley4865 I've been cooking professionally for almost 6 years now and luckily have not seen anything this bad in person. I was sous at the last place I worked and if I saw something like this that person would be let go. It shows a lack of care that is completely unacceptable when you're cooking food that goes into other peoples' bodies. Honestly, his recipe is weird because it's sandwiched - lazy way I guess. I like to roll mine up wrap in plastic and let them harden a little in the fridge before flour egg fresh breadcrumbs and frying all sides then finishing in the oven. Quick cheesy bechamel and you have a recipe that will blow people's minds.
Made Chicken Cordon Bleu tonight, well close to it. Went to the store forgot what kind of mustard, but I found some. Forgot what kind of ham, but I found some, forgot what kind of cheese, but I found some. Don't have an oven too. But, no I'm not making this up. came out good. Thank's Jim PS could you put the list in too.
yum yum yummmmy. hey chef...you really know what your doing there....that's one nice looking chicken cordon bleu....and by the way I'm from Quebec and my mouth is watering right now. I will try your method very soon....thank you for shareing💖💖
At ease folks. He is showing off for the camera. He expects us to follow his techniques and recipes, not his cleanliness mishaps. I love big Daddy Jack and his stove-top creations. The way he haphazardly starts with a toss of butter and a squirt of oil in a pan and ends with a great looking mouth-watering dish, with sauce. BTW Bob's camera work is xlnt, that nobody mentions. This response is to an 8 year old video.
I agree 100 percent have been watching for 8 years and he is by far my favorite chef on youtube, I dont point fingers at the dont,s by the so called experts on here commenting, just the great end results after he is finished.
The information I can find says... _'John "Jack" Howard Chaplin III, 62, of Quaker Hill, passed away peacefully May 11, 2021'_ It doesn't say what he died _from,_ but I'm sure his weight was a contributing factor. As I read about his life I wish I had known him personally! He loved his family, blues music, cooking (obviously) and was a hard worker, clocking in 60 hours a week for as long as anyone can remember. I guess God has a great chef now!
I was just thinking the same thing. When he opened that new thing of mustard and put that spoon in there that was on raw meat I couldn't believe it. Alot of questions for sure in this video.
Pounded thin, raw meat will stick to itself if it sits a few minutes. (Jack kept it in the fridge until an order came in, then he breaded it.) Jaques Pepin did this with stuffed breasts so he didn’t have to bother with skewers or toothpicks.
If you guys only knew what goes on in the restaurants that you eat in all of the time! I'm not saying it's correct but cross contamination is low on the priority list for line cooks who are strictly concerned about getting the food out to the table. Also, keep in mind that the vast majority of commercial kitchens in the US are employing immigrants who grew up in countries where cross contamination is never a concern, let alone hand washing. This is pretty much an inside look at how things are handled in professional kitchens... I prefer to eat ast home and prepare the vast majority of my meals on my own so I know that sanitary techniques were used.
RIP brother!!! Ill miss these videos learned allot watching over the years.
Jack passed away?
@@robertbreezee6138 Jack had a triple bypass heart surgery in September and started having complications.
Oh no....No....Such a sad news....
Wow he passed? RIP
Daddy Jack is still my go to for great recipes. Rip Jack, your legacy is strong!
Yes Sir!👍🏻👍🏻👍🏻👍🏻👍🏻
Couldn’t help but love you man. Hope your cooking on the other side. You were a gift, miss you. RIP
Old school chef.. love it.
Yes yes, traditional chefs. 👍
If you love food poisoning lol. The food looks great, but this guy is a train wreck 8n regards to food safety.
My favorite condiment Dijon Salmonella Mustard!
He burnt the hell outta what appears to be a steak...
@@xlX2FreshXlx lol i caught that too
Guy : “Hey jack what should I set the stove at?”
Jack : “Not Too Hot but hot enough“
Guy: “o....k... thanks....”
Lmao RIP Jack
That’s every chef’s response
That mustard spoon had a lot of raw chicken juice on it. And I know kitchens don’t throw anything out.
I made this Classic Chicken Cordon Bleu today for lunch and it was absolutely AWESOME! Thanks Mr. Jack.
Good for you, can't go wrong with that dish Eric. Glad your putting these videos to go use and teaching yourself. Bravo! Jack Become a Member Of "Cooking With The Blues"
patreon.com/cookingwiththeblues
RIP big chef, someday we will meet again in Heaven and it will be our pleasure for us to cook for you. You remind me of my father that he passes away in 2011. Your video will entertain us for decades to come!
I retired in 2013 and live in Houston, Tx., but worked for a company in Malden, Ma. for 25 years. I spent a few weeks in the area each year, and would have loved to eat at Chaplin's! I hope to visit the area again, but until then I'm enjoying the cooking recipes and demos. Thanks!
Good luck!
this looks soooo good, gonna have to try it this way. i learned one thing, always trust the big guy doing the cooking, he cant be wrong. finally i found a new cooking channel to watch, thanks Jack.
I want a turkey sandwich with that mustard after the spoon has been on raw chicken. Keeps you regular.
First thing i saw lol.. please say thats the only thing its used for
Like Gordon Ramsey would say, "It's Raw! you want to kill someone!" LOL!
You'll be ok lol
Some of these kitchens are not run very sanitary. Health department should cite him for doing that? PRETTY GROSS!
The very first thing I saw. Don't think I would eat at this place :)
This man is the O G of soul food !!! MANY THANKS FROM THE WEST COAST MY BROTHER ! KEEP ON BLUES-IN !!! DIG IT !
We miss you, man with the great big heart and spirit!
The best recipe from a master chef, who recently passed! RIP, Daddy Jack, you are missed but cook for everyone in Heaven cause that’s what they want you to do! Make sure they give you the same pots and pans and stove so you can satisfy all. Better yet, I say we put Daddy Jacks chicken pounder, pots, pans, stoves and magic wooden spoons in a museum. 😞❤️
He did??
@@Scottjf8 Sadly, yes!
RIP show em how its done up there with Mom!
He die??😢
Love making your recipes Daddy Jack! You will always be with us.
i clicked on this video because of the pan, real cooking is not about fancy shiny tools, real cooking all about the realty, love and the experience. great job guys if i ever visit new london i will make sure to visit you guys and shake hand with you.
150 years of italian restaurant biz my family from italy . i really enjoy your show
Great recipe! Wonderfully tasty and succulent!! Yes, I put mustard in ramekin, first, then spread it on chicken breasts from there! Give this chef a break!!! He may have gone trough several jars of mustard that day and threw the last one away!!! So... No problem!!! Appreciate his technique for that special dinner, and then do your own best way in preparing it!!!
Rip brother your recipes is definitely a staple in my house
Jack , wife and i like this recipe so much that we make it every weekend
After so many tries and failures you taught me how to do this perfectly. THANK YOU CHEF JACK!!!!
Nice to hear, Charlie. Glad you stayed on it, until you got your recipe where you wanted it to be. Thank you for watching the channel. Good Gravy, Jack
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
How,exactly,does one 'fail' at such a basic recipe?
To answer you Bobby, most of these call for you to roll them, tooth pick and fry but mine seem to fall apart or turn out to be a trainwreck. His way doesn't require rolling. Simple. Works for me.
Seine Sorgfalt und Präzision sowie seine Liebe zum Detail sind bewundernswert und verdienen einen Ehrenplatz in der Geschichte und in unseren Herzen.
Terrific. Now that is simple and delicious. Thanks for the video.
You continue to ROCK, Mr. Singing the Blues......love all your videos.....good stuff done the way I eat!
R.I.P. the best old style chef 🍻
Love this guy. Watched tons of his videos, but still don't know what heat the oven is set at. lol
400
Precisely, this is how I cook too . All on eye, ear, smell . And never disappointed the dining table at my house (I used to cook for 6) I learned lot from my past culinary classes I enjoyed.
But mostly from guys like
Seen in the video, no bullshit , keeping it simple , rustic and delicious
Now this is is a for real cooking channel. You got skills. Like your methods.👍
You should put plastic wrap over the chicken before pounding it. Its splattering everywhere. Plus green cutting boards are for veggies only.
@Mike Lyons haha. Good one. But wait.. I can't breathe... ffuck.
Really? My cutting board is green too, and I use it for whatever I feel like it. It doesn't matter!!!
sure miss you,Jack...God bless you!..may you rest in well deserved peace!
Excellent work shef and excellent singing in the back ground. ❤
He cooking for the Angels 😇 😍 now. Miss you 😔
Every recipe you cooked Daddy Jack was not what I expected it to be...Like this one, usually Cordon Bleu is rolled up, but not Daddy Jack! He makes a sandwich out of the thing that looks and probably tastes awesome. RIP Daddy Jack, learned a lot from you.
I make this with iberico ham. A little bit goes a long way in elevating this dish to a new place.
What a waste of a quality product
@@mw3isbetterthanmw22 quality product is never wasted if you enjoy eating it.
I love what you do, but how can you smear chicken and put the spoon back into the mustard jar? And the spoon with lobster into the salt and pepper?
Fuck u
Fuck off fool....do u watch every cooking video to examine every stupid thing?...the dude is an artist, don’t watch if you don’t want to enjoy, just looking for any small detail to complain about
@@jeffwilson3363 He does have a point though. Relax, dude.
Maybe because the jar is empty and he is going to throw it away?
Aladeen and aladeen sorry guys....was drinking and in a bad mood when I made the earlier comment...came to watch this to lift my spirts, and reading the comments something set me off...I over reacted, so sorry guys....just love the way daddy jack cooks, I feel it takes a lot of guys to put his methods on camera like he does...he’s got such a cool way about him.
That our boy Sal hanging out in the mustard in the background. Sal Monella. Great Guy.
Salmonella doesn’t live in mustard. Look it up
@@fryBASS that was meant as a joke.
@@fryBASS it does after he touched the raw chicken and stuck it back in the jar, its cross contamination 101.
Love to watch this man cooking
That spoon went from raw chicken back into the jar. I would like to hope that he prepped some already and will prep some more after but I doubt that's the case. Don't eat that mustard without cooking it lol xD
edit: Then his hand goes from the raw chicken to the salt and pepper and back. This guy is gonna get people sick...
Thank you! Someone said it! I get its old school no frills cooking but come on its not gonna cost you anything to not cross contaminate everything
@@neilbayley4865 I've been cooking professionally for almost 6 years now and luckily have not seen anything this bad in person. I was sous at the last place I worked and if I saw something like this that person would be let go. It shows a lack of care that is completely unacceptable when you're cooking food that goes into other peoples' bodies.
Honestly, his recipe is weird because it's sandwiched - lazy way I guess. I like to roll mine up wrap in plastic and let them harden a little in the fridge before flour egg fresh breadcrumbs and frying all sides then finishing in the oven. Quick cheesy bechamel and you have a recipe that will blow people's minds.
Exactly what I was thinking…. Not cool
While you're food tastes like shit
This is one of my favorite things to eat is cordon blue .my mouth is watering.
Spoon back and forth from raw chicken to mustard jar? 🤔
Yum is a mantra.
Great cooking chef , hello from Hayward California
Love this guy! My kind of chef!
That mustard empty as shit 🤣
Mw2 is better bro
Made Chicken Cordon Bleu tonight, well close to it. Went to the store forgot what kind of mustard, but I found some. Forgot what kind of ham, but I found some, forgot what kind of cheese, but I found some. Don't have an oven too. But, no I'm not making this up. came out good. Thank's Jim PS could you put the list in too.
That flip was amazing.
I miss this fella soo much. God bless ya . Much ❤ lindiana.
Miss you brother, R.I.P.
This is 'Chicken with the Bleu's'. Looks great Jack!
Look yummy, but, he kept putting the spoon with the chicken juices in the mustard jar.
Love your videos. Copy your meals. Thank you, Jack. Love ❤️ it
Nice and simple. Love it!!
Great recipe! Thanks, Jack! You can hear him throw the mustard jar in the trash can next to him. No worries.
Erica Riberas the empty one
He opened a brand new jar and stuck the raw chicken spoon in a brand new jar.
You sir are no inspector
@@BlazeChronicGreen420 Super disgusting, wonder how many people end up with food poisoning from this place.
Cordon Blue! haha Man I love this guy, good honest man, cooking good honest food!
Cordon bleu. C'est français.
My guy beat the hell out that yard bird! 🤣🤣🤣🤣
Gonna miss Daddy Jack.. Guess we still got him on TH-cam..
yum yum yummmmy. hey chef...you really know what your doing there....that's one nice looking chicken cordon bleu....and by the way I'm from Quebec and my mouth is watering right now. I will try your method very soon....thank you for shareing💖💖
At ease folks. He is showing off for the camera. He expects us to follow his techniques and recipes, not his cleanliness mishaps. I love big Daddy Jack and his stove-top creations. The way he haphazardly starts with a toss of butter and a squirt of oil in a pan and ends with a great looking mouth-watering dish, with sauce.
BTW Bob's camera work is xlnt, that nobody mentions. This response is to an 8 year old video.
I agree 100 percent have been watching for 8 years and he is by far my favorite chef on youtube, I dont point fingers at the dont,s by the so called experts on here commenting, just the great end results after he is finished.
Is it that hard to type excellent fam.
The information I can find says... _'John "Jack" Howard Chaplin III, 62, of Quaker Hill, passed away peacefully May 11, 2021'_
It doesn't say what he died _from,_ but I'm sure his weight was a contributing factor.
As I read about his life I wish I had known him personally!
He loved his family, blues music, cooking (obviously) and was a hard worker, clocking in 60 hours a week for as long as anyone can remember.
I guess God has a great chef now!
This guy knows what he’s doing
Respect from Brussels, Belgium!
Great chefs and chocolates from Belgium and I'm sure great people King. The Best, Jack
Note to self do not order a sandwich or anything that has mustard at that restaurant.
The amount of cross contamination in the first 3 min is staggering lol. RIP bro. Still love ya
I did think you missed that double slice of cheese, but you pulled a fast one one me. haha Damn bro, that looks so good. Love it. You win.
CONTAMINATION 1:0:1 - hands and spoon..!!!! Won’t eat at your restaurant
the cross contamination in this video is unreal
I was just thinking the same thing. When he opened that new thing of mustard and put that spoon in there that was on raw meat I couldn't believe it. Alot of questions for sure in this video.
If it makes you feel better the vinegar and turmeric kills most everything.
Good thing it’s a 10 yr old video
🚽
Came to say the same thing. I cringed with the mustard.
Chef like hell!!! Best wishes from Serbia
what veg is being prepped on the green cutting board next ?
how did the chicken stuck together??
did you use anything to keep it together before you fried it??
Pounded thin, raw meat will stick to itself if it sits a few minutes. (Jack kept it in the fridge until an order came in, then he breaded it.) Jaques Pepin did this with stuffed breasts so he didn’t have to bother with skewers or toothpicks.
When he dips it in the flower then the egg
That’s what keeps on together
I prefer to not fry it or just put it in the oven it’s not a fatty
@@richardharach3540 not a fatty at all
That mustard jar is salmonella mustard now.
Impossible
wondering about mustard spoon chicken hmmmm?
It seasons the mustard.
Me too! Food looks awesome but.... sally-mo-nilla might be coming to dinner. Party Foul :-)
So much passion!!!!!!!!!!!
Just made this last night, thanks chef!
Made this tonight with oven roasted potatoes and sauteed shrooms. As always with Daddy Jack's recipes, it was a crowd pleaser. Thanks Daddy Jack!!
Any leftovers 🤣 jus playing but this recipe looks amazing
@@knucklehead20fo7 sorry- no leftovers. ate it all YUM!!!
Looks good. I like using Swiss, Prosciutto, a little salt and pepper and Tarragon. Smells and tastes fantastic!
Miss you brother..God bless
Is that Aretha Franklin singing in background music?
If I ever tried using a knife that sharp, one of the hidden ingredients would be fingers julienne!
therudiment, Ahh So!
So many food inspectors
That meat tenderizer looks like it's right out of the Flintstones.
Skillet not too hot he says, meanwhile there’s an inferno blazing under the thing
He just contaminated that jar of mustard and beat the chicken the hell up.
With the garlic mash potatoes.
Awesome! And! Mash with skins on...even better.
Havent peeled a potatoe since '96.
Cheers Jack.
K.Auger, Victoria, BC
THE MAN !!
all time
My birth place
love the music. haaaaaaaa and the dish.
You always got to have music playing. 👍
Just made this tonight...WOW!! Thanks Jack! I'm not too far from Connecticut. Down here in Joisey...LOL I have to get there this summer.
I love this mans' cooking. That spoon from raw chicken to the mustard does scare me a bit though... but he knows what he's doing.
Thanks Papa Jack, R.I.P.
I find this more easy to make Cordon Blue , not toothpicks needed
If you guys only knew what goes on in the restaurants that you eat in all of the time! I'm not saying it's correct but cross contamination is low on the priority list for line cooks who are strictly concerned about getting the food out to the table. Also, keep in mind that the vast majority of commercial kitchens in the US are employing immigrants who grew up in countries where cross contamination is never a concern, let alone hand washing.
This is pretty much an inside look at how things are handled in professional kitchens... I prefer to eat ast home and prepare the vast majority of my meals on my own so I know that sanitary techniques were used.
Darren Keefe it’s true
4:06 baby Swiss 👶🏻 🧀
“Let me just put some salmonella in my mustard jar.”
RIP Daddy J
love this guy but he goes nuts w the cross contamination lmao
He contaminated the whole kitchen. And contaminated the whole jar of mustard.
Awesome style great recipe! I’ll do this one !
Since he began working at 14 and graduated from culinary school how many customer has he killed? I wager none at all.
Wow looks like a winner!