I love me some Daddy Jack! He makes me remember my Daddy. His name was Henry C. Harris, Jr. He was the best man I ever knew. He raised me and 5 others that were not his blood. We never felt that he wasn't our blood. Unconditional love until his death. He cooked like Daddy Jack
Jack is loved and physically missed every day, Sam. We are Blessed to feel his presence and have these recipes captured. Jack knew what he was doing! Thank you for watching the channel. With L🤍ve, LaKisha
What a great lookin bunch of guys. I would like to get me a fork and hang out with you all sometime. Also I'm making this tonight. I was just re-watching the video to make sure I had it right. Thanks Jack!
I use his stove to heat up cast iron parts before I weld them. It’s a 2 for 1… I’m the guy filming. When the video cuts off, I start welding. RIP Jack.
I still keep coming back to Daddy Jacks to refresh my memory of his meals. He brought us so much pleasure during the awful lockdowns. Hope his family is well ❤️🔥
I love how he's always checking the front door, like the Mob might be sending someone to collect on his loan! LOL! Actually, he's watching who's coming in and overseeing what's happening in his place, Smart man!
It never ceases to amaze me how easy Jack makes everything in the kitchen look. Putting together these dishes comes as natural to him as breathing does to the rest of us. The man is just amazing. I really miss him as I know his family does Godspeed to Jack’s family.
Totally reminds me of a seasoned army chef. Not as polished as some "classically trained" guys maybe, but knows his stuff, knows how to adapt, and very awesome personality
You know you're watching a pro when he never uses more than 2-3 seasonings and a "little bit of garlic" means enough to cover 1/4 of the skillet!! LOVE this guy!
kwk1 absolutely this guy is an absolute icon like you said he just inspires you to get in the kitchen it's not that difficult if you were brought up that way it's in your blood and if not it's never too late to learn that's what we were taught when we were kids it's never too late to learn........
That's the way it used to be when you go into a diner in the old days, you could just look at the place and know the food was going to be off the chain.....
I love how he cooks. It always looks like he's just throwing shit into the pan or the pot haphazardly and sloshing it all around on a burner that is cranked to 15000. Somehow, food comes out. It seems both effortlessly natural and completely haphazard.
It"s Great to see a MASTER CHEF at work. Comfort food at it"s best. Comfort food is what makes the world go round. Those high dollar cooks on the food channel doesn" hold a candle against Daddy Jack. Daddy Jack is THE MAN!
@DR Dan he's alive and well and he's got a new channel. I think this one was tied out to Bob the camera man. he's got a new camera guy. just search him in you tube search and you'll find it.
I know that Jack could do the $200 a plate food if he wanted to. But what I love is that he shows how to quickly cook something I could eat every day and be a happy man. He makes it easy and rib sticking. He should have offered a pillow for taking a nap after eating too much of his cooking because I'd be in a most invited food coma since Thanksgiving. Bless you Jack.
Love the guy but he’s absolutely not that kind of chef. He really doesn’t know what he’s doing. He’s just following recipes, that’s it. N average ones at that.
I’ve learned more from this guy then anywhere that has to do with cooking. My hats off to you chef. Cheers. I wish I could try out Chaplin’s restaurant.
Just found you on TH-cam and it all looks great. I'm going to fix up one of these for my wife right away. I am in my fifties and just found out I love cooking. Too bad I didn't know that thirty years ago. Keep up the great work. From Western Canada.
Just made this for dinner. I too was shocked how much flavor this dish has . I used some Beef-in-a-mug mixed with the flour for my gravy .... ran outta mushrooms and peppers and just used an onion ... damn it turned out good . Sooner eat this over a regular steak any day .. thanks for the recipe chef ✌🇨🇦
Daddy Jack cooking with the blues.. I'm requesting one of your Famous Recipes.. I don't know if you make this recipe but it's chili verde. I see a lot of cooks out there on TH-cam, but to me you are the best!!! you get down to the needy greedy and you don't waste nothing!!! and I use nothing but American cheese ..nothing but American.. if I dont use American cheese I have no business watching your videos, cooking with the blues.. so can you please please make a chili verde just for me Daddy Jack cooking with the Blues.. thank you your friend and your biggest fan Junior Gonzalez from Bakersfield, California..P.S. in my opinion to me you are the best chef on TH-cam nobody else explains it or Cooks it any better than you do thank you daddy Jack cooking with the Blues if anybody out there reading this he is the best
Asstronut generally when creating a sauce, even while cooking with beef, chicken stock is used. Not saying you can’t use beef stock but if you don’t make your own, high quality beef stock is hard to come by from the stores. Using chicken stock provides a neutral flavor as a base for a sauce you can then add things to like wine, dairy, fat, booze, herbs, etc.
Yeah same thing Kevin said. Most restaurants just keep chicken stock on hand for sauces made on Sautee, might have beef base for prepped sauces. You can add Madeira wine before the braise to add some depth here. Alternatively, skip the chicken broth and use Demi Glace for a super rich sauce. Demi Glace is like a 10 hour process, but it is unreal if you are gonna have Salisbury Steaks or meatloaf that week.
@@chaplinsrestaurant oh my, I didn’t expect a reply! Thanks! I was just making a tongue n cheek joke comparing to a hungry man. When I was younger I loved those sodium bombs. Then I had it prepared properly, not in TV dinner form, and it was like wait...this is what I’ve been missing?
I tried this recipe last night and it was amazing!! Simple, honest good food. Now it's in my recipe box. Thank you so Much Daddy Jack and Rest in heavenly peace my brother!
Hi Jack...Love your vids...how about your take on perogies.....I use farmers cheese and potatoes....an old recipe from my grandmother......browned and served with sour cream. would be a great din special!!!!! take care.........im local in ct....keep up the good work
"Cook this on medium, medium low"
*sets burner to 11*
"We just wanna sauté this"
*sets burner to 11*
"Simmer this down real slow"
*sets burner to 11*
turn it to ten and rip the knob off !
LOL - yeah, professional chefs LOOK as though they're searing the crap out of it - BUT they always get such amazing results!
@@justfutsinaround These goes to 11.
@@StonyRC if you are at the pan, you can go fast and hot.
They know how to use high heat by moving and lifting the pan.. expert stuff
I love me some Daddy Jack!
He makes me remember my Daddy. His name was Henry C. Harris, Jr. He was the best man I ever knew. He raised me and 5 others that were not his blood. We never felt that he wasn't our blood.
Unconditional love until his death.
He cooked like Daddy Jack
Denise...THAT'S AWESOME!!!
Much love from Mobile Alabama.
Some men are just better at it than most
Denisie Covington ..... Real !!!!!
I'm glad to see no trolls on this reply. Much love Raleigh,NC
The secret to this recipe is having a burner from a Saturn 5 rocket. They're so hard to find these days.
univibe23 That’s funnny as hell!l
lol his gas bill has to be up there...but I love his cooking
univibe23 LOL 😂
univibe23 classic....
You are what you eat ;-)
Miss daddy jack so much !!! Still watch his stuff alot ! Wish he was still with us ! What a legend ! Truly mis this man !
great instructional videos, thank You JACK from Poland
Im still watching after 10 years
ahhh man I love mushrooms and gravy in a steak sauce. looked amazing Jack
How about some stuffed peppers I really want to see how you make those.........
Happy and Healthy New Year !
May 15 heard daddy jack passed my condolences to family and friends he will be missed
Jack is loved and physically missed every day, Sam. We are Blessed to feel his presence and have these recipes captured. Jack knew what he was doing! Thank you for watching the channel.
With L🤍ve,
LaKisha
Man, I love these professional stoves! It's like having a gas fired campfire! Love it!
What a great lookin bunch of guys. I would like to get me a fork and hang out with you all sometime. Also I'm making this tonight. I was just re-watching the video to make sure I had it right. Thanks Jack!
Just wash your hands after you handle the raw meat, your immune system will thank you.
Looks great! I always worried about burning the butter but you have it on fairly high heat..I guess I should not worry so much?
Good drinking game, everytime in his vids he says "add a lil butter" you drink!
Miss u a lot 😢
What brand of blackened seasoning does he use
RIP Daddy Jack
Thanks looks great
Rest in peace daddy Chap
Mon meilleur!
Love Jack chaplin,'s recipes
Chef, your sign looks like a Chinese restaurant called Cha Plius.
Made it are it loved it
“ If you want it rarer, make it thinner” ??? Um, think he may have gotten that one backwards...
I think he means if you make it thinner then you can trust that its cooked better and you can cook it less.
I like how this man cooks. I prefer well done
:(
what is the black stuff in the skillets. Is that what is left of non stick. or are they just black from use
I wonder if daddy Jack would adopt me?
I'm thirty.
No I want to be adopted by a rich old oil heiress and just have to rub her feet Kurt!
@@chaplinsrestaurant not too old! 😅
Dude cooks on the back end of an F-18
Lmfao
So..like mach 2 or 3?
Go big or go to the burn center.
I keep wondering how he cooks everything so fast, and then I realize it's because, at all times, his stove is the surface of the sun.
LOL
And he never burns anything RIP daddy jack a true legend
A commercial kitchen can't cook at the same speed as someone at home.
No it’s way hotter than the sun!!! Hahahaha
I use his stove to heat up cast iron parts before I weld them. It’s a 2 for 1… I’m the guy filming. When the video cuts off, I start welding.
RIP Jack.
I still keep coming back to Daddy Jacks to refresh my memory of his meals. He brought us so much pleasure during the awful lockdowns. Hope his family is well ❤️🔥
Same, same.
I love how he's always checking the front door, like the Mob might be sending someone to collect on his loan! LOL!
Actually, he's watching who's coming in and overseeing what's happening in his place, Smart man!
@@vegazfamouz7268 I agree but I wouldn't hesitate to eat at his restaurant. Wish I lived nearby.
He just may be , those guys r never gone
Jack would have been great on Sopranos!
More like protection money.
It never ceases to amaze me how easy Jack makes everything in the kitchen look. Putting together these dishes comes as natural to him as breathing does to the rest of us. The man is just amazing. I really miss him as I know his family does Godspeed to Jack’s family.
This burner goes to 11.
I love this Chef more than so many others. He loves food too much. So do i.
Why dont you just make 10 hotter? .....lol
Needs adjusted big time, you want blue flame. But he's cooked so much food on that stove he doesn't even notice.
I love this guys style. Simple, straightforward, and no frills. Just good cooking
Does anyone else feel comforted hearing the sound of the pan rattle on the stove top?
You just know hearing that it’s gunna be fire. Nicely done chef.
I do. And seeing the rhythm with it is cool. It's like an extension of his body.
It really is comforting
I know I'm not the only want to say this or the first want to say it either tony samsung you are a moron go to some other blog......Loser
Sounds like a kitchen!
Served with mashed potatoes would be great!😘
Where I live, in the great state of Kentucky, it is against the law to serve Salisbury Steak without mashed potatoes. Lol
I'm thinking homemade egg noodles. Tonight. Screw the turkey leftovers!
bridget=you could piss and shit in my food===yummy !
@@tomjohns5146 I blame your mother. Otherwise there'd be a father in your home to smack the shit out of you to teach you manners and discipline.
@@tomjohns5146 you are sick man get a life or maybe a girlfriend
I bet this dude knows where Jimmy Hoffa body is buried
Yeah, he ate him.
No one will find Hoffa he was creamated by the MOB @a cemetery case closed
@@lawxx6 yeah you're probably right or he is buried under the meadowlands stadium
Like pesci said on the Irishman "fuck him" .
I miss this guy. So much love he gave to his family and friends. RIP Daddy Jack
I’m 62 yrs old and never watched cooking show before, but I LOVE this show and LOVE the chef 👨🍳 👍🏻
what is great about most of these dishes is the ONE pan thing.
@dogs aren't dangerous Many people don't bother pan heating chicken stock so you could still use 1 pan for this dish.
Tony Samson those are working pans, not Food Network picture perfect pans.
Yup. Same pan, all week long
@@dalemartin7886 they have been thru the heat from hell......
At the end of all his videos "Tommy where you at come here take a bite... Scotty come here"... loll hats off to his amazing demeanor and cooking :)
Just like they always say "sharing is caring"
Old school..!!!!!
Totally reminds me of a seasoned army chef. Not as polished as some "classically trained" guys maybe, but knows his stuff, knows how to adapt, and very awesome personality
You know you're watching a pro when he never uses more than 2-3 seasonings and a "little bit of garlic" means enough to cover 1/4 of the skillet!! LOVE this guy!
Jesus I've never seen him blow on his food, just straight into the mouth.
Jack doesn't play around. he blasts his saute pans with 3 foot flames. shit would have to be lava to burn him.
asbestois mouth....a well know ailment among TV chef's
@@EdGrasmann he has the armor. Its just asbestos for the rest of us.
you talking to Jesus? I hope that's why you did that.
i just made this dish and it is awesome. home run out of the park chef. chef chaplin is one of the best chefs ever. thank you sir
"Isn't that beautiful...Bob?" "No, not really" , "That's it you're fired"
as well he should be then
Man, I have to be honest. You are inspiring me to do more cooking! Thank you and keep up the great videos as they sure are appreciated.
kwk1 absolutely this guy is an absolute icon like you said he just inspires you to get in the kitchen it's not that difficult if you were brought up that way it's in your blood and if not it's never too late to learn that's what we were taught when we were kids it's never too late to learn........
@@roryvonbrutt7302 RIP Jack.
Like your style, Jack. No fancy smancy..Going on here. Just good old fashioned good food. Smooth with the prep.
That's the way it used to be when you go into a diner in the old days, you could just look at the place and know the food was going to be off the chain.....
I love how he cooks. It always looks like he's just throwing shit into the pan or the pot haphazardly and sloshing it all around on a burner that is cranked to 15000. Somehow, food comes out. It seems both effortlessly natural and completely haphazard.
i see we all have been brought together by the youtube algorithm
Dude knows his shit! Fat men know how to cook!
You sho right Bass. Fat chicks too. When a fat chick hits on me, I often think "I bet this woman can cook". lol
No B.S cooking just the way I like it.. straight to the point.
This dude makes my day. I always want to watch Good Fella's after I see him. 😎
Paulie used to cut the garlic so thin it would go to nothing in the pan.. Haha
Love this chef. Great cook with a big heart. May Daddy Jack rest in peace.
It"s Great to see a MASTER CHEF at work. Comfort food at it"s best. Comfort food is what makes the world go round. Those high dollar cooks on the food channel doesn" hold a candle against Daddy Jack. Daddy Jack is THE MAN!
Standard measure = "Little bitta."
This dude must cook in his sleep. Bravo, Chef!
I love how he's the first online chef ever to take a second bite of his creation. lol
Kinda difficult to imagine that anyone in this kitchen would or could get ravenously HUNGRY!
looks awesome, side of mash please!!!!!!
Tony Samson did you stay home from elementary school today and get on mommy's computer?
I wanna say take care of yourself Brother but GOD damn... your cooking is worth dying for lol. Just Kidding , Much Love man.
Never trust a skinny chef haha joke of course
@DR Dan he's alive and well and he's got a new channel. I think this one was tied out to Bob the camera man. he's got a new camera guy. just search him in you tube search and you'll find it.
If you want Jesus to love you better, taking His name in vain and publishing it on youtube is not the way to do it. Not a smart thing to do...
Damn I wish I had those burners in my kitchen. And those pans. And Jack, actually.
5 years later and I still wanna take a bite! Keep going Jack! WOOT!
I know that Jack could do the $200 a plate food if he wanted to. But what I love is that he shows how to quickly cook something I could eat every day and be a happy man. He makes it easy and rib sticking. He should have offered a pillow for taking a nap after eating too much of his cooking because I'd be in a most invited food coma since Thanksgiving. Bless you Jack.
i like the guy but the food he makes is really not that great
Love the guy but he’s absolutely not that kind of chef. He really doesn’t know what he’s doing. He’s just following recipes, that’s it. N average ones at that.
@@cromandum217seriously. I agree. For fucks sake he made a chicken parm with provolone cheese! 😂
I just made this recipe and I loved it. Nice stick-to-your-ribs cooking that filled up the whole family. 10/10 - it was great.
Step one: Set stovetop to afterburner
I like the Action Bronson cameo.
You wish you had smell-o-vision I wish you knew how to turn the knob down on that fire and quit cooking burnt up butter and garlic with your food
WoW!! This looks fantastic, can't wait till they invent smellovision!!!
I’ve learned more from this guy then anywhere that has to do with cooking. My hats off to you chef. Cheers. I wish I could try out Chaplin’s restaurant.
Just found you on TH-cam and it all looks great. I'm going to fix up one of these for my wife right away. I am in my fifties and just found out I love cooking. Too bad I didn't know that thirty years ago. Keep up the great work. From Western Canada.
True. The Saturn 5 burners are a bit rare lately which of course has made them fairly y'know, expensive.. Oh well. Waddayagonnado?!
Love these videos. Awesome chef man, can’t get enough!
Love how he does it on the fly like last second decided to cover it. No script no bs. Good looking food! Bet it tastes as good.
As Always Love Your cooking Demo recipes!
I make French onion soup specifically for Salisbury steak. Use that as your liquid, mine has Sherry and port wine already. And you gotta have taters.
my first video i hooked up with daddy jack s website...........cook on daddy jack!!! the videos are great...all the best!
I miss this man so much.
Hey Bob make him wash his hands. Too much contamination.
Just made this for dinner. I too was shocked how much flavor this dish has . I used some Beef-in-a-mug mixed with the flour for my gravy .... ran outta mushrooms and peppers and just used an onion ... damn it turned out good . Sooner eat this over a regular steak any day .. thanks for the recipe chef ✌🇨🇦
Daddy Jack cooking with the blues.. I'm requesting one of your Famous Recipes.. I don't know if you make this recipe but it's chili verde. I see a lot of cooks out there on TH-cam, but to me you are the best!!! you get down to the needy greedy and you don't waste nothing!!! and I use nothing but American cheese ..nothing but American.. if I dont use American cheese I have no business watching your videos, cooking with the blues.. so can you please please make a chili verde just for me Daddy Jack cooking with the Blues.. thank you your friend and your biggest fan Junior Gonzalez from Bakersfield, California..P.S. in my opinion to me you are the best chef on TH-cam nobody else explains it or Cooks it any better than you do thank you daddy Jack cooking with the Blues if anybody out there reading this he is the best
Personally, I mix bread crumbs in with the beef.
My only question is why use chicken stock, rather than beef? Not questioning his methods, just genuinely curious.
Asstronut generally when creating a sauce, even while cooking with beef, chicken stock is used. Not saying you can’t use beef stock but if you don’t make your own, high quality beef stock is hard to come by from the stores. Using chicken stock provides a neutral flavor as a base for a sauce you can then add things to like wine, dairy, fat, booze, herbs, etc.
Yeah same thing Kevin said. Most restaurants just keep chicken stock on hand for sauces made on Sautee, might have beef base for prepped sauces. You can add Madeira wine before the braise to add some depth here. Alternatively, skip the chicken broth and use Demi Glace for a super rich sauce. Demi Glace is like a 10 hour process, but it is unreal if you are gonna have Salisbury Steaks or meatloaf that week.
That's the most lazy version of salisbury steak I have ever seen.
Poor videotaping. Unsanitary conditions make it unappetizing.
I like this Jack. Specifically because it was a receipe for one or maybe two.
It looks very flavorful and moist.
Still here in 2023!--love this man!❤
damn! That dish calls for a whiskey before dinner
Daddy Jack, I had a hungry man with Salisbury steak and it didn’t look like this.
Ive had those before, nasty but good in a pinch! Stoffer's is ahead of the game! Jack
@@chaplinsrestaurant oh my, I didn’t expect a reply! Thanks! I was just making a tongue n cheek joke comparing to a hungry man. When I was younger I loved those sodium bombs. Then I had it prepared properly, not in TV dinner form, and it was like wait...this is what I’ve been missing?
Love watching you guys! The food is great but the heart and love you put into it makes it the best. Keep 'em coming! Love Big Daddy!
I tried this recipe last night and it was amazing!! Simple, honest good food. Now it's in my recipe box. Thank you so Much Daddy Jack and Rest in heavenly peace my brother!
Making this tonight .Maybe with some garlic mashed potatoes.Just found your TH-cam channel . love it ! thank you Jack.
~~melanie~~
Reminds me of school dinners....Brown food....
Hi Jack...Love your vids...how about your take on perogies.....I use farmers cheese and potatoes....an old recipe from my grandmother......browned and served with sour cream. would be a great din special!!!!! take care.........im local in ct....keep up the good work
ive heard of silicone fingers, but silicone tongue? omg, i am gonna make this for sure!
I love your no nonsense approach. I made this for my folks last night and they are still raving about it. Thanks Jack!
i hate Salisbury steak. this makes me want Salisbury steak!!!
I love it man this is I worked at many restaurants in my life guys are real deal man I love this I love this show
Put that on a bed of wide egg noodles... Wow looks great
It's a wonderful thing.
😎😁
You like it rare ?
Hell yea
SAVAGE
LMAO