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.
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 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
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.
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---+++++
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).
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.
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.
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
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
He makes it all look so simple and easy ❤
Sad good people leave this earth way to quick. I am glad whoever is managing his channel is keeping his spirit alive
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.
RIP mon chef your soul still alive forever you still learn us how to cook in every singel moment in our lives 🌹
Fine dice'in in heaven, RIP big guy.
The entertainment value of these videos is off the charts.
Wow, he knocked it out of the park with that recipe !
Miss you big guy! Been binging your vids this week. RIP
A really good practical talented chef!
I’m still watching my favorite on line chef. RIP my friend.
Love from Canada! Veal looks amazing!
That thumbnail is epic 😂🤣
Awesome cook fun to watch your style was awesome. Rest In Peace
RIP Daddy Jack !! I still love these videos
Daddy Jack's vids helped get me through lockdown. 👍
You shall be missed Señor Jack. R.I.P.
RIP daddy jack :(
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
cooking with the blues because you make people cry
Tremendous chef
The best chef in the world. Love you
brilliant
Sweet.
Very nice looking dish.
Love
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
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.
Looks great. Love watching these veal dishes
Looks great!!
Up in Montreal. Love your videos. When this virus calms down we will definitely pass by.
Fingers crossed Glenn!
LOVE THIS! Making this week. Joe and Brenda Ricci, Wausau WI
Amazing chef ..
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.
I’m an excavation contractor and a wanna be chef……Jack is THE man
I agree Jack, breading all the way. Provimi, definitely a bonus. Thanks for sharing. Tony
On a Chaplin's video watch-a-thon in honor of Jack.
Are you kiddin' me, Jack? Looks so delicious.
you know pops??!! you and your crew are hall of famers in my book.. keep up the amazing food you cook
Ouuuuuuuuhhh ..😂😂 miammmmmmmm miam ... merci chef jack.. amitié de France 🇫🇷
Great stuff daddy jack! Prayers from Ireland for you!
Nice Dish...☝👌greetings Form Germany✋💙💙
I love Germany.Miss it so much.
This recipe brought to you by butter.
Did we get a camera man stir at 5:01? Well done Glen lol
I loved that! Yay Glen! Saving days!
LOOKS AMAZING 👍🏻
RIP DADDY JACK
Restaurant Depot needs to step up and sponsor these videos
Rest In Peace Chef!!
Dish looks great, Was in sub school in Groton 1976
This to me is an improvement over the classic dish.
RIP Daddy 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---+++++
Thanks for the recipe Saltimbocca look great
waooo meglio dei saltimbocca alla romana italiani, Bravo chef
Chapeau, Maestro Daddy Jack
love watching this guy. he is an artist
Now that is a sweet dish daddy Jack !! A little angel hair on the side and shut the front door !!!!!
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!!
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!
Outstanding 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.
Looking good
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.
Rest In Peace daddy jack
Rip Daddy Jack
AMEN
i will make this tomorrow
2 lbs of butter and 2 fistfuls of salt makes everything taste better😊
For one it makes me happy youre still open and glad to see you back doing videos. Been a fan for years.
Smokin dish 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
Rip legend 🫡
6 kids who do not like spinach give it a thumbs down. Keep them coming Daddy Jack. I am going to stop by eventually to meet you. I am from CT!
Nice
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
That thumbnail picture is pure gold. Looks like you're looking twords the heavens for instructions from the cooking gods.
That looks amazing!!! Thanks for sharing these recipes with us sir!
Awesome !
LOL...THAT’S VEAL FLORENTINE MARSALA FRANCHASE PARM SALTIMBOCCA. LOOKS GOOD.👍🏽👍🏽
Yummy 🤤
The best in the business. So thankful for these videos.
Very nice creation there Jack. Always good to put your spin on the recipe.
I would love to see a chicken parm filet in that size for a grinder. Perfect November blue collar fuel for the tank.
Wow!! Looks delicious! Thank you!
miss seeing that beefy little doll paula
Looks delicious Jack....great job
Every sentence has years of experience.
Anthony Bourdain is smiling down from Heaven....
Anthony bordain is in hell for committing suicide
i like the man but he let his kid down
I would love to see a tour of your restaurant
Daddy, Love this Video, Best looking yet!!!!! Thank you good sir!!
Down here in the south we use roadkill in our saltimbocca
WOW DADDY JACK, THAT VEAL DISH LOOKS FABULOUS !!!
Looks fantastic!
Thanks!
RIP🙏
That dish looks like a picture...just perfect!
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.
Fire truck standing by outside by front door