This guy has all the best recipes and techniques! Simple, unpretentious, no-nonsense, and he shows you all how it's done. I wish I had the chance to eat at his place.
Wow! I was 16 years old bussing tables at a restaurant just like this. We used to call our chef the Food God, because he could make anything , just like this chef. Brings back good old memories, except when he was pissed at me, it's where I learned how to dodge a sauté pan.
Years and years later, I keep returning to Daddy Jack’s kitchen when I feel like something that will “stick to the ribs” Thanks to his family for keeping Jack’s library of knowledge available here on UA-cam. I’m eating good tonight!
jack did pass but what a gift we have his videos and positive messages. really really missed in New London.. RIP Chef !! peace and prayers for your family and loved ones as well.
I really enjoy these videos, I'm an ex-chef who quit because the hours are dumb and I don't think you get enough respect for what you're doing but this brings the buzz of a kitchen back to me!
most 3 star chefs are thin. best sushi chefs, best french chefs...i trust chef who know the good stuuf they eating cooking and serving is not going to make you morbidly obese....like this filthy looking mac and cheese
I cannot believe he is gone!!! I wanted to shake hands with him !!! I worked many years in kitchens in USA ! he was my favorite Chef!!!! I made lots of his recipes at home!!!!! See ya in the other side !!!!
Jack I have always used Stanislaus products too. Especially for making pizza, we used to top white garlick pies with fresh basil and the 74-40 tomato filets (drained of course) for our take on the classic margarita. The only exception was that we used Bonta in our red pizza sauce, along with several cans of 6 in 1 and a couple of cans of the 74-40 filets.
I can see or anticipate how economic his cooking was, besides the quality. There ´s 100$ right there, probably even more so. 5x12 for a single portion & 2x20 for two people, staying in the range of 20/80. 20$ makes you 80$ profit, what a great chef! Simple ingredients, great technique and all flavour.
Nice fresh French stick cut in half long ways ,drizzle olive oil on both top n bottom , dry red chili pepper to taste, black pepper from mill ,tiny bit sea salt ,little sprinkled dry oragino, top it off with shaving of pegarino Romano ( on bottom cut only) cut into 5 equal portions ,wrap in aluminum put in hot oven 400* for 3 min just want it warmed not toasted , this great with any meal very easy very quick to make
DaddyJack, love watching your recipes! From Hampton, NH and you are not that far away. My husband and I are going to come see you! YUM, keep up your great work.
Glad to hear that Charles! Thank you for watching the channel. Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@chaplinsrestaurant will do chef I'm a big fan I'm gonna do that Chili Mac next. Can you do a meatloaf recipe please I'd like to see how you go about it.
Love your channel! I'm in Arizona and super excited to cook this dish up! My parents live in Mass though so next time I go to visit them I told them we need to make a trip down to CT to visit your place(I know you've moved locations since this video) Can't wait!
$3 a plate? here in Australia it would cost $20 just for the meat in this dish. Gotta love how cheap things are in the states. Even though it's 10 years ago, same applies.
of the protein. What they need is a three and four year old fighting in the background... it’s just enough time to break up the fight and the meat to gain enough time to form beautiful fond!! You go Daddy Jack cuz I know “gorls “ are no different!!!
Use to call it Smoke-Cliff, I35 Baby! I was 75214, Lower Greenville for 18 years OC! Blessings! My Best friend and great chef lives in Lauraland a few exits down!
Love going back and watching Jacks videos. They’re so comforting. Rest in peace Chef Chaplin
When did he die?
he's not dead
@@PimpKilla789 so what about him?
@@jkjk5817 he has a new channel
@@PimpKilla789 give me a name pleas
This guy has all the best recipes and techniques! Simple, unpretentious, no-nonsense, and he shows you all how it's done. I wish I had the chance to eat at his place.
I really like this chef. Makes me think of some Navy cook in the belly of a destroyer slinging God's hash.
@@CalintzJerevinan546 Yeah and? The same as half the men on earth.
Janitor what?😂
Abraham’s burning bush amirite??
Big man must love what he cooks! I’d trust he knows what’s going on just by looking at him an listening to his wisdoms!
I've been watching him for years and thanks to him I've made some good dishes just throwing leftovers together. He taught me to really cook.
This chef has such skillful experience that he does ALL things with an effortless ease! THANK-YOU, chef!
THIS MAN MAKES ME HAPPY EVERY TIME I WATCH HIM. GOD REST HIM IN HEAVEN.❤
Wow! I was 16 years old bussing tables at a restaurant just like this. We used to call our chef the Food God, because he could make anything , just like this chef.
Brings back good old memories, except when he was pissed at me, it's where I learned how to dodge a sauté pan.
I learned from my mother in law
@@ulaso3989 haha, brilliant.
daddy jack's "cookiwiddabloosheah"
made me laugh like a maniac
Years and years later, I keep returning to Daddy Jack’s kitchen when I feel like something that will “stick to the ribs”
Thanks to his family for keeping Jack’s library of knowledge available here on UA-cam.
I’m eating good tonight!
I miss this guy every day
Love this dewd...helps me make good food fast for my wife and my boy
jack did pass but what a gift we have his videos and positive messages. really really missed in New London.. RIP Chef !! peace and prayers for your family and loved ones as well.
I really enjoy these videos, I'm an ex-chef who quit because the hours are dumb and I don't think you get enough respect for what you're doing but this brings the buzz of a kitchen back to me!
That looks so delicious, the best chili Mac I've ever seen done
Dude I don't know what it is, but the sound of his spoon on the skillet is intoxicating. ASMR to the max.
my left ear really enjoyed this
Quit your whining, Chucky.
@@servicarrider no
@@mrswolteam Chuckster...You seem to be mistaken. I didn't ask for your input.
@@servicarrider breathe edgelord
@@mrswolteam I'm sorry, Charlie. I guess that you didn't realize that your time is up. Why does that not surprise me?
What a lovely refreshing recipe. I like your calm way around the kitchen - you make look so easy. Thanks
Look@me it is easy- really simple recipe
RIP Chef, you are one of Gods angels now! Great man!
Never , Ever , trust a skinny cook. I’m gonna eat with Jack one day. On my bucket list.
most 3 star chefs are thin. best sushi chefs, best french chefs...i trust chef who know the good stuuf they eating cooking and serving is not going to make you morbidly obese....like this filthy looking mac and cheese
RIP DaddyJack
RIP big fella i wish i could cook all your wonderful recipes we don't have most the products here, what a sad loss to a lovely soul
Love this. Wish I was closer so I could come eat there. I'm afraid Alabama is a little to far away. Love your videos. Keep them coming!
Tammy Butler I bet I'm closer and I'm in the UK!! America is massive it's a continent really! Take care..
Arizona is CALLING YOU HOME!!! !!
20 years in the Army, Chili Mac was the cat's pajamas!
mate, you never get your shirt dirty, a true trait of a master,
It’s edited out 😂🤣
Daddy jack lives forever. Gunna eat good tonight
I cannot believe he is gone!!! I wanted to shake hands with him !!! I worked many years in kitchens in USA ! he was my favorite Chef!!!! I made lots of his recipes at home!!!!! See ya in the other side !!!!
I love how calm you are as the jalapeno oils burrow into your skin. Way to be. (Looks delicious by the way!)
Garcia Family unless you have nicks, cuts, or scrapes there is no issue about getting jalapeño oils in your skin. have you never cut one before?
Now he is and still is the man!
That looks righteous. I could eat the whole pan - out of the pan - with a giant wooden spoon and a bottle of red Spanish wine.
That's neat
Don’t forget a nice piece of bread too
Jack I have always used Stanislaus products too. Especially for making pizza, we used to top white garlick pies with fresh basil and the 74-40 tomato filets (drained of course) for our take on the classic margarita. The only exception was that we used Bonta in our red pizza sauce, along with several cans of 6 in 1 and a couple of cans of the 74-40 filets.
If you put this at 1.25 speed you actually save time and he actually looks like he’s working hard
I can see or anticipate how economic his cooking was, besides the quality. There ´s 100$ right there, probably even more so. 5x12 for a single portion & 2x20 for two people, staying in the range of 20/80. 20$ makes you 80$ profit, what a great chef! Simple ingredients, great technique and all flavour.
Looks better than a can of Nalley's and a box of Kraft.
Nice fresh French stick cut in half long ways ,drizzle olive oil on both top n bottom , dry red chili pepper to taste, black pepper from mill ,tiny bit sea salt ,little sprinkled dry oragino, top it off with shaving of pegarino Romano ( on bottom cut only) cut into 5 equal portions ,wrap in aluminum put in hot oven 400* for 3 min just want it warmed not toasted , this great with any meal very easy very quick to make
Daddy Jack, love the videos,and can see that you love to cook.As I said before Good Job. Jake.
Thanks for showing us how it's done
I miss you Jack. One Love.
Wow that looks good! I'm going to watch again and write it down on an index card. Thank you for posting!
Hi Daddy Jack's "Cookin' with the Blues"! I love your recipes. Thanks!!🍔🍕🌮🍝🍜🌯🍴🔪🍲🧀
Nice work fella. If I were president of the United States you would be my personal chef thank you I've learned a lot from you
When he zoomed in on the pico i was like mmm!
Damn man I gotta try some of these recipes look so good thanks for the ideas ! From one big guy to another !
I wanna make this but I might add some chili beans
DaddyJack, love watching your recipes! From Hampton, NH and you are not that far away. My husband and I are going to come see you! YUM, keep up your great work.
2:40 Knife skills are on spot !!!!
Just made the chicken fried ribeye tonight it's the tastiest steak I've ever had thank you chef
Glad to hear that Charles! Thank you for watching the channel.
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com
@@chaplinsrestaurant will do chef I'm a big fan I'm gonna do that Chili Mac next. Can you do a meatloaf recipe please I'd like to see how you go about it.
You got to feel that burn and love it LOL.My grandkids love this stuff
Love this guys videos
Love your channel! I'm in Arizona and super excited to cook this dish up! My parents live in Mass though so next time I go to visit them I told them we need to make a trip down to CT to visit your place(I know you've moved locations since this video) Can't wait!
That chili Mac looked delicious
Chef, that is Heaven right there!!! Thanks for posting!!!!
Jesus Christ! I wouldn’t slop my hogs with this concoction! But, boy it looks good! I enjoy the shit out of your videos brotha!! Keep them coming!!!
Sad to realize that you were in Texas all those years and I never got a chance to meet you and you skillet.
Please, make more videos. Love to watch you 🔥 cook..
Your a man after my own heart love your cooking a style
RIP Miss you Jack.
I love watching you cook lay down here in South Florida
This Chef is on point
$3 a plate? here in Australia it would cost $20 just for the meat in this dish. Gotta love how cheap things are in the states. Even though it's 10 years ago, same applies.
Looks great, someday we are going to stop in....
Always an inspiration. Daddy Jack, you're my gastronomical hero!
I saw the thumb nail an knew this guy was gonna make some bomb ass food .
Anyone who calls this man a chef has no idea about food!
My mouth is watering. Good man yourself.
Love soul much! I love your style! Nina
Only $3.. I’ll take the whole pan.. thank you. 😊
The sound of your spoon against the pan makes me start to drool... what kind of pans are they?
My right ear got lonely
Start of with that BUTTER BABY ❗️❗️
Some buttered cornbread crumbs n lil bit chesse on top under broiler for a few when comes out hit with dallop of sour cream.... that looks good
I love chef jack I just found him and my wife tells me he passed I’m super bummed
I miss you so much, Daddy Jack.
What an inspiration
of the protein. What they need is a three and four year old fighting in the background... it’s just enough time to break up the fight and the meat to gain enough time to form beautiful fond!! You go Daddy Jack cuz I know “gorls “ are no different!!!
Chilli powder would be handy for a chilli Mac and cheese 😅
Your a kick ass chef amazing
jack you forgot the green onion, love it how he got his own stove though....
How’s it good Jack ., from
“West Oakcliff”. Saying hello from Texas ., 75208
Use to call it Smoke-Cliff, I35 Baby! I was 75214, Lower Greenville for 18 years OC! Blessings! My Best friend and great chef lives in Lauraland a few exits down!
“Mexican lasagna” “american chop suey” what does it mean?😭
I wish you used the description box. I have trouble hearing you and missing parts of the recipe ingredients.
Most folks are too ready to wait for the fond producing browning that occurs in the browning
You put love in all you do
RIP daddy jack
Looks delicious
Everything starts the same...1-2 cubes of butter. Love it
Whaaaatttt!!! No American Cheese Jack?
Never trust a skinny chef.
Words to live by.
I guess this comment HAS TO be on every one of his videos huh?
Hahahahahahhahaha
Just the way he grabs the food and keep bringing to the pan scares me, imagine how long that meat has been there
Never trust a chef who burns the garlic in majority of his videos
Man I gotta try this with the shells.
My dream is to wash dishes and learn. Period.
Jarrod Kackley come over I got a bunch of dishes to wash
Wonder where the ad money goes now. Rip Jack
That was very nice indeed! I have to make this instead of regular mac and cheese.
Damn $3. I would there everyday.
What is blackened seasoning? Tony ceceres?
Great recipe, thank you...
Chili Mac used to be a mess hall mainstay in the us army.
i'm hungry
Audio?
This recipe gets a 5 bag rating from me
Looks awesome. I'm checking this place out real soon.
They might be close dept of health was there and shut them down
That looks so good!
Chef, you need a cooking show.