It is so hard to believe that Chef Daddy Jack is gone...he was ABSOLUTELY MY FAVORITE CHEF to watch on UA-cam!!! I learned so much from him & became a better cook because of his cooking videos. I love you & miss you Daddy Jack...R.I.P. Much love from Mobile Alabama.
This dish is so simple. I'm sure it's absolutely delicious but literally anyone can make this. It's nothing but something all in one. Piece of cake!! Well done sir. R.i.p. buddy 😔
Again I have to be honest that Im use to The foods of Long Island and The Bronx but Jack makes my heart happy with his cooking..Tonight I plan to do this dish with Pork and make a wow dish...He is a master and I gained 10 lbs just from looking at his meals...Thank you Jack...Butter,,,Butter,,,Butter""
New London, Ct should give Daddy Jack free parking at any city lot or metered parking for LIFE the way he sells out for his city! Always reppin’ the NLCt- singing the praises. Smart business
If you get a chance to go to New London, CT you need to stop by and eat at his restaurant. If you want to say hi get there early. He gets busy really fast. Jack came to my table and we talked about 20 mins. Very down to earth and he loves people, music and cooking! Hmmm...he and I have 3 things in common, I will definitely be going back to this place.
Love this channel, but a few mistakes I always see Jack make: 1. He adds garlic before he sautes onions abd pepper. You always want to add it after as it burns quicker and become bitter 2. He will hot fry with butter and olive oil. Adding the olive oil to prevent the butter from burning does not work - the milk solids will still burn at the same temperature. You want to use a frying oil or clarified butter as the milk solids will burn.
So I just made this meal and its incredible. The tarragon is what makes the dish. Thanks Jack and I'm still pickin' my teeth lookin' for the goods man....
Jack, How come it is that in your style of cooking you are able to use such high heat but when you throw the butter in the pan, it doesn't burn but melts perfectly? I feel like if I threw butter in a pan on such high heat at home, it would burn instantly. Is it because the pans you use in the restaurant kitchen are so heavy?
greggynumus Butter contains water, so initially it’s temperature is limited by vaporization of water. Later it rises to whatever the pan temperature is.
This should be a slow-cooked braised beef dish, traditionally cooked for several hours in a baker's oven after the bread has been made for the day. He uses chicken. Pizzaiola, as in "Pizza" is the rich fresh tomato sauce with basil and oregano which he forgot, that´s how it got the name. No peppers, no mushrooms, no flour, no eggwash, no cheese, no green onion. What a fraud.
I like all the recipes. I get everyone’s upset over the contamination thing but he has what, 10 minutes to make a UA-cam video. He’s not being perfect for anyone of us, he’s just quickly cooking foods. My complaint which isn’t much, a LOT of garlic lol and STOP- with the darn green onions in everything. Thinking he may put them on his ice cream. Hope he is still chef’ing.
It is wrong , pizzaiola sauce isn’t tht one, number one you don’t deep the chicken in eggs and flower for the pizzaiola but you do that for chicken Frances’s, number 2 the pizzaiola sauce is similar to the puttanesca sauce but minus the cappers, and black olive, #3 there isn’t any cheese on the chicken , and finally you don’t add any veggies to the compost, now if we want to cook correctly the way it is made we need not saying Chicken pizzaiola , when talking of pizzaiola we need to understand that the sauce is named pizzaiola not the dish it self,, sorry to tell the truth but I will not making that dish and calling pizzaiola when I know he is wrong in saying and making it
It is so hard to believe that Chef Daddy Jack is gone...he was ABSOLUTELY MY FAVORITE CHEF to watch on UA-cam!!!
I learned so much from him & became a better cook because of his cooking videos.
I love you & miss you Daddy Jack...R.I.P.
Much love from Mobile Alabama.
Randy , When did He Pass ???
The biggest thing I got for his videos was… it doesn’t have to be perfect… it’s easy, you can do it… COOKIN’ WITH THE BLUES! Such a great guy
Wait what he has passed away ? Dang I just found this guy and have been binging his vids .
@@raymullen35832021
I made this for my wife tonight. Home run!. She even said it was so good it could be served in a restaurant. Haha Thanks Jack and team!
I love the way you cook. the food is simple, but fresh and most important made with passion and love. you keep it real.
joe messina
Always a pleasure to watch you Cook!
Once again you created one of my favorites and stepped it up. Used to make this all the time-thanks for posting.
Great cook !!! love the way he talks and works.
This man can cook so good, love watching your videos.
This dish is so simple. I'm sure it's absolutely delicious but literally anyone can make this. It's nothing but something all in one. Piece of cake!! Well done sir. R.i.p. buddy 😔
That's going to be my dinner tomorrow night... Love seeing you create...
Again I have to be honest that Im use to The foods of Long Island and The Bronx but Jack makes my heart happy with his cooking..Tonight I plan to do this dish with Pork and make a wow dish...He is a master and I gained 10 lbs just from looking at his meals...Thank you Jack...Butter,,,Butter,,,Butter""
New London, Ct should give Daddy Jack free parking at any city lot or metered parking for LIFE the way he sells out for his city!
Always reppin’ the NLCt- singing the praises.
Smart business
That is a good touch at the end with the sauce. It needs it.
Daddy Jack is a great chef, one of the best. He should be on the cooking c g annel, or food network
Your dishes rock! I'm gonna have to try some of them Jack, nice job.
If you get a chance to go to New London, CT you need to stop by and eat at his restaurant. If you want to say hi get there early. He gets busy really fast. Jack came to my table and we talked about 20 mins. Very down to earth and he loves people, music and cooking! Hmmm...he and I have 3 things in common, I will definitely be going back to this place.
Making it tonight!! My mouth is watering!
Awesome recipe thanks
May have to make a trip out east to eat at your place!
what are you mixing the chicken with? flour, egg and whats the brown stuff? breadcrumbs?
Great recipe
Simple easy cooking. Now that's good eating.
That is just beautiful!
I do a shot every time you use green onion
Holy crap brother! I'm so making this!!
looks testy, chef you are great.
Love this channel, but a few mistakes I always see Jack make:
1. He adds garlic before he sautes onions abd pepper. You always want to add it after as it burns quicker and become bitter
2. He will hot fry with butter and olive oil. Adding the olive oil to prevent the butter from burning does not work - the milk solids will still burn at the same temperature. You want to use a frying oil or clarified butter as the milk solids will burn.
Looks Great! what type of butter do you use?
Real butter not that country crock bullshit
Making these soon!
Chef Jack yu are the best....luv the videos !!!
Chef Chaplin, and come to Ct, i lover your food, bon apetit!!! I'm live en Georgia, Atlanta, see you very soon!!!!
Jack Chaplin is one of the BEST chefs on UA-cam!
Hands down e Cooks from the heart. Excellent chef.
So I just made this meal and its incredible. The tarragon is what makes the dish. Thanks Jack and I'm still pickin' my teeth lookin' for the goods man....
tarragon....
Did he put white wine or water in that last pan for the gravy?
It is not food net-work tv, this is real cooking.
how does the garlic not burn when he always adds it first?
Love this guy!
God bless you jack
At 6:06 did u add veal stock and marinara? No Marsala wine right? That wouldn't go with prov.
Jack Chaplin you are an amazing chef would you do a video for a Chicken Kiev?
+Diego Gil Chicken Kiev can be found on the Chicken recipes playlist. Thanks for the great comment.
wow thank you so much for your reply!!!!! I'd definitely look for it!
cheers you rock man!
Jack,
How come it is that in your style of cooking you are able to use such high heat but when you throw the butter in the pan, it doesn't burn but melts perfectly? I feel like if I threw butter in a pan on such high heat at home, it would burn instantly. Is it because the pans you use in the restaurant kitchen are so heavy?
I feel you, which makes me want to ask him the brand of his pans..
greggynumus
Butter contains water, so initially it’s temperature is limited by vaporization of water. Later it rises to whatever the pan temperature is.
Yes-
He uses oil with the butter, the oil raises the smoke point of the butter providing a higher cooking temp as well as flavor
He's a mover and a shaker. That's why he's a pro
8 minutes total time.
WOW
Looks good!
Oh man, when he wipes the plate with towel he used to wipe the stove, his hands, and his forehead...
oh fuck, for real! hahahaha
+CSRT4 Ever Yeah I noticed that...but, damn, some of that food sure looks good though lol
so true
Oh STFU already..
that's all part of the rustic dining experience. enjoy.
Jack your a class act
How easy was that???? Daddy Jack you are the best
winner winner chicken dinner !
I take a shot of tequila Everytime you say OK, and now I'm to drunk to cook.
where's the green bell pepper, that's the star of the dish
Nasty, he breaks all the sanitary rules.
So did your mother, by birthing you.
mamma mia
How about coming for a month to Israel Tel-Aviv to a restaurant and teaching us all your wonderful Italian dishes? all expenses on us
Rina Ben-Ami a
2 lbs of butter and a fistful of salt will make anything taste good.
I want Mama
😳 😱
I think everything he makes looks delicious. But I think he always puts the garlic in too early.
This should be a slow-cooked braised beef dish, traditionally cooked for several hours in a baker's oven after the bread has been made for the day. He uses chicken. Pizzaiola, as in "Pizza" is the rich fresh tomato sauce with basil and oregano which he forgot, that´s how it got the name. No peppers, no mushrooms, no flour, no eggwash, no cheese, no green onion. What a fraud.
I've watched almost ALL your videos Chef, but why is it you never burn what you cook?? Even the butter with garlic in high heat do not burn!?
I like all the recipes. I get everyone’s upset over the contamination thing but he has what, 10 minutes to make a UA-cam video. He’s not being perfect for anyone of us, he’s just quickly cooking foods.
My complaint which isn’t much, a LOT of garlic lol and STOP- with the darn green onions in everything. Thinking he may put them on his ice cream. Hope he is still chef’ing.
It is wrong , pizzaiola sauce isn’t tht one, number one you don’t deep the chicken in eggs and flower for the pizzaiola but you do that for chicken Frances’s, number 2 the pizzaiola sauce is similar to the puttanesca sauce but minus the cappers, and black olive, #3 there isn’t any cheese on the chicken , and finally you don’t add any veggies to the compost, now if we want to cook correctly the way it is made we need not saying Chicken pizzaiola , when talking of pizzaiola we need to understand that the sauce is named pizzaiola not the dish it self,, sorry to tell the truth but I will not making that dish and calling pizzaiola when I know he is wrong in saying and making it
Salvatore Robilotta Who cares dude, I made this and it’s awesome!