RIP Daddy Jack, you will be sorely missed for your addictive cooking talents and style! Man, you will always be my favorite cooking guy with your showmanship and humor. You will always be a joy to watch again and again! ❤️
@@toastrecon yes, David, Daddy Jack passed away after complications with heart surgery. I was extremely distraught upon hearing of his struggles and wished the same like you that I planned to visit his New London, CT restaurant earlier. We had corresponded together and we planned to meet each other in early July. Such was not the case. Daddy Jack was an icon and will be remembered for so much! Thx!
Omg, just heard that he passed. Swear to God I was getting ready to send him some silicone pan handles because his towel was driving me nuts. Lol. He will be missed. Dammit.
@@FORZANAPOL__10 Yeah i only found out a few days ago, came across the channel less than a month ago and was hoping to catch some new videos or even perhaps a live stream. He shined in this life.
Such a kind and gentle soul. When he mentioned the "novice cooks" he's not out to upset or insult anybody and clearly cares about their feelings. This man taught me some excellent cooking, but more importantly he taught me how to be kind. RIP Daddy Jack.
This man is one of my favorite people. It makes me happy when he cooks and shares his dishes with his friends his face lights up when he sees them eat it.
My wife and I love your cooking vids. Just made your riggies" tonight with minor adjustments based on what we had on hand, it was fabulous! Thanks for the inspiration and high flames!
You are loved and missed by many Jack. I still watch your older videos and think how lucky we all were to know you thru your channel. Peace my Brother.
Took the ferry to new London when he was alive, my family and I were going t Newport, I wanted to stop by and eat there and meet him but we didn’t have time. I could kick myself now. I used to comment on his videos and he would always write back! Made me feel important. What a sweetheart of a man!!
I live in the Utica area. Your Riggies look awesome chef! I only wish I were there to taste them. Love your videos. Some day I’ll have to stop by your restaurant.👍
This Man was a legend. I discovered him during COVID and I was saddened to hear he passed in 2021. I was planning on traveling to his restaurant after it was all over.
AWSOME. I cooked the Utica Chicken Riggies. What a great meal. love the warm blending in with the garlic such a smooth dinner. The chicken almost melted in the sauce.....PERFECT Daddy J...just Perfect
Ya know - if anyone ever asks that question "well what really IS American food?"...I will simply send them to see Daddy Jack. Its not just the recipes he does, which perfectly reflect the great diversity and myriad influences of American food, but also him and his style which are quintessentially American. Not too mention his clear LOVE of America which shines through in this video. God bless and RIP Daddy Jack!
I live in Syracuse NY and have had chicken riggies from pretty much every Italian restaurant in Utica and Syracuse. I went with this recipe to make some tonight and they are hands down, head and shoulders above anything I have ever had. Absolutely amazing!!!
Upstate NY has a WEALTH of regional specialties. Cornell Chicken (developed at Cornell U in the ‘50s,) from Ithaca, salt potatoes from Syracuse, dirty-water franks from Plattsburgh, of course the world famous Buffalo wings, and my favorite: spiedies from Binghamton. Actually, chef: I think you’ll appreciate the spiedie. Look into it. But there are many others, like grape pie, garbage plates (a Rochester favorite), and another Buffalo favorite, beef on weck. Who says NYC has it all? (BROOKLYN does!)
I grew up in endicott and make spiedies all the time, chicken , pork and traditional lamb, I order a case of marinade from lupos at a time shipping to colorado, of course i make homemade spiedie marinade too..
Jack, I just jumped in on this recipe! Had to repay my brother in law for some car work. It’s getting cold and dark early so we only got through part of the project before we needed to stop. We all needed some SERIOUS warming up so, I’d prepped most of it earlier, it comes together pretty quickly. You are so clear in your technique, I’m envisioning several ways to change it up! YOU ARE THE REAL DEAL! Thanks Daddy Jack!
Just made this for my family! Absolutely incredible!!! I miss Jack so much. So glad we have his videos here to preserves his memory and these delicious dishes
@@harkriz415 now thats just hating flat out , let me ask you something , do you know how many cooks, or chefs in a rush hour handle raw chicken and made a dish since 2000 ? how many cases of deaths from it have happened ? or better yet how many since mankind from back in the B.C. before christ days have died . You do some research and get back to me , now your just being a little tik tok sissy piss ant that just wants to hate grow tf up . When you can cook like jack and I mean no chart in front of you or paper recipe come talk to me . have a seat KID
I think his favorite part is watching someone else's reaction eating what he made, he loved what he did. So glad i get to see videos i haven't seen suggested by yt because he made so many
@@JCrook1028 Yeah I know, I just thought it was funny that he was gonna call them fresh and then switched it up halfway through the sentence lol. I only use the San Marzanos in my marinara. If they're out of Marzanos then I'll go with the whole plums. Sometimes the farmer's market by where I live will have fresh San Marzanos though, so I'll go for those. But they're hard to find.
I live in Las Vegas and it is my dream to come to your restaurant. I've been watching your videos for a reallllllllyyyyyy long time. Your food looks so damn delicious! Keep it up. Love the videos!! 👌💥
Made this tonight during the first cold snap here in the great frozen north of Minnesota. It was Delicious!. Been watching you for years and thank you for your recipes and knowledge, you've made me a better amateur cook. From my wife and I, thank you! Keep up the great work!
this is what you call "inspired' cooking....you can hear the wheels turning when he is walking around looking for more ingredients.....he can already taste it and knows what he wants to be joined with what.......that's an artist.
RIP Jack. Your a legend. My girl is from New York and I’m from Chicago but we both share recipes from each others area and she told me about Chicken Rigis so I had to find a recipe to make it for her. I thought to myself if anyone knows this recipe it would be Daddy Jack.
Hey Daddy Jacks I live in Utica, You did a great job Im sure they were great! I have all intentions of coming to your restaurant some time watch all your videos. You are the man!
I just made this. It’s soooooooooooooooo good. The only thing I didn’t add to it was the cherry peppers (I don’t care for really spicy food but I did use pepper flakes) and I didn’t have green onions. (I forgot to buy them🤷🏻) I love it. I will make it again for sure. Anyone trying to make this, you probably have a regular kitchen stove and not a professional blast furnace like this so it will take a little longer to cook. Otherwise, super easy to make and now one of my favorite dishes!
Oh my God !!! I'm from utica.... and i miss them so much !!!!!! Paliteri Joe's in downtown used to have the best.... along with sausage and peppers. Thank you for the memories !!!!! Made me homesick for them..... ahhhhhh !! Good job... god bless !!!
Just landed on Jack’s channel in late 2023. Watched a number of his videos. Then I started reading some comments and saw where he had passed away at age 62 - way too soon. But eating Mac and cheese with velvetta AFTER a bypass operation? I almost got mad at him. RIP Jack. You were a great soul.
Made this today while listening to the Blues on Spotify. My wife asked me what I was doing and why I was listening to the Blues while cooking. I told her "I'm Daddy Jack" to you missy. The meal turned out great!
out of the park, Jack! had this my first time traveling through Utica, NY on the way to friends in Boston. Had to add a little chili flake to get it up to speed, but you sorted that out yourself in the back! Excellent....
Awesome! Thank you, get the little ones cooking young Paul. Best To The Family, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com SUBSCRIBE and never miss another video!!
What I like about this guy is "one plate, everybody eats", the ultimate trust!!! I woke this morning to this, a bag of super sweet white grapes, till I need more. I was snacking on some Milk Duds last night, and had to pour a handful of substance! I'm making Hot Browns tonight. Somebody needs to save his brains!!
Wow! That looks absolutely fantastic! I’m definitely going to be making this dish! I love the idea of adding a few chopped up cherry peppers to give it a bit more heat and zip!
I swear I can smell this as he puts it in the plate. I wasn't hungry but I'm hungry. Thanks Jack, I can always visit via UA-cam. You made everyone's life a little tastier.
RIP Daddy Jack, you will be sorely missed for your addictive cooking talents and style! Man, you will always be my favorite cooking guy with your showmanship and humor. You will always be a joy to watch again and again! ❤️
Did daddy jack pass away, I hadn't heard?
@@Tonnsfabrication yes sadly
No!! Oh man. RIP. I wish I’d have had the chance to eat there while he was still cooking.
@@toastrecon yes, David, Daddy Jack passed away after complications with heart surgery. I was extremely distraught upon hearing of his struggles and wished the same like you that I planned to visit his New London, CT restaurant earlier. We had corresponded together and we planned to meet each other in early July. Such was not the case. Daddy Jack was an icon and will be remembered for so much! Thx!
Omg, just heard that he passed. Swear to God I was getting ready to send him some silicone pan handles because his towel was driving me nuts. Lol.
He will be missed. Dammit.
You left us a legacy Jack! I cook your dishes and think of you often. Thank you Jack and may you rest easy.
Man
I didn’t know he passed
God bless daddy jack
@@FORZANAPOL__10 Yeah i only found out a few days ago, came across the channel less than a month ago and was hoping to catch some new videos or even perhaps a live stream. He shined in this life.
Can we all just agree this guy was an absolute treasure! Thank you, Jack. Ryan from Australia. Sign below!
You sound like a puasay Ryan .eat it Turd
This guy is addictive...I spend hours watching him just stand there
Tye Cook same here, but somehow I end up watching these videos when My cupboards are bare.
He's fun to watch. I learned a lot from watching him.
Likewise!
He does a lot nothing so little lol
I hear you. He is something else.
Such a kind and gentle soul. When he mentioned the "novice cooks" he's not out to upset or insult anybody and clearly cares about their feelings. This man taught me some excellent cooking, but more importantly he taught me how to be kind. RIP Daddy Jack.
This man is one of my favorite people. It makes me happy when he cooks and shares his dishes with his friends his face lights up when he sees them eat it.
My wife and I love your cooking vids. Just made your riggies" tonight with minor adjustments based on what we had on hand, it was fabulous! Thanks for the inspiration and high flames!
Way to make it your own Bill, nice you and your Mrs. cook together! Blessings, Jack
You are loved and missed by many Jack. I still watch your older videos and think how lucky we all were to know you thru your channel. Peace my Brother.
RIP to a legend!!!! Thank you for all your amazing videos over the years.
What a terrible loss. He was so inviting. To his family and friends I'm so sorry for your loss.
A true Chef... what does he do on his time off? Continue to cook and teach for our entertainment. An American legend
just discovered hes dead
Went to college out in Utica.
Chicken Riggies is a BIG THING out there. Respect for putting “Utica” Chicken Riggies
Riggies, greens, and tomato pie.
@@josephcarcasole6039 and half moons
Took the ferry to new London when he was alive, my family and I were going t Newport, I wanted to stop by and eat there and meet him but we didn’t have time. I could kick myself now. I used to comment on his videos and he would always write back! Made me feel important. What a sweetheart of a man!!
Love watching this guy! He’s raw, passionate and seen it all. Those hands are the size of bear paws 🐾
RIP Jack. Thanks for keeping us entertained and teaching us at the same time during the pandemic. Videos were always gold.
Jack always made some tasty looking food.
Loved his videos. Always return to watch a few every few months or so.
RIP Jack 🙏
This guy was a secret national treasure. He should have had his own show.
I live in the Utica area. Your Riggies look awesome chef! I only wish I were there to taste them. Love your videos. Some day I’ll have to stop by your restaurant.👍
This Man was a legend. I discovered him during COVID and I was saddened to hear he passed in 2021. I was planning on traveling to his restaurant after it was all over.
AWSOME. I cooked the Utica Chicken Riggies. What a great meal. love the warm blending in with the garlic such a smooth dinner. The chicken almost melted in the sauce.....PERFECT Daddy J...just Perfect
Wonderful dish. Wonderful cook. I know you’re cooking in Heaven. RIP 💔
Ya know - if anyone ever asks that question "well what really IS American food?"...I will simply send them to see Daddy Jack. Its not just the recipes he does, which perfectly reflect the great diversity and myriad influences of American food, but also him and his style which are quintessentially American. Not too mention his clear LOVE of America which shines through in this video. God bless and RIP Daddy Jack!
RIP Chef - loved watching your clips. Infectious personality and will enjoy rewatching them all again!
It brakes my heart every time I watch his videos, such a humble man, RIP my friend..
I live in Syracuse NY and have had chicken riggies from pretty much every Italian restaurant in Utica and Syracuse. I went with this recipe to make some tonight and they are hands down, head and shoulders above anything I have ever had. Absolutely amazing!!!
big chef with a HUGE HEART! biggest heart in cooking
😔😔😭
Upstate NY has a WEALTH of regional specialties. Cornell Chicken (developed at Cornell U in the ‘50s,) from Ithaca, salt potatoes from Syracuse, dirty-water franks from Plattsburgh, of course the world famous Buffalo wings, and my favorite: spiedies from Binghamton.
Actually, chef: I think you’ll appreciate the spiedie. Look into it.
But there are many others, like grape pie, garbage plates (a Rochester favorite), and another Buffalo favorite, beef on weck. Who says NYC has it all? (BROOKLYN does!)
I grew up in endicott and make spiedies all the time, chicken , pork and traditional lamb, I order a case of marinade from lupos at a time shipping to colorado, of course i make homemade spiedie marinade too..
You on point right there
Also miss tomato pie from Tony's pizza.
Syracuse is the salt city
Don't forget about steamed hams from Albany
Jack, I just jumped in on this recipe! Had to repay my brother in law for some car work. It’s getting cold and dark early so we only got through part of the project before we needed to stop. We all needed some SERIOUS warming up so, I’d prepped most of it earlier, it comes together pretty quickly. You are so clear in your technique, I’m envisioning several ways to change it up! YOU ARE THE REAL DEAL! Thanks Daddy Jack!
yes.....a piece of Americano.....a national treasure......I went to school in Utica and love this recipe.
I’ve been listening to the Blues because of you Daddy Jack and I’ve been cooking more too. RIP sir you are a Legend. …. From southern Ontario.
Notice how Pops always keeps his fingers bent while cutting anything. Str8 skills...RIP
Just made this for my family! Absolutely incredible!!! I miss Jack so much. So glad we have his videos here to preserves his memory and these delicious dishes
I literally work 2 blocks from his restaurant and will being going to Jack's for dinner within the next week. Can't wait!!
what did you order?
Any good?
@@jamesaguirre6376 lol @ he never went , broken promises . so much for next week 6 months later legend has it jacks still waiting for him
@@tommcdonnel4965 maybe he died from food poisoning from Jack's addiction to touch everything he can after handling raw chicken
@@harkriz415 now thats just hating flat out , let me ask you something , do you know how many cooks, or chefs in a rush hour handle raw chicken and made a dish since 2000 ? how many cases of deaths from it have happened ? or better yet how many since mankind from back in the B.C. before christ days have died . You do some research and get back to me , now your just being a little tik tok sissy piss ant that just wants to hate grow tf up . When you can cook like jack and I mean no chart in front of you or paper recipe come talk to me . have a seat KID
Most addictive cooking videos to watch. Love em' all. God bless, Jack. R.I.P.
Make favorite part of the day, a new daddy jacks vid. Thanks brother
#1 Chef on UA-cam! Miss you my brother - always watching you over and over and over again. You are in my heart RIP
Awesome that he made the dish and gave the acknowledgment where it came from.
Try the Utica Greens next 😍
Love my city
I think his favorite part is watching someone else's reaction eating what he made, he loved what he did.
So glad i get to see videos i haven't seen suggested by yt because he made so many
dam work of art everything you make looks freaking amazing
f yeah
@Cliff Hanley did you taste it?
I'm not familiar with this dish but I definitely intend to make it. I love cherry peppers and I bet it really compliments the cream sauce. 👍❤
Enjoyed his videos many times. Sorry to hear he’s no longer with us. He was a good guy!
5:34
"Little bit of fresh...
uhhh, canned...
I love these, right out of the can."
You're the best Jack
Actually some of the best tomatoes in the world are canned and used by top restaurants. San Marzano's.
en.wikipedia.org/wiki/San_Marzano_tomato
@@JCrook1028 Yeah I know, I just thought it was funny that he was gonna call them fresh and then switched it up halfway through the sentence lol. I only use the San Marzanos in my marinara. If they're out of Marzanos then I'll go with the whole plums.
Sometimes the farmer's market by where I live will have fresh San Marzanos though, so I'll go for those. But they're hard to find.
Hahaha
Actually canned whole tomatoes can be better than fresh as they are canned at peak ripeness.
Like my wife says. We having fresh froze pizza.. SMH.
R.I.P Chef, thanks for all the awesome recipes you shared with the world, may your kind soul rest in peace
I live in Las Vegas and it is my dream to come to your restaurant. I've been watching your videos for a reallllllllyyyyyy long time. Your food looks so damn delicious! Keep it up. Love the videos!! 👌💥
You saying "mise en place" brought back memories from culinary arts. I truly enjoy watching you cook!
Rest In Peace & Love Daddy Jack. Legend
Made this tonight during the first cold snap here in the great frozen north of Minnesota. It was Delicious!. Been watching you for years and thank you for your recipes and knowledge, you've made me a better amateur cook. From my wife and I, thank you! Keep up the great work!
I lived in Utica for a spell and that’s how it’s made. Thanks
I'm from Syracuse NY and yes you did it right except I add jalapeno and I make Alfredo and fra Diablo sauce and mix em... yummy
StueyExMCFD what's your address and when is dinner 😂
Glad you made it outta there 🙌
this is what you call "inspired' cooking....you can hear the wheels turning when he is walking around looking for more ingredients.....he can already taste it and knows what he wants to be joined with what.......that's an artist.
They also have Utica greens with chicken and roasted potatos
+1 on the greens. Lived there for a few years, great local dishes
RIP Jack. Your a legend. My girl is from New York and I’m from Chicago but we both share recipes from each others area and she told me about Chicken Rigis so I had to find a recipe to make it for her. I thought to myself if anyone knows this recipe it would be Daddy Jack.
he tests the sauce right out of the pan, he has a machine mouth.. i have to blow the spoon for 30 seconds.. this is terminator chef 2000
Hey Daddy Jacks I live in Utica, You did a great job Im sure they were great! I have all intentions of coming to your restaurant some time watch all your videos. You are the man!
You forgot the "Utica Greens" on the side.
just good cooking from a 65 year old chef from england so so nice to see the old school ways love to you all in the U S A keep well
Beautiful! I was kind of rasied in Utica tried from every restaurant that has them. Looks practically perfect.
One of my favorite videos here w Jack.. He has passed on. Miss him forever. What a wonderful man.
Jack has one favorite setting on the stove - Blastfurnace! Love it.
Can’t tell you how many times while I’m cooking and having a good time, I spontaneously shout out “daddy jack cooking with the blues” 😊
I've seen some pretty banged up cooking vessels in my time but that one deserves the Congressional Pan of Honor metal!
@@CookingWithTheBlues what are you talking about Jack. It's like us older fellas, a little banged up but still has plenty of life left in it 😁🤣
Simple Mediterranean style dishes done well. Thanks for the inspiration. RIP Jack
I just made this. It’s soooooooooooooooo good. The only thing I didn’t add to it was the cherry peppers (I don’t care for really spicy food but I did use pepper flakes) and I didn’t have green onions. (I forgot to buy them🤷🏻) I love it. I will make it again for sure. Anyone trying to make this, you probably have a regular kitchen stove and not a professional blast furnace like this so it will take a little longer to cook. Otherwise, super easy to make and now one of my favorite dishes!
Oh my God !!! I'm from utica.... and i miss them so much !!!!!!
Paliteri Joe's in downtown used to have the best.... along with sausage and peppers.
Thank you for the memories !!!!!
Made me homesick for them..... ahhhhhh !!
Good job... god bless !!!
Just heard of Daddy Jack's passing....Man...I'm gutted. Legend RIP.
Just landed on Jack’s channel in late 2023. Watched a number of his videos. Then I started reading some comments and saw where he had passed away at age 62 - way too soon. But eating Mac and cheese with velvetta AFTER a bypass operation? I almost got mad at him. RIP Jack. You were a great soul.
Rip master ,we gonna miss you…🇧🇷
You are missed Jack, thanks for the wonderful videos
hey chef...i am from the jersey shore. if you're looking for regional dishes, how about new jersey's own chicken murphy??
Jersey Shore in the house! Happy to see another fan on here from Jersey. I'm from toms river!
Josh WW ocean!
deborah meyer I love that , I was craving it , I used to get it at Sorrento’s .
oh those Wildwood days...
@@joshww2339 I'm from Manchester! Really is a small world, huh?
Love looking at you creating beautiful dishes...greetings from an Irishman living with his German family in Europe. Peace and love.
What an interesting dish. I never heard of it before. Looks fabulous.
Dan B. They have a contest every year for all the restaurants. It’s huge bragging right as to who has the best riggies
@@seanmurphy1946 Thanks so much for the information. Do you have any idea where the name came from or what it means? "Riggis?????"
Dan B. I think it’s just short or slang for rigatoni. But I’ll double check and get back to you
Made this today while listening to the Blues on Spotify. My wife asked me what I was doing and why I was listening to the Blues while cooking. I told her "I'm Daddy Jack" to you missy. The meal turned out great!
I find it you today and I'm watching for hours. You great man . respect from Europe.
going to have to get to New London real soon from Maine , be well be you an be safe
out of the park, Jack! had this my first time traveling through Utica, NY on the way to friends in Boston. Had to add a little chili flake to get it up to speed, but you sorted that out yourself in the back! Excellent....
The master at sauces.
RIP Daddy Jack. I still come back to your videos. Winner winner chicken dinner.
Brilliant cooking. Makes me so hungry.
Rest in. Peace Jack. You will be missed big time. Much love from Germany.
"When you work you get what you need" Love you Daddy Jack!!!!
"little bit of fresh...canned...I love these, right out of the can"! LOL
I love the frying pans they are bashed up to hell but you can appreciate the personally they've got from it
Great Job Chef! ......... I had to get a towel to clean the keyboard from me drooling on it. Fantastic use of veggies in a cream sauce.
This man cooked with such an honest no bs style.
I love watching this master cook
Jack ... you are the best! So glad I discovered your videos!
Looks absolutely delicious! Every thing you touch turns to gold chef! Thanks for the recipe Mr Chaplin.👊
Still one of my favorite dishes and videos, found my love in cooking, thanks daddy jack
Loved this guy. So nice. Sorry to hear he passed. He will be missed!
Looks amazing. I will try it tommorow. My 9 yr old son loves all your work. My wife thinks you guys are a great group of people. Thank you!
Awesome! Thank you, get the little ones cooking young Paul. Best To The Family, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues?fan_landing=true
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
SUBSCRIBE and never miss another video!!
Omg that looks delicious, Amazing, fabulous. The best ever!!! love ❤️ coming your way chef 👨🍳 ❤️❤️❤️
What I like about this guy is "one plate, everybody eats", the ultimate trust!!!
I woke this morning to this, a bag of super sweet white grapes, till I need more.
I was snacking on some Milk Duds last night, and had to pour a handful of substance!
I'm making Hot Browns tonight.
Somebody needs to save his brains!!
That would be delicious with seafood..
Shrimp riggies are popular too around here (Utica/Syracuse/CNY)
You’re very pretty
Can you put raw seafood in the pan before you add the cream or does it have to be cooked before putting it in the pan?
Wow! That looks absolutely fantastic! I’m definitely going to be making this dish! I love the idea of adding a few chopped up cherry peppers to give it a bit more heat and zip!
He died
@@matthewcasagrande231 what!? He died!? When did that happen!?
Coughs into hand that proceeds to grab and crush tomatoes into food
Scema12 1:10 takes salt with hand that just touched raw poultry.
Just binging and missing you Daddy Jack's....your vibe inspires me to be a better person
Made this for dinner and it was awesome. Love the videos and thanks for the inspiration!🙂
I swear I can smell this as he puts it in the plate. I wasn't hungry but I'm hungry. Thanks Jack, I can always visit via UA-cam. You made everyone's life a little tastier.
I miss Jack all the time. The world lost a great man.
You can tell this would be euphoric while eating, but would leave you so bloated during the 24 hours that follow. Lol! Worth it.
What happened to the kid that went to compete? Did he place?
@@CookingWithTheBlues 4th place national is awesome. It's actually pretty good.