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.
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!!!
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!!
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!
@@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.
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
@@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
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
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.👍
Jack was the real deal. He moved around the stove like a seasoned professional, always had his prep work done and able to improvise on the fly when needed. He demonstrated how an actual commercial kitchen operates, unlike the phony versions on other channels. God bless a true hard working man. Rest easy , Jack.
Kinda not a fan of using same spoon for raw chicken then literally seconds later dumping it in the pasta water. But sure the food is great but playing Russian Roulette with food born illnesses there.
@EricK-no5np Ehhhh, he dipped it for like a millisecond and has raw chicken all over it. And now you just dumped it in that water with everything else. I know how these old guys work. They are incredible chiefs and worked with tons of them when I was a kid but they cleanliness was cringe in a lot of places. This guy isn't that bad but It's amazing more people didn't get sick from other places. Rule of thumb. Have a sanitizer tub somewhere for tongs or different set for raw product. Always try and use different cut boards for raw meats, veg, etc.... But miss that Mom and Pop feel.
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 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!! 👌💥
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.
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 !!!
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..
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
Hard to go wrong with olive oil, butter chicken, cream, onions, peppers and garlic. But I am going to try finishing my pasta in the sauce. Great technique!
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.
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.
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!!
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.
RIP to a legend!!!! Thank you for all your amazing videos over the years.
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
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
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
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.
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!!!
This guy was a secret national treasure. He should have had his own show.
Wonderful dish. Wonderful cook. I know you’re cooking in Heaven. RIP 💔
Love watching this guy! He’s raw, passionate and seen it all. Those hands are the size of bear paws 🐾
big chef with a HUGE HEART! biggest heart in cooking
😔😔😭
Jack always made some tasty looking food.
Loved his videos. Always return to watch a few every few months or so.
RIP Jack 🙏
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!!
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!
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.
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” 😊
RIP Chef - loved watching your clips. Infectious personality and will enjoy rewatching them all again!
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
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
Notice how Pops always keeps his fingers bent while cutting anything. Str8 skills...RIP
You saying "mise en place" brought back memories from culinary arts. I truly enjoy watching you cook!
Rest In Peace & Love Daddy Jack. Legend
The master at sauces.
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.
Enjoyed his videos many times. Sorry to hear he’s no longer with us. He was a good guy!
Awesome that he made the dish and gave the acknowledgment where it came from.
Try the Utica Greens next 😍
Love my city
Loved this guy. So nice. Sorry to hear he passed. He will be missed!
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!
"little bit of fresh...canned...I love these, right out of the can"! LOL
dam work of art everything you make looks freaking amazing
f yeah
@Cliff Hanley did you taste it?
Make favorite part of the day, a new daddy jacks vid. Thanks brother
It brakes my heart every time I watch his videos, such a humble man, RIP my friend..
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 enjoyed watching your old videos. Seeing a new one right after upload is a blast. Like the good old times are back. Thanks!
Jack has one favorite setting on the stove - Blastfurnace! Love it.
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.👍
What a terrible loss. He was so inviting. To his family and friends I'm so sorry for your loss.
Love trying these dishes... Thank you chef. Could watch you all day.
This man cooked with such an honest no bs style.
Jack was the real deal. He moved around the stove like a seasoned professional, always had his prep work done and able to improvise on the fly when needed. He demonstrated how an actual commercial kitchen operates, unlike the phony versions on other channels. God bless a true hard working man. Rest easy , Jack.
Kinda not a fan of using same spoon for raw chicken then literally seconds later dumping it in the pasta water. But sure the food is great but playing Russian Roulette with food born illnesses there.
@@tedfordsdrumworld910 lol jesus it's boiling water you crying baby. always one of these people in comments of every cooking video
He put it boiling water though, would that not kill any contamination?
@EricK-no5np Ehhhh, he dipped it for like a millisecond and has raw chicken all over it. And now you just dumped it in that water with everything else. I know how these old guys work. They are incredible chiefs and worked with tons of them when I was a kid but they cleanliness was cringe in a lot of places. This guy isn't that bad but It's amazing more people didn't get sick from other places.
Rule of thumb. Have a sanitizer tub somewhere for tongs or different set for raw product. Always try and use different cut boards for raw meats, veg, etc.... But miss that Mom and Pop feel.
@@tedfordsdrumworld910 *roll eyes*
Just heard of Daddy Jack's passing....Man...I'm gutted. Legend RIP.
Most addictive cooking videos to watch. Love em' all. God bless, Jack. R.I.P.
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!
Beautiful! I was kind of rasied in Utica tried from every restaurant that has them. Looks practically perfect.
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!! 👌💥
#1 Chef on UA-cam! Miss you my brother - always watching you over and over and over again. You are in my heart RIP
yes.....a piece of Americano.....a national treasure......I went to school in Utica and love this recipe.
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. 👍❤
Rip master ,we gonna miss you…🇧🇷
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.
RIP Jack. Thanks for keeping us entertained and teaching us at the same time during the pandemic. Videos were always gold.
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 🙌
I’m from Utica and I got goosebumps watching this lol
Didn't know he passed. We lost a legendary Chef! RIP
Love big Jack. Every video makes my day. Regional little local secrets are what food is all about!
I love watching this master cook
Brilliant cooking. Makes me so hungry.
One of my favorite videos here w Jack.. He has passed on. Miss him forever. What a wonderful man.
Yum! RIP to Daddy Jack! Respect, sir!
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!
"When you work you get what you need" Love you Daddy Jack!!!!
Jack ... you are the best! So glad I discovered your videos!
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 !!!
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 😁🤣
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
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
Love looking at you creating beautiful dishes...greetings from an Irishman living with his German family in Europe. Peace and love.
Made this for dinner and it was awesome. Love the videos and thanks for the inspiration!🙂
Omg that looks delicious, Amazing, fabulous. The best ever!!! love ❤️ coming your way chef 👨🍳 ❤️❤️❤️
I find it you today and I'm watching for hours. You great man . respect from Europe.
Thanks for highlighting the tradies who do so much hard work! 😁😁
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
Coughs into hand that proceeds to grab and crush tomatoes into food
Scema12 1:10 takes salt with hand that just touched raw poultry.
It’s so cool watching someone do what they love to do.
R.I.P Chef, thanks for all the awesome recipes you shared with the world, may your kind soul rest in peace
They also have Utica greens with chicken and roasted potatos
+1 on the greens. Lived there for a few years, great local dishes
going to have to get to New London real soon from Maine , be well be you an be safe
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
Daddy Jack makes it look so easy and so fun!! Love watching these videos. Happy late 4th Jack!
He died
Hard to go wrong with olive oil, butter chicken, cream, onions, peppers and garlic. But I am going to try finishing my pasta in the sauce. Great technique!
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
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.
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.
Looks absolutely delicious! Every thing you touch turns to gold chef! Thanks for the recipe Mr Chaplin.👊
Cross-contamination was Jack's thing. It made his dishes taste better!
Water is boiling it cleanses metal spoon
Your thing is being a shit heap. It earns you likes.
Your thing is being a shit heap. You're a success.
I wouldn’t trust jdaz with a turkey panini
Simple Mediterranean style dishes done well. Thanks for the inspiration. RIP Jack
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!!
I love the frying pans they are bashed up to hell but you can appreciate the personally they've got from it
You forgot the "Utica Greens" on the side.
Sad I only found this legend weeks ago.. can’t stop watching…
Still one of my favorite dishes and videos, found my love in cooking, thanks daddy jack
I miss Jack all the time. The world lost a great man.
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?
From Utica, love your videos!
You can tell this would be euphoric while eating, but would leave you so bloated during the 24 hours that follow. Lol! Worth it.