I loved how he did everything in skillets. You can tell he cut his teeth as a line cook and that's how he cooked for the rest of days. It's so great watching such a competent chef work. He just knew his way around the kitchen.
Wow! This one definitely passes the mouthwatering test. Chicken, crab meat covered in a hollandaise sauce, dressed with asparagus. Outstanding! Thanks Jack!!
Hey Jack, found this video last week and made it the next Saturday night for the Family. it was a real hit with everyone ( and i have some fussy eaters at my place), outstanding recipe. the Hollandaise went off without a hitch. And everyone thinks i`m a legend. Thanks Jack, keep em coming.
Jack I love you buddy you make it simple for simple people like me and I know it is simple I know your grandma and your mama and I know you have a select handful of friends that has taught you this and I'm so appreciative of you sharing this with me thank you buddy because I get bored to death and get depressed without inspiration and you inspire me thank you
Daddy Jack whipped up that Hollandaise like he’d done it a thousand times. Someone needed to tell him it’s not a beverage though - it looked like he used about a pound of butter. RIP big fella.
@@connercarroll3162 When the real "Texas Jack" Vermillion (a distant relative of mine) was asked why he got that nickname, he replied, "Because I am from Virginia."
Jack looks great. I have been searching youtube for a dish and couldn't find it anywhere. I used to get fish & chips from a irish joint they sold them all day on a Tuesday. Came in a newspaper. It was a huge piece of "fresh haddock deep fried" Hell you know what I am talking about. I live in NC now. They have flounder. I don't want flounder. I want my thick piece like I got years ago. I can't find it in your list either. Maybe you haven't been asked to do it. Can't wait to see what your planning for St Pattys day.
I have been saving many of these recipes. Now if I can just get my wife to start down the list and cook them. ME cook? I burn the orange juice. BTW, look up this restaurant on Google Earth. It is only about a block from the deep water port there in New London, CT. I believe the street address is 165 Bank Street.
I love your channel. I have been following you for a couple of years now. Please invest in a microphone. Please!! It will elevate your channel! I want to see your channel grow!
Chef J,, i love that Chicken Oscar simple but sexy ..you are very generouse on crabmeat..the most i like that blackened seasoning of yours , combination of olive oil & butter i think.that is your secret in your plaground. cooking with heart plus shouldet to shoulder friendship Wow"
Have to put the flavor in it Eberado! Oscar style is good on fish, chicken, pork and beef! Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month! For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
aspargus with a mousseline sauce au bain stove. really not easy to prepare. It is the same operation to make a sabaillon then white wine and sugar is added. Last time I made that I think I added too much molten butter. Now if this is too risky for a party or so and you want to play on safe you could melt the butter add salt an pepper add finely chopped parsely and very fine chopped boiled egg and you'll get apargus with flemish sauce. Aspargus has two varieties. In fact it is a shooting of a root kept either long under a sandbed (then you'll get the white asperges) or removed at an early stage with less sand on it. (then you'll get the finer green aspargus as used here. Both a very good in taste with butter and salt and pepper. Be careful in cooking aspargus and boil in hot salted water with still a bite on it. Otherwise the texture will be too soft. I had that also some time ago. Tasty original dish. and little cook.
The amount of salt and butter he puts into one dish use all week (and I’m not blaming Jack but the differences) ... I know it tastes better, but, damn...we can’t cook at home every night like we are eating at a restaurant
Such a special person he was and continues to be for us
Well said man. Even though we never met he's like family.
I haven't had Chicken Oscar since the late 1980s. So glad I found this video. Would love to have Chicken Oscar once again.
I loved how he did everything in skillets. You can tell he cut his teeth as a line cook and that's how he cooked for the rest of days. It's so great watching such a competent chef work. He just knew his way around the kitchen.
he touches chicken and then touches everything in the kitchen.
That Hollandaise prep was impressive. Done completely while cooking just one side the chicken.
So sad... Thankful for UA-cam. We get enjoy time with our friend even tho he has passed. R.i.p man
I have never seen anyone make hollandaise over such high heat with such confidence....amazing
Wow! This one definitely passes the mouthwatering test. Chicken, crab meat covered in a hollandaise sauce, dressed with asparagus. Outstanding! Thanks Jack!!
The way he did them yolks was awesome 👏 first time I’ve seen that technique! Keep on cooking jack 👍🏻
I think I just shorted out my keyboard with drool!
Yet another mouthwatering video from Daddy Jacks !!!
Jack, that chicken Oscar looks incredible! You whipped that Hollandaise sauce up like it was nothing. Well done. Enjoyed. :)
Hey Jack, found this video last week and made it the next Saturday night for the Family. it was a real hit with everyone ( and i have some fussy eaters at my place), outstanding recipe. the Hollandaise went off without a hitch. And everyone thinks i`m a legend. Thanks Jack, keep em coming.
One of the best channels that I have subscribed to on UA-cam
dude love your cooking u rock
Hey man, nice Mullet! 🤣
Jack I love you buddy you make it simple for simple people like me and I know it is simple I know your grandma and your mama and I know you have a select handful of friends that has taught you this and I'm so appreciative of you sharing this with me thank you buddy because I get bored to death and get depressed without inspiration and you inspire me thank you
I can do this one, it's on the list! thanks jack. you have made cooking fun, and my fun taste very good.
Update on it?
Love this channel all way from London 🇬🇧🇺🇸
Good to hear the signal reached that far across the Pond Dennis, cheers, Jack
Looks soooo good! Sorry we never met Jack. Rest In Power, Chef!
Bob You Got That Smell O Vision ! Bob When Are You Going To Get It ! Bob !
Jack is one of the best chefs. Learnt a lot from him.
Daddy Jack whipped up that Hollandaise like he’d done it a thousand times. Someone needed to tell him it’s not a beverage though - it looked like he used about a pound of butter. RIP big fella.
Kid knows his stuff..Chef of the Future.
Nice! Thank you.
Great episode. Always makes me hungry
Chicken looks really delicious.... thanks for sharing !
My mouth is watering right now... Outstanding
I have never seen anyone making the sauce like that. Amazing!
Cooking skills for Oscar!
Here in Oregon, we trap and boil fresh dungeness crab for our oscars. Truly sublime--better than fresh lobster.
ok "texas" jack
@@connercarroll3162 When the real "Texas Jack" Vermillion (a distant relative of mine) was asked why he got that nickname, he replied, "Because I am from Virginia."
YOUR THE MAN GODBLESS
You rock!
Jack looks great. I have been searching youtube for a dish and couldn't find it anywhere. I used to get fish & chips from a irish joint they sold them all day on a Tuesday. Came in a newspaper. It was a huge piece of "fresh haddock deep fried" Hell you know what I am talking about. I live in NC now. They have flounder. I don't want flounder. I want my thick piece like I got years ago. I can't find it in your list either. Maybe you haven't been asked to do it. Can't wait to see what your planning for St Pattys day.
Nice one Jack.
i need an endless supply of stainless steel pans now.
Oh my that looks delicious!
Great video. You’re the man, Chaplin
I'm dying right now.
Anyone know what the chicken with red sauce is?
I had it at a marches with roosti and it was AMAZING...
RIP BROTHA
Jack... You really need to mentor young aspiring "chefs" like this!!!
Here I am, 33 years old taking notes like a "young" chef. Cheers to you, Jack.
Satiny sauce
Veal Oscar would also be good.
OMG That looks amazing.
yummo making sunday😘
Does this restaurant ever cook for customers? Are these before or after hours? looks more like cooking at home.
Probably before service when everything is prepped and ready to go
Some day going to come to your restaurant your the best !!
RIP big pappa
I have been saving many of these recipes. Now if I can just get my wife to start down the list and cook them. ME cook? I burn the orange juice. BTW, look up this restaurant on Google Earth. It is only about a block from the deep water port there in New London, CT. I believe the street address is 165 Bank Street.
Stand up guy
Young man with his favorite guy eating a very high class chicken Oscar 😊☺️☺️☺️☺️ very cool
Experience very nice video 👏👏👏👏👏
what size of chef knife do you like to use? so far your onio soup is my favorite!!
👍
I love your channel. I have been following you for a couple of years now. Please invest in a microphone. Please!! It will elevate your channel! I want to see your channel grow!
I got your thick piece right here!
Damn man is there any left
wish a restaurant severed me that
hey jack how about some salmon recipes?
Michael Strasser pan fried salman fish with lamon buter sauce is very good dish pls try
Love the cooking. Can you do some cooking in the pizza oven
lets go to a network.
jack what about mexican food??
are you good at it??
I thought for hollandaise you only wanted the ghee, not the foam in the butter(impurities). Least I thought
Kaidosbuddyagain Doberman the foam is milk fat, not going to hurt anything.
Great video, I appreciate your involving the young man in the production. You made Hollandaise sauce look so easy! Peace.
Turn the heat down ffs
Alrighty...young Chef in training...good, no, Great Show!
Chef J,, i love that Chicken Oscar simple but sexy ..you are very generouse on crabmeat..the most i like that blackened seasoning of yours , combination of olive oil & butter i think.that is your secret in your plaground.
cooking with heart plus shouldet to shoulder friendship Wow"
Have to put the flavor in it Eberado! Oscar style is good on fish, chicken, pork and beef! Best, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues for as little as a dollar a month!
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Hello everyone, May I ask how you like my appearance.
aspargus with a mousseline sauce au bain stove. really not easy to prepare. It is the same operation to make a sabaillon then white wine and sugar is added. Last time I made that I think I added too much molten butter. Now if this is too risky for a party or so and you want to play on safe you could melt the butter add salt an pepper add finely chopped parsely and very fine chopped boiled egg and you'll get apargus with flemish sauce. Aspargus has two varieties. In fact it is a shooting of a root kept either long under a sandbed (then you'll get the white asperges) or removed at an early stage with less sand on it. (then you'll get the finer green aspargus as used here. Both a very good in taste with butter and salt and pepper. Be careful in cooking aspargus and boil in hot salted water with still a bite on it. Otherwise the texture will be too soft. I had that also some time ago. Tasty original dish. and little cook.
Seriously?
The amount of salt and butter he puts into one dish use all week (and I’m not blaming Jack but the differences) ... I know it tastes better, but, damn...we can’t cook at home every night like we are eating at a restaurant
So on't use as much, problem solved.
Please take a course in Food Safety
Please watch the Food Network instead.
Cross contamination...
Rob Robson - Imbecile.
Rob Robson Stuff it
Meat looked tuff.