No! i didnt even realized he'd passed until i saw your comment. i cant believe i've been serving this guy's recipes to my family for the last two years & he's been gone the whole time 😔 But at least it appears that Chaplin's restaurant is still open in Connecticut. So his legacy survives.
I think in a past life, you cooked for Kings!!! I so enjoy your videos...you operate a hot stove, always have stock or something cooking on the back burner....have all your spices and oils organized.....you make spectacular sauces, and you always acknowledge friends & loved ones, you are a good soul thank you for sharing your kitchen!!
@M No Crybabiesits hotter than your stove. do you keep a pot of hot water on the burn for adding to sauces, so as not to cool or slow down what you are cooking? do you have an industrial stove with burners that size? Yeah, its a hot stove, hotter than most and he has it rockin all the time
I made this last night and it was delicious! I particularly liked the flavor/heat from the Jalapeño. The heat wasn't overpowering. The sauce over the rice was great and the pork chops were perfect. I cooked 3 chops, my wife was ill so I have leftovers today. The only thing I was missing was green onions. Wish Daddy Jack was here so I could thank him personally.
I’ve watched and learned from my father and mother using similar cooking technics. The steps intensify flavor and bring out succulent tenderness in a dish. My son learned from watching me and passed down the culinary love to the his son. So much so, our grandson asked to sign up for an after school cooking program, he’s 6yrs old. Absolutely love this chef DJ.
Jack I just made this and it was wonderful. There was nothing left on my husbands plate. Thank you for the wonderful videos. You have taught me so much! Happy New Year!!!
+Tina Bracchi the best success that ive ever had was by following the Paleo Secret Blueprint (just google it) definately the no.1 paleo ebook that I have ever tried.
from new brunswick canada,i love this guy.I just started to cook in the last couple of years at home, all your stuff looks amazing and you look so smooth doing it.
Darren Anderson I grew up in Houlton ME and worked with us customs at Houlton / Woodstock. I was sad to hear the German restaurant on the TCH outside Woodstock shut down a few years back!
Made this tonight, fantastic! I have made different version of this in the past, done on top of the stove. I think my missing step was putting lid on the pan, pan into the oven for 10 minutes. Came out much more tender than my old method. Another winner! Thank you Jack!
I am soooooo thankful I found your channel! Love your videos, recipes, cooking style, delivery, and your conversation as you cook! I'd consider it a good vacation just to spend a day in the kitchen with you! *New Subscriber*
Me too! Unfortunately, for those not in the know, Jack passed away May 11, 2021. Thankfully he and Bob Jacko decided to make these videos. What an inspiration.
Hi Jack. Love your style and recipes. Reminds me of Delmonico stuff. Also in one of your vids you said you love the 6" knives. I always used a bigger blade myself but on a trip to Japan, got a smaller 6" chef knife. Mostly due to cost. And I can say you might really dig it. Check them out, the are crazy sharp and really beautiful. Mine is quite thick on the spine like a European knife, but it's sandwiched with two types of steel. The inner steel is higher carbon and crazy sharp, but the outer steel is stronger. Anyway, thought I'd share that.
Enjoy you cooking show. I possibly will be in West Hartford this summer. I will do my best to visit your restaurant. I just got to know...... how the hell do you eat boiling hot food without burning your mouth?
Rock on 589, I have another RUclips friend in Baton Rouge, C.W. Woods, a great cook. Have you heard of Chef Frank Davis, a great cook. I have some of his spices. Glad you care for the videos, Jack Become A Member Of "Cooking with The Blues" patreon.com/cookingwiththeblues
You know how to cook a feast every night. Something u would feed a king! Love ya Daddy Jack. Food network where r u? We want Daddy Jack cooking with the blues!
I love Jack's style of cooking. Simple but sophisticated at the same time. Looks easy but one can tell there's years of experience that go into these dishes. Accomplishes a lot in a very short amount of time. I'd definitely eat at Chaplin's if ever in New London. Food of substance rather than California (rip off ) cuisine.
That is a trinity for sure, but a lot of people claim the cajun trinity is onion, bell pepper and celery. No matter what you call it, it looks very good to me and I have some chops in the fridge right now that I think I will cook them this way tomorrow. I enjoy your videos.
Looks great .May have to try this one...Do u recall the pomadoro sauce with angel hair pasta vid ? Well I ordered tomato and basil seeds from Burpees to grow my own supply of produce.
EXCELLENT! I have to make this. It looks DELICIOUS! Spicy is my kind of meal - love that you added the Jalepeño to it. As the Campbell's commercials use to say "Mmmmmm Good"! I'm sure you remember that. Blessings! .......Rob.......
Campbell's was our go too, now if I buy canned it's Progresso but not often. It's too easy to make your own and better for you Rob, Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
RIP DJ. !! you were as seasoned as the best cast iron skillet. You could touch a habanero and you didn't need to wipe your hands off before touching your face your body was a seasoned pro cook and man.
Yep I’m still watching and trying new recipes because of this man. He will be missed…
I've been making chicken Cordon Bleu for about twenty years, the hard way... one of his videos is the easy way, much better :)
Yes just watching this an thought the same
Only Morons think he cooks great.
No! i didnt even realized he'd passed until i saw your comment. i cant believe i've been serving this guy's recipes to my family for the last two years & he's been gone the whole time 😔 But at least it appears that Chaplin's restaurant is still open in Connecticut. So his legacy survives.
How did daddy jack pass ?? I didn't know
Jack, you were one of a kind, RIP big man...
I may end up putting green onions in my cereal because of this guy
🤣😂
"daddy - just a lil green onion - franks
I started using blackening season... for color
🤣I bought his blackened seasoning and I love it ❤️❤️ going to make breaded pork chops tonight
And American cheese!
I think in a past life, you cooked for Kings!!! I so enjoy your videos...you operate a hot stove, always have stock or something cooking on the back burner....have all your spices and oils organized.....you make spectacular sauces, and you always acknowledge friends & loved ones, you are a good soul thank you for sharing your kitchen!!
I believe the same...
New subscriber here and I was thinking almost the same!
Well said
Amen!
@M No Crybabiesits hotter than your stove. do you keep a pot of hot water on the burn for adding to sauces, so as not to cool or slow down what you are cooking? do you have an industrial stove with burners that size? Yeah, its a hot stove, hotter than most and he has it rockin all the time
Still watching and learning. Rip buddy, we are still thinking about you!
I made this last night and it was delicious! I particularly liked the flavor/heat from the Jalapeño. The heat wasn't overpowering. The sauce over the rice was great and the pork chops were perfect. I cooked 3 chops, my wife was ill so I have leftovers today.
The only thing I was missing was green onions.
Wish Daddy Jack was here so I could thank him personally.
I thank God someone filmed him cooking. I share his videos with all my cooking friends ♥️
thank him
😂 when he tells Javier as he's leaving "Te Bañas!" Lol
I never get tired watching this great man!
Honestly never seen a better chef than this man….The king for sure…
I am continually amazed at the skills this chef shows effortlessly and flawlessly! Experience shows!
I was a cook in restaurants for years thank you for saying that. It isnt as easy as it looks 😎👊🏼🤗
I’ve watched and learned from my father and mother using similar cooking technics. The steps intensify flavor and bring out succulent tenderness in a dish. My son learned from watching me and passed down the culinary love to the his son. So much so, our grandson asked to sign up for an after school cooking program, he’s 6yrs old. Absolutely love this chef DJ.
God bless Jack's soul.
I know, it's 2017 now, so what! I still like to watch this stuff. Great cooking.
Its 2020 now and I just started watching Jacks videos .....
Jack I just made this and it was wonderful. There was nothing left on my husbands plate. Thank you for the wonderful videos. You have taught me so much! Happy New Year!!!
I made this for dinner.This was awesome! The smell of the green peppers, onions and garlic was amazing! Can't wait to visit! - Mark from Colorado
I love how all your recipes are easy and simple plus affordable to make! Can't wait to try this!
+Tina Bracchi the best success that ive ever had was by following the Paleo Secret Blueprint (just google it) definately the no.1 paleo ebook that I have ever tried.
and in personl or family portions...
Awesome! This was great! You will be missed my friend.
I remember what my buddy used to say..
Good food changes a person's mood!
Damn i so wanted to meet him RIP Daddy Jack
A man that doesnt burn the chops! Everyone on you tube BUNT their chops except you! Good recipe, ty
RIP Big guy. Gonna miss all the vids you would have made. Rest easy Chef.
from new brunswick canada,i love this guy.I just started to cook in the last couple of years at home, all your stuff looks amazing and you look so smooth doing it.
Darren Anderson I grew up in Houlton ME and worked with us customs at Houlton / Woodstock. I was sad to hear the German restaurant on the TCH outside Woodstock shut down a few years back!
Made this tonight, fantastic! I have made different version of this in the past, done on top of the stove. I think my missing step was putting lid on the pan, pan into the oven for 10 minutes. Came out much more tender than my old method. Another winner! Thank you Jack!
I am soooooo thankful I found your channel! Love your videos, recipes, cooking style, delivery, and your conversation as you cook! I'd consider it a good vacation just to spend a day in the kitchen with you! *New Subscriber*
Daddy Jack is on my short list of people I'd like to meet. Btw, so far all of his recipes have been excellent.
Me too! Unfortunately, for those not in the know, Jack passed away May 11, 2021. Thankfully he and Bob Jacko decided to make these videos. What an inspiration.
This guy is old school...and I love it.
celery, onion, and bell pepper for the proper holy Cajun trinity.
I think the Trinity is Onion, Celery, and Green Bell pepper. At least that’s what Mr. Emril L has been saying for the past 25 years.
Missin Daddy Jack!!!
The trinity in Louisiana is onion, bell pepper and celery. We do use a lot of garlic. Love your videos. GEAUX TIGERS.
The real deal when it comes to chef cooking, very passionate about his cooking
lol same here..you know he worked around Latinos before
RIP, Daddy Jack.
Boz Scaggs singing "Somebody Loan Me a Dime" on the sound system and Daddy Jack on the range. What a blues combination.
Awesome Sir! Smothered Pork Chops for dinner tonight!
An absolute master of the craft.
Amazing i had to cook this & it turned out beyond You’re just not gonna top north east chefs this man is amazing
Oh my goodness you are the best to make these meals for us la!...very nice.
I look up to your talent. Damn fine chef !
Dang" This is the King of Chef's.... I love this Guy
Always loved your moves. Miss you Captain.☺😥
Hi Jack. Love your style and recipes. Reminds me of Delmonico stuff. Also in one of your vids you said you love the 6" knives. I always used a bigger blade myself but on a trip to Japan, got a smaller 6" chef knife. Mostly due to cost. And I can say you might really dig it. Check them out, the are crazy sharp and really beautiful. Mine is quite thick on the spine like a European knife, but it's sandwiched with two types of steel. The inner steel is higher carbon and crazy sharp, but the outer steel is stronger. Anyway, thought I'd share that.
Enjoy you cooking show. I possibly will be in West Hartford this summer. I will do my best to visit your restaurant.
I just got to know...... how the hell do you eat boiling hot food without burning your mouth?
Thank you for making cooking content! This is so good
Loved is cooking he was the best
Pork Chops and Tex Mex Jalapenos...sounds delicious...this guy's a genius!
This is one likeable dude. Down to earth and real. Enjoy the videos bro'.
Damn good recepie with pork chops🤗 recomend it absolutly
Must visit this place if I can ever brexit this island... many thanks all the best
I'm from Baton Rouge, your my favorite chef on the tube,plz keep the shows coming you made me a lot faster cooker! I think people cook food to long.
Rock on 589, I have another RUclips friend in Baton Rouge, C.W. Woods, a great cook. Have you heard of Chef Frank Davis, a great cook. I have some of his spices. Glad you care for the videos, Jack Become A Member Of "Cooking with The Blues"
patreon.com/cookingwiththeblues
My cooking idol thanks for teaching me how to impress people of all kinds
My pleasure Chris, sounds like your doing the heavy lifting!
You know how to cook a feast every night. Something u would feed a king! Love ya Daddy Jack. Food network where r u? We want Daddy Jack cooking with the blues!
I aim to come see you at your Restaurant ,Daddy you are the best
Smothered pork chops and Boz's "Loan Me A Dime." Soulful combination.
Loved Daddy Jack, was coming to meet you but coved got in our way. See you on the other side.
Real cooking man, real cooking!
has this man ever been. featured on Diners Drive-Ins and Dives ? one of the most entertaining chefs i ever seen
He cooks like a beautiful opera such a talented guy ☺️☺️☺️ 5 stars ⭐️
Fry the rice with some "jeera", and u elevate the flavours to new heights.
I love me some Chef Jack! Good music in the background!
I love Jack's style of cooking. Simple but sophisticated at the same time. Looks easy but one can tell there's years of experience that go into these dishes. Accomplishes a lot in a very short amount of time. I'd definitely eat at Chaplin's if ever in New London. Food of substance rather than California (rip off ) cuisine.
We love your recipes videos. All the best merry christmas from Florida
I wish I could have met you ...thanks for all your great food brother ...
Pounding a little bit means real hard for everyone else.
daddy J i can tell i like your food the best you go buddy !!!
You gotta love this guy.
Jack, I don't see any oil in the pan when you're browning the chop. Do you use oil? What temperature is the oven when baking the chop?
I love your videos Jack especially this one pork chops are one of my favorites thank you for the video keep them coming
Another great recipe I sure wil try, thanks for uploading
Watched all videos, Love you.....do u have a cookbook?
Nice looking pork dish keep the videos coming daddy Jack's you inspired me to get my kitchen at home cooking up a storm again 👍
That is a trinity for sure, but a lot of people claim the cajun trinity is onion, bell pepper and celery. No matter what you call it, it looks very good to me and I have some chops in the fridge right now that I think I will cook them this way tomorrow. I enjoy your videos.
Onions, bell peppers, and celery is the trinity.
Looks great .May have to try this one...Do u recall the pomadoro sauce with angel hair pasta vid ? Well I ordered tomato and basil seeds from Burpees to grow my own supply of produce.
Man, what a cool dude...
RIP JACK
Great food...have tried three and so easy to make and so very satisfying...when on the way from PA to MA will be sure to stop and dine. Good stuff!
A genuine guy right there
mate, you are truly a food god, mmmmmmmmmmmmmm food
I believe the "trinity" is actually onions, peppers, and celery (not garlic). Garlic, I am quite sure, has been canonized separately.
carrots not peppers
@@drobichaud1000 peppers for trinity, he's right..carrots go in the french mirepoix.
@@detomasopantera1966 exactly
This guy cooks REAL food.
EXCELLENT! I have to make this. It looks DELICIOUS! Spicy is my kind of meal - love that you added the Jalepeño to it. As the Campbell's commercials use to say "Mmmmmm Good"! I'm sure you remember that. Blessings! .......Rob.......
Campbell's was our go too, now if I buy canned it's Progresso but not often. It's too easy to make your own and better for you Rob, Good Gravy, Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Chops from a supermarket.🤣🤣🤣🤣🤣
Thats what made his videos popular. Cooking things in the way any home cook can.
Jack is the man
I just love how he cooks he knows what he is doing love him,
You the man, Daddy Jack...but I *think* the Louisiana "trinity" is onion, bell pepper, and celery. But I suspect it depends who you ask! lol
If I make it into heaven, I am going to look him up and cook with him.
IS the restaurant still open and do they pay omage to this incredible chef, so real and unabridged?
It has closed, according to his daughters. Memory lives on.
RIP DJ. !! you were as seasoned as the best cast iron skillet. You could touch a habanero and you didn't need to wipe your hands off before touching your face your body was a seasoned pro cook and man.
Love that Teflon tongue when tasting for salt and pepper. Missed my opportunity in New London.
The nonchalant chef
Jack, how many times have you reached for the hot pan handle and forgot your rag? You must have hands of leather by now!!
Cool you didn't get the famous RUclips copyright strike for the tunez in the background. Great show.
This cat is my new favorite cook, not sure if he is still in Ct. but it makes me want to take a road trip, lol.
Still here hunkering down Brad, All Good In The Hood. Jack
I'd eat at this spot every night lol.
I can't wait to go to this restaurant!
That pork chop looking darn yummy to me.
I can tell i would have loved Jack and eaten at his restaurant regularly. Thanks for the vids.
I have never cooked a pork chop. My mother never made any, just pork roasts so it never crossed my mind to make them. Now, I have to try.
MMMMMMissss this Gentleman (Chief) ... Mother cooked Her Chops the same way ..
My mouth salivates on every video I’ve seen so far about 14 or so not heathy but those r the ones that taste the Best
Mmm mmm mmm mmm Merry Christmas from 🇨🇦