I asked my wife for a stove and grill like Daddy Jacks . She said "NO" I tried to explain the benefits of having a professional kitchen in our house. Well no is no. I love it keep it up.
I don't know why some things pass out of fashion. This is a fabulous, classic dish. I make it with our local rockfish and crab. And I could drink Hollandaise sauce, lol. Thanks, Jack.
Used to do a Filet Mignon Oscar back when I was cooking in the 80's. Very old school and dated by today's culinary snobbery, but still valid, worthwhile and tasty IMHO. Thanks Jack. Brings back good memories.
Whenever I hear "swordfish" it reminds me of the Marx Bros, and the password scene. That dish looked delicious and the way Jack cooked it all up together was great to watch. RIP big fella.
I never boil my asparagus I either put it on the grill if I'm using my grill for the way I like to do it in the oven but I put the asparagus in a bag and then dribble some olive oil and chopped up garlic a little salt and pepper squeeze of lemon shake it all around and when they're coated up I put them on a baking sheet and cook it in the oven until they're perfect
I love the four seasons too. Worst thing I did was move to Florida. The heat here in West Palm Beach is absolutely brutal ten months out of the year. I miss living in Philly and Lancaster County with the Amish
Whoa!! That, my friend is spectacular! That was a great tutorial on how easy and fast it is to make hollandaise sauce! Use the egg whites for something else,cause that's what this dish is! Love that Daddy Jack! Thanxz
I love blistering asparagus in some olive oil, butter, kosher salt, cracked black pepper, and some fresh garlic. The best way to eat it, I don't know why anyone would ever blanche it.
From one Cajun/ Creole Bayou influenced chef to another, I enjoy your freewheeling creative style. Very similar to mine. Like your music choice too. Of late I'm really into Tuba Skinny. Catch them on RUclips. I think you would enjoy them! Best of lucky with your RUclips!
My Hollandaise Break, Never! The only thing broke is the egg Rock! Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true
Watching Chef Jack working the pans on that stove was like watching a conductor guide a orchestra.
@@TheIdiotChallenege Mr.Chaplin graduated from cooking school and owns a restaurant, Ipso facto he is a chef.
covertyankee - SPOT ON!
Most cooks be scared to make hollandaise sauce live . Perfect dish
Daddy jack Johnson and whales culinary grad real kitchen gangsta
I’m surprised that towel hast caught on fire yet
@@gregoryunderwood4121 It does happen.
@ragusajr100 you gotta hold the towel there for like 30 seconds or more, unless it's greasy lol. then it's fun times .
I thought it was a 'magic' towel. Kind of like Thor's hammer, Batman's utility belt, Superman's X-ray vision, or Felix the Cat's bag of tricks !!/:)
I asked my wife for a stove and grill like Daddy Jacks . She said "NO" I tried to explain the benefits of having a professional kitchen in our house. Well no is no. I love it keep it up.
I don't know why some things pass out of fashion. This is a fabulous, classic dish. I make it with our local rockfish and crab. And I could drink Hollandaise sauce, lol. Thanks, Jack.
That hollandaise looks delicious
Took me forever to find this channel.. Been following on the old one for a long time.. Yayyy..
Me too. Just found this the other day
Love these videos. That stove must be from two retired F-16s, man that rocks.
WOW?...you were cooking on all burners, Big Daddy!
The legend The Great Daddy Jack a relic from a vanished era when men new how to run a kitchen.
They don't anymore? Be quiet fool
J B You probably couldn’t count your nuts and come up the same number twice.
Used to do a Filet Mignon Oscar back when I was cooking in the 80's. Very old school and dated by today's culinary snobbery, but still valid, worthwhile and tasty IMHO. Thanks Jack. Brings back good memories.
Whenever I hear "swordfish" it reminds me of the Marx Bros, and the password scene.
That dish looked delicious and the way Jack cooked it all up together was great to watch. RIP big fella.
This brings me so much happiness. Thanks, Jack and Glenn and everyone there.
I'd love to see one of the critics that usually troll these comments totally botch that meal on the line. Nice job Chef!
You always amaze me with your cooking! Thanks from Louisiana. If I’m ever around your way, i’m definitely coming to your restaurant.
RIP Chef!
you always make me happy watching all you're videos i hope you get back to the restaurant soon
Unfortunately Daddy Jack passed away a cpl years ago, I seen your comment and wasn’t sure if you knew 😔 RIP Jack
❤🙏🏿
I am a chef and I love daddy jacks cooking with the blues.From Scotland.
Damn it Jack. Hollandaise sauce and crab on anything is on point. I'd pay 40 bucks for that plate.
I loved that guy.will Miss the guy everything so simple
Really nice cooking I really like it way more approachable and down to earth than some other cooking videos.
Mix oil and seasoned salt
together and put that over your asparagus and grill it up comes out amazing it's one of my favorites.
DADDY JACK, KEEP ON, KEEPING ON . 😈
Hey Jack, man swordfish is my favorite , I swear I could smell that right threw my phone. Delicious. Thanks for sharing this, see you next time.
Now do that same recipe with some Tile Fish or Hog Snapper.
That's a plate of joy right there. 👍
Cookin wid a booz
Well you have done it again Jack. Gosh that looks great For sure will try it soon Cheers from Kingston Ontario Canada
thank you jack and gang. i've been missing you for a few days but this recipe made up for that.
I never boil my asparagus I either put it on the grill if I'm using my grill for the way I like to do it in the oven but I put the asparagus in a bag and then dribble some olive oil and chopped up garlic a little salt and pepper squeeze of lemon shake it all around and when they're coated up I put them on a baking sheet and cook it in the oven until they're perfect
Maybe send you some 100 year old wild asparagus Jack? I pick it every spring and you talk about flavor brother? You never had asparagus so damn good.
My Mom grew asparagus growing up, we even cover some for white ones. Where do you live, sounds like a nice life Buck!
I think I would have added tarragon and dill to the hollandaise...plus a little ol bay to the crab..
87° here in Texas, looks good buddy!
I love the four seasons too. Worst thing I did was move to Florida. The heat here in West Palm Beach is absolutely brutal ten months out of the year. I miss living in Philly and Lancaster County with the Amish
New way to cook asparagus and Swordfish Oscar Dang that looks good. Wonder if I could do this with walleye?
Jack has it figured out ! Wow Gr8 job. TY Sir
RIP Jack.
This dish was multitasking at its finest. Well done Jack. Can't wait to come eat a ur restaurant some day
Nice job from the Legend!
Where's the green onions??
Red pepper flakes seem to have fallen out of fashion as well lol. Great dish Jack!
Looks awesome Jack! Albany NY.
Whoa!! That, my friend is spectacular! That was a great tutorial on how easy and fast it is to make hollandaise sauce! Use the egg whites for something else,cause that's what this dish is! Love that Daddy Jack! Thanxz
Artfully done Daddy Jack from PA.
Not easy to do it this quickly in a home kitChen but great recipe. Would impress a guest or date.
These are ASMR
Looks Amazing Jack. I want to try this one!!!! Plus you didnt soak it down with green onions, YES !!! LOL
3 pans two hands very awesome SKILLS😎😎😎😎👨🍳👨🍳💪💪😀😀😀😀
Looks great, making me hungry. Keep up the great work chef.
BRAVO
Can't find swordfish around these parts.
I love blistering asparagus in some olive oil, butter, kosher salt, cracked black pepper, and some fresh garlic. The best way to eat it, I don't know why anyone would ever blanche it.
@@CookingWithTheBlues grilling it over mesquite is good too when you get just a little char on the tips. I love asparagus.
Love it Jack. Great cooking as always
That looks good!
Lil oil & Lil butter
From one Cajun/ Creole Bayou influenced chef to another, I enjoy your freewheeling creative style. Very similar to mine. Like your music choice too. Of late I'm really into Tuba Skinny. Catch them on RUclips. I think you would enjoy them! Best of lucky with your RUclips!
The ingredient is king and we are just its servant.
Daddy Jack nails it again!
Glad to still be cooking with the blues in 2019 ... Jack Chaplin ....I got a request lemon rosemary chicken. Alright love ya take care God bless you.
The pizza oven is cracked
You are a "Bad Man" , very bad, that looks fantastic!
old fucking pans adds flavor good cooking jack
this dudes gass bill must be sky high holy shit
Looks like a Keto friendly meal.. That holanday sauce looks yuuuumy
Oh so freaking good! I will try this!
Jack if you can make swordfish edible your a BOSS Brother. Lol I hate swordfish and porkchops. They taste similar lol
Hey you people take notes this is a good guy and good food .
BEAUTIFUL, I'LL EAT THERE ANY DAY...!!!
Hi!, your channel is nice
that looks nice.
Keep Sharing
Excellent keto meal
Perfect! ! ! !
I got another request sir ... MEXICAN CARBANERA . THANK YOU!!!
Asparagus Pee is next!
That asparagus is good stuff it's a super food
Look great
Respect to chef, but that's Neptune, not Oscar.
Could use the egg whites to tenderize meat.
Yeah, sordfish and Marlin have a very fishy flavor. You have to cover up the harsh fish taste.
Jack do you have any cooking book's ?
How do you make any money??? I would be eating all the food if I made this. Looks amazing.
Man I love swordfish! Never had it with crab. You guys cook pompano?
Hell yea daddy!
99 cents a lb :o it's 4.59/lb here....
this guys a legend. Why does he keep switching channels?
Idk about thay Hollandaise. Looks like it broke and where is the lemon juice and Tabasco?
My Hollandaise Break, Never! The only thing broke is the egg Rock!
Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues?fan_landing=true
Nice.
Like Swordfish & you too
Loaded up on spam for the shutdown. Do you have any ideas?
Spam Fried Rice Charlie!
I wonder if we are related? my name is Jacob Chaplin my father Thomas Chaplin and my grandfather Ronald Chaplin.
99c for a pound of asparagus wow
ye fuck me, right? here during asparagus season I pay 5€ per pound
who threw that skillet against the wall?
Needed cayanne
no wonder you don't have any hair on your arms, it's all been burnt off!