I'm so happy to see that you're still making videos. I watched every video on the last channel, and thought you stopped making videos a while back. I'm so glad I found this new channel, along with new videos. Thank you.
Anyone timid about cooking, young or old should start with making this dish. If you learn the basics of making chicken, there are endless possibilities.
I found your new channel and subscribed. A lot of your devoted fans(me included) thought you had retired or even worse, had quit cooking,or even worse died! So now I can go back to watching and learning so much from you. I have always cooked similar to you, but the master at hand on video, is too cool, you make it real! I mean real....good! Thank you for continuing your art and when I visit your restaurant next year I would like to meet you and have you cook for me. I also play guitar and sing, so if you want some free entertainment, I'm your guy! Love ya Daddy Jack! Thanxz
I really love these videos! Let me tell you, Jack is really great at what he does, his cooking and also his "Cucina Povera" style is really unique in how it all works. I've only been to his restaurant once, and the food was great, I hope to be able to visit again but have not been able to make it down to New London! :( This dish came out looking very tasty!
Daddy Jack you are the Bomb I grew up in New London I have to get down to have Dinner soon awesome videos and Recipes definitely gonna make some of them thanks
man, you make it look so easy. going to try this one, except for the capers, never tried them and dont want to pay 9 bucks for a small bottle of them around here. thanks for posting.
Have some nice ones in the works Josh. They came out great. Very soon! Thanks, Jack "Become A Member Of Cooking With The Blues" patreon.com/cookingwiththeblues
@@CookingWithTheBlues I'll be on the lookout for your T-shirts. Oh, I made your chicken \ last night...only thing I did differently is added some thinly sliced red onion...turned out great!
bleewicket - I thought he said garlic but it looks like cappers, then near the end more or green onions, I don’t know. Onions and garlic will all be good right? 👋🤠🤚
Hey daddy jack great italian dishes but do you have a mousaka recipe. Loved the old school queens diner Greek and Italian specialities. I'm in AZ now and they only do a single cuisine.
Love that dish jack but you don't need the bullshit around the edge when you made such a nice dish. Let the chicken be the star. Love your videos man. I hope I get the pleasure to eat at your restaurant one day. Much love from chicago
Hey jack, I make this dish often at home and have issues sometimes with it getting too intense in lemon flavor. Any idea what I’m doing wrong? I thought maybe I was adding the juice too early and it was reducing and intensifying the flavor, but even if I squeeze it in at the end sometimes it’s too much.
I was on you for horrible video quality n lack of sound and hearing jack. I have to say since then the quality of the videos have been on point. Great job camera guy and as always jack
I made this tonight and it was absolutely fantastic. .... I unintentionally reduced the sauce just a tad bit too much but, it still turned out amazing! .... Thank you sir for a wonderful recipe.
Daddy Jack I just bet You could Make all the Blackened Seasoning with what You have in your Kitchen off hand and how you cook it and the type of oil or butter. I can make most anything in my Greek Kitchen and if I can I KNOW YOU CAN :) Give Yourself Credit You make that Food Happen!!
Wondering (for anyone) is Pinot Grigio good for this dish. Some would mock me for saying it’s too sweet but that sweetness is lost on us, least for drinking. Kids would be begging for me to ruin the piccata by adding mushrooms to that also, well ruin is a harsh word, can mushrooms ruin anything really Any sauce based meal is a winner in our house, whether it’s beef with a red wine, chicken Marsala, Piccata, on and on- if it has a sauce it’s a seller here
Yeah I didn't really mean to diss that bad I have his cookbooks crawfish cakes with crawfish cream oh my God but his Restaurant in New Orleans screwed up our order and the beans they were like butter beans were hard it wasn't a good meal on the other hand I ate at K Paul's five times in three days the best food I've ever put in my mouth it was amazing
This is the best food in the world. Has anybody ever noticed that the judges on IRON CHEF never actually eat the food???? The truth is fru fru platters taste like shit. Jack Chaplin is the real deal. No artsy fartsy art projects on the plate; just great food. david
That's why they are so skinny Vivienne! What you see is what you get. Glad you like the videos, jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues
I've been a fan of yours since you had your Sunday show on Public Television years ago! Hey, you MUST get me in to your restaurant and cook me some of your Chicken with Sautéed Spinach. I have made that many times myself, from your recipe! I'd LOVE to taste yours though! Trust me, I will be great on camera, because I will be EXHUBERANT in my Kudos for you, I know it!!!!! LOL!!!!!!!!! --gv
Emerald does seem like a really nice guy I grew up on the food scene Palm Beach County Florida baby my dad owned meat markets and I was in the produce business only the best I'll tell you who really surprised me out of the Whole Food Network bunch Bobby Flay I always thought he was sort of a fluke you know just a Showman no he is a master took a while to realize that Grilling and Chilling I just thought he was rebellious Jack McDavid he was more down-to-earth
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
2023 and still watching this great Chef cook. RIP Daddy Jack you are truly missed.
2024 and I am too.
Making some chicken piccata tonight, thank you chef we miss you dearly 😢, thank you for all the recipes.....
Keep these coming you guys are awesome.
He passed away
Looks great! Simple recipes are always the best
Cookin witda boos
I miss this guy. His recipes are amazing
I'm so happy to see that you're still making videos. I watched every video on the last channel, and thought you stopped making videos a while back. I'm so glad I found this new channel, along with new videos. Thank you.
Makes every dish look easy and delicious. By far one of the best chefs out there.... by far.
Anyone timid about cooking, young or old should start with making this dish. If you learn the basics of making chicken, there are endless possibilities.
So great watching you cook Jack. I like how you include and promote others, you’re a big man. Blessings Sir! ⚓️
I found your new channel and subscribed. A lot of your devoted fans(me included) thought you had retired or even worse, had quit cooking,or even worse died! So now I can go back to watching and learning so much from you. I have always cooked similar to you, but the master at hand on video, is too cool, you make it real! I mean real....good! Thank you for continuing your art and when I visit your restaurant next year I would like to meet you and have you cook for me. I also play guitar and sing, so if you want some free entertainment, I'm your guy! Love ya Daddy Jack! Thanxz
finally found the newer videos, love your cooking JACK!
Love chicken piccata and this is the best I've ever made. Thank you so much.
Jack, I've missed your videos! So glad I found your new channel! Your chicken Picatta looks so good! Salute'!!
Love your cooking! I always learn something and always enjoy watching. Thank you for all you do!
Jack passed away, that makes me really sad.
I can almost taste this dish. This one looks simple enough to make I think I might try.
Please don't stop making the cooking videos Jack .
Greetings from Michigan ! Love your show ! Love your style of cooking !
Beautiful presentation!
Those pans sure take a hammering but what comes out of them always makes me hungry. Keep the videos coming - you have plenty of fans here in the UK.
He gives me the blues every time I watch him cook>
?
Love watching you cook, Jack. Simple great recipe.
I really love these videos! Let me tell you, Jack is really great at what he does, his cooking and also his "Cucina Povera" style is really unique in how it all works. I've only been to his restaurant once, and the food was great, I hope to be able to visit again but have not been able to make it down to New London! :( This dish came out looking very tasty!
Looks outstanding.
YUM. One of my favorite classics, done so damn well!
Looks really good and its a quick one. Love green onions on almost everything ! Butter and Olive oil is king.
Can’t wait to make that one
I love that he doesn't drown the chicken in oil. This man is an artist.
Keep these coming for reals Thank you !!!
RIP Jack...we miss you
Daddy Jack you are the Bomb I grew up in New London I have to get down to have Dinner soon awesome videos and Recipes definitely gonna make some of them thanks
Jack thanks I love watchin’ you cook! cook from Poland
Love it Jack. I bet it's nice up there this time of year! It's still humid and hot here in Louisiana 😏
Awesome Piccata! Thanks for the vid daddy jack! and Happy Holidays!
Love your videos jack! Keep up the good work.
Looks delicious!
Daddy Jack, I have watched most of your videos.
NOBODY on You Tube puts together a sauce like you do.
Keep your videos coming.
We all like the way you´re doing it Jack
It's like I'm going to school watching Jack cook. I've made much progress since I found him....
man, you make it look so easy. going to try this one, except for the capers, never tried them and dont want to pay 9 bucks for a small bottle of them around here. thanks for posting.
Discovered CCWTB and it's by far my fav cooking channel...sell T-shirts Daddy!
Have some nice ones in the works Josh. They came out great. Very soon! Thanks, Jack "Become A Member Of Cooking With The Blues"
patreon.com/cookingwiththeblues
@@CookingWithTheBlues I'll be on the lookout for your T-shirts. Oh, I made your chicken \ last night...only thing I did differently is added some thinly sliced red onion...turned out great!
A national treasure
Awesome stuff
Miss you Daddy. I'm making this recipe tonight. Thank you.
Oh Daddy, I love watchin’ you cook! You make it look so easy but I’ve tried enough of your recipes to know they’re delicious! Keep ‘em coming.
Will miss you, Jack.
Great Videos, keep up the work Jack !
That looks soooo good!
Daddy Jack, could you make a video doing recipes/Ideas for tail gate parties?
Great cooking show, you should put a notice on your old RUclips channel. Found this by accident, although been watching your show on the old channel.
Jack seamlessly makes a pan sauce... were I've seen other chefs panic.... LOL
7:30 Look at Daddy Jack livin' like a docta!
That looks very good. All it needs is a side of pasta.
Great stuff
What does he add at 3:30? Capers?
bleewicket - I thought he said garlic but it looks like cappers, then near the end more or green onions, I don’t know. Onions and garlic will all be good right? 👋🤠🤚
Hey daddy jack great italian dishes but do you have a mousaka recipe. Loved the old school queens diner
Greek and Italian specialities. I'm in AZ now and they only do a single cuisine.
I like the way you took on the I don't care how you do it this is how I do it attitude lol.
Thank you
Love that dish jack but you don't need the bullshit around the edge when you made such a nice dish. Let the chicken be the star. Love your videos man. I hope I get the pleasure to eat at your restaurant one day. Much love from chicago
Daddy jack getting the job done!
We should take up a collection and buy him a new pan.
It's like a blackened chicken francaise without the egg batter. Das ist Cool!
That looks delicious. What do you serve it with?
Hey jack, I make this dish often at home and have issues sometimes with it getting too intense in lemon flavor. Any idea what I’m doing wrong? I thought maybe I was adding the juice too early and it was reducing and intensifying the flavor, but even if I squeeze it in at the end sometimes it’s too much.
It's a lemon butter based sauce.
Of course the lemon will be up front.
Try marsala next time much sweeter dish.
Awesome daddy jack my fav chef!!!!
‘The Sauce King’
Love your vids and your accent! Is that accent specific to any part of the US? Keep it up!
Top with parm cheese too, fresh grated
RIP Jack!
I was on you for horrible video quality n lack of sound and hearing jack. I have to say since then the quality of the videos have been on point. Great job camera guy and as always jack
Daddy Jack - that looks delicious! What’s the status of the “smellivision” project? 😁
Cool Kat .... ma man!!!!
Love the taste head bob ❤️
Made this for dinner tonight, served with pan roasted potatoes.
do you have a good chori pollo recipe?
I made this tonight and it was absolutely fantastic. .... I unintentionally reduced the sauce just a tad bit too much but, it still turned out amazing! .... Thank you sir for a wonderful recipe.
Daddy Jack I just bet You could Make all the Blackened Seasoning with what You have in your Kitchen off hand and how you cook it and the type of oil or butter. I can make most anything in my Greek Kitchen and if I can I KNOW YOU CAN :) Give Yourself Credit You make that Food Happen!!
Looks yummy, Daddy Jacks!👨🏻🍳
Glad I found this channel! His other channel stopped making videos 😞
Yeah, I checked out the Orsini sausage website ,its hard to find good italian sausage.
This dish belongs on your menu.....
Can you share your blackening seasoning recipe?
Gary Saiz He has a video to make this under his Chaplinsresturant videos “ blackened seasoning”.
Nice!!
Wondering (for anyone) is Pinot Grigio good for this dish. Some would mock me for saying it’s too sweet but that sweetness is lost on us, least for drinking. Kids would be begging for me to ruin the piccata by adding mushrooms to that also, well ruin is a harsh word, can mushrooms ruin anything really
Any sauce based meal is a winner in our house, whether it’s beef with a red wine, chicken Marsala,
Piccata, on and on- if it has a sauce it’s a seller here
DADDY JACK # 1
I'm waiting for you to do chicken marsala. Please?
Oh yeah.
I'm sorry if I'm intruding. What happened to Bob?
Who has veal stock besides a restaurant? This it the first I've heard of veal stock
I think mostly people come to see & watch daddy jack ( the man) cook and food comes second,
Yeah I didn't really mean to diss that bad I have his cookbooks crawfish cakes with crawfish cream oh my God but his Restaurant in New Orleans screwed up our order and the beans they were like butter beans were hard it wasn't a good meal on the other hand I ate at K Paul's five times in three days the best food I've ever put in my mouth it was amazing
BAM!!!🤣
This is the best food in the world. Has anybody ever noticed that the judges on IRON CHEF never actually eat the food???? The truth is fru fru platters taste like shit. Jack Chaplin is the real deal. No artsy fartsy art projects on the plate; just great food.
david
That's why they are so skinny Vivienne! What you see is what you get. Glad you like the videos, jack
Become A Member Of “Cooking With The Blues”
patreon.com/cookingwiththeblues
I've been a fan of yours since you had your Sunday show on Public Television years ago! Hey, you MUST get me in to your restaurant and cook me some of your Chicken with Sautéed Spinach. I have made that many times myself, from your recipe! I'd LOVE to taste yours though! Trust me, I will be great on camera, because I will be EXHUBERANT in my Kudos for you, I know it!!!!! LOL!!!!!!!!! --gv
Where is the lemon?
Shiiiiit Emeralds is good.
Everglades is King....... N many agree. Getcha some D.Jack
bam
Hey Jack! Cooking 🧑🍳 for G_d.
😋👍✌
Emerald does seem like a really nice guy I grew up on the food scene Palm Beach County Florida baby my dad owned meat markets and I was in the produce business only the best I'll tell you who really surprised me out of the Whole Food Network bunch Bobby Flay I always thought he was sort of a fluke you know just a Showman no he is a master took a while to realize that Grilling and Chilling I just thought he was rebellious Jack McDavid he was more down-to-earth