The chicken broke off so easily with such light pressure from the fork. I am going to make this for the next party we have. I love the way he cleans the pan first before making the sauce, otherwise the sauce becomes dark and oily. Jack is a fantastic chef.
I love his videos, If I had my burner at home that high my wife would probably dowse the stove with a bucket of cold water. The flames are 4" over the side of the skillet. I love that....
Daddy Jack, another classic I am catching up on. Without a doubt, your personality and passion is quite inviting and the chicken piccata (which I tried in my own kitchen yesterday) was a blast and truly delicious. I added a little lemon and that kicked it up a notch. No doubt a winner again, Jack. The classics are so important to look back on since I missed this recipe when you posted it originally. God bless, John!
Thank you kindly John, glad you enjoy the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Thanks as always Jack, I have made several of your recipes, this has always been one of my favourites. I think the only difference was your original recipe had parsley? Keep em coming!
Jack, Thank you so much for posting your video's. You have truly inspired me to cook so many delicious meals. I try and mimic your techniques as much as possible. I'm not to far away here in Mass and can't wait to make the pilgrimage to your restaurant and try these first hand. Bravo sir!
I really like how u cook everything on high heat. Timing and temp to perfection. kick the tires and light the fires if u know what i mean. Id really like to see a dinner service in action. great vid keep them coming
Love your videos man. You should definitely make just a type of "interview" video of your work history, crazy (& stupid!) experiences in & outside a kitchen. Every good cook I've known has had their share of life stories in general.
I like putting put Parmigiano Reggiano or even regular Parmsan on my apple pie and microwave it for about 40 seconds. They both make most everything cooked taste better (except on oatmeal). Try it also on bacon and be happy. I live for cheese.
Found you while in a hospital bed in Europe watched a lot of your uploads chicken fried steak with country gravy is my fav being from Amarillo Tx can’t get it around here but Iam going to try it as soon as they let me up.
I have made this dish many times but as usual, Jack puts a spin on them that makes it better. This guy is great and really knows his way around classic dishes.
I just love the way you taste everything last time I said that someone said every Chef does but that is not true.the majority don't because they are overconfident. And overconfidence is much more detrimental than less confidence.. like they say in a lot of Trades. Especially carpentry.. twice measured once cut.. I also like the fact that you changed your original recipe because you think or thought this one was better which I'm sure it is.. that is the key to your success my friend always looking to improve things regardless of how much experience. Or success you have
forget the heavy cream and garlic......deglaze with dry vermouth, add butter, FRESH lemon juice, parsley and serve. Jack's a great chef, I do use many of his recipes and like the guy!
i just made this, but omitted the heavy cream and tossed pasta in sauce instead of over chicken with some roasted squash. one of the best meals i have ever had.
Sign of a professional Jack ....make things look simple ....I bet you can get awesome seafood up yonder .... I’m not from Dallas like where you were , but in Houston ...our seafood is 50 miles away
Anyone recall the recipe for his all purpose seasoning? Salt, black pepper, and paprika, forget the proportions. I made a bunch a while back and I’m almost out. It is great on everything. Add cayenne pepper and thyme (forget the proportions) for blacken seasoning. Thanks in advance
Thank you for sharing that recipe we loved it very much. However , I had to multiply this recipe to feed 9 people that live in my house using only 3 breasts of chicken
apparently Johns Cafe Dallas TX has closed. This is a perfect sauce. I wonder how Jack has learned all these dishes he must have worked very hard and on many places. . Good cook. The thing is taste first and then the presentation. Customers won't come back for presentation. It is not easy to keep a restaurant going. We have many many new restaurants that have to close after some years due to not profitable. Mostly that are human dramas. And we had in the past several Michelin star restaurants that also took back speed because of the set standards are very high. These Michelin chefs mostly do a depression due to pressure.
The audio on this video is defective- kindly check it out.
4 года назад
Hope y'all are doing okay. I haven't been there in awhile and this virus has to be killing you guys, I feel bad because I used to work in a kitchen myself. Best wishes from N.Y.
It's all the way up I-95 into Connecticut to about exit 89, almost to the Rhode Island border. Beautiful drive. Take the Garden State over the Tap, Cross Westchester Expwy, then 95.
I wish Jack would have included the pounding of the chicken .. How thin should it be ? and was that like the first video , did those three pieces come from just one breast ? Also last time he said the olive oil was a mixture of salad dressing and olive oil , is it just olive oil now ?
Everything he does is olive oil, butter, garlic, dip meat in flour, egg, then fry. Repeat in ten slightly different variations and you have his whole menu.
@@mikelyons7511 You mean he cooked the green onions that he tops the chicken with? I understand where you're coming from, but it's not the meat that people have problems with, it's when he touches UNCOOKED veggies, spoons, plates, etc.
Hi Jack I've just subscribed to your channel. I can't wait to try some of your recipes. Are your skillets aluminium or stainless steel? I'd like to try and find something similar here. Nick from England
So sorry to hear of his passing. This guy was an absolute black belt in the kitchen. Every single one of his recipes I've have been excellent.
Miss you Jack! RIP, making this classic tonight and will toast you!
Love Ya Jack....... Good Lord we miss you so much........ Thanks for all your videos...
I am a retired chef.When I made my francaise I put parsley & grated cheez in the eggs.It came out great
That's what I do currently at work lol new style I guess
Rochester Style
Hey man, that beurre blanc is legit. Takes a lot of experience to get a sauce to come together that quick. Good work
I still watch your videos for inspiration, RIP Chef.
The chicken broke off so easily with such light pressure from the fork. I am going to make this for the next party we have. I love the way he cleans the pan first before making the sauce, otherwise the sauce becomes dark and oily. Jack is a fantastic chef.
Before going to bed at night, I watch at least two to three videos of you, then I go to sleep
Thanks Jack
Real cooking at its best!! You can always trust a well experienced chef!
I do like this better than the first recipe you shared.....make it 2-3 times a month....thanks for the great videos!
I love his videos, If I had my burner at home that high my wife would probably dowse the stove with a bucket of cold water. The flames are 4" over the side of the skillet. I love that....
Daddy Jack, another classic I am catching up on. Without a doubt, your personality and passion is quite inviting and the chicken piccata (which I tried in my own kitchen yesterday) was a blast and truly delicious. I added a little lemon and that kicked it up a notch. No doubt a winner again, Jack. The classics are so important to look back on since I missed this recipe when you posted it originally. God bless, John!
Thank you kindly John, glad you enjoy the videos, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Thank you Jack for this new version it looks delicious, I'm trying this recipe for dinner today
Best regards from Aalborg,Denmark
I made this for my family and they loved it. They told to add to my repertoire. Thanks for sharing this, Jack. You're a generous man.
Dropped some of the food on his shirt; fuxn priceless! RiP Daddy J, your legend lives on amongst us!
I like your ways of cooking. Its easy quick with ingredients around here too. Keep going for more interesting cooking!
Keep up the good work, Sir. Glad to see someone demystifying the kitchen. My only comment is it’s two and not too.
Thanks as always Jack, I have made several of your recipes, this has always been one of my favourites. I think the only difference was your original recipe had parsley? Keep em coming!
Six years ago Jack and I just found you.......THANK YOU.
Jack,
Thank you so much for posting your video's. You have truly inspired me to cook so many delicious meals. I try and mimic your techniques as much as possible. I'm not to far away here in Mass and can't wait to make the pilgrimage to your restaurant and try these first hand. Bravo sir!
I really like how u cook everything on high heat. Timing and temp to perfection. kick the tires and light the fires if u know what i mean. Id really like to see a dinner service in action.
great vid keep them coming
Love your videos man. You should definitely make just a type of "interview" video of your work history, crazy (& stupid!) experiences in & outside a kitchen. Every good cook I've known has had their share of life stories in general.
I just love Jack’s special style, it’s called COOKING !
I like putting put Parmigiano Reggiano or even regular Parmsan on my apple pie and microwave it for about 40 seconds. They both make most everything cooked taste better (except on oatmeal). Try it also on bacon and be happy. I live for cheese.
I'd like to put sharp cheddar in the crust Todd. Best In 2021, Jack
Love everything you make. Super chef! Bravo!! Keep the videos coming. Makes our day!
Found you while in a hospital bed in Europe watched a lot of your uploads chicken fried steak with country gravy is my fav being from Amarillo Tx can’t get it around here but Iam going to try it as soon as they let me up.
Jack You are the best!! Love your recepies.
This was sooooo good with the blackened seasoning!
I made and tried the first one, can't wait to give this a try.
I will make for my Family !! Thanks Chef !!!! from Atlanta Georgia , Smyrna City !!!!
Love this recipe. 😊holy crap just realised this is nine yrs ago and the first franchise was 4yrs before that!
Just modified this a bit for some shrimp. Thanks for the tutorial chef. Miss you!
This looks sooo good! We got to visit your place Jack!
That's what you call proper fast food, great video.
I have made this dish many times but as usual, Jack puts a spin on them that makes it better. This guy is great and really knows his way around classic dishes.
Made this tonight for the family and it was amazing.
I just love the way you taste everything last time I said that someone said every Chef does but that is not true.the majority don't because they are overconfident. And overconfidence is much more detrimental than less confidence.. like they say in a lot of Trades. Especially carpentry.. twice measured once cut.. I also like the fact that you changed your original recipe because you think or thought this one was better which I'm sure it is.. that is the key to your success my friend always looking to improve things regardless of how much experience. Or success you have
My favourite is Veal Jack, is it done the same way ? I also prefer it on the dryer side,, ( not swimming) so good !!!! 😁✌
You need a show on cooking channel. You're def a great chef.
Go Back to the first rendition of this to see how he carves 6 or 7 scallopini out of 1 chix breast. Master Chef here. Miss this guy.
I have been watching these videos and improving my cooking skills. Got to take a trip to Chaplins, support big daddy Jack and crew.
forget the heavy cream and garlic......deglaze with dry vermouth, add butter, FRESH lemon juice, parsley and serve. Jack's a great chef, I do use many of his recipes and like the guy!
2014 WAS a rough winter. 1st time I ever heard of a friggin polar vortex.
There were 4 pieces in number 1. Reduced portions? You’re great
Love this, nice cream lemon wine sauce, def a keep Chef. Will have to try that out
Too when we get into town
youre the man daddy jack!
bet it's great. just love the way you cook
Just made it, fantastic, and that sauce, beautiful.
I'll always remember.. I had a co-worker say to me food can change a person's mood.. he was right
This guy is the best !!!!
Looks amazing. Was gonna do parm tonight but you changed my mind
MIss Daddy Jack. Many a dish at my house due to him. RIP
Love this guy ... the real deal!
I like this version also. In the last vid on CF the chicken was not browned enough. Also I like to use Asiago Cheese. Just as good. Thanx.
I can cook but your technic brought me to that next level your a Genius savant
i just made this, but omitted the heavy cream and tossed pasta in sauce instead of over chicken with some roasted squash. one of the best meals i have ever had.
Love it !! Wish I was regular
As usual butter with a side of chicken 😂😂😂. Wonderful as always chef. Wish we could watch new videos from ya sir 😔
4/22/14 3,500 subscribers.
1/26/18 26,659 subscribers. Great Job guys.
Sign of a professional Jack ....make things look simple ....I bet you can get awesome seafood up yonder .... I’m not from Dallas like where you were , but in Houston ...our seafood is 50 miles away
Thanks for another awesome recipe sir
My kids love it..
He’s just the best 7:18
Anyone recall the recipe for his all purpose seasoning? Salt, black pepper, and paprika, forget the proportions. I made a bunch a while back and I’m almost out. It is great on everything. Add cayenne pepper and thyme (forget the proportions) for blacken seasoning. Thanks in advance
It had garlic powder too.
you are an awesome cook
What kind of cooking pan is that ?
dang that looks killer... Great video.
love this dish i make for my family thank you chef ... from Cuenca ECUADOR
Looks great....gonna try it! Thanks!
Daddy Jack your always the greatest. Hope your doing well!!!
Thank you for sharing that recipe we loved it very much. However , I had to multiply this recipe to feed 9 people that live in my house using only 3 breasts of chicken
Would love to try
apparently Johns Cafe Dallas TX has closed. This is a perfect sauce. I wonder how Jack has learned all these dishes he must have worked very hard and on many places. . Good cook. The thing is taste first and then the presentation. Customers won't come back for presentation. It is not easy to keep a restaurant going. We have many many new restaurants that have to close after some years due to not profitable. Mostly that are human dramas. And we had in the past several Michelin star restaurants that also took back speed because of the set standards are very high. These Michelin chefs mostly do a depression due to pressure.
The audio on this video is defective- kindly check it out.
Hope y'all are doing okay. I haven't been there in awhile and this virus has to be killing you guys, I feel bad because I used to work in a kitchen myself. Best wishes from N.Y.
It will probably be a deal breaker Matthew. I'l glad I'm at the end of my career I feel bad for the younger folks. Peace, Jack
how far form north jersey is the restaurant I want to come the next time I visit from Florida
It's all the way up I-95 into Connecticut to about exit 89, almost to the Rhode Island border. Beautiful drive. Take the Garden State over the Tap, Cross Westchester Expwy, then 95.
I wish Jack would have included the pounding of the chicken .. How thin should it be ? and was that like the first video , did those three pieces come from just one breast ? Also last time he said the olive oil was a mixture of salad dressing and olive oil , is it just olive oil now ?
What did he sprinkle over the chicken before eating it?
green onions :)
r2rockout Thought so but wasn't sure, LOVE these recipes can't wait to try it, Thanks for the reply!! :)
***** Same here & you're welcome ! ;)
Dude straight loves green onions.
"Magic dust man"
Looks awesome!
i love this man! what a loss!
Jack,
Thanks for all the videos.
I have one question is there is anything that I can use in place of the White Wine??
Great video.. love your authenticity!
Love the videos jack
love you man great chef
Does anyone know the story of why Jack stopped shooting his content with Bob Jacko??
Wow! Looks awesome! :)
Miss ya buddy
Respect! R.I.P. !
I like the first recipe better. You also showed how to cut the chicken.
Can I request a touch of grain mustard in that cream.
Everything he does is olive oil, butter, garlic, dip meat in flour, egg, then fry. Repeat in ten slightly different variations and you have his whole menu.
Makes it so easy to do.
Comfort food seems to be the theme. Nothing wrong with that.
Do you have a point?
With different variations and flavors genius is simplicity
Chicken fingers and flour not washer grab some cheese and touch everything going else keep up the good work
@@Jakesonaplane Don't let a little cross-contamination make you nervous. Man up!
Another cockhead chicken police. You don't realize that everything's being cooked either do you
@@mikelyons7511 You mean he cooked the green onions that he tops the chicken with? I understand where you're coming from, but it's not the meat that people have problems with, it's when he touches UNCOOKED veggies, spoons, plates, etc.
Very interesting and I enjoy seeing the simple finished product. The camera spends too much time off the dish.
Forgot the mushrooms
5:49 waste not want not :)
Anyone get blown away when he cut the chicken with the fork?
Food is Life
You're my kinda chef Jack
Hi Jack I've just subscribed to your channel. I can't wait to try some of your recipes. Are your skillets aluminium or stainless steel? I'd like to try and find something similar here. Nick from England
VIVA DADDY JACK 😅😅😅
guy loves cooking