This is looking absolutely gorgeous. I am going to try doing this. Slightly different treatment of lobster: the only time I ever had lobster bisque was at the Lighthouse Inn, near Pequot Avenue and the beach. It was stunning. Never forget it. And I can't forget the Coquilles Saint-Jacques at the Harbor View restaurant, in Stonington, sitting right on the Atlantic Ocean. One of best plates of food I have ever eaten. I bet I went there for that dish at least 20 times!
You are correct I, glad you picked up on that, makes me eat slower! Funny Stuff, 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
As a trained chef for 30 years, I believe everything you cook tastes better the next day. Especially homemade soup cooled down and refrigerated. Delicious the following day.
Sure does Jordon! Maybe you have a better taste for it when you can sit and enjoy without having to cook it. I do love leftovers too! 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
Nothing beats a thick bottom and sides cookware when it comes to proper heat retention and distribution to the foods. The scallops and heavy cream made this meal king. Thanks DJ
Brad, LaKisha has stepped her game up! Glad You like the vids, 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 so much Demetrius, glad you are liking the videos. Best Out West, 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
Love your show daddy Jack! Such good vibes and even better looking food! Always got something good cookin! Glad to see your feeling well! 👍 Enjoy the Superbowl tomorrow with the fam!
And you know your pizza in Jersey, big props Michael , 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
Omg....I can't watch your videos late at night b/c now I'm fighting the urge to go make some chowder!!! That looks so good-- I'm smelling it through the screen.lol
I lived right outside of hatch for a few years and man I miss the smell of roasting hatch green chilis in every grocery store and restaurant parking lot just wafting through the entire town this time of year
That's for the kids Ludo.I've made some great ones back in the day! 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
Not bad Robin butI like Snow's Clam Chowder myself! 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
@@CookingWithTheBlues I totally agree that Jack's chowder is way better than Campbell's. However, I cannot financially support any RUclips people. Sorry. But I have enough problems supporting myself. But, I support you guys in spirit, for what that's worth :-)
I've got a thing for these chilis. I buy the pure ground seasoning but they still have excellent flavor. This is absolutely a crowd pleaser. I've got the ingredients and can't wait to make it. Bacon grease is a flavor enhancer here in the South. Wouldn't dream of throwing it out. Thanks Daddy Jack 👍🏻💙
Thats going on my recipe list Jack, reminds me of the boston clam chowder i used to have on my crew trips.❤ Letting the wife think they are the boss😂😂😂😂, does not work with my Dad.
When I saw those chilis I was thinking about what you said as in at 10 minutes into the video I thought man I literally had some of those yesterday and they were out standing. I ate chili rellenos my local place just stuff with cheese which was weird but still absolutely delicious.
Lol my dog barked at me right when u looked at axl love my fur babies btw jack we do our sw corn chowder very similar at the restaurant I work at. Love it. We also ad hatch green chili to our au gratin potatoes.
Those potatoes sound great Matt, doing some ham scallop potatoes w/ them soon. Jack. Blessings, 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
Hi Joey, I use a Wusthoff 6in. chef's knife, Henkel is about the same price and quality. Amazon seems to have good prices! Happy slicing and dicing, Jack
MET YOU AT THE RESTAURANT?!?!? When are you back in your kitchen? I hope soon! Every morning I watch my Cooking w the Blues! Miss you here in Dallas Daddy Jack!
Got my Daddy Jack’s blackening spice in the mail today. The handwritten thank you from Jack was nice. But I was disappointed it wasn’t sprinkled with green onion.
Trust me if I had them I'd use them, they don't call me The Italian Scallion for nothing! Good Gravy, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Our hero, " Daddy " Jack Chaplin, yes our world,especially now with everything happening, is but a brighter place when our favourite human being & everybody around him are within audio-visual scope!
Big fan from New Zealand Jack. Last month of summer here. Luckily no Covid ( presently) ...When ( hopefully soon) might you be able to cook in the restaurant?.
He's not looking to good from what I hear. I never see him around, he was working on the cross sound ferry's but they shut down in the winter. Go Hatch Green Chiles! Jack
Maybe a dijon dill cream sauce w/ that Cigar? Do you catch and smoke it yourself? 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
@@CookingWithTheBlues Every year i take my family down to Myrtle Beach S.C. and we do fishing charters and when i get home i smoke my own fish that Dijon sauce sounds good and yes having a nice cigar out by the grill smoking the fish
Numbers 6:24-26 - The Lord bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face toward you and give you peace
"Hound Dog" is a twelve-bar blues song written by Jerry Leiber and Mike Stoller. Recorded originally by Big Mama Thornton on August 13, 1952, in Los Angeles and released by Peacock Records in late February 1953.
Elvis didn't steal it he just recorded it and made it his own, don't be hatin on The King Artie! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
@@CookingWithTheBlues I love Jack more than that song. Also, I am Canadian, so my comments don't even matter. lol!!! Ill click the link, I always love the videos. Tell Jack I found some rare recordings of Sam Myers. Love you guys!
Never Heard Of That But I Like It, 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
@@douglasschmidt6873 In that one bowl 4 scallops yes. For the total pot you're looking at about $25-$30. Plus the lobster, plus the lobster needed to make the lobster stock which is where the real flavor came from for the dish. So again, this is not a dish made with cheap ingredients like you commented. Fact. That's a $45 pot of chowder. Tasty yes, cheap no.
still can't believe it. learned hundreds of things from you sir. miss your kind spirit + calming nature.
this is the most enjoyable era of vids w/ Lakesha and Axel present and contributing! So enjoyable!
The good go young God bless big man. You will never be forgotten 😢
This is looking absolutely gorgeous. I am going to try doing this.
Slightly different treatment of lobster: the only time I ever had lobster bisque was at the Lighthouse Inn, near Pequot Avenue and the beach. It was stunning. Never forget it.
And I can't forget the Coquilles Saint-Jacques at the Harbor View restaurant, in Stonington, sitting right on the Atlantic Ocean. One of best plates of food I have ever eaten. I bet I went there for that dish at least 20 times!
Thank you for making another Hatch Chile recipe! The best chile in the world!
Our pleasure!
I miss his videos. RIP
Another great video! And the award for the worlds smallest soup spoon goes to daddy jack 😁👍
You are correct I, glad you picked up on that, makes me eat slower! Funny Stuff, 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
@@CookingWithTheBlues keep doing what you're doing. Love the content 👌
11:23 omg lmao 🐶. Chowder looks awesome. RIP Jack.
Miss ya Jack😇
Made it last night. Used Scallops, lobster tail, and shrimp. The family went crazy! Thanks Jack.
Your family will love you even more for it Robert! Good Man, Jack
Nothing more relaxing than watching this Man cook keep the videos coming
What a great video. His family and friends were blessed to have him!
Thank you for this.......it is so relaxing to watch you cook......🥕
Glad you enjoy the videos Bernadette, Careful, they are an insomnia cure! All The Best In 2021, Jack
As a trained chef for 30 years, I believe everything you cook tastes better the next day.
Especially homemade soup cooled down and refrigerated.
Delicious the following day.
Sure does Jordon! Maybe you have a better taste for it when you can sit and enjoy without having to cook it. I do love leftovers too! 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 so much...! very nice food !!!
Day is good when it starts with a Daddy Jack video. Long live Daddy Jack 👍
Yes!
That chowder looked wonderful. Thank you for this.
You are so welcome! Glad You like it. Jack
Nothing beats a thick bottom and sides cookware when it comes to proper heat retention and distribution to the foods. The scallops and heavy cream made this meal king. Thanks DJ
Good to see you Jack. Good food as always
Love watchcing your videos!!! Perfect symbiosis of all ingredients!
Loving the close ups of the knife work.
Brad, LaKisha has stepped her game up! Glad You like the vids, 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
I love this recipe Jackie! Sending much love from Coachella California. Watching your videos all the time.
Thank you so much Demetrius, glad you are liking the videos. Best Out West, 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
Alex is livin large
That look like pure magic,velvety smooth on the chowder my mouth is watering thanks daddy Jack once again you crushed it
Great Video. I want to goto there.
Looks amazing Jack
We would absolutely love to see you here in Michigan ♥️ 🙌🏽 That chowder looks so delicious. 😋
Never been to Michigan, maybe one day soon. My friend just bought a farm there and wants to do a Blues/BBQ Fest. Jack.
@@CookingWithTheBlues I know I watched your video DJ. You guys need to come over here you will have a blast 🕺🏽💃🏽
Awesome cooking, thanks for sharing.
Again, a fabulous recipe and presented so charms. Jack, your deserve a Place in the hall of Fame of all Chefs
Wow, thank you!
your videos inspire me to be a better home cook. Love it. keep them coming.
Love your show daddy Jack! Such good vibes and even better looking food! Always got something good cookin! Glad to see your feeling well! 👍
Enjoy the Superbowl tomorrow with the fam!
Thanks so much Raw! Brady is heating it up, half time now!
Those hatch chiles nice and fresh! All peeled and packaged tight. Awesome
love your show
Another beauty! Thanks Jack
Looks delicious !!
Can smell it from Jersey....thank you
And you know your pizza in Jersey, big props Michael , 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
Awesome, Jack !
I can just imagine the smells and the deliciousness in your kitchen . Much love to you all.
The poor dog was going insane prolly.
I just love you and Lakesha. I feel good when i watch your channel Sir. It helps my ptsd from combat in iraq. Much love to you guys
Glad the videos help you out 83, thank you for your service! email me at cookingwiththeblues@yahoo.com I want to send you something. Blessings, Jack
Love you Brother!!
Looks tasty. Hope to travel toNew London this year.
Omg....I can't watch your videos late at night b/c now I'm fighting the urge to go make some chowder!!! That looks so good-- I'm smelling it through the screen.lol
Don't worry they are an insomnia cure Tara!
@@CookingWithTheBlues lol....far from it.
This looks incredible.
Man, you and your awesome food recipes, I'm gonna be eating way too much!
Can't wait for spring to go enjoy life!
I think I love this man
East meets Southwest - nice!
Axel gettin in on the action
I lived right outside of hatch for a few years and man I miss the smell of roasting hatch green chilis in every grocery store and restaurant parking lot just wafting through the entire town this time of year
Man......that is definitely delicious 😋....go daddy!!!
Hello Chef, I see, there is snow at home. Do some snowman ! Salute !
That's for the kids Ludo.I've made some great ones back in the day! 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
Nice
Daddy Jack's cooking always makes me hungry. I have a can of Campbell's Chunky New England Clam Chowder, so that will have to do for lunch. :-)
Not bad Robin butI like Snow's Clam Chowder myself! 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
@@CookingWithTheBlues I totally agree that Jack's chowder is way better than Campbell's. However, I cannot financially support any RUclips people. Sorry. But I have enough problems supporting myself. But, I support you guys in spirit, for what that's worth :-)
Hell yea!
Daddy Jack was the best!
I've got a thing for these chilis. I buy the pure ground seasoning but they still have excellent flavor. This is absolutely a crowd pleaser. I've got the ingredients and can't wait to make it. Bacon grease is a flavor enhancer here in the South. Wouldn't dream of throwing it out. Thanks Daddy Jack 👍🏻💙
Have to utilize all the flavor, everything int moderation Vadam! Best, Jack
Looks delicious, Jack. I would be using the ladle as my spoon.
That chowder is gonna be da bomb!
Looks so delicious Jack 😋😋😋😋😋
4:05 Renegade Potato!
Axel seems like well behaved 🐶
He has his good days John!
Outstanding...
Nice 👍
oh yeah, give me some of that, looks great
From Hatch, New Mexico! Maybe the best green chili in America.
Thats going on my recipe list Jack, reminds me of the boston clam chowder i used to have on my crew trips.❤
Letting the wife think they are the boss😂😂😂😂, does not work with my Dad.
When I saw those chilis I was thinking about what you said as in at 10 minutes into the video I thought man I literally had some of those yesterday and they were out standing. I ate chili rellenos my local place just stuff with cheese which was weird but still absolutely delicious.
Awesome looking recipe. Any plans to make a video on your grandmother's haddock chowder recipe?
I probably need to Bob, its a thin milk chowder, so much natural flavor! Best, Jack.
Lol my dog barked at me right when u looked at axl love my fur babies btw jack we do our sw corn chowder very similar at the restaurant I work at. Love it. We also ad hatch green chili to our au gratin potatoes.
Those potatoes sound great Matt, doing some ham scallop potatoes w/ them soon. Jack. Blessings, 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
When you make your lobster stock do you leave the tamale in, I make stock and was not sure about that so I don't put it in.
Yes I do, all good flavor! jack
Hey, just found your channel, watched a few of your videos and fell in love!!! Question, what knife do you use? God Bless, stay safe.
Hi Joey, I use a Wusthoff 6in. chef's knife, Henkel is about the same price and quality. Amazon seems to have good prices! Happy slicing and dicing, Jack
Scoop me up a bowl,Daddy Jack!
MET YOU AT THE RESTAURANT?!?!? When are you back in your kitchen? I hope soon! Every morning I watch my Cooking w the Blues! Miss you here in Dallas Daddy Jack!
Thanks Curtis, I miss Dallas and all the great folks and restaurants! Blessings, Jack
Got my Daddy Jack’s blackening spice in the mail today. The handwritten thank you from Jack was nice. But I was disappointed it wasn’t sprinkled with green onion.
Trust me if I had them I'd use them, they don't call me The Italian Scallion for nothing! Good Gravy, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Our hero, " Daddy " Jack Chaplin, yes our world,especially now with everything happening, is but a brighter place when our favourite human being & everybody around him are within audio-visual scope!
Thans for your support and kind words Paul!
My dad always had a can of bacon grease! But Dad, you're cooking!
Big fan from New Zealand Jack. Last month of summer here. Luckily no Covid ( presently) ...When ( hopefully soon) might you be able to cook in the restaurant?.
Enjoy the rest of the summer Chris, just had another snow storm, come on spring! Jack.
De Lish Daddy jack
Someday Axel is going to take over your job. After all the watching, you can't tell me doesn't know something about cooking!
He may take over Urban but he can't cook for beans but he can sure eat! Also he has the nose that knows when dinner is ready! Pure Hound!Jack
No 4108 made in the USA!
Mmmmmm good
unfortunately he passed may 2021
I'm from Roswell, that is green gold. And.....I wonder what Tommy is up to. It was always funny to watch Daddy Jack ordering tommy around Lol.
He's not looking to good from what I hear. I never see him around, he was working on the cross sound ferry's but they shut down in the winter. Go Hatch Green Chiles! Jack
The chowder is looking fire 🔥 DJ , I’m thinking ,smoked king mackerel cakes with a cream sauce I think that would be a killer dish bro
Maybe a dijon dill cream sauce w/ that Cigar? Do you catch and smoke it yourself? 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
@@CookingWithTheBlues Every year i take my family down to Myrtle Beach S.C. and we do fishing charters and when i get home i smoke my own fish that Dijon sauce sounds good and yes having a nice cigar out by the grill smoking the fish
6:07 8:20 axl is a good boyeeeee
Nice !!!
Axel is around everytime food is being cook
Numbers 6:24-26 - The Lord bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face toward you and give you peace
I wish you were my uncle
unfortunately he passed 6 months ago
👏👏👏👏
Axel is funny I just love him
Hound Dog was written and performed by Big Mama Thornton. She even had a Greek American drummer named Johnny Otis. Elvis definitely stole it.
"Hound Dog" is a twelve-bar blues song written by Jerry Leiber and Mike Stoller. Recorded originally by Big Mama Thornton on August 13, 1952, in Los Angeles and released by Peacock Records in late February 1953.
Elvis didn't steal it he just recorded it and made it his own, don't be hatin on The King Artie! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Thanks for the clarification Joe!
@@CookingWithTheBlues I love Jack more than that song. Also, I am Canadian, so my comments don't even matter. lol!!! Ill click the link, I always love the videos. Tell Jack I found some rare recordings of Sam Myers. Love you guys!
@@CookingWithTheBlues I am an official member.
@3:28 RED POTATOES. Looks like what we call "Roosters" I guess it depends on where you are from...
Never Heard Of That But I Like It, 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
It amazes me how you take fairly cheap ingredients and make a restaurant quality meal
lobster and scallops are not fairly cheap ingredients...
Your right he put a 1/4 of a lobster tail in and 4 scallops I’m sure that broke the bank I’m sorry I’ll do better next time sorry god my bad
@@douglasschmidt6873 In that one bowl 4 scallops yes. For the total pot you're looking at about $25-$30. Plus the lobster, plus the lobster needed to make the lobster stock which is where the real flavor came from for the dish. So again, this is not a dish made with cheap ingredients like you commented. Fact. That's a $45 pot of chowder. Tasty yes, cheap no.
does it work with imitation crab meat? lol thanks for video!
Work? Of course. Taste anything like the real thing? No, absolutely not. Fake crab has no flavor whatsoever.
I'll bet that was delicious.
Take a can of Cullen skink. Take a can of corn. Mix.
I ain't into corn, but I would eat that.
Hi LaKeisha 👋👋👋👋
looks gd D.J. i heard 2 months till ribeyes... :)
❤️❤️
Jack did you close your restaurant??- haven't seen any videos there in a long time
covid.....