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.
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
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 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
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!
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.
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
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 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!!
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.
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 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.
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? 👋🤠🤚
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
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
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
