My cop Dad cooked twice a week when my Ma worked in the plastic factory (both RIP)...Tuesdays was swiss steak and Thursdays was left over chili, meaning everything left in frig went in the chili. Coming in from school after swim practice the house smelled SO good!! Thanks for the memories 🥰
I had the pleasure to go to New London, CT and go to Daddy Jacks restaurant. I had the absolute best food I have ever eaten. I also spoke to him and he is a friendly and just a great guy. Should you ever be in CT go to Bank Street and go to his restaurant.
I think alot of modern Chefs would look down on Jack because they have evolved food into a more artsy presentation. How ever I think Jack is a traditional Chef that cooks good food but doesn't care if it looks a bit messy. In the end all food will be broken down. I personally do not have to have a Picaso portrait on my plate to enjoy it. I was concerned about some of Jacks methods but now I see he cooks from his heart and soul. He seems like a very humble and kind old man.
Today's gorgious dish: Carbonades à la Flamande for 3 good eaters. We'll need: some baking butter, a big onion, a good 400 grammes of steak meat (can be loin too) salt, pepper, 1 chicken stock blockie, 2 bayleaf, some fresh time, 1 slice of bread, some mustard, a pint (larger of trappist beer). Off we go! Butter in the pot and join the chopped onion. Let that go on medium hard untill that starts smelling so good. Then do the diced meat in the pot and season generously with salt and white powder pepper. Join bay leaves and thyme and the chicken stock blockie. Stir from time to time and let brown for a good 10 minutes. Then, do in the pint of beer.Stir so that the bottom of that pot gets clean. Let that go on hard for a couple of minutes . Put on a lid and gradually decrease the gas to under half. Prepare a slice of bread by smearing some rather thick layer of mustard on it and lay that on the meat, then back lid on. Let simmer for almost 2 hours. Add from time to time a sip of tap water. Stir under the slice of bread that will eventually dissolute and thicken the sauce. Can be served at choice with: mash poatato, french fries or uncle ben's rice or pastas. Bon appetit. As a drink we do beer, any beer is good. So So So good and you can make a dollar on it.
This guy is a national asset. Jack is keeping the classics alive! This is old school cooking at its best. I have been a cook (not a chef) for over 40 years and this is what we have been doing. No fancy frothy BS just good simple food.
I discovered Jack's videos recently and have enjoyed seeing his recipes and operation. I am going to make a point to fly down to Groton and drive over New London to enjoy his cooking. I hope one of the networks constructs a show around Jack's recipes and personality. I really love the look of the bar construction at his other restaurant next door.
