No! i didnt even realized he'd passed until i saw your comment. i cant believe i've been serving this guy's recipes to my family for the last two years & he's been gone the whole time 😔 But at least it appears that Chaplin's restaurant is still open in Connecticut. So his legacy survives.
I made this last night and it was delicious! I particularly liked the flavor/heat from the Jalapeño. The heat wasn't overpowering. The sauce over the rice was great and the pork chops were perfect. I cooked 3 chops, my wife was ill so I have leftovers today. The only thing I was missing was green onions. Wish Daddy Jack was here so I could thank him personally.
I think in a past life, you cooked for Kings!!! I so enjoy your videos...you operate a hot stove, always have stock or something cooking on the back burner....have all your spices and oils organized.....you make spectacular sauces, and you always acknowledge friends & loved ones, you are a good soul thank you for sharing your kitchen!!
@M No Crybabiesits hotter than your stove. do you keep a pot of hot water on the burn for adding to sauces, so as not to cool or slow down what you are cooking? do you have an industrial stove with burners that size? Yeah, its a hot stove, hotter than most and he has it rockin all the time
I’ve watched and learned from my father and mother using similar cooking technics. The steps intensify flavor and bring out succulent tenderness in a dish. My son learned from watching me and passed down the culinary love to the his son. So much so, our grandson asked to sign up for an after school cooking program, he’s 6yrs old. Absolutely love this chef DJ.
Jack I just made this and it was wonderful. There was nothing left on my husbands plate. Thank you for the wonderful videos. You have taught me so much! Happy New Year!!!
I am soooooo thankful I found your channel! Love your videos, recipes, cooking style, delivery, and your conversation as you cook! I'd consider it a good vacation just to spend a day in the kitchen with you! *New Subscriber*
+Tina Bracchi the best success that ive ever had was by following the Paleo Secret Blueprint (just google it) definately the no.1 paleo ebook that I have ever tried.
from new brunswick canada,i love this guy.I just started to cook in the last couple of years at home, all your stuff looks amazing and you look so smooth doing it.
Darren Anderson I grew up in Houlton ME and worked with us customs at Houlton / Woodstock. I was sad to hear the German restaurant on the TCH outside Woodstock shut down a few years back!
Me too! Unfortunately, for those not in the know, Jack passed away May 11, 2021. Thankfully he and Bob Jacko decided to make these videos. What an inspiration.
Made this tonight, fantastic! I have made different version of this in the past, done on top of the stove. I think my missing step was putting lid on the pan, pan into the oven for 10 minutes. Came out much more tender than my old method. Another winner! Thank you Jack!
I love Jack's style of cooking. Simple but sophisticated at the same time. Looks easy but one can tell there's years of experience that go into these dishes. Accomplishes a lot in a very short amount of time. I'd definitely eat at Chaplin's if ever in New London. Food of substance rather than California (rip off ) cuisine.
EXCELLENT! I have to make this. It looks DELICIOUS! Spicy is my kind of meal - love that you added the Jalepeño to it. As the Campbell's commercials use to say "Mmmmmm Good"! I'm sure you remember that. Blessings! .......Rob.......
Campbell's was our go too, now if I buy canned it's Progresso but not often. It's too easy to make your own and better for you Rob, Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues
You know how to cook a feast every night. Something u would feed a king! Love ya Daddy Jack. Food network where r u? We want Daddy Jack cooking with the blues!
Rock on 589, I have another RU-vid friend in Baton Rouge, C.W. Woods, a great cook. Have you heard of Chef Frank Davis, a great cook. I have some of his spices. Glad you care for the videos, Jack Become A Member Of "Cooking with The Blues" patreon.com/cookingwiththeblues
That is a trinity for sure, but a lot of people claim the cajun trinity is onion, bell pepper and celery. No matter what you call it, it looks very good to me and I have some chops in the fridge right now that I think I will cook them this way tomorrow. I enjoy your videos.
Hi Jack. Love your style and recipes. Reminds me of Delmonico stuff. Also in one of your vids you said you love the 6" knives. I always used a bigger blade myself but on a trip to Japan, got a smaller 6" chef knife. Mostly due to cost. And I can say you might really dig it. Check them out, the are crazy sharp and really beautiful. Mine is quite thick on the spine like a European knife, but it's sandwiched with two types of steel. The inner steel is higher carbon and crazy sharp, but the outer steel is stronger. Anyway, thought I'd share that.
RIP DJ. !! you were as seasoned as the best cast iron skillet. You could touch a habanero and you didn't need to wipe your hands off before touching your face your body was a seasoned pro cook and man.
A new Orleans trinity is bell pepper, celery, & onion. If ur using a trinity ur 99% of the time ur gonna add garlic regardless. Jus saying its what WE call the holy trinity of cooking.
