Italian Shrimp Scampi ala Carlo

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[@johncrawford8481]

RIP, Daddy Jack! I only wished we could have met in New London this summer! I love your warmth and personality. Great chef who will be sorely missed! Love your shrimp scampi recipe! Pans should go into Daddy Jack’s museum!

[@diameadozen]

Is his restaurant still in business?

[@johncrawford8481]

@@diameadozen Daddy Jack’s is closed according to several websites. Maybe some locals can confirm!

[@MarkyMark9mm]

Yup...Google maps shows a Thai noodle joint there mow.

[@chrislewis6488]

@@diameadozen his girls decided to sell it

[@smallsmalls3889]

Great Chef.😂😂😂😂😂

[@billc6087]

[burner flame is roaring] 2:24..."I'm gonna turn the fire down a little bit" 2:30 [burner flame is still roaring] ! Love it...

[@marijane8665]

I've learned so much from watching your videos and I'm 70 years old! That says a lot for your teaching abilities!! I love to cook and still love to learn...thanks.

[@artist92543]

There is no greater pleasure in life than making and eating great food with family and friends.

[@ryan2128]

It is my pleasure to introduce you to Jack Chaplin, the man behind one of Bank Street's newest and most popular restaurants - simply & aptly named Chaplin's. Jack Chaplin grew up in Vernon, Connecticut, and graduated from Johnson and Wales with a degree in Culinary Arts in 1978. An incredible apprenticeship under Chef Carlo Galazzo at the Signature Restaurant in Hartford led him to chef positions in Denver, San Francisco, Coral Springs, Florida and Atlanta, before settling in Dallas, Texas for 18 years. Jack worked with the best chefs in the world and soaked up as much knowledge as he could before opening his first restaurant in Dallas in 1989 - Chaplin's - a European/Continental Wood Grill. Jack says, "We earned some notoriety when we were voted #6 in Dallas Magazine's "Top One Hundred Restaurants". In 1993, Jack opened his first Daddy Jack's New England Lobster and Chowder House- over time, he built this restaurant into a small chain of five venues. He is still involved with the original establishment, as well as a Daddy Jack's in Ft. Worth, Texas, which was voted Best Seafood Restaurant in 2007's Ft. Worth Magazine. After moving back East in 2001, Jack scoured the Norwich area to find the perfect location for a restaurant, but it wasn't until he completed a small consulting job at Zavala's Mexican Restaurant (2 State Street) that he discovered New London. He says, "I don't know why I had never looked in New London. I must have had blinders on." While working with Zavala's, Jack noticed the space at 165 Bank Street had recently become available. From the start, he loved the feel of the place and its proximity to the water. Chaplin's participated in the Fall Food Stroll of 2009, just days after they opened their doors. Jack was slightly apprehensive and concerned about being able to handle the crowds. He says, "However, I talked with a few other downtown business owners who convinced me to go for it - Susan and Barry of Muddy Waters (interestingly enough, I once had a blues club in Dallas named Muddy Waters), and Marieke at what was then South Side Bistro. The stroll was great! So many strollers came through; I can't tell you how many customers I met who found out about us from the Food Stroll. It was a great launch for us into the community. I am a big believer in the Food Stroll now. You give up a night's revenue, but you get so much more in return." Jack continued, "My restaurants in Texas had a great clientele, and I find that New London, even though it is a much smaller city, has a great customer base too. New London Main Street, and the city itself, provides such great service to any business that opens their doors downtown. In all my years in the business, I have never felt so appreciated as I do in New London, and I am so very grateful for that." Chaplin's in New London keeps Jack pretty busy, so he doesn't get back to Texas as often as he would like. He says that Texas will always hold a special place in his heart. He would someday like to split his time between New London and Dallas, maybe when his daughters Rachel and Luci are out of college. Jack foresees New London growing steadily in the years to come. He's delighted that Electric Boat is moving into the Pfizer building. He says, "This is tremendous for the city's ego." He feels that the events that go on downtown year-round, and especially in the summer, bring a vibrancy and excitement to the city. He is also quick to point out that he wishes he had more time to enjoy the amazing world-class caliber of shows featured at The Garde Arts Center. Jack says, "I have fallen in love with New London and would like one day to make it my home, maybe at Harbour Towers. I see new businesses opening and all doing well. That will spur more interest in our downtown, which is good for all of us. I have found my hopes and dreams in New London, and I anticipate they will continue for many years to come. I put the name Chaplin's on the sign, because perhaps my daughters will take over the business one day and make it an institution along the lines of a Huey's or The Tavern, and people will talk about it long after I'm gone." I hope you enjoyed meeting Jack Chaplin as much as I enjoyed bringing him to you. Make plans to experience Chaplin's for yourself - you're in for a real treat! Call for hours or specials, and check them out on facebook.

[@eg6199]

Ryan thank you! I wish all Jacks fans could read this.

[@mikealcoa6002]

Ryan.. Only reinforces my desire to continue learning from this Chef.. Thank you for the bio.. I kinda already knew he is a cool guy, now solidified..

[@IFIXCASTLES]

I am glad my wife and I celebrated a wedding anniversary at your 165 banks st location before the move. We enjoyed our meal. Bless you!

[@midninteranger4315]

Thank you Bob, especially you big Daddy Jack for the lessons

[@c.johnson1691]

I love your recipes, Jack, Thank you and Bob for sharing them.

[@bigtonycicero1]

I must say its a joy to watch bob cook he seems so friendly and he cooks like home meals. Besafe Bob Chaplin.

[@minecraftmaster1915]

Stampylongnose

[@nimueh4298]

That frying pan has got some history.

[@aboshafi1174]

Yes I think anything cooked with that pan will be to die for

[@martinpecheur8506]

We owe you sir a great debt of gratitude..thx for sharing both recipies n expertise Canadian Martin Ottawa

[@lebarosky]

Jack can look away and start talking to someone else and you don't feel left out because his heart is just that big.

[@toddmillner]

What a well designed kitchen. It might appear as if there is not much space but if one notices the refrigerators are below the counter. The cookware is placed with in easy reach. All restaurant and home kitchen designs should follow Daddy Jack's kitchen design template.

[@seniorchiefharris]

Capt Jack...I LOVE your cooking style!!! Now I've got a Looong list of reciepes to try out!!! We lived in Groton, CT. for 8 years years ago and wish you were there then!!! Would have loved to meet you and enjoy your wonderful entrees!!! Keep up the great work and keep us posted as we are ALL watching!!! THANKS for all you do to us sue shefs!!!

[@rondagoodlet5588]

Your recipe looks amazing! Loved the ingredients. Kudos also to Bob Jack on Camera!!! Thanks so much Chef for your videos, you are an amazing Chef!

[@ivanpreciado6896]

I love watching you cook in these old pan's chef!lol 🤘Keep them coming!

[@brettplum]

I love watching this man cook...............

[@markjob7736]

Me too!

[@Ynotnow9900]

Honeztly, i watched 20 last night

[@thebbqbodybuilder2114]

The place isn't too far from me it closed down sadly...atleast that's what google said.... I was gonna go there then I looked it up.

[@ernestpimlott]

Me too

[@erato99]

stinkin lincoln Haha. Same. Something g about the simplicity and straight forward nature of the videos. They become addictive.

[@tamiteat1103]

I make your recipes all the time and they are to die for my family ❤'s them my favorite the cod and shrimp recipe ❤

[@3vilElvis]

this dude should be in jail for this kind of recipes

[@samshepherd1100]

Tami Teat that’s sexy

[@eviesmail5447]

Really love u guys So down to earth and humble

[@eviesmail5447]

I’m disabled and you make very good company for me

[@joelmcdurmon4998]

Jack, do you always or mostly cook just on high heat? I've watched many of your videos and rarely hear you discuss what temps you're cooking at. Thanks!

[@decnijfkris3706]

Hot pan with butter or olive oil or both, do first fine chopped onion (best is young green onion) in only for a minute. Then I lay in the scampi ,seasoned with salt and pepper, bake them short on both sides. Do a sniff of sugar on it so that that sugar caramelizes right away, then extinguish with some brandy and add fresh tomato some tomato puree (sometimes Heinz tomato) and fresh full cream. Some stirs to get the leftovers loose. Let stand on the fire for a moment and garnish with finely chopped chives. For me, goes best with bread. Yours looks very tasty as well.

[@jjbesties]

This was the first thing I ever ordered at his restaurant and it was amazing 😍 now I can make it at home although I know it won't be the same... this guy is iconic #newlondonct #ilovechaplins

[@stoffes]

so beutiful this is by eye a real chef can see it ! beautiful skill he have

[@tjmellonslap]

Thank You Jack ! Looks delicious !! You have been great in your recipes so much that I am learning not to measure ingredients all the time. Thank you for that to. You have a fantastic restaurant up there and a great talent.

[@chaplinsrestaurant]

That could that I gave that to ended up getting married tj, I may be on to something. Thanks for the kind words,Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues

[@williamcornelison4721]

I just needed some time with Jack.... Sure miss him. He will always be in my kitchen.....

[@skyym3629]

This man here, understands the raw power of being able to cook and produce a very tasty meal. The Lord gives us different talents and hands out different gifts to each of us. It is up to us, individually to find that gift and to utilize it to the fullest by proclaiming out Lord that gave his life for all of our sins. Nice job Mr. Chaplin. You are a very talented man.

[@aqueousmoments]

I am making this tonight for my wife even though I know it won;t be anything like the experience of eating in his awesome restaurant. I am gonna get there though!

[@basilcardoz2811]

I just enjoying watch this guy cook

[@luckyduckydrivingschool3615]

I've never seen breaded shrimp in an Italian-style dish before. It looks delicious!

[@charger19691]

I had to subscribe! Your recipes and cooking are great!!

[@richardwilliams4084]

The conversation with his friend at 4:15 is awesome. : D

[@scottreitemeyer346]

I reached out to him he was an awesome man , very special. I promised after I retired I would come see him unfortunately it was too late rest in peace my friend

[@clampyclamps]

Thank you Bob! And Grazie Mille big daddy Jack!!!

[@marcuslim7349]

This man can seriously cook.

[@friendsoftheamazonjungle]

What's important about cooking is not throwing stuff on the skillet. It's preparation, storage, curing and marinating

[@michaelcasdia1046]

Thanks Bob, Thanks Daddy Jack!!!!

[@loveswine2]

Oops so anyway it's 11:30 at night and I'm watching and getting hungry. If I tried this recipe I'd burn my face off not to mention my hand that's why I go to restaurants such as yours to eat these delicious foods.

[@ralphramirez3671]

Learn so much. Its exciting to follow along I'm a good cook. Thanks

[@openureyes929]

U should have millions of followers.!! U help the avg Joe cook like a chef !!

[@charleswilliams2675]

Daddy Jack I just found out you are with the Lord. Rest In Peace. The Good Lord is in for a real Treat with You and BB King doing your awesome thing. My deepest Condolence to your Daughters and all your Faithful Friends and inspiring Chefs. Thanks for inspiring this one.

[@biglouAGO]

Good stuff! Going to give the sambuca a try for sure

[@ImLouPalomaBM]

I can watch these vids all day

[@brianregan1]

are you guys still open? I'm in NH am I am thinking bout taking a visit to your place to eat dinner with my wife. i am a huge fam of the chef and the food. looks incredible

[@TheOscarsolis89]

Boy I love your channel

[@maureenpoirier8109]

If I have not said it before....I just love Daddy Jack! Sorry Jack... got another love of 55years. I love ❤️ to cook and will try your recipes......just found you. Where have you been all my cooking life . 🤣

[@mikegallegos7]

Thanks for the video recipes.

[@jtoker9758]

At 7:02, you and all of us are witnessing two living legends. God I wish I could shake both their hands at the same time. It must feel like what being a god is like.

[@timmund1485]

Thanks Bob

[@fayrayrita2223]

Like your cooking! Love when u do seafood

[@sinsinista7973]

Nothing but love..😇🙏REST IN PARADISE....

[@foskco87]

I dont get why he douses all his proteins in flour before cooking them. Why not just fry them up without the flour? Something Im definitely not used to. Im from the west coast.... is that just an East coast thing?

[@daishanaygraham6776]

Can I substitute the white wine with something else is I dont have

[@robertrichards5480]

i like this guy to i would like to try his food you just know that his cooking is dam good he makes me a better cook you go big daddy !!!

[@ameliareaganwright2758]

DAMN Daddy Jack! Cut to the chase!!!

[@omarortega3717]

Thank you bob

[@TheNavigator2346]

Cooked the krap out of the shrimps

[@Iamkitkatbar]

That stove is either on Jet Burner or Off

[@melodiereilly1826]

Thanks Bob!

[@davidhoekje7842]

What I notice most about your cooking is that you don't seem afraid to add garlic early in the saute. I'm often concerned for harsh flavors if it gets beyond a light straw color.

[@DennisMoore664]

Daddy Jack, you're making me a better cook - thank you, Chef!

[@jastrapper190]

That looks goooood!

[@Imperio112]

I Love your videos, thank you for that!!!! Unfortunately, me and my brother make Holiday most of the time in the West of the USA. California, Arizona, Utah, Nevada. Next year it will be Colorado, New Mexico and Texas... BUT IF we will make our way up to CT the next years, I promise that "Chaplins" will be one of our travel destinations! Sorry my english, go on that way, looking forward to see you and shake your Hands. This Evening I will cook your smothered pork chop :-)

[@patmccafferty7]

My favorite chef

[@ryjerrobrr]

What type of butter do you use, salted or unsalted, or does it matter?

[@fatyowls]

Love the way you cook it's got quite a repetitive method that you must have used for years. I'm a painter and decorator who has used the same tool's for years and is be lost without them, must be the same for a chef. I'd love have my own kitchen setup like yours where I could hown the skills that you have...

[@glockstar76]

perfect

[@carlopio2705]

jack need to ask iits beeen bothering me....whats the blackning in the pan ? i mean wore they black at one point ?

[@chaplinsrestaurant]

Not sure Carlo, I bought the skillet used, I think it was burned on the sides, it wasn't teflon.

[@keithandersen834]

Thanks bob

[@WonkaBiz]

🔥🔥🔥 intro.

[@GaryLeeKaHo]

this is evil to watch at night, damn good!

[@michaelangel6201]

I have cooked with several professionals, but Jack you have taken me to school...great videos...what temperatures do you cook at...or should I just feel it through.

[@tanagra2]

Do not try this at home, you will burn the house down. Love you Jack.

[@johnbell2100]

Doesn’t it bother you with your pots and pans are so wobbly including the green cutting board?

[@jessicasmith7102]

You're such a lovely Chef.

[@blackmoreless3800]

saludos desde!! TIJUANA B.C. MEXICO!!

[@theresabollman8061]

Ohh Man!

[@darrenwilliams324]

Do you add flour anf butter to everything ?????

[@zacharyswan4927]

He's just old school. Butter and fat are essential thought. Salt, fat, acid and heat.

[@mrBasketcase69]

Thanks Bob.....

[@roccovitiello7031]

Great job

[@luernesto74]

im wondering what kind of seasoning he used

[@DevInvest]

Chef: “What are we at, 130?” Bob “ONE TWENTY NINE” 😂 Don’t try sneaking one extra in on old Bob there, he’s been around, ya know. I love Bob.. Knows exactly where he’s at with his episodes. 😂👍🏻

[@Trytocookthis]

I remember this day.

[@thomasmc7014]

This guy is awesome!!

[@bertiebuckley8035]

Love to see Gordon Ramsey watch him cook would be funny!

[@kvuk18]

What was the other liquor u added towards the end

[@spuddatoe7571]

Sambuca

[@kcfirearms]

He ate and died a better man than I ever will be. I'm so jealous.

[@dbcooper648]

Ayyye aya yo that extra butter

[@sammyhisbeauty5979]

I love your videos! could you do a chicken scampi video please? thank you.

[@johnhaver1264]

He said NO so asking twice won't make a difference

[@thereason9301]

Same recipe. Replace shrimp with chicken. Umm... duh

[@larryhoover2541]

RIP DADDY JACK, UTMOST RESPECT, ON MY MOMMA. BUT GOD DAMN THOSE ARE SOME BURNT SHRIMP. MY MANS FUCKED THIS ONE UP.

[@scottrick90210]

thanks josh

[@nityking1]

It's got Vito's lipstick in it

[@wangdang2220]

Still watchin! '24

[@apurvakmr]

This is what real life looks like and gets as good as it good it gets. Never liked hyped productions of culinary shows that feature so called celebrity chefs, except a few like Marco and Gordon

[@davidsedlickas8222]

Love his work. Is he Michelin star rated ? Or does that award not happen in America ?

[@erichkiparski314]

@DAVID SEDLICKAS LOL

[@benoitst-jean7295]

He's funny, he's passionate, he's old school, he LOVES what he does, he knows how to cook but he's nowhere near a Michelin star! There's a HUGE difference between a Michelin-starred Chef & a good cook, even a very good cook! Just watch the type of food Anne-Sophie Pic, Paul Bocuse, Thierry Marx, Alain Passard, Normand Laprise, Alain Ducasse, Guy Martin, Nadia Santini, Martin Picard, Marc Haeberlin, Hélène Darroze, Yannick Alléno and others Michelin-starred chef are cooking... These people are really not in the same league!

[@TheIkaika777]

I’m sure he’s good in his own way but definitely not Michelin Star level.

[@KingKylenides]

I'm gonna have to detour here next year when i'm hiking the Appalachian trail... lol.. or move and work here or something.

[@kylewegner8167]

Awesome

[@musicmike1960]

I would turn the flame up a little more bro...lol...Wow you must cook your arm all day...I never had the flame that high when I was in the kitchen...

[@yevgeniyfureyster3502]

You sure know how to cook

[@Gdub-wd5mz]

Man is a god

[@garytemplin2510]

Daddy Jack great cook sorry girls for loss

[@marvinmarvin6672]

If Pavarotti had a bother who was a chef