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Continue reading →: Persimmon Cheesecake with Toasted Almond Crust & Persimmon JellyNo-Bake Persimmon Cheesecake with Toasted Almond Crust & Persimmon Jelly Yield: one 8–9″ cheesecake (12–14 slices) OR 12–16 individual portions • Make-ahead: 1–2 days ahead (jam & crust) Persimmons & Fall. Persimmons are a quintessential autumn fruit — their honeyed sweetness and lush orange color evoke harvest season. When fully…
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Continue reading →: Foie Gras with Peanut Butter–Miso & Blood Orange JamFoie Gras with Peanut Butter–Miso & Blood Orange Jam on Mini Toasts Yield: ~12–15 canapés • Active time: 30–40 min • Advance prep: jam & paste 1 day ahead Introduction. Foie gras is one of French cuisine’s most luxurious ingredients — rich, silky, and deeply savory. This recipe turns the…
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Continue reading →: Crispy Pork Belly with Maple GlazeCrispy Pork Belly with Maple Glaze Yield: 6 servings • Active time: 45 min • Total time: 6–14 hours (includes overnight drying) Intro — why baking soda & drying the skin: To achieve the signature crackling on pork belly you want the skin to be as dry as possible and…
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Continue reading →: Broccoli Cheddar Cottage Cheese QuicheBroccoli Cheddar Cottage Cheese Quiche Serves: 6–8 • Prep: 15 minutes • Cook: 40–45 minutes • Difficulty: Easy Intro: Brushing Dijon mustard on the crust before you add the filling does more than flavor the quiche — it creates a thin tacky barrier that helps repel moisture from the custard…
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Continue reading →: Italian Beef Sandwich with Fortified Beef JusChef’s Italian Beef Sandwich with Fortified Gelatin Jus Chicago-style Italian beef is a sandwich that captures the soul of the city—messy, rich, and unapologetically satisfying. Popularized by spots like Al’s Beef and recently reignited in pop culture through The Bear, it’s a dish that thrives on depth and intensity. My…
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Continue reading →: Rigatoni with Short Rib Tomato SauceRigatoni with Short Rib Tomato Sauce A luxe, comforting pasta that turns leftover braised short ribs into a rich, elegant weeknight or dinner-party dish — perfect for AdmiralsTable.com. Serves: 4 | Prep: 15 minutes | Cook: 30 minutes Reimagining leftovers is one of the quickest ways to create something impressive…
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Continue reading →: Chicken, Sausage & Scallop JambalayaChicken, Sausage & Scallop Jambalaya Serves: 6 | Prep Time: 25 minutes | Cook Time: 50 minutes Introduction Jambalaya is one of the most beloved dishes to come out of Louisiana’s Cajun and Creole kitchens — a melting pot of bold flavors and cultural influences. At its heart, it’s a…
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Continue reading →: Cinnamon Raisin Sourdough BreadCinnamon Raisin Sourdough Bread This cinnamon raisin sourdough bread blends the comforting sweetness of a classic breakfast loaf with the depth of sourdough flavor. The dough uses both sourdough starter and a touch of commercial yeast for a balanced rise and consistent texture. Soft, aromatic, and ribboned with a buttery…
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Continue reading →: Confit Croquettes with Tomato Jam & Pea PuréeDuck Confit Croquettes with Tomato Jam & Pea Purée Sous-vide confit • Panko crust • Sweet tomato jam • Silky pea purée Duck confit is one of the most luxurious preparations in French cuisine—slow-cooked duck legs preserved in their own fat until fall-apart tender. By using sous vide, we can…
Hello,
I’m Gary
Welcome to Admiral’s Table — where comfort meets creativity in the kitchen. I’m a Navy chef with a passion for crafting approachable, flavor-packed recipes that bring people and Nations together, whether you’re cooking for a crowd or just two at home. Here, you’ll find dishes inspired by my events, my time as a personal chef, and my love for simple ingredients that tell a story. Pull up a chair, grab a deli cup of coffee, and let’s make something delicious together.
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