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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…
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Continue reading →: Braised Short Ribs with Goat-Cheese Polenta and GremolataBraised Short Ribs with Goat-Cheese Polenta & Gremolata Short ribs are one of my favorite cold-weather meals — they slow-cook into unctuous, fall-off-the-bone goodness, their jus concentrates into a glossy, savory sauce, and they pair beautifully with a warm, creamy polenta. This version keeps the braise straightforward, purees the braising…
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Continue reading →: Gluten-Free Chocolate Chip CookiesIngredients (makes ~24 cookies): 1 cup (225 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 1/4 cup (50 g) granulated sugar 2 large eggs 1 tsp vanilla extract 2 1/4 cups (270 g) gluten-free all-purpose flour (contains xanthan gum, or add 1 tsp if not) 1 tsp…
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Continue reading →: Halloween Candy BrowniesHalloween Candy-Stuffed Brownies with Browned Butter These Halloween brownies are loaded with candy inside and topped with M&Ms halfway through baking. Browned butter gives them a rich, nutty flavor, perfect for a festive treat! This is my post halloween trick or treating tradition Ingredients 1 cup (2 sticks) unsalted butter…
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Continue reading →: Mexican Street Corn Dip with Hatch ChilesMexican Street Corn Dip with Hatch Chiles Serves: 6–8 | Prep Time: 15 minutes | Chill Time: 1 hour This chilled Mexican Street Corn Dip takes classic elote flavors and gives them a smoky, creamy twist. Roasted corn and red onion are lightly sautéed with garlic for a rich, caramelized…
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Continue reading →: Herb-Crusted Sous Vide Pork Loin & Roasted Sweet PotatoesHerb-Crusted Sous Vide Pork Loin & Roasted Sweet Potatoes A cozy, fall-inspired dinner — tender sous vide pork infused with garlic and herbs, finished with a golden sear and served alongside caramelized roasted sweet potatoes. Serves: 4–6 Sous vide: 2½–3 hrs Roast potatoes: 30–35 mins Introduction This fall-inspired meal highlights…
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Continue reading →: Perfect White Sourdough BreadPerfect White Sourdough Bread A classic white sourdough: open but tender crumb, crisp crust, and a mild, balanced tang. This formula (500 g flour, 72% hydration) is designed for home bakers and professional cooks alike — it works beautifully when started at 6:00 p.m. and given an overnight cold retard…
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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