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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…
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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…
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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