-
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…
-
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…
-
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…
-
Continue reading →: Homemade ButterHomemade Butter Fresh, silky butter you make in minutes from heavy cream. This simple technique yields rich butter and buttermilk you can save for biscuits or pancakes. Use fresh, high-quality cream for the best flavor — optionally culture the cream first for a tangy, bakery-style butter. Ingredients Ingredient Amount Notes…
-
Continue reading →: Cheesy Birria Sliders with ConsoméThese Birria Sliders are packed with tender, slow-braised beef simmered in a smoky, spiced chile broth, layered with melted cheese, and crisped up on buttery slider buns. They’re a handheld version of the classic Mexican birria tacos — cheesy, juicy, and deeply flavorful. Serve with warm consomé for dipping. Cheesy…
-
Continue reading →: Sous Vide Beef Tenderloin with Espagnole Sauce
Sous Vide Beef Tenderloin with Espagnole Sauce Sous vide cooking is a modern precision technique where food is vacuum-sealed and gently cooked in a temperature-controlled water bath, ensuring perfect doneness every time. It’s especially ideal for tender cuts like beef tenderloin, allowing for a beautifully even, melt-in-your-mouth texture. The dish…
-
Continue reading →: Japanese Whiskey Sour with Yuzu & CornflowersJapanese Whiskey Sour with Yuzu & Cornflowers This Japanese-inspired twist on the classic whiskey sour replaces lemon with bright, floral yuzu — a citrus fruit prized in Japanese cuisine for its fragrant tartness. The drink is finished with an ISI-whipped egg white foam for a smooth, cloud-like texture. Because pasteurized…
-
Continue reading →: Spicy Carrot & Raisin SlawA bright, slightly spicy slaw inspired by a memorable plate at Enrique Oliveras’ restaurant in NYC — crisp carrots, sweet raisins and a tangy, creamy dressing with mild heat. I first tasted a version of this slaw at Enrique Oliveras’ restaurant in New York City — an elegant, enlivening side…
-
Continue reading →: Molé Meets Enchilada: Baked Beef GratinMolé Meets Enchilada: Baked Beef Gratin Weeknight-friendly, one-pan/baked — elevated with a mole‑style twist This baked beef gratin blends a classic enchilada profile with subtle molé inspiration — a hint of cocoa, warm cinnamon, and smoky chili that deepen the sauce without overpowering it. The result is familiar comfort layered…
-
Continue reading →: Homemade Flour Tortillas with ButterHomemade Flour Tortillas with Butter There’s something magical about making flour tortillas from scratch. Sure, it takes a little extra time, but the tender, buttery flavor and soft, warm texture are absolutely worth the effort. Once you try these, you’ll never want store-bought tortillas again! Ingredients (makes ~8 tortillas) 500…
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.
Let’s connect
Join the fun!
Stay updated with our latest tutorials and ideas by joining our newsletter.
