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Creamy Leftover Turkey Gravy Vegetable Soup with Bow-Tie Noodles
Published by
Chef Gary on
Continue reading →: Creamy Leftover Turkey Gravy Vegetable Soup with Bow-Tie NoodlesCreamy Leftover Turkey Gravy Vegetable Soup with Bow-Tie Noodles A cozy, frugal soup that turns Thanksgiving leftovers — turkey, gravy, mixed vegetables, and creamed corn — into a generous pot of comfort. Ready in about 30 minutes. Serves: 4–6 | Time: 25–35 minutes This soup was born from…
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Continue reading →: Gary’s Chili CrispAfter countless rounds of testing, adjusting heat levels, and exploring different chili varieties, this chili crisp became my signature version. I experimented with fresh chilis, dried chilis, Sichuan peppercorns, and aromatic spices until the balance of heat, crunch, and fragrance felt exactly right. This final blend delivers bold flavor, deep…
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Continue reading →: Quick Red Curry Chicken (African-Inspired)Quick Red Curry Chicken (African-Inspired) Serves: 4 Time: 25–30 minutes This is a fast, weeknight-friendly curry that blends Southeast Asian red curry paste with West African richness — tomato, coconut milk, and a spoonful of peanut butter for body. Using peanut butter here adds a gentle, savory sweetness and…
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Continue reading →: Potato White Hominy Italian Sausage ChowderPotato & White Hominy Italian Sausage Chowder Serves: 4–6 Time: ~35 minutes A creamy, hearty chowder that swaps sweet corn for canned white hominy — the hominy adds a pleasant chew and corn-like earthiness that pairs beautifully with browned Italian sausage and tender potatoes. Ingredients 1 lb Italian sausage…
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Continue reading →: Sweet & Spicy Korean Wing Sauce
Sticky, savory, and balanced—perfect for baked, fried or air-fried wings. Makes enough for ~2 lbs wings. Ingredients 3 tbsp gochujang (Korean chili paste) 1 tbsp gochugaru (Korean chili flakes) — optional 3 tbsp soy sauce 3 tbsp honey (or brown sugar) 2 tbsp rice vinegar 2 tbsp mirin (or 1…
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Latin Beer-Can Chicken with Aji Verde, + Puerto Rican Rice & Beans
Published by
Chef Gary on
Continue reading →: Latin Beer-Can Chicken with Aji Verde, + Puerto Rican Rice & BeansLatin Beer-Can Chicken with Aji Verde, + Puerto Rican Rice & Beans The beer-can method is a simple, old-school trick: a partially filled can in the chicken cavity releases hot aromatic steam that helps keep the interior extra moist while the skin roasts to crisp, golden perfection. In this Latin-Peruvian…
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Thyme & Rosemary–Crusted Venison Loin with Cranberry–Port Reduction & Wild Mushroom Grit Cake
Published by
Chef Gary on
Continue reading →: Thyme & Rosemary–Crusted Venison Loin with Cranberry–Port Reduction & Wild Mushroom Grit CakeThyme & Rosemary–Crusted Venison Loin with Cranberry–Port Reduction & Wild Mushroom Grit Cake Yield: 13 plated portions • Advance prep: make reduction & grit cake ahead Venison & Morels: The venison tenderloin is widely considered the finest cut from the deer — remarkably tender, lean, and delicately flavored. When…
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Continue reading →: Gluten-Free Pecan & Cranberry TartletsGluten-Free Pecan & Cranberry Tartlets Individual tartlets with a crisp gluten-free crust, a buttery maple-spiced pecan filling and bright bursts of cranberry — elegant, seasonal, and perfect for a ladies’ luncheon. Recipe includes a quick homemade crust, the pecan-cranberry filling, and a light maple whipped cream option. Yield: 12 tartlets…
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Apple Fennel Soup with Fried Fennel Slivers & Homemade Crème Fraîche
Published by
Chef Gary on
Continue reading →: Apple Fennel Soup with Fried Fennel Slivers & Homemade Crème FraîcheApple Fennel Soup with Fried Fennel Slivers & Homemade Crème Fraîche Apples and fennel are a classic autumn pairing—sweet, aromatic, and beautifully complementary when roasted. Roasting coaxes out the natural sugars in both ingredients, deepening their flavor and bringing warmth and complexity to this elegant fall soup. The apples offer…
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Chestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel Sauce
Published by
Chef Gary on
Continue reading →: Chestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel SauceChestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel Sauce A refined, gluten-free fall luncheon entrée that celebrates Virginia ingredients. Tender chicken roulades are filled with a savory chestnut-apple stuffing, finished with an elegant morel cream sauce and paired with sweet maple carrots and bright sautéed Swiss chard.…
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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