Bella Cocktail!

Lobster & Shrimp w/fondue stuffed Bella Mushroom
Prepared and Plated by
Clarence Gardener

I was asked if I had a favorite dish that I like to prepare and the answer I gave was simply--no. Each dish for me is a new experience. The plated food that I create explores a heartfelt composition filled with spontaneity and love. I can't imagine having to make a choice over any given presentation. All of my plates have a story and share in common the same passionate effort and spontaneous process.  

Dinner in Prague with a view of the Charles Bridge!

Charles Bridge table view from Mlýnec restaurant
(Prague)

A couple of the 7 wonders in the Czech Republic are located in the magical city of Prague. If you ever get a chance to visit this place, I promise it will be so invigorating that you will pinch yourself to wake up from the dream you will feel you are having.  I have to admit that when I walked around the city with history dated from the 13th century, it created very special moments for me. However to make this visit complete, I needed to add an experience of having dinner near one of the oldest bridges in Europe, the world famous Charles Bridge.

I had the pleasure of dining at a fabulous restaurant located underneath the Charles Bridge. People from all over the world travel here to get this experience. On a day where the restaurant had an exceptional "all you can eat"  menu that included fine dishes, I took the opportunity to test my plating skills and create a few compositions that I thought to be eye catching.

Pan Seared Halibut with Roasted Garlic Tomato Sauce
Plated by
Clarence Gardener

At first glance, what would you suggest the above plated image appears to be? I came up with a few ideas to describe it. Maybe it looks like a dolphin or a whale in my opinon - but as enjoyable as it was to plate, none measured up to the overall experience I had at the Mlýnec restaurant.

Seared Beef Tenderloin with Shiraz Sauce
Plated by
Clarence Gardener

Tuna Casserole

TUNA CASSEROLE
Plated by
Clarence Gardener

I used to think that canned tuna was to be prepared by adding mayonnaise, seasonings, and stirring it up in a bowl. It was the most convenient meal to make when I didn't feel like cooking. However, since I have evolved in my home cooking ability, I couldn't just look at these cans of tuna in the cabinet and not give them the attention they truly deserve. 

LOL...

Tuna, for a long time to me, has always been perceived as just a straight out of the can type of meal. 

Did you know that tuna has a few health benefits? 

It is high in protein, has almost no fat, filled with amino and omega 3 fatty acids. For some it makes a really good meal on the go as a sandwich or salad. But it is helpful to know recipes that are quick and easy to make with certain canned foods. 

Recently I created this concept and presentation of tuna that was very simple to make. 

Enjoy!

INGREDIENTS:

Tuna (canned)

Vegetable Penne Pasta 

Romano Cheese

Mayonnaise 

Red Leaf Lettuce

Basil

Oregano

Unsalted Butter

Alfredo Sauce

Parmesan Cheese (aged 12 months)

Beignet Muffin w/Raspberries and White Chocolate Rum Sauce

"Beignet Muffin with Raspberries
drizzled in White Chocolate Rum Sauce"
Prepared by
Clarence Gardener

I wanted to create a dessert that was quick and easy. This recipe will help you to satisfy your craving for something sweet.

Usually, I like to have a dessert that uses a combination of chocolate (white or dark), butter and liquor. I prefer not to use processed or pure sugar at all and encourage you to do the same. Also, I am quite particular cooking with various flours and tend to not do so often. This obviously can create some limits for desserts especially if you are into baking cakes or any classic cake dish.

 Recently I decided to experiment and use beignet flour to prepare muffins for a dessert concept. It will give your muffins and cakes a different texture than cake flour, but with a few added ingredients you will be quite pleased.

The plan in this concept was to create a nice transition of this being an ordinary breakfast beignet muffin, to becoming the focal point of a French influenced dessert dish.

The most important element in this recipe will be the rum sauce. It really took this dessert up a notch.

INGREDIENTS:

Beignet Flour

Raspberries

Heavy Cream

White Chocolate

Puerto Rican Rum

Unsalted Butter

Eggs

Canola Oil

Cinnamon

Whipped Cream

Note: All Food Photography by Clarence Gardener

Turkey Meatballs with a Champagne Tomato Garlic Sauce!

"TURKEY MEATBALLS" 
splashed
w/Champagne Tomato Garlic Reduction"
Prepared and Plated by
Clarence Gardener

Taking a simple dish and turning it into something extraordinary is what I like to inspire people to do. A lot of times this idea seems to be not in reach at home. But when you realize the amount of effort that goes into this, you will be relieved of its simplicity.

The most important thing when preparing food, in my opinion, is the flavor. Believe it or not, some chefs and cooks forget this detail. I have been to a lot of high end restaurants to get the fine dining experience. Although the presentations may have been exceptional, I have found that the detail in the tastes have been a bit disappointing. 

Well in this situation, I decided that I would work on a tomato sauce recipe. Very simple, I know, but sauces are the primary ingredient that can either upgrade/enhance or downgrade your dish - specifically in any pasta dish or as a compliment to meat. If you can perfect an original sauce recipe, I believe you can create satisfying dishes full of flavor that will surely delight your guests. We have all heard someone say, "The secret is in my SAUCE" ... and it is very true in regards to this tomato sauce recipe!

INGREDIENTS:

Plum Tomatoes

Black Pepper

Minced Garlic

Champagne

Apple Cider Vinegar

Unsalted Butter

Thyme

Oregano

Onion Powder

Seafood Benedict

Plated by Clarence Gardener

I was very pleased with the way the Purple Potatoes presented itself on this dish.  Usually when you need to prepare a starchy side for breakfast, russet potatoes will be the first choice. But when you need to plate they will sometimes present a bland texture to your composition. Keep in mind that this choice of potato also has a bit of a nutty flavor, so it will give an additional taste and element to your dish.

Sunday Brunch is a communal time where family will come together and eat. Usually this is where comfort food will have its big showcase.

This particular weekend, I decided to create a most elegant brunch. Themed around the egg benedict dish, I wanted to create something close to comfort as possible. This benedict concept I presented underneath the jumbo shrimp, garnished with a basil stem. Here, you will find the egg (prepared over easy) covering a crab cake that was drizzled in honey mustard.

My ingredients consisted of lobster tail, crab cake, jumbo shrimp, eggs, purple potatoes, and kumquat.

Mussels in Chardonnay Garlic Sauce over Pasta

"Mussels in Chardonnay Garlic Sauce"
Prepared by
Clarence Gardener

Mussels are one of the most flavorful dishes that is simple to cook and enjoy. But the secret behind this dish is the stock/broth that is created after it is prepared.

Being a native of Maryland (home of the Blue Crab), I have always enjoyed seafood. So much so, that some of the most exotic seafood eating trends for me was just a part of my lifestyle. Of course, if you are from other coastal areas within the United States, you may have a few hidden secrets of how to enjoy certain seafoods more than others. However, I am a huge lover of the clam family. Clams, Oysters and Mussels have been a favorite of mine for a long time.

INGREDIENTS:

Mussels

Unsalted Butter

Minced Garlic

Chardonnay

Veggie Pasta

Parmesan Cheese (aged 10+months)

Salmon & Peppers

"Grilled Salmon & Peppers"
Plated by
Clarence Gardener

Here is a nice early morning delight for you to try. I blackened the top of the salmon using black pepper when I grilled this in the pan. You can have a lot of fun with this depending on what type of flavors you want your fish to have. For seasonings, I decided to use black pepper, basil, and italian seasoning. Also, if you do not already, try grilling your lemon slices in the pan with your other ingredients. It will add a stronger citrus flavor and create a nice balance to the other flavors in your dish as well!

Enjoy!

INGREDIENTS:

Salmon

Almonds

Black Pepper

Basil

Italian Seasoning

Corn

Lemon Slice

Green Peppers

Unsalted Butter

White Onions

Canola Oil

White Wine (Cooking)

Tri-Color Spaghetti with Eggplant & Kielbasa

"Eggplant & Kielbasa"
by
Clarence Gardener

Did you know that Kielbasa sausage is a staple of Polish cuisine? The Kielbasa sausage, also known as Polish sausage, is the most traditional food served during Polish weddings. However it is also made at home in the rural areas and is part of the culture.  

While I was in eastern Europe visiting the city of Bialystok, Poland, I had the opportunity to cook for a few friends. I needed to think of what would be a tasty and simple dish to prepare and plate that would be appreciated by both Polish and American cultures, but also allow me to add my original creative culinary touch. And then it came to me - prepare a dish using spaghetti pasta. I then included in my ingredients the selection of one of the world's most famous sausage, and the most popular in Poland ... the Kielbasa!

"Clarence Gardener"
Preparing a pasta w/Eggplant & Kielbasa
w/Garlic, Butter, & White Wine sauce

"Eggplant & Kielbasa Spaghetti"

INGREDIENTS:

Tri-Color Spaghetti

Eggplant

Kielbasa

Parmesan Cheese 

(aged 10+ months)

White Onions

Unsalted Butter

Garlic (2 cloves)

Lemon

Arugula Salad

Rosemary

Basil

Black Pepper

White Wine

Seedless Grapes (Green)

                    

A "Butter Sauce" that is simply AMAZING ...

"Tilapia with Beurre Blanc"
Plated by
Clarence Gardener

It's not everyday that you come across a simple concept that brings the flavor of a dish to a whole new level.  But when I came across this elegant sauce recipe I was pleasantly surprised at its simplicity.

Honestly, if you enjoy well seasoned fillets, you may not have thought to take notice to how well melted butter compliments a dish. 

Butter is such an expected flavor we tend to overlook. Since it is used as a primary ingredient to saute´and add a rich flavor to your food - the discovery you will find in this butter/wine reduction brings about a stand alone flavor that creates a tasty addition to your dish. 

I chose to make a very simple version of the Beurre Blanc recipe and found it to be amazing ... Enjoy!

INGREDIENTS:

Tilapia Fillet

Black Pepper

Minced Garlic

Oregano

Canola Oil

Parsley

BEURRE BLANC:

Unsalted Butter

Sauvignon Blanc (White Wine)

Garlic Shrimp w/Beurre Blanc Sauce

"Garlic Shrimp w/Beurre Blanc sauce"
Prepared by
Clarence Gardener

Enjoy this garlic shrimp recipe. Here is a simple dish that I prepared that has lots of flavor! 

INGREDIENTS:

Shrimp (large)

Crushed Garlic

Olive Oil

Parsley

Black Pepper

Oregano

Italian Seasoning

BEURRE BLANC SAUCE:

Unsalted Butter

Champagne

Lemon Juice (freshly squeezed)

Wild Smoked Salmon Sashimi

"Naked Salmon Roll 
w/Apple & Cream Cheese"
Plated by
Clarence Gardener

A quick snack and starter that gives a great satisfaction would be this salmon roll creation. This is very simple to make and has just a few ingredients.

Enjoy!

INGREDIENTS:

Wild Smoked Salmon

Golden Apple

Cream Cheese

Kale

"Homage to Tartare with Chicken & Shrimp"

"Chicken Tartare"
Plated by
Clarence Gardener

I wanted to create an out of the box recipe for chicken salad. Specifically, my aim was to approach this simple dish by giving it more of an exotic appeal. The first thing that came to mind was TARTARE.

If you have ever had a tartare, you know that it is a dish prepared using mince meat served in its raw form. Tuna Tartare is the most popular dish which I enjoy, but I have also seen steak prepared as a tartare as well.

Now with this recipe, I used boneless chicken breast, which has been seared and grilled. It will be used and prepared the same as it would be for any chicken salad recipe. The unique thing about this dish is that I used goat cheese, cream cheese, mayonnaise, minced garlic, sliced onions, sliced shrimp and egg yolks combined to create a wonderful base flavor. I whipped this together with the sliced chicken breast and the above mentioned ingredients - and the base for the salad was complete.

Using a ramekin, I packed the chicken salad along with some veggies and additional goat cheese at the base of this container. The vegetables included diced onions, celery, and carrots. I also used an assortment of sliced brown, green and yellow kumato's.

Plated by
Clarence Gardener

Once you have prepared your ramekin with the chicken salad, you need to heat it so that it will melt the cheese just a bit. I suggest that you pre-heat your oven to 425˚. You may choose to use a micro-wave for about 15 seconds or less.

After you have completed this step, you will want to plate this dish. Simply turn the ramekin upside down and empty its contents slowly onto a plate. You should now have a simulation of a tartare. It should hold together very nicely. I chose to top off my tartare with shrimp. Feel free to experiment with any topping of your choosing.  I also added a side of sliced mushrooms that was sautéed in a white wine butter sauce.

Enjoy!

"Eggs on the Rocks"

"Eggs on the Rocks w/Salmon"
Plated by
Clarence Gardener

This classic party tray dish is one of my all time favorites. Deviled Eggs are always a surprise to eat because you never know how the filling will taste.

The primary ingredients include egg yolks, mayonnaise and mustard. However, you can be creative and make your own secret recipe for your deviled filling.

I chose to include slices of wild salmon in this recipe. Wild Salmon adds a nice contrast to the flavor if you are preparing more of a sweet

creamed filling.

INGREDIENTS:

Eggs (hard boiled)

Egg Yolks

Wild Salmon

Mayonnaise

Lettuce

Onions

Minced Garlic

Sliced Tomatoes

Cucumber

Grilled Sliced Turkey & Kale

"Grilled Turkey & Kale"
Plated by
Clarence Gardener

Turkey breast can be an extremely dry white meat with little flavor. However in this simple recipe, you will find that you can enjoy it in a more satisfying way. I have found favor with turkey meat that has been thinly sliced. When you pan grill the thin sliced turkey breast, it will absorb the flavors more effectively. 

I have chosen to create a mildly spiced flavor for this dish. I have added a touch of curry powder and minced garlic to my pan. Along with the oil and butter, these spices will create a sauce that will cook through both the turkey and kale. The result will be a well flavored dish that you will enjoy!

INGREDIENTS:

Sliced Turkey Breast

Paprika

Unsalted Butter

Kale

Curry Powder

Garlic

Canola Oil

Egg (poached)

Provolone Cheese

Black Pepper

Bacon slices (turkey or ham)

The Anytime Meal

"Omelette Wrap"
Plated by
Clarence Gardener

Did you know that the fluffy omelette is a version of an ancient refined food from the mid-16th century? I didn't. So my question is with all its history, who knows the secret to create the perfect omelette, and is there even such a thing?

Well as legend would have it - Napoleon Bonaparte was the first to experience the omelette prepared by a local innkeeper while traveling with his army through southern France. He enjoyed it so much that he ordered all of the towns people to gather all of the eggs in the village and prepare one huge omelette for his troops to enjoy!

Now I don't know if the omelette Napoleon had qualifies as the perfect one - maybe because he was an Emperor and had the palate with the influence to say it was - but I do know that at anytime, eggs can be used as a key ingredient to any dish. But when you decide to feature this culinary delight, it takes on a totally different meaning.

Breakfast is one of my favorite meals of the day. It is said to be the most important meal of the day also. But in this energy filled dish, this meal can be served anytime!

"Omelette topped with Goat Cheese"
Plated by
Clarence Gardener

INGREDIENTS:
Eggs (3)
Zucchini
Olive Oil
Beef Jerky (Teriyaki)
Tomato Sauce
Minced Garlic
Goat Cheese
Parsley
Black Pepper
Oregano

Scallops On The Beach

"Scallops on the Beach"
Plated by
Clarence Gardener

Scallops are one of my favorite seafood dishes to make. It is fairly simple to do, but I have seen that it is easy to over and under cook this shellfish.

If you are looking to have a well seasoned scallop dish, then I would suggest that you pre-season and sauté your pan very thoroughly. I like to add a combination of oil, butter, seasonings, and lemon slices. This creates a nice flavorful marinade which will be infused with your scallops when you introduce them to the pan!

Enjoy!

INGREDIENTS:

Scallops (large)

Unsalted Butter

Onions

Kale

Canola Oil

Minced Garlic

Basil

Black Pepper

Italian Seasoning

Lemon Juice

Salmon Teriyaki

"Salmon Teriyaki"
Plated by
Clarence Gardener

The taste of Japanese cuisine is usually one of the most exquisite and exotic experiences you could ever imagine - and with a touch of teriyaki sauce, you can easily create a Japanese flavored dish at home.




I remember the first time I had the hibachi dining experience at a Japanese restaurant. I didn't know what to expect. The chef rolled out a cart full of the ingredients that we all had ordered. He was very interactive with us, but what intrigued me the most was his level of showmanship as a chef. I thought it was brilliant how this hibachi chef became a bit of a magician using the grilled stage as a platform to create sophisticated culinary illusions. I also witnessed a masterful display of his knife skills. Gathering a collection of oooo's, ahhhh's and claps, the chef seemed to have won us all over...LOL


After this experience and several others, I gained a great appreciation for sautéing to create an enhanced flavor. The flavors that these hibachi chefs are able to produce from sautéing meats and vegetables using mostly oil, butter, and herbs were amazing to me. This influenced a lot of the process to how I like to cook.  Grilling and searing most of my dishes creates such amazing flavor in every bite.

INGREDIENTS:

Wild Salmon

Unsalted Butter

Canola Oil

Red Peppers

Orange Peppers

Onions

Minced Garlic

Quinoa

Beets

Salt Free-Seasonings

Basil

Black Pepper

Chicken Portobello

"Chicken Portobello"
Prepared by
Clarence Gardener

If you were a food typically referred to as undesirable and ugly, you would probably be known as a Portobello Mushroom. 

Unfortunately popular opinion did not prevail, and the Portobello is now found in most gourmet produce markets as a featured product! 

Certainly, I was able to enhance my plate with this so called unglamorous delight. The flavor that you will get from this combination of ingredients will surely bring a smile to your face.

Enjoy!

INGREDIENTS:

Unsalted Butter

Canola Oil

Organic Boneless Chicken Breast Fillet

Portobello Mushrooms

Onions (thinly sliced)

Black Pepper

Yellow Peppers

Red Peppers

1 clove of Garlic

Red Wine Vinegar

Italian Seasoning

Basil

Oregano

"Lamb Loin Chops"

"Lamb Loin Chops"
Prepared by
Clarence Gardener

Pan seared, grilled, or broiled makes this cut of lamb enjoyable in so many ways. It is packed with flavor and can be prepared rare, medium or well done.

As a lover of Mediterranean cuisine, lamb is one of the primary meats that is prepared and served in the main course dish of most meals. I have found the flavor of this particular lamb chop to be rather pleasing on its own. I've enjoyed it simply grilled without the addition of herbs or spices. However, I wanted to experiment and create a unique sauce that would compliment this dish.  I am happy to report that it was very pleasing to the palate.

You will need the following ingredients for the sauce: 

White Flour

Worcestershire Sauce/Marinade

A-1 Steak Sauce

Unsalted Butter

Apple Cider Vinegar