After 5: Clary's Summer Spread

But you’re still looking for that wonderful masterpiece that no taste buds can turn down. Chef James Clary is here to help.

Clary welcomed Springfield Business Journal into his home kitchen for a glimpse at the professional chef at work. This summer spread is intended for backyard entertaining.

Crabmeat Terrine

1/4 cup diced Hass avocado

1/4 cup diced ripe tomato

1/4 cup diced ripe mango or black olive

2 ounces lump crabmeat

1/2 cup gazpacho (see below)

Lime, black sesame seeds and cilantro for garnish

In a 3-inch diameter piece of PVC, stack first four ingredients and tamp down lightly between layers. On a cold, large plate, spoon cold gazpacho up to rim of plate. Place terrine in middle of Gazpacho. Remove PVC and garnish with lime wheels half-dipped in black sesame seeds and a cilantro sprig on top.

Gazpacho

1/2 lb. cucumbers (peeled and seeded)

1 green pepper no seeds or tops

1/4 cup pimento

1 small white onion

1 garlic clove

1 cup Heinz chili sauce

6 fluid ounces white vinegar

1 qt. water

6 ounces salad oil

1 1/2 cup white bread

1 tablespoon of salt

3 cups of tomato juice

In large container combine all ingredients and mix well. Let marinate overnight under refrigeration. Process in food processor until smooth. Mix well. Refrigerate.

Sesame-Crusted Copper River Salmon with Daikon Salad

For Marinade and Dressing

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

3 green onion, chopped fine

1/2 cup sweet Thai chile sauce

1 cup soy sauce

2 cup rice wine vinegar

1/4 cup sesame oil

Mix all ingredients well in a small bowl. Reserve half for the salad.

For the Salmon:

4 6-to-8 oz. salmon filets (use “line caught” wild salmon if available)

3 tablespoon black sesame seeds

3 tablespoon white sesame seeds

4 tablespoon Asian marinade

Slightly flatten each salmon filet with the palm of your hand. Place in a shallow pan with half of the marinade and let marinade for at least two hours. In a small bowl, mix sesame seeds. Place salmon on baking sheet and sprinkle with sesame seeds. Bake in a hot oven (450 degrees) for about 6 minutes or until salmon is just done. Set aside and keep warm.

For the Sauce:

1 cup soy sauce

4 cups rice wine vinegar

1 1/2 cups sugar

Place all ingredients in a medium saucepan and bring to a boil. Continue to boil (reduce) until half of the sauce is cooked away and sauce begins to thicken. Let cool.

For the Salad:

4 cups field greens

1/2 cup sliced radishes

1/2 cup sliced daikon

1/2 cup green onions-diced

1 cup sliced shiitake mushrooms

Mix all well in a small bowl. Toss with enough dressing to lightly coat greens. Plate salad on large plate with salmon shingled against greens and top with sauce.

Ice Cream Crêpes with Peaches

For the Crêpes:

3/4 cup flour

1/2 tsp. Salt

1 T. sugar

1/2 tsp vanilla extract

3 T. butter

1 cup milk

2 eggs

Place flour and salt in food processor and pulse to mix. Melt butter in milk in small saucepan over low heat. Add milk mixture to flour, running processor constantly to blend well. Add eggs one at a time and blend well. Let batter sit for at least 30 minutes before using. To cook crêpes, heat a 6- inch nonstick pan until sizzling. Spray pan with pan release. Pour 1 ounce of batter in pan and swirl until batter coats bottom of pan (very thin!). Cook for about one minute, or until you can see the edges of the crêpe turning brown. Remove crêpe and place on parchment paper to cool. Fill with vanilla custard (or other premium vanilla ice cream) and freeze.

For the Peaches:

2 tablespoon butter

3 cups fresh peaches, peeled and sliced

1/2 cup sugar

1/2 teaspoon ground cloves or cinnamon

1/4 cup amaretto

Heat a small saucepan over medium high heat and add butter. Cook peaches in butter for three to five minutes. Add sugar and continue to cook until sauce thickens. Add liqueur and cook until desired consistency is reached. Pour warm over ice cream crêpes and garnish with whipped cream and fresh mint.

Did you know?

Bravo TV approached James Clary about auditioning for the show “Top Chef.” Clary declined after learning he would be away from his family for six weeks. Clary has ownership in Clary’s, Fish and Gallery Bistro restaurants.[[In-content Ad]]