55+ Living Guide Spring 2019 55 LG SPRING 2019 JOOM | Page 24

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Salsas
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Alexis Diner, 294 North Greenbush Road, Troy, NY 12180
24
Nothing says summer like a corn chowder. I am not going
to lie, I really love corn chowders! There are many chow-
ders: salmon corn chowder, fish corn chowder, oyster corn
chowder, or just a good ole New England or Manhattan clam
chowder, no matter which one you prefer, they all hit the
gastronomical spot. I have been accused of making too many
corn chowders, but every time I do, they disappear. Yes, the
kids love them too! They are just good and yummy. Every
chowder loves fresh thyme, so please don’t forget it.
The secret to a good corn chowder is making a good corn
stock by simmering those ears for at least an hour and a half
to get that great corn taste. Be sure to remove all the kernels
before simmering and I guarantee you will be a convert.
After you have added the kernels, potatoes and other ingredi-
ents back into your corn stock pot, and cooked for about 15
minutes, you can then add your cubed-up salmon pieces that
have been given a little dry rub on top and let it poach for
about 10 minutes. Hold on, because this is going to be good.
Potato-leek soup aka Vichyssoise, if served cold and a Par-
mentier if served hot. Hot or cold, summer or winter, I love
this soup. It is so easy to make and be sure to use the green
as well as the white parts of the leeks, once they’ve been
trimmed and cleaned. Chervil is the classic herb of choice for
this soup, but you can try others. If you are daring, check out
Jacques Pepin’s, savory oatmeal leek soup, that too will please.
Gazpachos are also another summer favorite.
Part three of the summer trifecta is all about salsas. Every
summer get together has some salsa and chips. Salsa can be
a topping to your favorite Mexican or southwestern dish.
You can serve it with chips for a party appetizer or a lovely
side dish. There are many salsa versions, some with fruit
others such as Salsa Verde, a personal favorite, is a green
salsa, usually tomatillo based, with quick roasted tomatillos,
jalapeños, white onions, fresh cilantro, garlic, salt, sugar,
lime juice and water. Give all the ingredients a quick blitz
in the food processor, don’t forget some sugar and keep a
slightly chunky texture. If you want to make it creamy
add one to two avocados the mix.
Salsa is a great addition to many dishes and an easy way
to try something new. Grilled salmon with an avocado
salsa, zesty shrimp tacos with a pineapple salsa, chick-
en with a tomato salsa, aka Pico de Gallo, and grilled
chicken skewers with rice and Picante salsa. Remember
if you have time you should allow your salsa mixture to
chill in the fridge to let the flavors meld. Experiment and
mix different recipes, that is the fun of cooking. Sum-
mertime meals do not have to take long to be healthy
and delicious. All we need is a little inspiration, a good
appetite, a dash of serendipity and we are on our way
to the Summer Trifecta. ~ Bon Appetit, Rod Michael
May–August, 2019