Photography: Courtesy Second Floor Kitchen

These simple recipes are the perfect combination of summer cool and summer kick.

It’s hot. It’s real hot. Luckily, Second Floor Kitchen in Dallas has dishes both cooling and kicking, ideal for summer eating, and the chefs at the restaurant have graciously shared the recipes for a pair of those dishes with us.

“Elote” Corn Salad

3 cups of cooked corn kernels
1 tablespoon diced poblano (optional)
¼ cup of mayonnaise
⅛ cup grated Parmesan cheese
Salt and pepper to taste
Small bunch cilantro, washed and roughly chopped

When the corn is cool, mix all of the ingredients together. Add salt and pepper.  

Photography: Courtesy Second Floor Kitchen

Roasted Poblano Bisque

1 medium yellow onion, peeled and chopped
1 tablespoon salad oil
2 cloves of garlic, peeled and chopped
2 poblano peppers, roasted and deseeded and skin removed
6 cups chicken stock
1 bunch cilantro, washed and roughly chopped
2 cups of heavy cream
Salt and pepper to taste

In a medium-sized sauce pot, sweat the onion in the salad oil till soft over a low to medium heat. Add the garlic and the poblano peppers and cook for about a minute. Add the chicken stock and turn the heat up and bring to a boil, then turn the heat down so that the liquid rolls to a simmer. Simmer for about 10 minutes and then add the cilantro

Using a hand blender, blend the liquid till all the solids are dissolved. Add the heavy cream and whisk briskly till both liquids are combined. Add salt and pepper to taste. If a thicker soup is required, dissolve 2 tablespoons of cornstarch in 3 tablespoons of water and mix well, bring the soup back to a boil, and whisk the cornstarch slurry into the soup allow to cook for about 5 minutes and then serve.

For more information on The Second Floor Kitchen or to make reservations, visit the restaurant’s website.


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