Restaurant Recipes

Smokejacks Savory Rubbed T-Bone
Steak with Double-Corn Pudding

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Yield: 4 servings



  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander seed
  • 2 tablespoons ground mustard seed
  • 1 tablespoon kosher salt
  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 3 tablespoons red wine vinegar
  • 4 (12 ounce) T-bone steaks
  • 2 tablespoons garlic oil
  • Salt, pepper to taste
  • 4 teaspoons olive oil
  • Double-Corn Pudding

Double-Corn Pudding

  • 2 ears corn-on-the-cob, husked
  • 1 cup heavy cream
  • 1 cup water
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1/2 cup polenta (not instant)
  • 2 eggs, lightly beaten
  • 1/2 cup Monterey Jack cheese, grated
  • 1 teaspoon fresh thyme, finely chopped



  1. Combine cumin, coriander, mustard seed, salt, chipotle powder, garlic powder and vinegar in small bowl or jar.
  2. Refrigerate, covered. Can be stored up to 1 week.
  3. Lightly coat steaks with oil. Coat both sides with rub; season with salt and pepper.
  4. Grill steaks to desired doneness.
  5. Place each on serving plate with pudding inverted onto plate.

Double-Corn Pudding

  1. Remove corn kernels; reserve. Break each cob in thirds. Place in saucepan with cream and water; bring to simmer. Turn heat off; let stand 6 hours or overnight.
  2. Remove cobs. Add water to remaining liquid to reach 2 cups.
  3. Sauté garlic in oil; add cream-water mixture and salt. Bring to boil and reduce to medium heat; slowly whisk in polenta. Cook, stirring frequently until thickened, 10 to 15 minutes.
  4. Remove from heat; cool.
  5. Add eggs; incorporate.
  6. Fold in cheese, corn kernels and thyme.
  7. Butter 4 (6 ounce) ramekins. Divide mixture into ramekins.
  8. Bake at 375 degrees F for 20 to 25 minutes.
  9. Cool slightly; serve warm.


Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.


Posted by CookinMom at Recipe Goldmine May 29, 2001.

Source: Chef-Owner Leslie Myers, Smokejacks, Burlington, Vermont

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