Smokejacks Savory Rubbed T-Bone
Steak with Double-Corn Pudding
- 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
- 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
- Steak: Combine cumin, coriander, mustard seed, salt, chipotle powder, garlic
powder and vinegar in small bowl or jar.
- Refrigerate, covered. Can be stored up to 1 week.
- Lightly coat steaks with oil. Coat both sides with rub; season with salt and
- Grill steaks to desired doneness.
- Place each on serving plate with pudding inverted onto plate.
- Double-Corn Pudding: 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.
- Remove cobs. Add water to remaining liquid to reach 2 cups.
- 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.
- Remove from heat; cool.
- Add eggs; incorporate.
- Fold in cheese, corn kernels and thyme.
- Butter 4 (6 ounce) ramekins. Divide mixture into ramekins.
- Bake at 375 degrees F for 20 to 25 minutes.
- Cool slightly; serve warm.
Yield: 4 servings
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