04-12-2005, 03:29 AM
Yield: 4 portions
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 (recipe follows)
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 pepper.
Grill steaks to desired doneness. Place each on serving plate with pudding inverted onto plate.
Double-Corn Pudding
Yield: 4 portions
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
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.
NOTE: Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.
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 (recipe follows)
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 pepper.
Grill steaks to desired doneness. Place each on serving plate with pudding inverted onto plate.
Double-Corn Pudding
Yield: 4 portions
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
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.
NOTE: Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.