Yield: 4 portions
Cumin, ground – 3 Tbsp.
Coriander seed, ground – 3 Tbsp.
Mustard seed, ground – 2 Tbsp.
Kosher salt – 1 Tbsp.
Chipotle powder – 1 Tbsp.
Garlic powder- 1 Tbsp.
Red-wine vinegar – 3 Tbsp.
T-bone steaks – about 12-oz. each, 4
Garlic oil – 2 Tbsp.
Salt – pepper to taste
Olive oil – 4 tsp.
Double-corn pudding (recipe follows)
Method:
- 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
Corn-on-the-cob, husked – 2 ears
Heavy cream – 1 cup
Water – 1 cup
Garlic, minced – 1 clove
Olive oil – 1 Tbsp.
Kosher salt – 2 tsp.
Polenta (not instant) – 1/2 cup
Eggs, lightly beaten – 2
Monterey Jack cheese, grated – 1/2 cup
Fresh thyme, finely chopped – 1 tsp.
- 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.
- Saute 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-oz. ramekins. Divide mixture into ramekins. Bake at 375F 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.