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

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

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.

Saut