Grilled Corn Cream
yields 1/2 quart
- 2 cups grilled corn kernels
- 1 cup half & half
- 3 T butter
Combine corn kernels, half & half, and butter in high-speed blender. Blend until completely smooth; season with salt and pepper.
Baby Heirloom Tomato Salad
- 1 cup halved baby heirloom tomatoes
- 1 T finely chopped chives
- 1 t balsamic vinegar
- 1 t olive oil
Combine all ingredients in bowl; season with salt & pepper.
reverse sear method
- 2 thick-cut grassfed NY Strip steaks
- 1/2 t oil
- 2 T butter
- 1 onion roughly chopped
Pre-heat oven to 250°. Arrange chopped onion in cast iron pan (onion will be used as a grate); season steaks and place on top. Place steaks in oven, and cook until temperature reaches 20° below desired doneness (for medium-rare, remove from oven at 110°); set steaks aside and discard onion. Add oil to cast iron and heat on stove top at high; until oil is shimmering. Season steaks again, and add to pan. Add butter to pan. Continually baste while cooking; flip steaks halfway through. Cook steaks until temperature reaches about 5-10° under temp for desired doneness. Remove steaks and allow time to rest on cutting board for about 5 minutes.
Spoon a few T of the grilled corn cream onto plate. Slice steak in about 1 in. pieces. Arrange steak directly on corn cream. Spoon tomato salad along side. Garnish with additional chives and maldon salt.
cocktail: Peach Pimm's Cup
beer: an American IPA is a nice way to go here. The bitterness from the hops cut through the richness of the corn cream and the fattiness of the steak. Some beers to look for: Bell's Two Hearted, The Alchemist Focal Banger, Bear Republic Racer 5.