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Steve's Cooking

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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, July 16, 2014

Grilled Corn on the Cob with Chipotle Cilantro Compound Butter by Steven Dolby
















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(Serves 8-10 people)


CHIPOTLE CILANTRO COMPOUND BUTTER
1/2 Small onion (finely diced)
1 Tbsp olive oil
1 Tsp ground cumin
1 Garlic clove (minced)
50g Chipotle peppers in adobo sauce (finely chopped)
1/2 Lime zest
Fresh cilantro (small handful, roughly chopped)
113g Unsalted butter
Salt (to taste)
Parchment paper

OTHER INGREDIENTS
8-10 Corn on the cob (husks removed)

Garnish with Fresh cilantro


© STEVEN DOLBY











Tuesday, July 8, 2014

Honey Lime Shrimp with Noodles by Steven Dolby

















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(Serves 2-3 people)

1/2 Medium onion (sliced)
3 Baby bella mushrooms (thinly sliced)
1 Bird's eye chili (thinly sliced)
75g Broccoli (cut into small pieces)
1 Tbsp vegetable oil
9g Fresh ginger (peeled and grated)
1 Large garlic clove (grated)
1/4 Cup soy sauce
2 Tsp honey
1/2 Fresh lime juice
300g Large shrimp (peeled and deveined)
120g Precooked soba yaki noodles

Garnish with Fresh cilantro & green onions

© STEVEN DOLBY











Sunday, July 6, 2014

Panzanella Salad by Steven Dolby















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(Serves 2-3 people)


SALAD DRESSING
Salt (pinch)
1 Large garlic clove
3-4 Sprigs of fresh oregano
1 Tbsp dijon mustard
2 Tbsp red wine vinegar
1/3 Cup olive oil
2 Tsp fresh lemon juice

OTHER INGREDIENTS
200g Ciabatta bread (cut into bite size pieces)
15g Parmigiano reggiano
330g Tomatoes (halved)
60g Cucumber (sliced, skinned and seeded)
40g Red onion (sliced)
1 bunch fresh basil (thinly sliced)
Finish with feta cheese & white anchovies

© STEVEN DOLBY




Saturday, June 28, 2014

Southwestern Grilled Chicken Salad by Steven Dolby















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(Serves 3-4 people)

AVOCADO DRESSING

1 Avocado
1 Garlic clove
1/2 Fresh lime juice
Cilantro (small handful)
Salt & ground black pepper (season to taste)
3 Tbsp olive oil
1/4 Cup water (or desired consistency)

OTHER INGREDIENTS

50g Tortillas (sliced about half an inch)
Vegetable oil (for frying)
Two 9oz airline chicken breasts
1 Fresno chili (thinly sliced)
120g Romaine lettuce (sliced)
30g Arugula
160g Pinto beans (drained & rinsed
Cilantro (handful)
Salt & ground black pepper (to taste)
Fresh lime juice (to taste)
Queso Fresco cheese

© STEVEN DOLBY








Saturday, June 21, 2014

Salmon with Spinach Risotto and Fennel Apple Salad by Steven Dolby
















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(Serves 2-3 people)

SPINACH RISOTTO
1/2 Medium onion (diced)
1 Stalk of celery (diced)
1 Carrot (diced)
1 Tbsp olive oil
Salt (pinch)
1 Star anise
Carnaroli rice (70g per person)
1/4 Cup dry white wine
6 Cups chicken stock
50g Baby spinach
30g Parmigiano-reggiano
Salt (to taste)

FENNEL APPLE SALAD
70g Fennel (thinly sliced)
30g Onion (thinly sliced)
70g Gala apple (thinly sliced)
1 Tsp Lemon juice
2 Tsp Red wine vinegar
1 E V olive oil
2 Tsp Fresh parsley (chopped)
Salt (to taste)
Sugar (to taste)

2-3 (7 oz) Salmon fillets, skin on

© STEVEN DOLBY






















Saturday, June 14, 2014

Deviled Scotch Eggs with Onion Jam by Steven Dolby















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4 Large organic eggs (hard boiled and peeled)

ONION JAM
1 Large red onion (sliced)
Salt (pinch)
1/2 Tsp red chili flakes
1/4 Cup Balsamic vinegar
1/4 Cup Worcestershire sauce
1 Tsp brown sugar
1 Clove garlic

PORK MIX
300g Good quality ground pork 80/20 (75g per egg)
1 Tsp fresh thyme
1 Green onion (sliced)
1 Tsp smoked paprika
1/2 Tsp salt
1/2 Tsp ground black pepper
Refrigerate for 30 minutes

OTHER INGREDIENTS
1 Quart vegetable oil
1 Cup plain flour
2 Eggs
3-4 Cups panko breadcrumbs

DEVILED MIX
Egg yolks
4 Tsp mayonnaise
3 Tsp stone ground mustard
1 Tsp fresh parsley (roughly chopped)
1 Tsp red wine vinegar
Salt & pepper (to taste)
Finish with Cayenne pepper

© STEVEN DOLBY











Thursday, May 22, 2014

Pasta with Chorizo, Lima beans and Pesto by Steven Dolby















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(Serves 3-4 people)
INGREDIENTS

1/2 Medium onion (sliced)
100g Spanish chorizo (diced)
1 Large garlic clove (sliced)
1 Large heirloom tomato (large dice)
1 Tbsp olive oil
150g Canned lima beans
Lemon juice (to taste)
Linguine pasta (enough for 3-4 people)
50g Pesto
Fresh Italian flat-leaf parsley (small handful)
Fresh sweet basil (small handful)
80g Mozzarella cheese (shredded)
Salt and ground black pepper (to taste)

© STEVEN DOLBY