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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.

Monday, March 2, 2015

Benedict Burger by Steven Dolby
















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HOLLANDAISE SAUCE
(serves 6-7 people)
170g Unsalted butter
2 egg yolks
1 Tbsp lemon juice
1 Tbsp white wine
Salt (to taste)
Smoked paprika (to taste)

BURGER
180g Ground sirloin (per person)
Salt (good pinch)

OTHER INGREDIENTS
Bacon
English muffins
Garlic
Quail eggs

Garnish with chives

© STEVEN DOLBY



Sunday, February 22, 2015

Grilled Shrimp With Sweet And Sour Sauce by Steven Dolby



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SWEET & SOUR SAUCE
Serves 4-5 people
1 medium shallot (sliced)
1 Garlic clove (sliced)
1 Fresno chili (sliced)
1/2 Red bell pepper (sliced)
1 Tbsp olive oil
2 Tsp cornstarch
1 Cup white vinegar
3 Tbsp brown sugar
1 Tbsp mirin
1 Tsp soy sauce
1/2 Cup strained tomatoes
1 Slice of Pineapple (diced)
1/4 Cup pineapple juice
Fresh cilantro (small handful, roughly chopped)

OTHER INGREDIENTS
1 Pound medium-size shrimp
2 Tbsp olive oil
Salt (good pinch)
1 Tbsp smoked paprika

Directions
Making

Sweet and Sour Sauce

Add olive oil to a pan and cook shallot, garlic clove, chili and bell pepper until soft.
Next add corn starch and cook for 2 minutes.
Add vinegar, followed by brown sugar, mirin and soy sauce.
Mix well and reduce for 5 minutes.
Next add strained tomatoes, diced pineapples and pineapple juice.
Stir well, bring to a boil and simmer.
Add to a blender and blend.
Transfer the sauce back to the pan and finish off with chopped cilantro.
Grilled Shrimps

Next add olive oil to the shrimp, followed by a pinch of salt and smoked paprika.
Toss well and transfer to a hot grill.
Cook the shrimp on both sides and transfer to a plate.
Serving

Serve grilled shrimps with the hot & sour sauce.

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© STEVEN DOLBY



Thursday, February 12, 2015

Pan-fried Scallops with Curried Parsnip Purée, Mushroom Sauce & Parsnip Chips by Steven Dolby














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(Serves 2 people)

PARSNIP CHIPS
1 Small parsnip (peeled into strips)
Vegetable oil (for deep-frying)
Salt (season to taste)

CURRIED PARSNIP PUREE
170g Parnips (thinly sliced)
1 Tbsp olive oil
1/2 Tsp curry powder
1 Cup whole milk
Salt (season to taste)

MUSHROOM SAUCE
1 Shallot (finely diced)
2 cloves
100g Mushrooms (sliced)
Salt (pinch)
1/4 Cup red wine
1 Cup beef stock
1 Tsp worcestershire sauce
2 Tsp Chives (thinly sliced)
Salt (to taste)
1 Tsp unsalted butter

OTHER INGREDIENTS 
3 Hand dived scallops (per person, cut in half)
Salt (pinch)
Tsp olive oil


Directions
Making

Parsnip Chips

Deep fry the parsnip strips until golden brown.
Once browned, transfer to kitchen paper, season with salt and set aside.
Curried Parsnip Puree

Add olive oil and parsnips to a pan, followed by curry powder. Cook until soft.
When soft, add milk, bring to a boil and simmer for 10 minutes.
Take it off the heat and blend until smooth.
Season with salt and cover.
Mushroom Sauce

Add olive oil to a pan, then add diced shallots followed by cloves and saute for 5 minutes.
Next add mushrooms and a pinch of salt. Cook for 15 mintes.
Add red wine and cook until the wine is almost gone.
Add stock and reduce by half.
Finish off with a few drops of worcestershire sauce, chives, salt and butter.
Finalizing

Next cut the scallops in half and season with salt.
Once the pan is smoking add a dash of olive oil, followed by teh scallops.
Cook 30-40 seconds on each side.
Serving

On a plate, place a dollop of puree, put the scallop on top, and pour some mushroom sauce.
Garnish with parsnip chips and pea sprouts

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© STEVEN DOLBY





















Wednesday, February 4, 2015

Miso soup with Pork Meatballs by Steven Dolby

















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(Serves 4 people)

MEATBALLS
300g Ground pork
2 Green onions (thinly sliced)
1 Bird's eye chili (thinly sliced)
4g Grated ginger
2 Tsp soy sauce
Chopped cilantro (small handful)
60g Fresh breadcrumbs / 1/2 cup milk
Salt (pinch)
30g Fresh breadcrumbs

MISO SOUP
6 Cups water
1/4 Cup dashi soup base
13g Ginger (sliced)
1 Green onion (roughly chopped)
100g Shiitake mushrooms (sliced)
2 Tsp Soy sauce
2 Tbsp white miso paste
Garnish with green onion and pea sprouts

Directions
Making

For Meatballs

In a bowl, add ground pork, green onion, chilli, ginger, soya sauce and cilantro.
Next add milk to the bread crumbs and stir well.
Now transfer this mixture to the bowl. Add salt and lightly mix. Refrigerate for 30 minutes.
After 30 minutes, add dry breadcrumbs and lightly mix.
Now form golf-sized ball from the mixture.
Add olive oil to a hot pan, place the meat balls and brown them.
Once browned, place the meatballs on to a tray.
Place in the oven and cook for 30 minutes at 350 degree Fahrenheit.
For Miso Soup

Add water to a pan, followed by dashi stock.
Add ginger and green onion to the broth.
Bring it to a boil and simmer.
Strain the broth and transfer back to the pan.
Now add shiitake mushrooms to the broth and cook in a light simmer for 10 minutes.
At the end add soya sauce.
Now ladle some of the broth into a small bowl, add miso paste and whisk until smooth.
Now,turn of the heat, add the miso to the broth, and stir.
Serving

Take a bowl, add two or more meatballs, pour some miso soup, and garnish with green onion and pea sprouts.
Serve hot.



© STEVEN DOLBY
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Tuesday, January 27, 2015

Chipotle Sausage Tacos by Steven Dolby



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Serves 2-3 people

TACO MIX
2 Tsp olive oil
1/2 Medium yellow onion (sliced)
130g Cooked Italian Sausage (large dice)
Chipotle peppers in adobo sauce (one pepper finely sliced)
1 Tsp garlic powder
411g Canned tomatoes
1 Tsp fresh lime juice
Handful fresh cilantro (chopped)

VERY QUICK GUACAMOLE
1 Ripe hass avocado
1 Tbsp sour cream
Salt & ground black pepper (to taste)

ADOBO MAYONNAISE
4 Tbsp mayonnaise
1 Tbsp adobo Sauce
fresh lime juice (to taste)
Salt & ground black pepper (to taste)

OTHER INGREDIENTS
flour tortillas




© STEVEN DOLBY















Tuesday, January 20, 2015

Beef Fettuccine with Creamy Horseradish & Spicy Basil Gremolata by Steven Dolby




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Serves 3-4 people

HORSERADISH CREAM
4 Tbsp greek yogurt
1 1/2 Tbsp prepared horseradish
1 Tsp dijon mustard
1 Tsp lemon juice
Worcestershire sauce (to taste)
Salt & ground black pepper (to taste)

SPICY BASIL GREMOLATA
2 Garlic cloves (minced)
Handful fresh basil (chiffonade)
1 Zest of one lemon
1 Tsp chili flakes
6 Tbsp olive oil
1 Tbsp lemon juice
Salt & ground black pepper (to taste)

OTHER INGREDIENTS
1 Medium onion (thinly sliced)
180g San marzano tomatoes (halved)
500g Beef tenderloin tips (bite-sized pieces)
3 Anchovy fillets
Fresh pasta (enough for 3-4 people)
Olive oil

Directions
Making

For Horseradish Cream

To a bowl, add greek yogurt, prepared horseradish, dijon mustard, lemon juice, Worcestershire sauce, salt and ground black pepper.
Stir well and place in the refrigerator.
For Gremolata

To a bowl, add garlic, thinly sliced basil, lemon zest, chili flakes, olive oil, and lemon juice. Season with salt and ground black pepper. Mix well and set aside.
For Beef Fettuccine

Add olive to a hot pan, followed by anchovies and cook for 1 minute.
Add onions and beef, cook for 5 minutes.
Add tomatoes and cook for 1 minutes.
Add fresh pasta to water and cook for 2 to 3 minutes.
Once the pasta is cooked, add to the pan with beef and other ingredients, season to taste and toss well.
Serving

Place the beef pasta on a plate, pour some horseradish cream and top it with spicy basil gremolata.

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© STEVEN DOLBY



Thursday, January 8, 2015

Rosemary & Parmesan Popcorn by Steven Dolby




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(Serves 2 people)

3 Large sprigs of rosemary (finely Chopped)
1/4 Cup olive oil (for rosemary & garlic)
1 Garlic clove (minced)
1 Tbsp olive oil (for dried corn kernels)
1/4 Cup dried corn kernels
Salt (to taste)
1/4 cup grated Parmesan
1 Tbsp olive oil (for popcorn)

Directions
Making

To a pan, add olive oil, finely chopped rosemary and garlic.
Cook for 10 minutes. Then set aside.
Now, take a pot and add olive oil. Coat the pan evenly with oil. Cook on medium heat.
When the oil is hot, add the corn kernels and wait for the pop. Shake the pot from time to time.
When the popping slows, take the lid off and transfer the popcorn to a bowl.
Add rosemary oil, a pinch of salt, grated parmesan cheese and a drizzle of olive oil. Stir well.
Serving

Serve around snack time.

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© STEVEN DOLBY