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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.

Friday, September 16, 2016

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry By Steven Dolby

















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(Serves 2 people)

Spicy Glaze
1 Fresno Chili (roughly sliced)
7 g Fresh ginger (sliced)
1 Garlic clove (sliced)
1/4 Cup less Sodium Soy Sauce
1/2 Cup Rice vinegar
2 Tbsp brown sugar

Stir Fry
1 Tbsp vegetable oil
1/2 Large red onion (thickly sliced)
1 Large green bell pepper (thickly sliced)
Handful snow peas
2 Tsp fish sauce
1 Tsp Chinese 5 Spice
1/4 Cup fresh cilantro (chopped)

Other ingredients
Two 6 oz salmon fillets
200g Swiss chard (stems removed)
Sesame seeds
Garnish with green onion and cilantro leaves

© STEVEN DOLBY





Cracking Steak Sandwich by Steven Dolby
















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(Serves 3-4 people)
Pickled onions
1/2 Medium red onion (thinly sliced)
3/4 Cup red wine vinegar
1 Tbsp brown sugar
1/2 Tsp black peppercorns
1/2 Tsp cloves

6 Medium vine ripened tomatoes
Sea salt (pinch)
1 Tbsp olive oil
1 Tbsp red wine vinegar

Spinach horseradish cream
1 Tbsp olive oil
150g Baby spinach
Sea salt (pinch)
1 Garlic clove (thinly sliced)
1/2 Cup heavy cream
1 Tbsp prepared horseradish
1/4 Cup Parmesan cheese

Other ingredients
Bread Loaf
Two 12 Oz new york strip steaks
Arugula

© STEVEN DOLBY




Thursday, August 25, 2016

Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby















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Serves 4-5 people
Caponata
1/2 Medium red onion (finely diced)
2 Stalks of celery (finely diced)
1 large garlic clove (finely sliced)
1 Tbsp olive oil
Salt (pinch)
794g Whole peeled tomatoes
1/2 Tps chili flakes
80g Kalamata olives
1 Tbsp capers
2 Tbsp brown sugar
1/2 Cup white wine vinegar

Quick Basil pesto
20g Fresh basil leaves
1 Medium garlic clove
1/2 Cup olive oil
12g  Parmesan Cheese (or to taste)

Salt (to taste)

Other ingredients
1 Large eggplant (sliced 1/2 centimeter thick)
1 Tbsp smoked paprika
1/2 Cup olive oil
Goat cheese
Ciabatta bread

© STEVEN DOLBY















Friday, August 5, 2016

Potato Gnocchi with Broccoli, Mushrooms and Gorgonzola Sauce by Steven Dolby
















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Gorgonzola Sauce 
Serves 4-5 people
1/2 Medium yellow onion (finely diced)
1 Medium garlic clove (finely diced)
1 Tbsp olive oil
2 Tsp plain flour
1 1/2 Cups heavy cream
113g Gorgonzola
2-3 Small pinches nutmeg
1/3 Cup fresh parsley

Gnocchi
500g Floury potatoes
145g Italian 00 flour
1 Egg
1/4 Cup parmigiano-reggiano
Salt (good pinch)

Other ingredients
broccoli
Mushrooms (sliced)
Bacon

© STEVEN DOLBY



Tuesday, July 26, 2016

Short Rib Burger by Steven Dolby


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Serves 4 people
700g bone-in beef short ribs
1 Tbsp Worcestershire sauce
1 Medium yellow onion (sliced)
4 Large garlic cloves (skin on)
1 Tbsp Dijon mustard
2 Cups beef stock

Quick Kraut 
Serves 4 people
1 Medium yellow onion (thinly sliced)
250g Green cabbage (thinly sliced)
1 Tbsp olive oil
1 Cup apple cider vinegar
1 Cup apple juice
1 Tbsp brown sugar (or to taste)
1 Tsp caraway seeds

Other ingredients
Ground chuck (190g per person)
Bacon
Swiss cheese
Burger buns

© STEVEN DOLBY




Summer Harvest Burger by Steven Dolby
















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Serves 5-6 people
200g Yellow zucchini (sliced)
120g Zucchini (sliced)
2 Garlic cloves (finely diced)
2 Tsp dried oregano
Salt (pinch)
1/2 Tsp ground black pepper
Olive oil (just enough to coat the vegetables)

Grilled Corn relish
Serves 5-6 people
2 Ears of corn, husked (grilled)
1 Fresno Chili (grilled and chopped)
1 Orange bell pepper (grilled and chopped)
190g Tomatoes (quartered)
1/3 Cup mint and basil (thinly sliced)
1 Tsp smoked paprika
1/4 Cup olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Other ingredients 
Onions (grilled)
Ground chuck (190g per person)
5 Grain Italian burger buns
Mixed salad greens

© STEVEN DOLBY

Sunday, July 10, 2016

Harissa Lamb Kofta Burger by Steven Dolby

















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Eggplant Purée 
Serves 5-6 people

420g Eggplant (peeled & diced)
220g Sweet cherry tomatoes
4 Large garlic cloves
1 Tsp Chilli flakes
2 Tbsp olive oil (for roasting)
Good pinch of salt (for roasting)
2 Tsp ground black pepper
1 Tsp cumin
3 Tbsp olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Onion Cucumber Raita 
Serves 5-6 people

100g Cucumber (peeled, seeds removed & grated)
140g Red onion (grated)
200g Greek yogurt
1 Tsp cumin
6-7 Fresh mint leaves (thinly sliced)
1 Tsp sugar
Salt & pepper (to taste)

Burger Patties
450g 100% grass-fed lamb
6-7 Fresh mint leaves (thinly sliced)
2 Tsp cumin
2 Tsp garlic powder

Other Ingredients
2 Red bell peppers (grilled)
Hamburger buns
2 Tsp Harissa (per burger patty)

Garnish with eggplant puree, lettuce, grilled red peppers, sliced red onion & raita

© STEVEN DOLBY