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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.

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










Monday, January 5, 2015

Harissa Roasted Cornish Game Hen With Chickpea Stew by Steven Dolby
















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(Serves 2-3 people)

90g Carrots (sliced)
1/2 Medium onion (diced)
1 Large garlic clove (minced)
1 Tsp caraway seed
1/2 Tsp cinnamon
1 Tsp Cumin
1/2 Tsp smoked paprika
1/2 Tsp red chili flakes
440g Canned chickpeas
3 Cups Chicken stock
2 Bay leaves
1 Cornish game hen
3 Tbsp harissa
Small handful flat-leaf parsley (roughly chopped)
Salt & ground black pepper (to taste)
Sugar (pinch)
Olive oil

© STEVEN DOLBY













Saturday, December 20, 2014

Steve's Holiday Turkey Sandwich by Steven Dolby















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(Serves 2 people)

139g Leeks (rinsed thoroughly, white and light green parts thinly sliced)
1/2 Medium red onion (finely diced)
20g Fresno chili (thinly sliced)
70g Bacon (sliced)
Olive oil
2 Garlic cloves (minced)
2 Tsp garam masala
2 Tsp Tabasco sauce
Salt (to taste)
Small handful Fresh parsley (chopped)
60g Fontina cheese
Good Quality Bread of your choice (enough for 2 people)
120g Leftover turkey

Directions


1. Preheat oven 350 degree F or 180 degree C.

MAKING

2. Place a pan on flame, pour oil and add bacon. Stir and cook for 2 minutes.

3. Add leek, onion and cook for 5-6 minutes.

4. Add garlic, chilli, garam masala and cook for 2-3 minutes.

5. Add Tabasco sauce, season with salt and stir in parsley. Set aside.

FINALIZING

6. On top of bread place the leek mixture, followed by turkey slices and cheese slice. Cover, wrap with foil and bake for 15 minutes.

SERVING

7. Serve and enjoy!

Things You Will Need

 foil


© STEVEN DOLBY
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Monday, December 8, 2014

Spaghetti with Chicken Ragu by Steven Dolby
















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(Serves 3-4 people)

INGREDIENTS

4 Medium chicken thighs (170g)
Olive oil
4 Medium carrots (peeled & /sliced)
1/2 Medium yellow onion (diced)
2 Garlic cloves (thinly sliced)
2 Sprigs of fresh rosemary (finely chopped)
1/4 Cup red wine vinegar
1/2 Cup dry white wine
2 Cups chicken Stock
750g Passata or strained tomatoes
2 Bay Leaves
200g Cannellini beans (drained and rinsed)
Spaghetti (100g per person)
Salt & ground black pepper (to taste)

Directions
MAKING

1. Season chicken thigh with salt and drizzle of olive oil.

2. Into a hot pan, pour oil, add chicken and cook until golden brown. Remove chicken from pan and set aside.

3. Into a pan pour olive oil; add onion and carrot, followed by a pinch of salt and cook for 15-20 minutes.

4. Add garlic, rosemary and cook for 2 minutes.

5. Pour red wine vinegar and stir until evaporated.

6. Next, pour white wine and stock. Reduce by half.

7. Add passata, bay leaves, and chicken. Cover with lid and cook for an hour. In the last 20 minutes of cooking, add cannellini beans. Remove the chicken from pan and set aside to cool.

8. Into salted boiling water, add pasta and cool until al-dante.

9. Shred chicken and add it back into the pan. (You can add leftover turkey at this point).

10. Add pasta and stir well. Add a splash of pasta water to loosen if needed. Season to taste.

SERVING

11. Garnish with fresh parsley and pecorino or parmesan cheese. Serve and enjoy!


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© STEVEN DOLBY









Sunday, November 30, 2014

Salmon, Bacon and Potato Hash by Steven Dolby















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(Serves 2 people)

POTATO HASH
450g Potatoes (peeled and diced)
1/2 Medium yellow onion (sliced)
3-4 Rashers of bacon (sliced)
1 Tbsp olive oil
Salt (pinch)
3 Tsp capers

HORSERADISH CREAM SAUCE

3 Tbsp sour cream
2 Tsp prepared horseradish
1/4 Cup chopped Chives
1 Tsp Lemon juice
Salt (to taste)
Ground black pepper (to taste)

OTHER INGREDIENTS
Two 5oz salmon fillet
2 Eggs


Directions
MAKING

For Potato Hash:

1. Into salted boiling water, add the potato pieces and cook until almost tender.

2. Place a pan on flame, pour oil, and add onion slices, followed by a pinch of salt and bacon. Stir and cook for about 5 minutes.

3. Drain and add cooked potato pieces into the pan, followed by a drizzle of olive oil and capers. Using a spoon flatten all the ingredients as shown in the video. Cook over medium flame for 15-20 minutes or until golden and crispy.

4. Finally, season with salt to taste.

For Salmon:

5. On a parchment lined baking sheet, place the salmon fillets, season with salt and drizzle olive oil.

6. Pop the baking sheet in oven and cook at 350 degree F or 180 degree C for 15-20 minutes.

7. Remove from oven and set aside to rest.

For Horseradish Cream Sauce:

8. In a bowl, combine sour cream, horseradish, chives, lemon juice, salt, and pepper. Mix well and place in fridge until ready to serve.

SERVING

9. Serve salmon, egg, and sauce on top of hash potato. You can garnish with chives and green onion.


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© STEVEN DOLBY