Search This Blog

Loading...

Steve's Cooking

My Photo
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.

Saturday, June 20, 2015

Creamy Garlic Mushrooms on Bread by Steven Dolby















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 2 people)

1 Shallot (sliced)
1 Tbsp olive oil
113g Mushrooms (oyster, portobello, shiitake & button sliced)
5 Garlic cloves (minced)
2 Cups vegetable stock
1 Wine glass white wine
1/4 Cup heavy cream
1 Green onion (sliced)
1/4 Cup flat-leaf parsley (chopped)
1/4 Cup fresh tomato (diced)
French Baguette (enough for 2 people)
Mozzarella cheese
Dry red chilli (thinly sliced)

Directions
Making

Drizzle olive oil in a pan and add sliced shallots, followed by mushrooms.
Cook until the mushrooms are golden brown, for about 10 minutes.
Next add garlic and cook for 2 minutes.
Add stock, white wine and reduce till very thick.
Add cream and reduce further for about 2 minutes.
Remove from heat and add to a bowl. Let it cool.
Slice the baguette into half and make a dent in the middle.
Then place under the grill until lightly golden brown.
Place the mushroom mix at the center and garnish with parsley, green onion, tomato and cheese.
Place under the grill until the cheese melts.

iFood.tv
© STEVEN DOLBY












Friday, June 5, 2015

Hush Puppies With Remoulade by Steven Dolby















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


Servings (about 2 dozen hush puppies)

REMOULADE SAUCE
1 stalk of celery (finely diced)
2 Tsp capers (chopped)
1 Green onion (finely sliced)
1 Cup mayonnaise
1 Tbsp ketchup
1 Tbsp worcestershire sauce
2 Tbsp whole grain mustard
1 Tsp garlic powder
1 Tsp paprika
2 Tsp lemon juice
1/4 Cup fresh parsley (chopped)

HUSH PUPPIES
1 Medium yellow onion (grated)
1 Green onion (finely sliced)
1 JalapeƱo (finely diced)
1 garlic clove (minced)
1 Tsp smoked paprika
1 1⁄2 cups cornmeal
1 1⁄2 cups A P flour
1/4 Cup sugar
1/2 Tsp baking soda
2 Tsp salt
2 Eggs
1/4 Cup vegetable oil
1 1/4 cups buttermilk

Vegetable oil, for frying

Directions
Making

For Remoulade Sauce

To a bowl, add diced celery, chopped capers, sliced green onion, mayo, ketchup, Worcestershire sauce, whole grain mustard, garlic powder, paprika, lemon juice and fresh parsley. Stir well and refrigerate.
For hush puppies

Add olive oil to a pan, followed by grated yellow onion, sliced green onion, minced garlic and diced jalapeno.
Next add smoke paprika and cook for 5-6 minutes.
Transfer to a bowl and keep it aside.
To a deep pan, add vegetable oil, heated to 325 degree F.
Next add cornmeal, flour, sugar, baking soda, and salt. Mix well.
Add eggs, a little vegetable oil, buttermilk and the cooked ingredients to the dry mixture. Mix well.
Using an ice cream scoop, take dollops of the mixture and place them in the hot oil. Cook each batch for 5-6 minutes.
Drain them on paper towel.
Serving

Place a hush puppy atop a dollop of remoulade sauce.



© STEVEN DOLBY

iFood.tv














Monday, May 18, 2015

Pan-Seared Strip Steak with Curried Couscous and Roast Potatoes by Steven Dolby



Click here for Recipe Conversion Charts

Subscribe to me on YouTube


Serves 3-4 people
CURRIED COUSCOUS
1/2 medium yellow onion (diced)
1 Tbsp vegetable oil
5 Cloves
1 Bay leaf
5 Black peppercorns
10 Coriander seeds
Half cinnamon stick
1 Tsp cumin
2 Tsp garam masala
1 Tsp turmeric
1/2 Tsp ground cardamom
1 Tsp Chili powder
1/4 Cup water
400g Fresh tomatoes (cut into chunks & core removed)
13g Fresh ginger
1 Garlic clove
200g Couscous
Boiling water to cover
Fresh parsley
Salt & pepper (to taste)

ROAST POTATOES
450g Potatoes (cut in half)
1 Tbsp olive oil
1/2 Tsp salt

MINT SOUR CREAM
3 1/2 Tbsp sour cream
8-9 Large mint leaves (thinly sliced)
Salt & pepper (to taste)

OTHER INGREDIENTS
Strip steak

Directions
Making

For the Curried Couscous

Add vegetable oil to a pan.
When hot, add cloves, bay leaf, black peppercorns, coriander seeds and cinnamon.
Swirl the ingredients for a minute until the spices gives out a great aroma.
Add onions and cook until golden brown.
At this stage, remove cloves, bay leaf and cinnamon.
Add cumin, garam masala, turmeric cardamon, chilli powder and water. Cook for 5 minutes.
Next add tomatoes to a blender, followed by ginger and garlic. Blend until smooth.
Add to the pan, stir well. Cover and cook on a light simmer for 40-45 minutes. Stir occasionally.
After 45 minutes, season to taste.
Next add couscous to a bowl and pour boiling water until it covers it by 1 centimeter. Cover and let it stand for 10 minutes.
Transfer curried sauce to the couscous. Stir well, season to taste and garnish with parsley.
For the Roast Potatoes

Add potatoes to a tray, followed by a drizzle of olive oil and salt.
Place in the oven and cook for 40-45 minutes at 375 degree F/190 degree C.
For the Mint Sour Cream

Add sour cream to a bowl, followed by fresh mint, salt amd pepper.
Stir well and refrigerator.
Finalizing

Season the steak well with salt, followed by a drizzle olive oil.
Add to a hot pan and cook to your liking.
When cooked, leave to rest.
Serving

Serve steak with curried couscous, roast potatoes and mint sour cream.

iFood.tv

© STEVEN DOLBY







Wednesday, May 6, 2015

Beans on toast by Steven Dolby















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 3-4 people)

1 Small yellow onion (finely diced)
1 Tbsp olive oil
90g Pancetta (diced)
2 Cloves of garlic (minced)
1 Tbsp honey (raw & unprocessed)
1/4 Cup red wine vinegar
1 Tbsp worcestershire sauce
690g Passata
1/2 Cup vegetable stock
Salt & pepper (to taste)
4 Basil leaves (chiffonade)
2 Cans butter beans (454g each)

OTHER INGREDIENTS
Bread
English cheddar
Eggs

Directions
Making

Add olive oil to a pan, followed by onions and pancetta. Cook on medium heat for 5-6 minutes.
Add garlic and cook for 2 minutes.
Next add honey, red wine vinegar, and cook until the vinegar almost evaporates.
Add a few drops of Worcestershire sauce and cook for 2 minutes.
Add passata and stir well, followed by stock.
Reduce to a nice thick consistency.
Season to taste with salt and pepper.
Add basil and then finally butter beans. Stir well.
Toast the bread slices with a drizzle of olive oil.
Place the beans atop the toast, add a few slices of cheddar and place it in grill until the cheese melts.
Serving

Serve with fried eggs.

iFood.tv

© STEVEN DOLBY







Monday, April 27, 2015

Egg Salad Sandwich By Steven Dolby

















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 4 people)

DILL MAYONNAISE
3 Egg yolks
1 Tsp white wine vinegar
1/2 Tsp Dijon mustard
1/2 Tsp fresh Lemon Juice
3/4 Cup corn oil
Salt (to taste)
2 Tsp fresh dill

EGG SALAD
7 Eggs
1/2 Small yellow onion (finely diced)
Mayonnaise
1 Tsp Dijon mustard
1/2 Tsp smoked paprika
1 Tsp Salad cream
Salt (to taste)
OTHER INGREDIENTS
Cucumber
Tomatoes
Arugula
Bread

Directions
Making

Boil eggs in a pan. Once boiled, leave them covered for 15 minutes.
For Dill Mayonnaise

To a food processor, add egg yolks, white wine vinegar, mustard and lemon juice. Put the lid on and mix.
Slowly add the oil. When thick, add oil in a steady stream.
Season to taste with salt, lemon juice and chopped dill. Put the lid on and mix again.
Transfer the mayo to a bowl and refrigerate.
For Egg Salad

Peel the boiled eggs and squinch them with hands.
Add diced onions, dill mayo, mustard, smoked paprika and some salad cream. Stir well.
Season to taste.
Refrigerate the egg salad for one hour.
Finalizing

Drizzle some olive on the bread slices and toast them.
Place arugula leaves on the slice, followed by cucumber and tomato slices. Add a dollop of the egg salad. Cover with another slice.
Serving

Serve immediately.

iFood.tv

© STEVEN DOLBY




Wednesday, April 22, 2015

Italian Sloppy Joes by Steven Dolby















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 4-5 people)

BOLOGNESE SAUCE
1 Medium carrot (diced)
1  Celery stalk (thinly sliced)
1 Medium yellow onion (diced)
2 Tbsp olive oil
1 Large garlic clove (minced)
330g Lean ground beef
1 Glass red wine
1 Sprig of rosemary (finely chopped)
1 Can chopped tomatoes
1 Cup passata
1 1/2 Cups vegetable stock
1 Cinnamon stick
1/4 Tsp fresh nutmeg
Parmesan rind (about 2  to 4 inches)
Salt (to taste)
1 Tsp brown sugar

OTHER INGREDIENTS
Bread rolls
Fresh Mozzarella Cheese

© STEVEN DOLBY











Saturday, April 18, 2015

Chicken Panini with Pea & Mint Pesto and Smoked Gouda by Steven Dolby
















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 4 people)

Tomatoes (sliced, 3-4 slices per person)
1 Garlic clove (sliced)
Salt (pinch)
Pepper (pinch)
1/4 Cup E V olive oil

PEA & MINT PESTO
1 Cup fresh peas
1/4 Cup fresh mint leaves
1 Garlic clove
1/4 Cup parmesan cheese
30g Pine nuts
1/3 Cup olive oil

OTHER INGREDIENTS
Chicken Tenderloin (120g per person)
Smoked Gouda (60g per person)
Panini Bread

Directions
Making

To a bowl, add tomatoes and garlic, followed by salt and pepper.
Next add a drizzle of extra virgin olive oil. Mix well and set aside.
For Pea & Mint Pesto

Add peas to a blender, followed by fesh mint, garlic parmesan cheese and pine nuts.
Turn the blender on and gradually add in olive oil until the desired consistency is reached. Set aside.
Finalizing

Season chicken with salt and add a drizzle of olive oil. Place in a hot pan and cook.
Once the chicken is cooked, leave to rest.
Once slightly cooled, cut it into bite-sized pieces.
Cut panini bread into two halves. Spread pesto over the lower half, place tomato slices, chicken pieces and slices of smoked gouda. Cover with the other half and grill.
Serving

Serve immediately

iFood.tv

© STEVEN DOLBY