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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, April 22, 2014

Vietnamese Chicken Sandwich by Steven Dolby















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(Serves 2 people)
INGREDIENTS
100g Cucumber (thinly sliced)
55g Carrot (thinly sliced)
65g Daikon (thinly sliced)
1 Cup rice vinegar
1/4 Cup sugar
270g Chicken tenderloins
1 Tbsp honey
2 Tbsp soy sauce
2 Garlic cloves (minced)
2 Tsp fish sauce
JalapeƱo (sliced)
Crispy Multigrain Baguette
Serve with Mayonnaise, Romaine lettuce, Sweet chilli sauce & Cilantro

© STEVEN DOLBY












Thursday, April 17, 2014

Eggplant with Peppers and Cannellini Bean Mash Sandwich by Steven Dolby















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(Serves 2 people)

200g Eggplant (sliced)
1 Tsp cumin
7-8 Sweet peppers (remove the stem & skin)
Salt (pinch)
Olive oil

CANNELLINI BEAN MASH
140g cannellini beans
2 Garlic cloves (minced)
2 Tsp tahini
1/2 Lemon juice
Salt (to taste)
Ground black pepper (to taste)
2 Tsp olive oil

OTHER INGREDIENTS
Pretzel bread
Romaine lettuce

© STEVEN DOLBY



















Sunday, April 13, 2014

Grilled Jerk Pork Chops with Mango Tomato Salsa by Steven Dolby















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(Serves 3-4 people)


JERK RUB
1 Tsp coriander seeds
4 Cloves
Salt (pinch)
2 Tsp allspice
1 Tsp ground ginger
1/2 Tsp cinnamon
1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp ground orange peel
1 Tsp chili flakes
1 Tbsp brown sugar

MANGO SALSA
220g Mango (diced)
1/2 Red onion (finely diced)
Chili (to taste)
60g Sweet peppers (finely diced)
60g Grape tomatoes (sliced in half)
1/2 Fresh lemon
1/2 Fresh lime
Cilantro (handful)
Salt (to taste)
1 Tbsp olive oil
OTHER INGREDIENTS
3-4 Center-cut pork loin chops

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Tuesday, April 1, 2014

Chicken with tarragon Puy lentils by Steven Dolby















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(Serves 2-3 people)
TARRAGON PUY LENTILS
45g Carrot (diced)
50g Leek (sliced)
1/2 Small onion (diced)
1 Garlic clove (minced)
180g Puy lentils (rinsed and drained)
1/4 Cup white wine
2 Cups chicken stock
3 Sprigs of fresh tarragon
1 Tbsp Olive oil
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
2-3, 8 oz Chicken breasts (skin on)
Chicken stock or water (for chicken)

Directions
MAKING
1. In a pan, heat olive oil, add carrot, leeks and onion, season with salt, cook for 10 minutes. After 10 minutes, add garlic, lentils, white wine, stock and tarragon a sprig, bring to a light boil, cover and simmer until the lentils are tender.
2. Season both sides of the chicken breast with salt. To a hot pan, add olive oil, place the chicken breast skin side down and cook for 5 minutes, flip add stock and allow to cook.
3. Remove chicken from the pan, add some of the cooking liquid and reduce for 1 to 2 minutes. Season the lentils with salt and pepper, add the remaining tarragon leaves and stir to mix.

SERVING
4. Serve the lentils along with the chicken breast.

© STEVEN DOLBY
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Saturday, March 29, 2014

Pan-Roasted Sea Bass served with Asparagus and Mint Salad by Steven Dolby















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(Serves 2-3 people)


ASPARAGUS AND MINT SALAD
160g Asparagus (washed and ends trimmed)
20g Red onion (thinly sliced)
2 Green onions (sliced)
2 Radishes (sliced)
20g Grated carrot
1 1/2 Tbsp fresh mint (chopped)
1 Tbsp balsamic vinegar
1 Tsp Lemon juice
3 Tbsp olive oil
Salt & ground black pepper (to taste)
OTHER INGREDIENTS

11 oz Chilean Sea Bass

Things You Will Need
Ice bath bowl

Directions
1. Preheat oven to 450F.
2. In a pot, boil water add a pinch of water, add in the asparagus and boil for minute. Transfer to ice bath and allow to cool.

MAKING 
3. In a bowl, place onion, add asparagus, green onion, radishes, carrot, mint, balsamic vinegar, lemon juice and olive oil. Season with salt and pepper, mix well and refrigerate.
4. Season the sea bass with salt and drizzle with olive oil, place in a heated pan, skin side down and cook for 5 minutes, flip and cook in oven at 450F for 8 minutes. Squeeze lemon juice and allow to rest for 1 to 2 minutes.

SERVING
5. Serve sea bass with the prepared salad.

© STEVEN DOLBY
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Tuesday, March 25, 2014

Tuna Salad Nicoise by Steven Dolby
















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(Serves 2-3 people)

NICOISE SALAD DRESSING

1/2 Medium Shallot (finely diced)
3 Anchovies
1 Tbsp dijon mustard
1 Small garlic clove (minced)
1 Tsp worcestershire sauce
1 1/2 Tsp red wine vinegar
1 Tbsp Olive oil
Flat-leaf parsley (handful)
1 Tsp fresh lemon juice
Ground black pepper (to taste)

OTHER INGREDIENTS
SALAD
Purple Potatoes (enough for 2-3 people)
Eggs (enough for 2-3 people)
Asparagus (enough for 2-3 people)
2-3 Tuna Steaks
San Marzano tomatoes (enough for 2-3 people)
Baby spinach (enough for 2-3 people)
Red onion (thinly sliced, enough for 2-3 people)
Nicoise olives (enough for 2-3 people)

Directions
MAKING
For Dressing:
1. In mortar and pestle, place shallot, anchovies, mustard, and garlic. Grind to a paste.
2. Add Worcestershire sauce, red wine vinegar, olive oil, parsley, lemon juice, and pepper. Mix well and pop in refrigerator until ready to use.
For Salad:
3. Cook potatoes in boiling water until tender. Drain and add olive oil and salt while still warm. Cut in half and set aside.
4. In another pot, cook eggs for 8 minutes. Cut in half and set aside.
5. Cut off the woody ends of asparagus and cook in a pan for 2-3 minutes with little olive oil and salt, making sure they have a nice crunchy texture.
6. Season tuna with salt and pepper, drizzle olive oil and coat well. On a hot pan, place the fish and cook to desired doneness. When done remove from pan and let rest for 1-2 minutes.

FINALIZING
7. On a platter, spread dressing and lay spinach on top, followed by egg, asparagus, tomato, potato, onion, olives, and fish. Drizzle the remaining dressing on top.

SERVING
8. Serve and enjoy!

© STEVEN DOLBY
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Tuesday, March 4, 2014

Chicken Tikka by Steven Dolby















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(Serves 3-4 people)
INGREDIENTS
1 Tbsp coriander seeds
1/4 Tsp ground cardamom
2 Whole cloves
1/2 Tsp black peppercorns
1/4 Tsp ground cinnamon
1 1/2 Tsp ground turmeric
1 Tsp paprika
1 1/2 Tsp smoked paprika
1 Tsp hot chili powder
2 Tsp garam masala
1/2 Tsp sea salt
300g plain yoghurt
7g Fresh ginger (finely diced)
2 Garlic cloves (minced)
3 Skinless chicken breasts (cut into bite-sized pieces)

Directions

1. Place a pan on flame; add coriander seeds, ground cardamom, clove, and peppercorn. Lightly toast over medium flame for 1-2 minutes. 
2. In mortar and pestle, transfer the toasted spices, followed by cinnamon, turmeric, paprika, smoked paprika, chili powder, garam masala, and salt. Grind until fine. 
3. In a bowl, add yogurt, diced ginger, garlic, and spice blend. Mix well. 
4. Add the chicken into the spiced yogurt and mix well. Cover and set aside to marinade for 4-5 hours or overnight. 

MAKING 
5. Into the skewers, thread the chicken pieces. 
6. Place into hot grill and cook until cooked through and nicely browned. 

SERVING 
7. Garnish with sliced red onion, fresh cilantro and serve over grilled naan bread.


© STEVEN DOLBY

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