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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, January 25, 2016

Pesto Shrimp with Smokey Chili Breadcrumbs by Steven Dolby















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Serves 2 People

BASIL PESTO
20g fresh basil leaves
1 Garlic clove
Salt (pinch)
1/4 Cup olive oil
35g Cashew nuts
Good squeeze lemon juice
10g Parmesan cheese (freshly grated)

SMOKEY CHILI BREADCRUMBS
Serves 4-5 people
50g Breadcrumbs (ciabatta)
1 Small garlic clove (thinly sliced)
3 Tbsp olive oil
2 Tsp smoked paprika
1 Tsp red pepper flakes
Cilantro (small handful)
Salt (to taste)

OTHER INGREDIENTS
250g White shrimp (shelled and deveined)
150g Cherry Tomatoes (halved)


© STEVEN DOLBY











Monday, December 7, 2015

Smoked Salmon on Potato Rösti with Swiss Chard & Horseradish-Caper Cream Sauce by Steven Dolby
















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Serves 3-4 people

115g Swiss chard (roughly sliced & stems removed)
1 Garlic clove (thinly sliced)
Sauce
1/2 Medium red onion (finely diced)
30g Capers
4 Tbsp prepared horseradish
1/2 Cup dry white wine
1/2 Cup vegetable stock
2 Tsp lemon juice
4g Chopped parsley
1 Tbsp sour cream
Rösti
240g Grated potatoes
4g Chopped dill
1/4 Cup olive oil
Other ingredients
Good-quality smoked salmon, to serve
Salt
Ground Black Pepper
Olive oil

© STEVEN DOLBY


Saturday, November 21, 2015

Pork chop with Potatoes & Squash Served with a creamy Mustard Sauce and Pickled Mustard Seeds by Steven Dolby
















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(Serves 4 people)

 Pickled mustard seeds
1 Cup red wine vinegar
45g Brown sugar
1 Bay leaf
1 Garlic clove (crushed)
3/4 Cup water
140g Mustard seeds
Salt (good pinch)
------------------------------
420g  Butternut squash (peeled, seeded, and diced)
400g Potatoes (cut into quarters)
------------------------------
Creamy mustard sauce
1/2 Red onion (finely diced)
1 Garlic clove (finely diced)
1/2 Cup apple juice
1/2 Cup chicken stock
2 Tbsp Dijon mustard
1/4 Cup heavy cream
1 Tbsp chopped parsley
-------------------------------
Other ingredients
4 Pork chops (8oz)
Olive oil
Salt & pepper

© STEVEN DOLBY













Saturday, November 7, 2015

Leek & Potato Soup with Gruyère by Steven Dolby














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(Serves 4 people)

1/2 Medium yellow onion (diced)
1 Medium garlic clove (sliced)
245g Leeks (cleaned and dark green sections removed)
1 Large potato (400g peeled and cut into quarters)
2 Tbsp olive oil
1 Tbsp plain flour
5 Cups chicken stock
Salt (to taste)
1 Tsp brown sugar
2 Tbsp heavy cream
Gruyère cheese (as much as you want)

Serve with some crusty torn up bread

© STEVEN DOLBY
















Sunday, October 11, 2015

Braised short ribs stuffed baked potatoes by Steven Dolby















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(Serves 2-3 people)

1 Celery stalk (sliced)
1 Medium yellow onion (sliced)
100g Shiitake mushrooms (sliced)
5 Thick cut beef short ribs
1/2 Garlic bulb
4 Medium whole shallots
1/2 Cup red wine
2 Tbsp Worcestershire sauce
1 1/2 Cups chicken stock
2-3 Medium baked potatoes
Olive oil
Salt & pepper
Unsalted butter
Garnish with green onion

Directions

1. Preheat oven to 250 degrees.

MAKING
2. In a shallow bowl, mix salt, pepper, onion powder, garlic powder, and ground coffee.
3. Coat all sides of the short ribs with this coffee mixture and save the unused portion of the rub.
4. In a large cast-iron or stainless steel pot, heat olive oil and butter over medium heat. When the butter has melted into the oil and begins to give off just a hint of steam, begin searing the short ribs.
5. Sear each side of the short ribs, including the narrows sides, for about 2-3 minutes each side, or until it develops a deep golden brown color.
6. Transfer the short ribs from the pot to a plate.
7. Add the onions, carrots, celery, and the remainder of the coffee rub mixture to the pot. Cook for about 10-15 minutes or until the vegetables have softened and become slightly translucent.
8. Stir in the tomato paste until the vegetables are coated in it and cook for about 2-3 minutes, stirring occasionally.
9. Add the garlic and cook for 3-4 more minutes, stirring occasionally.
10. Deglaze the pot with red wine, making sure to scrape the bottom of the pot with a wooden spoon. Cook this for about 3-4 minutes until the alcohol has evaporated.
11. Add the fire-roasted tomatoes and its liquid, Worcestershire sauce, bay leaves, white vinegar, brown sugar and the rosemary sprig.
12. Place the short ribs on top and add enough stock to cover the short ribs and give the ingredients a gentle stir.
13. Bring the pot back to a simmer, cover, and transfer to the oven. Braise for about 3.5 to 4 hours, until the short ribs are fork tender.

SERVING
14. Serve the braised short ribs the same night or the next along with mashed potatoes and some of the braising liquid.

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© STEVEN DOLBY








Sunday, September 13, 2015

Salmon, Crème Fraîche,Tarragon Quesadilla with Frisee, Lemon Cucumber Salad by Steven Dolby













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(1 Quesadilla per person)

6oz Salmon Fillet
2 Slices fresh lemon
1 Tbsp olive oil
Salt (pinch)
Foil (to make a parcel)
1 Green onion (thinly sliced)
2 Tortillas
2 Tsp capers
2 1/2 Tbsp crème fraîche
6-7 Tarragon leaves

THE SALAD
(Serves 2 people)
30g Frisée
20g Red onion (thinly sliced)
50g Cucumber ribbons
1 Tbsp red-wine vinegar
1 1/2 Tbsp olive oil
1 Tsp lemon juice
Salt (to taste)
1 Tsp lemon zest

© STEVEN DOLBY

Thursday, July 23, 2015

Pickled salad with Scrambled eggs on Naan by Steven Dolby














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PICKLED SALAD
Serves 2-3 people)
1/2 Cup red wine vinegar
1/2 Tsp coriander seeds
4 cloves
2 Tbsp sugar
1/2 Cup water
1 Red bell pepper (diced)
1 Jalapeño (sliced)
70g Tomatoes (cut into quarters)
35g Red onion (thinly sliced)
1 Tbsp capers
Prosciutto (2 slices roughly chopped)
4-5 basil leaves (thinly sliced)

SCRAMBLED EGGS (per person)
4 Eggs
1 Tbsp sour cream
2 Tsp olive oil
Salt & pepper (to taste)

OTHER INGREDIENTS
Store-bought naan (one per person)


Directions

Making

For pickled salad

Add vinegar to a pan followed by coriander seeds, cloves, sugar and water.
Now stir in low heat until sugar is dissolved.
Remove coriander seeds and cloves. Allow to cool.
To a bowl, add diced bell pepper, sliced jalapeno, tomatoes, sliced onion and capers.
Now pour the pickling mix over the salad. Mix well and refrigerate for 2 hours or overnight.
For scrambled eggs

Add eggs to a bowl, followed by sour cream. Lightly whisk.
Add olive oil to a hot non-stick pan, add eggs and stir for 10-20 second on high heat.
Then turn the heat down, stir for 1-2 minutes and season at the end.
Finalizing

Drizzle olive oil over naan bread and place on a hot grill and cook until crispy.
Now place prosciutto on the hot grill and cook until crispy.
Next drain the salad, and add to a bowl.
Add thinly sliced basil and add crispy prosciutto. Place in the refrigerator.
Serving

Place scrambled eggs on the naan and top it with pickled salad.


© STEVEN DOLBY
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