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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.

Tuesday, June 7, 2016

Royal Red Shrimp and Potatoes with Red Pepper Mint Sauce by Steven Dolby



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(Serves 2-3 people)

RED PEPPER MINT SAUCE

2 Large bell peppers
1/2 Medium yellow onion (finely diced)
1 Large garlic clove (finely diced)
3/4 Cup chicken stock
10g Fresh mint
1 Tbsp balsamic vinegar
Olive oil
Salt & pepper (to taste)

OTHER INGREDIENTS
450g Baby Dutch yellow potatoes
Royal Red Shrimp (enough for 2-3 people)

Garnish with crushed almonds and watercress

© STEVEN DOLBY


Thursday, May 26, 2016

Steve's Fish Tacos
















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(serves 6-10 people)
TARTAR SAUCE
1 Cup mayonnaise
70g Dill pickles (diced)
1 Large green onion (thinly sliced)
1 Tbsp capers
Juice of half a lemon
Ground Black Pepper (to taste)
Place in the fridge for 1 hour

PICKLED RED ONION & JALAPENOS
2 Jalapenos (sliced)
1 Medium red onion (thinly sliced)
1 Cup red wine vinegar
2 Tbsp sugar
Place in the fridge for 1 hour

BEER BATTER
110 ml Cold water
110 ml Beer
7g Dried yeast
100g Plain flour



OTHER INGREDIENTS 
Two 13 oz cod fillets (cut into 1cm strips)
Flour tortillas

© STEVEN DOLBY




Sunday, May 8, 2016

Creamy Cheesy Garlic Bread by Steven Dolby















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Garlic Sauce
Serves 2-3 people

2 Large garlic bulbs (with a pinch of salt and 1 tsp olive oil)
1 Small yellow onion (finely diced)
2 Tsp smoked paprika
3 Tbsp olive oil
2 Tbsp plain flour
1 & 1/4 cups of chicken stock
1/4 Cup heavy cream
Fresh parsley (small handful)
Salt & pepper (to taste)

Other ingredients

Good Crusty French Bread (enough for 2-3 people)
Fontina cheese (as much as you want)
Foil Paper

© STEVEN DOLBY


Sunday, May 1, 2016

Salmon Balmoral 2.0 by Steven Dolby
















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(Serves 2 people)

Balmoral Sauce
1 Small yellow onion (finely diced)
1 Garlic clove (finely diced)
100g Baby bella mushrooms (sliced)
60g Cucumber (remove the Seeds & slice
Fresh parsley (small handful)
1/2 Cup white wine
1 Cup chicken stock
2 Tbsp Heavy cream
200g Shrimp (peeled and deveined)
Salt (to taste)
1 Tbsp unsalted butter

Other Ingredients
Two 8oz salmon fillets (skin on)
1 Tsp lemon juice

© STEVEN DOLBY





Monday, April 4, 2016

Chicken Salad with Lemongrass Dressing by Steven Dolby
















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(Serves 2 people)

Marinade
4 Large chicken thighs
2 Green onion (sliced)
15g Fresh ginger (grated)
1 Large garlic clove (grated)
1/2 Cup dashi stock
Marinate for 2 hours

Pickled Carrots
80g Rainbow carrots (peeled)
1 Tsp sugar
1/4 Cup red wine vinegar

Lemongrass Dressing
2 Lemongrass stalks (thinly sliced)
1 Garlic clove
Cilantro (small handful)
1 Tbsp soy sauce
2 Tsp fish sauce
1 Tsp honey
1/2 Cup olive oil
Lemon juice (to taste)

Other ingredients 
Salad greens (enough for 2 people)
Small diced red habanero
Thinly sliced yellow onion (enough for 2 people)
Cilantro leaves

© STEVEN DOLBY



Thursday, February 11, 2016

Almond-Crusted Cod with Sun-Dried Tomato Green bean Roasted Turnip Onion Salad by Steven Dolby
















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Serves 5-6 people

SUN-DRIED TOMATO DRESSING
80g Sun-dried tomatoes (sliced)
1 Medium garlic clove (sliced)
2 Tbsp sherry vinegar
1 Tbsp Dijon mustard
1/2 Cup olive oil
Roughly chopped Italian parsley (small handful)

ALMOND CRUST
100g Almonds
30g Panko breadcrumbs
2 Tbsp olive oil
2 Tsp lemon zest
Salt (to taste)

ROASTED VEG
300g Turnips (peeled and sliced)
220g Yellow onions (sliced in half)
Salt (good pinch)
1/4 Cup olive oil

OTHER INGREDIENTS
250g Green beans (trimmed)
5oz Cod fillets (5-6)
2 Tbsp capers
1 Tsp red pepper flakes

© STEVEN DOLBY




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