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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.

Thursday, August 21, 2014

Burger au Poivre by Steven Dolby















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(serves 4 people)

80g Baby bella mushrooms (sliced)

SAUCE
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
2-3 Fresh sprigs of thyme

OTHER INGREDIENTS
170g Ground sirloin (per person)
10g Black peppercorns (ground, per patty)
Swiss cheese

© STEVEN DOLBY



Saturday, August 16, 2014

Smoked Oyster Potato Salad by Steven Dolby















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(Serves 2 people)

2 Medium bell peppers (sliced)
250g Baby dutch potatoes (cut in half)
1/4 Red onion (thinly sliced)
1 Large green onion (thinly sliced)
1 Tbsp White wine vinegar
2 Tbsp E V olive oil
100g Canned smoked oysters (in pure olive oil)
Fresh parsley (small handful, chopped)
Salt (to taste)


© STEVEN DOLBY










Tuesday, August 12, 2014

Sun-dried Tomato and Almond Pesto Potato Salad by Steven Dolby















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(Serves 3 people)

170g White pearl onions (chopped)
400g Baby dutch potatoes (cut in half)
70g  Smoked almonds
70g Sun-dried tomatoes in olive oil
1 Large garlic clove
3 Pepperoncini
3 Large fresh basil leaves
1/2 Cup E V olive oil
Salt (to taste)

Finish with fresh basil and parmesan cheese
© STEVEN DOLBY




















Sunday, August 3, 2014

Chicken with Creamy Braised Leeks by Steven Dolby















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(Serves 3 people)

400g Leeks (trimmed)
1 Medium shallot (sliced)
3 Garlic cloves
1/2 Fresno chili (sliced)
4 sprigs of thyme
1 sprig of rosemary
1/4 Cup dry white wine
1 Cup chicken stock
2 Chicken drumsticks (per person)
1 Tbsp heavy cream
1/2 Cup Parmesan cheese (grated)
Olive oil
Salt (to taste)

© STEVEN DOLBY












Wednesday, July 16, 2014

Grilled Corn on the Cob with Chipotle Cilantro Compound Butter by Steven Dolby
















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(Serves 8-10 people)


CHIPOTLE CILANTRO COMPOUND BUTTER
1/2 Small onion (finely diced)
1 Tbsp olive oil
1 Tsp ground cumin
1 Garlic clove (minced)
50g Chipotle peppers in adobo sauce (finely chopped)
1/2 Lime zest
Fresh cilantro (small handful, roughly chopped)
113g Unsalted butter
Salt (to taste)
Parchment paper

OTHER INGREDIENTS
2 Corn on the cob (per person, husks removed)

Garnish with Fresh cilantro


© STEVEN DOLBY












Tuesday, July 8, 2014

Honey Lime Shrimp with Noodles by Steven Dolby

















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(Serves 2-3 people)

1/2 Medium onion (sliced)
3 Baby bella mushrooms (thinly sliced)
1 Bird's eye chili (thinly sliced)
75g Broccoli (cut into small pieces)
1 Tbsp vegetable oil
9g Fresh ginger (peeled and grated)
1 Large garlic clove (grated)
1/4 Cup soy sauce
2 Tsp honey
1/2 Fresh lime juice
300g Large shrimp (peeled and deveined)
120g Precooked soba yaki noodles

Garnish with Fresh cilantro & green onions

© STEVEN DOLBY











Sunday, July 6, 2014

Panzanella Salad by Steven Dolby















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(Serves 2-3 people)


SALAD DRESSING
Salt (pinch)
1 Large garlic clove
3-4 Sprigs of fresh oregano
1 Tbsp dijon mustard
2 Tbsp red wine vinegar
1/3 Cup olive oil
2 Tsp fresh lemon juice

OTHER INGREDIENTS
200g Ciabatta bread (cut into bite size pieces)
15g Parmigiano reggiano
330g Tomatoes (halved)
60g Cucumber (sliced, skinned and seeded)
40g Red onion (sliced)
1 bunch fresh basil (thinly sliced)
Finish with feta cheese & white anchovies

© STEVEN DOLBY