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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, 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











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