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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, March 27, 2012

Grilled baby octopus with spring salad by Steven Dolby













(Serves 2 people)
INGREDIENTS
300g Baby octopus (cleaned)
2 Cups apple cider vinegar
1 Cup water
2 Bay leaves
1 Clove garlic
Ground black pepper (pinch)
FENNEL, LEMON, OLIVE OIL DRESSING
1/2 Tsp fennel seeds
2 Cloves garlic
Ground black pepper (to taste)
1/4 Cup fresh lemon juice (to taste)
1/2 Cup E V olive oil (to taste)
1/4 Cup water
Salt (to taste)
OTHER INGREDIENTS
Cranberry beans (about small handful)
2 Purple potatoes (cut in half)
1 Radish (thinly sliced)
Red spinach (enough for 2 people)
Fresno chili (small brunoise)
Pickled onions (optional)
4 Fresh basil leaves (chiffonade)

© STEVEN DOLBY






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