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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.

Wednesday, May 30, 2012

Calamari with Roasted Tomato Chipotle Sauce by Steven Dolby













(Serves 2 people)
INGREDIENTS
280g Squid rings
1 Cup milk
2 Tsp garlic powder
1 Tsp turmeric powder
SAUCE
40g Red smoked jalapenos
330g Chopped tomatoes
1/2 Medium onion
1 Clove garlic
1/2 Fresh lime juice
1/2 Cup water
Olive oil
2 Tsp oregano
2 Tsp cumin
1 Tsp sugar
Fresh cilantro (handful)
Salt & ground black pepper (to taste)
BATTER
100g plain flour
1/2 Cup milk
1 egg
Salt & ground black pepper
OTHER INGREDIENTS
Vegetable oil (for frying 365f)
Green onion (to garnish)
Serrano chili (to garnish small brunoise)
4 Cherry tomatoes (to garnish)
Cilantro leaves (to garnish)

(cook the squid no more than 2 minutes)


© STEVEN DOLBY  













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