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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, April 23, 2013

Jerk Chicken Caesar Salad by Steven Dolby
















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(Serves 4 people)
JERK MARINADE
4 Green onions (roughly chopped)
2 Scotch Bonnets
3 Garlic cloves
1 Tsp fresh thyme leaves
6g Fresh ginger (peeled and sliced)
Juice of one lime
1/2 juice orange
1.1/2 Tsp allspice
2 Tsp brown sugar
1/4 Cup soy sauce
1/4 Cup white vinegar
1/2 Cup Olive oil
Salt & ground black pepper (to taste)
Cover and refrigerate overnight
CAESAR DRESSING
3 Anchovy fillets
1 Large garlic clove
1/2 Tsp capers
1 Tbsp Dijon mustard
2 Tsp fresh lemon juice
2 Tsp Worcestershire sauce
1/4 Cup Parmesan cheese
1/2 Cup E V olive oil
Ground black pepper (to taste)
OTHER INGREDIENTS
5-6 Chicken Thighs
1 Head romaine lettuce (washed and leaves separated)
4-5 strips of bacon

Directions
1. In a large bowl, wash chicken in cold water with some vinegar and lime.
2. In blender, add green onion, scotch bonnet, garlic, thyme, and ginger. Pulse well.
3. Add lime juice, orange juice, all spice, brown sugar, soy sauce, vinegar, olive oil, salt, and pepper. Blitz until smooth.
4. In a roasting pan, place chicken and pour marinade on top, reserving some for basting. Wrap the pan with saran and pop it in refrigerator overnight.

MAKING
For dressing:
5. In mortar and pestle add anchovy, garlic, capers, and mustard. Grind into a smooth paste.
6. Roll a cloth as shown in the video and place it around the bowl to prevent it from moving. Scoop the grinded mixture and put it in the bowl.
7. Add lemon juice, Worcestershire sauce, Parmesan cheese and whisk in the olive oil.
8. Taste and season with black pepper. Pop it in refrigerator.
9. Place chicken on grill, baste well and cook until done. Remove from oven and allow it to rest.
10. While the chicken is resting, cook bacon strips on grill.
11. Pull the chicken apart and set it aside.

FINALIZING
12. In a bowl, add lettuce, dressing, little bit of Parmesan cheese, bacon, and chicken. Toss lightly.

SERVING
13. Sprinkle ground black pepper on top and serve immediately.
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© STEVEN DOLBY















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