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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, July 1, 2013

3 Yummy hot dogs by Steven Dolby

OLIVE AND SUN-DRIED TOMATO TAPENADE
WITH ROASTED PEPPERS DOG

(Serves 10-15 people)
1 Large red bell pepper (cut into chunks)
1 Large yellow bell pepper (cut into chunks)
1 Large garlic bulb
TO MAKE THE TAPENADE
150g Black olives (pitted)
130g Green olives (pitted)
70g Sun-dried tomatoes
Fresh Italian flat leaf parsley (good handful)
Roasted garlic bulb
1/4 Cup extra-virgin olive oil
Juice of half a lemon (to taste)
Ground black pepper (to taste)

For Olive and Sundried Tomato Tapenade with Roasted peppers Dog: 

1. Preheat oven to 375 degree F. 
2. On a piece of foil, place garlic bulb, drizzle olive oil, season with salt and wrap tight. 
3. In a roasting tray, place pepper chunks and wrapped garlic. Drizzle olive oil and season with salt. Mix well. 

MAKING 
4. Pop the tray in preheated oven and roast for 35-40 minutes. 
For Tapenade: 
5. In food processor add green olives, black olives, sundried tomato, parsley, and squeezed roasted garlic. Pulse for a minute. 
6. Gradually pour olive oil and blend to get a smooth consistency. 
7. Pour lemon juice and season with black pepper. Mix well, cover and refrigerate for 30-40 minutes. 
8. On a hot grill, place hot dogs and cook until done. 

FINALIZING 
9. Roughly chop the roasted peppers and set aside. 
10. Place a dog on each bun and top it with tapenade and roasted bell peppers. 

SERVING 
11. Garnish with parsley, serve and enjoy! 

PICO DE GALLO WITH AVOCADO
AND FRIED TORTILLA CHIPS

(Serves 10-15 people)
TO MAKE PICO DE GALLO
215g Fresh tomatoes (diced)
1 Large poblano pepper (diced)
1 Medium white onion (diced)
1 Tsp garlic powder
Fresh cilantro (good handful)
Juice of half a lime
Salt & ground black pepper (to taste)
8 fresh corn tortillas (cut into strips)

For Pico De Gallo with Avocado and Fried Tortilla Chips: 
For Pico De Gallo: 
1. In a bowl, add diced tomato, poblano pepper, onion, garlic powder, cilantro, and lime juice. 
2. Season with salt and pepper. Mix well, cover the bowl and refrigerate for 30-40 minutes. 

MAKING 
3. In a frying pan heat vegetable oil until it reaches 350 degree F. 
4. Deep dry tortillas in hot oil until nice and brown. Drain on paper towel. Season with salt. 
5. Place a dog on each bun and top it with pico de gallo, and avocado. 

SERVING 
6. Squeeze lime juice, garnish with fried tortilla, cilantro and serve immediately. 

ASIAN SLAW WITH HOISIN DOG

(Serves 10-15 people)
TO MAKE THE ASIAN SLAW
1/4 Cup soy sauce
1 Tsp sesame oil
1/4 Cup rice wine vinegar 
6g Fresh ginger (grated)
1 Large garlic clove (grated)
1 Tsp brown sugar
Juice of half a lemon
1 Tsp white sesame seed
230g Napa cabbage (shredded)
1  Fresno chili (finely diced)
70g Salted Peanuts (toasted)
3-4 Green onion (finely diced)

For Asian Slaw with Hoisin Dog: 
MAKING 
1. In a bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, brown sugar, lemon juice, and sesame seeds. Mix well. 
2. In a large mixing bowl, add shredded cabbage and diced chili. 
3. Pour the dressing and mix well. Cover the bowl and pop in refrigerator for 1 hour. 
4. Meanwhile, in pestle and mortar smash peanuts and toast it lightly in a pan. 

FINALIZING 
5. Place grilled dog on bun and top it with slaw, toasted peanuts, and green onion. 

SERVING 
6. Drizzle hoisin sauce on top and serve immediately.

© STEVEN DOLBY






































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