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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, December 24, 2013

Christmas Day Brunch by Steven Dolby















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(Serves 2-3 people)
ROASTED TOMATOES
170g Grape tomatoes
2 Tbsp olive oil
Salt (pinch)
FRENCH TOAST BATTER
1/2 Cup whole milk
2 Eggs
Ground black pepper (pinch)
Salt (pinch)
2 Green onions (thinly sliced)
Fresh cilantro (handful)
1/2 JalapeƱo (finely diced)
1 Tsp smoked paprika
1/2 Tsp cumin
OTHER INGREDIENTS
Bacon
Eggs
Ciabatta bread
Hot sauce

Directions
1. Preheat oven to 350 degree F.

MAKING
For Roasted Tomatoes:
2. On a roasting tray, place the tomatoes, drizzle olive oil, and season with salt. Toss to coat well and pop in oven at 350 degree F for 25 minutes.
For French Toast Batter:
3. In a bowl, combine milk, beaten egg, salt, pepper, sliced green onion, cilantro, jalapeno, paprika, and cumin. Mix well.
4. Cut bread into thick slices and soak in batter for 3 minutes each side.
5. Place a grill pan over medium flame and cook bacon in it.
6. In a pan, pour olive oil, add egg, followed by a dash of water. Cover the pan with lid and cook to desired doneness.

FINALIZING
7. In a non-stick pan, place the soaked bread slices and cook until golden brown on each side.
8. On a platter, lay bread and top it with bacon slices, roasted tomato, and egg. Garnish with black pepper and hot sauce.

SERVING
9. Drizzle roasted tomato juice on top, serve and enjoy!
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© STEVEN DOLBY















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