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Steve's Cooking

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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.

Sunday, January 27, 2013

Reuben Sandwich by Steven Dolby













Subscribe to me on YouTube (Serves 3-4 people)
CORNED BEEF
3Ib Corned beef brisket
Water (enough to cover brisket)
2 Cups beef stock
6 Cloves
1 Tsp caraway seeds
1 Tsp dried cinnamon
1 Tsp dill weed
1 Tsp coriander seeds
1 Tsp black peppercorns
3 Cloves garlic (skins off)
Cook 1 hour per pound
DRESSING
2 Tbsp mayonnaise
1 Tbsp ketchup
1 Tsp sweet relish
1 Tsp Worcestershire sauce
1/2 Tsp hot sauce
1 Tbsp shallots (finely diced)
1 Tbsp celery (finely diced)
Small handful fresh Italian flat leaf parsley (roughly chopped)
Salt & ground black pepper (to taste)
OTHER INGREDIENTS
Melted butter (unsalted)
Rye bread
Sauerkraut
Swiss cheese
Serve with coleslaw

© STEVEN DOLBY



Monday, January 14, 2013

Braised Pork Tacos with Tomatillo Salsa Verde by Steven Dolby













Subscribe to me on YouTube (Serves 3-4 people)
INGREDIENTS
PORK RUB
2 Tsp chili powder
2 Tsp smoked paprika
1 Tsp ground cumin
1 Tsp oregano
1 Tsp garlic powder
Salt & ground black pepper
1/2 Tsp chili flakes
OTHER INGREDIENTS 
1 Medium onion (diced)
3 Sweet peppers (roughly sliced)
2 1/2 Cups chicken stock
2 Garlic cloves
Fresh cilantro (good handful)
Olive oil
Vegetable oil
500g Pork tenderloin
SALSA VERDE
6 Tomatillos (husked & rinsed)
2 Serrano peppers
3 Garlic cloves (skins on)
Fresh cilantro (small handful)
1/2 Small onion (diced)
Half lime squeezed
Salt & ground black pepper (to taste)
Olive oil

© STEVEN DOLBY














Sunday, January 6, 2013

Healthy Shrimp Tacos by Steven Dolby













Subscribe to me on YouTube (Serves 2-3 people)
SHRIMP TACO MIX
1/2 Medium onion (sliced)
1 Garlic clove (sliced)
1 Tsp Mexican chili powder
2 Tsp ground cumin
3 Tsp chipotle peppers in adobo sauce (to taste)
1 Can diced tomatoes (good quality)
1/2 Cup water
Fresh cilantro (small handful roughly chopped)
Guajillo chili (optional)
300g White shrimp (peeled & deveined)
Roughly chopped fresh cilantro (at the end)
Olive oil
Salt & ground black pepper (to taste)
1/2 Tsp sugar
GRILLED CORN AVOCADO TOPPING
2 Medium corn cobs
1 Medium tomato (small dice)
2 Green onions (sliced)
1 Yellow sweet pepper (small dice)
1 Garlic clove (minced)
1 Avocado (medium chunks)
Salt & ground black pepper (to taste)

© STEVEN DOLBY