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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.

Wednesday, March 27, 2013

Chicken Cordon Bleu by Steven Dolby











Subscribe to me on YouTube (Serves 2 people)
INGREDIENTS 
300g chicken breast skinless and boneless (cut in half)
2 Slices Virginia ham (1 per person)
2 Slices Swiss cheese (1 per person)
1/4 Cup all-purpose flour
2 Eggs (whisked)
1 Cup plain bread crumbs
Salt & ground black pepper
1 Tbsp olive oil
Refrigerate for 30 minutes to set
Medium heat to brown the bread crumbs
350f 20 - 25 minutes
PARSLEY SAUCE
1/2 medium shallot (finely diced)
1 Garlic clove (finely diced)
2 Tsp all-purpose flour
1/2 Cup chicken stock
1/4 Cup dry white wine
1 Tbsp heavy cream
1/2 cup Fresh Italian flat leaf parsley (roughly chopped)
1 Tbsp olive oil
Salt & ground black pepper (to taste)
YOU WILL ALSO NEED....
Plastic Wrap
Toothpicks (3 per person)

Directions
1. On chopping board, lay plastic wrap and place chicken in the middle. Fold and gently flatten it out with meat mallet or rolling pin.
2. Season with salt and ground black pepper.
3. Again lay a fresh plastic wrap on the chopping board and lay seasoned chicken in the middle.
4. Place ham and cheese slice on top. Using the plastic roll as shown in the video. Twist to make it nice and tight.
5. Pop it in refrigerator for 30 minutes.
6. In a bowl, take flour and season it with salt and pepper. Set aside.

MAKING
7. Take the chicken out of the refrigerator, remove the plastic and seal it with toothpick.
8. Coat the chicken with flour, shake and remove the excess, wash it with egg and then roll it in bread crumbs. Repeat the steps one more time.
9. In a pan, heat olive oil and sear chicken in it on all sides until golden brown.
10. Place chicken in a 350 degree F oven and cook for 20 minutes.
For Pasta Sauce:
11. Meanwhile, in a pan heat olive oil and sweat shallots for 5 minutes.
12. Add garlic, stir and cook for another 2 minutes.
13. Stir in flour and cook for an additional 2-3 minutes.
14. Pour stock and white wine. Stir well and reduce it by half.
15. Add cream and give it a good stir. Bring it to a boil and reduce for 1-2 minutes.
16. Add parsley and mix well. Taste and season with salt and pepper.

FINALIZING
17. When the chicken is rested, slice and remove the toothpicks.

SERVING
18. Serve chicken hot with pasta sauce and cooked peas.
 ifood.tv

© STEVEN DOLBY







Tuesday, March 19, 2013

Rustic Escalope of Beef with a Mediterranean Salad by Steven Dolby



Subscribe to me on YouTube (Serves 2 people)
ESCALOPE OF BEEF
230g Sirloin steak or rump
2 Slices of bacon (cut into thin strips)
Plain flour (enough to coat each side)
2 Eggs (enough to coat each side)
Panko bread crumbs (enough to coat each side)
1 Tbsp olive oil
Salt & ground black pepper
Parmesan cheese (grated)
MEDITERRANEAN SALAD
1 Medium red onion (thinly sliced)
1 Garlic clove (minced)
3-4 Green olives (sliced)
1 Medium tomato (cut into medium wedges)
Fresh Italian flat leaf parsley (small handful)
1 Tsp balsamic Vinegar
1 Tbsp Olive oil
Arugula (small handful)
Salt & ground black pepper (to taste)
Pickled onions (optional)

Directions
For Escalope of Beef:

1. Cut the steak in half and with meat mallet gently thin it down to tenderize.
2. On cutting board, lay bacon strips, place steak on top of bacon and wrap as shown in the video.
3. On a plate take flour and season it with salt and pepper. Mix well.
4. In a bowl, lightly beat the eggs and set aside.

MAKING
5. Coat the steak with flour and remove the excess.
6. Wash it with egg, roll in breadcrumb and repeat the process one more time starting with flour.
7. Place a pan on medium flame and pour olive oil in it. Swirl to coal the pan well.
8. Place steak in pan and cook for 3 minutes on each side. Remove meat from pan and place it on a cutting board.
9. Sprinkle cheese on top of steak and let it rest.

For Mediterranean Salad:
MAKING
1. In a large bowl, add onion, garlic, olives, tomato, and parsley.
2. Add balsamic vinegar, olive oil, salt, and pepper. Give it a good stir.
3. Toss in arugula and pickled onion.

SERVING
4. Serve beef with salad and enjoy!
 ifood.tv

© STEVEN DOLBY



Friday, March 15, 2013

Pan fried Scallops with Arugula, Fennel and Citrus Vinaigrette by Steven Dolby










Subscribe to me on YouTube (serves 2 people)
INGREDIENTS
1 Cup white balsamic vinegar (reduced)
30g Fennel (shaved)
20g Vidalia onion (shaved)
Zest of one lime
Zest of one lemon
1 Lemon (supreme half)
1 Lime (supreme half)
3 Diver scallops (per person)
20g Arugula (per person)
Lemon juice (to taste)
Lime juice (to taste)
Salt & ground black pepper (to taste)
Extra virgin olive oil ( 1 Tbsp per person)
1 Tbsp olive oil (for the scallops)
GARNISH
Fennel tops
Lemon & lime zest
White balsamic reduction

© STEVEN DOLBY












Wednesday, March 6, 2013

Braised Oxtail with grilled Polenta and Gremolata by Steven Dolby



Subscribe to me on YouTube (Serves 2 people)
INGREDIENTS
80g Celery (roughly chopped)
160g Carrots (roughly chopped)
3 Garlic cloves
Fresh Italian flat leaf parsley (small handful)
Plain flour (enough to coat the oxtail)
1/2 Tsp salt (season the flour)
1/2 Tsp ground black pepper (season the flour)
700g Oxtail (jointed and cut into pieces)
1 Tbsp vegetable oil
1 Medium onion (sliced)
1 Tsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
300g Button mushrooms (cut in half)
3 Cups beef stock
1/2 Cup red wine
 POLENTA
1 Cup polenta
4 Cups chicken stock or water
Salt & ground black pepper (to taste)
1 Tbsp unsalted butter
GREMOLATA
1 Garlic clove (finely chopped)
Fresh Italian flat leaf parsley (roughly chopped, medium handful)
Zest of 1 lemon
2 Tbsp extra virgin olive oil

© STEVEN DOLBY