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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.

Tuesday, April 30, 2013

Pan-fried White Bass served on a bed of braised greens and creamy mashed Potatoes by Steven Dolby













Subscribe to me on YouTube (Serves 3 people)
INGREDIENTS 
150g Red pearl onions (Blanched)
2 Garlic cloves (sliced)
4 Green onions (sliced)
1 Tbsp Olive oil
150g Kale (roughly chopped)
150g Swiss chard (roughly chopped)
1 Tsp Smoked paprika
 Juice of half a fresh lemon
1 Cup water
1/4 Cup red wine vinegar
1/4 Tsp red Pepper Flakes
Salt & ground black pepper to taste)
2 Tsp sugar
CREAMY MASHED POTATOES
530g Yukon Gold potatoes
1/2 Cup warm milk (for texture)
2 Tbsp unsalted Butter
Salt & ground black pepper (to taste)
fresh dill (to taste)
OTHER INGREDIENTS 
3 White bass fillets (skin on & scaled)

Directions
1. Drop onion in boiling water and blanch for 1-2 minutes. Remove from water and allow it to cool.

MAKING
2. In a pan, heat olive oil and saute green onion and garlic. Sweat on low for 5 minutes.
3. Add kale, Swiss chard, and smoked paprika. Give it a good stir.
4. Add lemon juice, water, red wine vinegar, red pepper flakes, salt, sugar, and ground black pepper. Stir well and cook on low simmer for 10-15 minutes.
5. For mashed potato, cook potatoes in boiling salted water until soft. Drain and put in back into the pan.
6. Add milk and butter into the pan with potato and mash well.
7. Strain mashed potato through sift to get creamy texture.
8. Season with salt, pepper, and dill. Mix well. Transfer it to a bowl, and cover it with foil.
9. To keep it warm, place the bowl in a pan with boiling water, making sure that the water is not touching the bowl.
10. Remove the skin from onion as shown in the video.
11. Season fish with olive oil, and salt. Rub to coat well.
12. In hot pan, place the fillet, skin side down and hold it for 5-10 seconds. Cook until nice and golden on medium flame.
13. Remove fish from pan and set it aside to rest.
14. In the same pan, add the onion and saute for 3-4 minutes.

FINALIZING
15. On a large serving platter, lay creamy mashed potato and top it with braised greens followed by the fish.

SERVING
16. Drizzle sauce on top and serve with sauteed onion.
ifood.tv

© STEVEN DOLBy




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.
 ifood.tv

© STEVEN DOLBY















Monday, April 15, 2013

Rib-eye steak with Crispy Sweet Onion Rings and Horseradish Cream by Steven Dolby












Subscribe to me on YouTube (Serves 4 people)
INGREDIENTS
BATTER
110 ml Cold water
110 ml Club soda/Carbonated water
7g Dry yeast
150g Plain flour
1/2 Tsp turmeric powder (for colour)
HORSERADISH CREAM
1/2 Cup sour cream
2 Tbsp peeled and grated fresh horseradish root or 1 Tbsp prepared horseradish
1 Tsp Worcestershire sauce
White pepper (pinch)
1 Tbsp white vinegar
1 Tsp Dijon mustard
OTHER INGREDIENTS
2 Large Vidalia onions (cut thick)
Vegetable oil (The pan should not be more than 3/4 full)
1/2 Cup plain flour (coat the onions)
 4 Rib-Eye (5-6 oz per person)
Salt & ground black pepper
Olive oil
1 Tbsp unsalted butter
2-3 Sprigs of fresh rosemary
2 Garlic cloves

Directions
Batter for Onion Rings:
1. In a mixing bowl, combine cold water, soda, and yeast. Whisk well.
2. Whisk constantly and gradually add flour, a little at a time. Add turmeric and mix to combine.
3. Cover the bowl and keep it in a warm place for yeast to ferment for about 30 minutes.

MAKING
For Horseradish Cream Sauce:
4. In a mixing bowl, combine sour cream, horseradish, Worcestershire sauce, white pepper, vinegar, and Dijon mustard. Mix well.
5. Pop it in the refrigerator to chill.
For Rib-eye Steak:
6. Season the steak with salt, ground black pepper, and olive oil.
7. Place steak in pan and cook to desired doneness.
8. Flip steak and add rosemary, butter, and garlic. Baste steak with the pan juice and cook until done. When cooked remove steak from pan and allow it to rest.
For Onion Rings:
9. Slice onion as shown in the video.
10. Place a pan on flame and heat vegetable oil in it until it reaches 350 degree F.
11. On a plate, take flour and coat onion rings with it.
12. Dip onion rings into the batter and fry until golden brown. Do it in batches.
13. Remove from pan and let them drain on paper towel.
14. Season fried rings with salt.

SERVING
15. Serve steak hot with onion rings and sauce.
 ifood.tv


© STEVEN DOLBY


Wednesday, April 10, 2013

Thai Tamari Rice Noodle Salad by Steven dolby












Subscribe to me on YouTube (Serves 3-4 people)
INGREDIENTS 
85g Rice noodles
150g Edamame
150g Cabbage
4 Medium sweet peppers (finely sliced)
5 Green onion (finely sliced)
Lemongrass (1 tsp finely sliced)
Scotch Bonnet (1/4 tsp finely diced)
Cilantro (small handful)
60g Unsalted Peanuts
1/2 Tsp garlic powder
1/2 Tsp smoked Paprika
1/2 Tsp salt
Choy Sum
1 Tsp Sesame oil (for choy sum)

SALAD DRESSING
1/2 Cup Japanese tamari
1 Tsp grated ginger (to taste)
1 Tsp grated garlic (to taste)
1/2 Tsp Sesame oil (to taste)
1 Tsp sugar (to taste)
2 Tsp rice vinegar (to taste)
1 Tsp white Sesame Seeds
1 Tsp black Sesame Seeds

Directions
1. In a pot of salted boiling water add rice noodles and cook for 3-4 minutes. Rinse with cold water and set aside.
2. Add edamame in the boiling water and cook for 4-5 minutes. Drain and squeeze to take the beans out. Set aside.

MAKING
3. In a large bowl, add cabbage, sweet pepper, green onion, lemon grass, scotch bonnet, edamame bean, and cilantro.
4. In a saute pan add peanut, garlic powder, smoked paprika, and salt. Toss and toast under grill for 1-2 minutes.
5. Add toasted peanuts and rice noodles into the bowl with veggies.
6. For dressing, in a bowl combine tamari, ginger, garlic, sesame oil, sugar, vinegar, white sesame seeds and black sesame seeds. Whisk and set aside.
7. In a hot pan pour sesame oil and add Choy sum to it. Sprinkle salt and saute for 3-4 minutes.
8. Add desired amount of dressing to the salad and toss to coat well.

SERVING
9. Serve salad with sauteed Choy sum.

TIPS
You can keep salad overnight in fridge. It adds flavor to the salad.
 ifood.tv

© STEVEN DOLBY



Monday, April 1, 2013

Lamb Sausage with Braised Fennel & Mushroom Ragu by Steven Dolby



Subscribe to me on YouTube (Serves 2-3 people)
INGREDIENTS
195g fennel (sliced)
2 Medium shallots (sliced)
1/2 Medium white onion (sliced)
120g Leek (sliced into chunks)
1 Tbsp olive oil
3 Garlic cloves
1/2 Tsp fresh thyme
1/2 Tsp fresh rosemary
2 Tsp tomato paste/puree
1/4 Cup dry white wine
2 Cups vegetable stock
1/4 Cup red wine vinegar
70g Shiitake mushrooms
200g Greek Lamb Sausages (On the Bias)
1/2 Lemon
1/2 Tsp sugar
80g Beech mushrooms
Fresh mint (garnish)
Salt & ground black pepper (to taste)

Directions
1. Slice fennel, shallots, onion, and cut leek into chunks. Set aside.

MAKING
2. Place a pan on flame and heat olive oil in it.
3. Add fennel, onion, shallot, leek, and whole garlic cloves. Stir, and cook until it gets a light color.
4. Add rosemary, thyme, and tomato paste. Cook for 1-2 minutes.
5. Pour white wine, stock, and red wine vinegar. Add mushroom and give it a good stir.
6. Cover the pan and pop it into a 350 degree F oven. Braise for 45-50 minutes.
7. Strain the sauce and reduce by half. Add it back into the pan and stir well.
8. Taste and season with salt and pepper. Cover and cook on low heat.
9. Sprinkle sugar on lemon.
10. On hot grill, place lemon and sausages. Cook until done.
11. While the sausages are cooking, place a pan on flame and add vegetable oil to it.
12. Drop beech mushroom and cook until golden brown.

FINALIZING
13. On a serving platter, place cooked sausages and mushroom. Slice sausages on the bias.

MAKING
14. Ladle braised fennel on top, garnish with mint and caramelized lemon and serve hot.
 ifood.tv


© STEVEN DOLBY