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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, May 28, 2013

Chorizo Hash & Breakfast pizza by Steven Dolby

CHORIZO HASH WITH POACHED EGG
Subscribe to me on YouTube (Serves 2 people)
INGREDIENTS 
460g Russet potatoes (peeled and cut into cubes)
1/2 Medium yellow onion (sliced)
Fresno Chili (Sliced)
70g Spanish chorizo (thinly sliced)
1 Tbsp Olive oil
1 Tsp Smoked paprika
2 Garlic cloves (minced)
2 Tsp Balsamic vinegar
Fresh cilantro (small handful)
Salt & ground black pepper (to taste)
2 Eggs (poach for 5 minutes)
1 Tbsp White vinegar

For Chorizo Hash with Poached Egg: 
1. In a pot of boiling water, add a good pinch of salt and potato pieces. Cook until tender. Drain and set aside.

MAKING
2. Pour olive oil in a pan, add onion and season it with salt. Stir and cook for 5 minutes.
3. Add smoked paprika, stir and cook for 2 minutes.
4. Put drained potato pieces and toss well. Spread evenly and cook for 5-6 minutes.
5. Add chili, garlic, chorizo, and balsamic vinegar. Toss well.
6. Stir in cilantro and season with salt and pepper.
7. In boiling water, add vinegar and poach egg for 5 minutes as shown in the video.

FINALIZING
8. Garnish chorizo hash with avocado, arugula, and poached egg.

SERVING
9. Season with pepper and serve immediately.


BREAKFAST PIZZA











(Serves 1-2 people)

 Not really a recipe, more of a technique.
2-3 White button mushrooms (cut in half)
5-6 Yellow tomatoes (cut in half)
1 Tbsp Olive oil
5 Small pork sausage links
2 Slices of bacon
3 Eggs
Ground black pepper

For Breakfast Pizza: 
MAKING
1. Place a non-stick pan on flame, pour olive oil and add bacon and sausage in it. Cook until done.
2. Put mushrooms and cook for 2 minutes.
3. Add tomatoes, and eggs. Gently roll the pan to spread egg whites and form a base.
4. Pop the pan into broiler and cook until done. Season with ground black pepper.

SERVING
5. Garnish with parsley and serve immediately.
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© STEVEN DOLBY










Wednesday, May 22, 2013

Salmon Burger by Steven Dolby



Subscribe to me on YouTube (Serves 3-4 people)
SALMON BURGER
Salt & ground black pepper (cooking salmon)
2 Tsp olive oil (cooking salmon)
8oz Farm-raised salmon fillet (skin on)
Italian flat leaf parsley (roughly chopped - handful)
2 Green Onions/Scallions (finely sliced)
1/2 Tsp lemon zest
Juice of half a lemon
1 Egg
1 Tsp capers
1 Garlic clove (finely chopped)
Salt & ground black pepper (to taste)
100g Panko bread crumbs
Refrigerate patties for 30 minutes
SPICY PICKLED CUCUMBER
1/4 Cup white vinegar
1 Tsp sugar
Bird's eye chili (to taste)
60g Peeled Cucumber
GREEN BEAN-TOMATO SALAD
200g Green beans
230g Grape tomatoes (cut in half )
Italian flat leaf parsley (roughly chopped - small handful)
Half small onion (finely diced)
Salt & ground black pepper (to taste)
1 Tbsp E V olive oil
2 Tsp red wine vinegar
OTHER INGREDIENTS
Ciabatta bread
Arugula / Rocket
Tomato

Directions
1. Season salmon lightly with salt and pepper.
2. Drizzle olive oil and rub to coat well on both sides.

MAKING
3. Place a pan on low flame and cook salmon, skin side down in it. Gently flip and cook on the other side.
4. Transfer it to a plate and slowly remove the skin. Set aside to cool.
5. Meanwhile, for pickled cucumber, in a bowl mix together white vinegar and sugar.
6. Add chili and peeled cucumber. Stir gently and pop it in refrigerator for 30 minutes.
7. In a bowl, flake salmon and add parsley, green onion, lemon zest, lemon juice, egg, capers, garlic, salt, pepper, and breadcrumbs. Gently mix to combine.
8. Roll mixture into patties, place them on a baking sheet and pop in refrigerator for 30 minutes.
9. For salad, in a pot of boiling water, add a good pinch of salt and the cook beans in it for 3-4 minutes.
10. Remove beans from boiling water and put it in ice bath to stop cooking.
11. In a large mixing bowl, add green beans, tomatoes, parsley, onion, salt, pepper, olive oil, and red wine vinegar. Mix well.
12. In a pan, heat olive oil, add salmon patties and cook until golden brown on both sides.

FINALIZING
13. Warm bread in oven, cut in half and top it with arugula followed by tomato slice, patty, and pickled cucumber. Cover it with the top slice.

SERVING
14. Serve burger with beans salad.
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© STEVEN DOLBY


















Friday, May 17, 2013

BLT quick pasta by Steven Dolby













Subscribe to me on YouTube (Serves 3 people)
INGREDIENTS 
200g Grape tomatoes
1 Garlic clove (thinly sliced)
Sweet Basil & Purple Basil (small handful, Chiffonade)
1/2 Cup E V olive oil
2 Tbsp red wine vinegar
Salt & ground black pepper (to taste)
5 Slices of center-cut bacon (roughly chopped)
190g Spaghetti
70g Fresh spinach

Directions
1. Cut tomatoes in half, leaving some whole.

MAKING
2. For mini sauce, in a bowl add tomato, and squeeze some of the cut ones to release nice flavor.
3. Add garlic, sliced sweet basil, whole purple basil, olive oil, vinegar, salt, and pepper. Mix well. Set aside.
4. In a large pan of hot water add a good pinch of salt and bring it to a boil.
5. Meanwhile, in a pan cook bacon until nice and crispy. Drain well and set it aside.
6. In boiling water, drop pasta and cook until al dente.
7. Chop bacon and add it back into the pan, along with drained pasta and spinach.
8. Pour little bit of pasta water to help the spinach wilt.
9. Next, add pasta, bacon, and spinach into the bowl with sauce. Mix well.

SERVING
10. Serve immediately and enjoy!
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© STEVEN DOLBY


Wednesday, May 8, 2013

Crispy Fried Chicken Wings with Chipotle Adobo Aioli by Steven Dolby











Subscribe to me on YouTube (Serves 3-4 people)
CHIPOTLE ADOBO AIOLI
1 Garlic clove
2 Egg yolks
1/2 Cup E V olive oil
1 Tbsp water ( if aïoli is too thick)
Juice of half a Lime
Chipotle Peppers In Adobo Sauce (finely minced to taste)
Salt (to taste)
OTHER INGREDIENTS

20 chicken wings (separated at the joints)
Vegetable oil (The pan should not be more than 3/4 full)
Small handful fresh coriander (roughly chopped)
Juice of half a Lime
Salt & ground black pepper (to taste)
1/2 Tsp chilli flakes
1/4 Cup hot sauce

Directions
1. Wash chicken with cold water and pat them dry using paper towel.
2. Cut and separate them at the joints as shown in the video.

MAKING
For Aioli:
3. In mortar and pestle, add garlic and salt. Grind well into a paste.
4. Add egg yolk into the mortar and give it a whisk.
5. Slowly add olive oil, whisking constantly.
6. Add lime juice, and chipotle pepper. Mix well.
7. Taste and season with salt. Transfer it to a bowl and set aside.
For Fried Chicken:
8. In a pan, heat oil until it reaches 350 degree F.
9. Drop chicken pieces in hot oil and cook for 13-15 minutes. Transfer them to a paper towel to drain.
10. Into a bowl, place fried chicken and add cilantro, lime juice, salt, pepper, chili flakes, and hot sauce. Toss to coat well.

SERVING
11. Serve hot with aioli and enjoy!
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© STEVEN DOLBY