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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, June 25, 2013

Italian Sausage with Sweet Peppers and Mozzarella Cheese Frittata by Steven Dolby















Subscribe to me on YouTube (Serves 3-4 people)

INGREDIENTS
220g Italian sausage (casings removed, cut into bite sized pieces)
170g Sweet peppers (seeded, cut into chunks)
Green chilli (finely diced)
1/2 Medium onion (sliced)
Olive oil
6 Eggs
1/4 Cup parmesan cheese
1/4 Cup heavy cream
Salt & ground black pepper
Handful fresh basil (roughly chopped)
1/4 Cup parmesan cheese (topping)
4-5 Cherry tomatoes (topping)
5-6 Slices mozzarella cheese (topping)

Directions
MAKING
1. Place a pan on flame, and cook sausage in olive oil until nice and brown. Transfer to a plate and set aside.
2. Add olive oil to the pan and saute onion, pepper, and chili for 5 minutes on medium flame.
3. Put sausage back into the pan and give it a good stir.
4. In a large bowl, combine egg, grated Parmesan cheese, heavy cream, salt, and pepper. Whisk well.
5. Add basil into the pan, mix well and pour the egg cream mixture. Stir gently and cook for 4-5 minutes or until the egg mixture has set on the bottom.
6. At this point add more grated Parmesan, cherry tomatoes, and mozzarella cheese slices on top.
7. Place the pan under broiler and broil for 4-5 minutes or until cooked through and golden brown.

SERVING
8. Garnish with basil, cut into wedges, serve and enjoy!
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© STEVEN DOLBY




Thursday, June 20, 2013

Meatball Sliders by Steven Dolby













Subscribe to me on YouTube MEATBALLS 

(Serves 10-15 sliders)
350g Ground beef
Good handful fresh Italian parsley
1/2 Medium onion (roughly diced)
1 Garlic clove (roughly diced)
1 Egg
1 Tsp salt
1/2 Tsp ground black pepper
2 slices of bread (cut into chunks)
A little milk, to soak
1 Tbsp olive oil

For Meatballs:

1. Soak bread pieces in milk for 2 minutes. Set aside.
2. Preheat oven to 350 degree F.

MAKING
3. In a bowl, combine ground beef, parsley, onion, garlic, egg, salt, black pepper, and soaked bread. Mix well.
4. Roll mixture into small meatballs and brown in a pan with olive oil.
5. Transfer it to a baking sheet and pop in oven. Bake for 13-15 minutes.














BARBECUE SAUCE

1/2 Small red onion (finely diced)
1 Garlic clove (finely sliced)
1 Tbsp olive oil
2 Tsp smoked paprika
1 Tsp allspice
1/3 Cup cider vinegar
1 Tbsp brown sugar
1 Tsp molasses
2 Tsp worcestershire sauce
1 Tbsp ketchup
Hot sauce (to taste)
1/4 cup water


For Barbecue Sliders:
MAKING
1. Place a pan on flame, pour oil, add onion and let sweat for 5 minutes.
2. Add garlic and cook for another 2 minutes.
3. Stir in smoked paprika, and allspice. Cook for 3-4 minutes.
4. Pour cider vinegar, reduce by half and then add brown sugar, molasses, Worcestershire sauce, ketchup, and hot sauce. Mix well.
5. Pour water, stir and simmer for 10-15 minutes.
For caramelized Onion:
6. In a pan, pour olive oil, add onion, sprinkle sugar and cook until caramelized.

FINALIZING
7. Add meatballs to the sauce, top it with cheese, cover and cook until cheese melts.

SERVING
8. On buns, place some caramelized onion, top it with meatball and sauce. Serve and enjoy!














TIKKA MASALA SAUCE

1/2 Small yellow onion (finely diced)
1 Garlic clove (finely diced)
1/2 Fresh green chili
2 Tsp vegetable oil
1 Tsp mustard seeds
1 inch piece fresh ginger (grated)
2 Tsp garam masala
1 Tsp turmeric
2 Tsp tomato paste
1/2 Cup water
2 Tsp plain yogurt
Fresh Cilantro (small handful)
1/2 Tsp sugar
Salt & ground black pepper (to taste)

For Tikka Masala Slider:
MAKING
1. In a pan, pour vegetable oil and add mustard seeds. Cook for 2 minutes.
2. Add onion, chili, garlic, and grated ginger. Stir and cook for 5 minutes.
3. Stir in garam masala, and turmeric. Cook for 3-4 minutes and then add tomato paste and cook for another minute.
4. Pour water, give it a good stir and cook in a light simmer for 15-20 minutes.
5. Add yogurt, cilantro, salt, pepper, and sugar.

FINALIZING
6. Put meatballs in sauce and stir well.

SERVING
7. Place meatball on bun, garnish with grapefruit mint or mint, onion and cucumber. Serve and enjoy!
















TOMATO SAUCE

1/2 Small yellow onion (sliced)
1 Large garlic clove (thinly sliced)
2 Tbsp olive oil
3/4 Canned tomatoes (good quality)
Sugar (good pinch)
Salt & ground black pepper (to taste)
Fresh basil (good handful)
OTHER INGREDIENTS
1 Medium eggplant
1/2 Cup plain flour
2 Eggs
1/2 bread crumbs

For Eggplant Parmesan Sliders:
1. Preheat oven to 350 degree F.

MAKING
For tomato sauce:
2. In a pan, pour oil and cook garlic until golden brown.
3. Add onion, sweat for 5 minutes and then stir in canned tomatoes. Let it simmer for 15-20 minutes.
4. Season with sugar, salt, and ground black pepper and then add basil. Stir well.
For Sliders:
5. Peel and cut eggplant into rounds.
6. Dredge them in flour, wash with egg and then roll in breadcrumb.
7. Place on a baking sheet, drizzle olive oil on top and pop in oven. Bake for about 10 minutes on each side.

FINALIZING
8. Put meatballs in sauce and stir to coat well.

SERVING
9. Place basil leaf on bun, top it with eggplant slice followed by meatball, mozzarella slice, tomato sauce, and grated Parmesan. Serve and enjoy!

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© STEVEN DOLBY














Wednesday, June 12, 2013

Grilled Chicken Wrap by Steven Dolby


















Subscribe to me on YouTube (Serves 2 people)
QUICK PICKLED ONIONS
45g Red onion (thinly sliced)
1/4 Cup olive oil
1/2 Cup red wine vinegar
1/2 Tsp sugar
Refrigerate for 2 hours, overnight even better
CHICKEN MARINADE
250g Chicken tenderloins (cut into bite size pieces)
1/2 Tsp garlic powder
1/2 Tsp smoked Paprika
1/4 Cup olive oil
1/2 Cup balsamic vinegar
1/2 Tsp salt
1/4 Tsp ground black pepper
Refrigerate for 2 hours
OTHER INGREDIENTS
2 Tbsp sour cream
Sriracha sauce (to taste)
Mix sour cream & sriracha to make a sauce
Flour tortillas
Iceberg lettuce (shredded) garnish
Tomatoes (sliced) garnish
Basil (thinly sliced) garnish
Pickled Onions garnish

Directions
For Quick Pickled Onion:
1. In a container, add onion slices, olive oil, red wine vinegar, and sugar. Mix well and refrigerate for 2 hours or overnight even better.
For Chicken:
2. In a sandwich bag, place chicken pieces and season it with garlic powder and paprika.
3. Pour olive oil, balsamic vinegar, salt and ground black pepper. Mix well and refrigerate for 2 hours.
For Sauce:
4. In a bowl, mix together sour cream and sriracha. Pop it in refrigerator until ready to serve.

MAKING
5. In a grill pan, place chicken and cook on high heat for wonderful charred flavor.
6. Warm tortillas in the same pan and top it with tomato slices, grilled chicken, lettuce, basil, pickled onion, and sour cream sauce. Wrap as shown in the video.

SERVING
7. Serve immediately and enjoy!
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© STEVEN DOLBY











Monday, June 10, 2013

Steak au poivre / Pepper steak by Steven Dolby












Subscribe to me on YouTube

(Serves 2 people)
INGREDIENTS 
16g Mixed peppercorns (ground)
Two 7 oz Rib-eye steaks (room temperature)
1 Tsp unsalted butter (for the steak)
1 Tbsp vegetable oil (for the steak)
SAUCE
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1 Tsp unsalted butter
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
Fresh thyme or parsley
1/2 Tsp sugar
Salt (to taste)

Directions
1. In mortar and pestle ground peppercorns to a light powder.
2. On chopping board, spread the grounded peppercorns. Season steak with salt, place it on board and press to coat well.

MAKING
3. Place a pan on medium flame and melt butter in it. Swirl to coat well.
4. Pour oil and place pepper coated steak in pan. Cook for about 2 minutes.
5. Flip, cook on the other side and then transfer it to a plate and set aside.
For Sauce:
6. Drain off the excess fat from the pan, leave the fond behind and melt butter in it.
7. Sweat shallots in pan for 2-3 minutes.
8. Add garlic, stir and saute for 1 minute.
9. Pour cognac, let the alcohol evaporate and then add stock. Let it boil for 7-8 minutes.
10. Add cream, thyme, sugar, and salt. Stir and reduce for 1-2 minutes.

FINALIZING
11. Return steak back into the pan, cover with sauce and cook to desired doneness.
12. Remove from pan and let steak rest for 2-3 minutes.

SERVING
13. Cut in slices and serve hot with sauce on top.
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© STEVEN DOLBY



Monday, June 3, 2013

Gnocchi with Sun-dried Tomato and Almond Pesto by Steven Dolby













Subscribe to me on YouTube SUN DRIED TOMATO & ALMOND PESTO
80g Natural raw almonds (toasted)
60g Sun-dried tomatoes
Purple basil & Sweet basil (good handful)
1 Garlic clove
4 Peperoncini
Salt & ground black pepper (to taste)
1/2 Cup olive oil
Parmigiano-reggiano (to taste)
GNOCCHI
500g Floury potatoes
145g Italian 00 flour
1 Egg
1/4 Cup parmigiano-reggiano
Sweet basil (chiffonade-small handful)
Salt (good pinch)

Directions
1. In mortar and pestle, add almonds and break them lightly.
2. In a pan, add the almonds and toast for 1-2 minutes.

MAKING
3. For pesto, in food processor, combine sundried tomatoes, toasted almonds, sweet and purple basil, garlic, peperoncini, salt, and pepper. Blitz for 1 minute.
4. Gradually pour olive oil and beat until nice and thick.
5. Add grated cheese, mix well and transfer it to a bowl. Cover and pop it in refrigerator.
6. For gnocchi, in a pot of water add salt and bring it to a boil.
7. Once the water comes to a rapid boil, turn down the flame and drop potatoes in it. Cook for 15-20 minutes. Drain and peel off the skin.
8. On a sheet pan, place the peeled potatoes and pop in oven for 5 minutes to dry.
9. Cut in half and pass it through a potato ricer.
10. Sprinkle flour over the squeezed potatoes. Make a well in the center and pour beaten egg in it.
11. Add cheese, basil, and salt. Gently bring it together.
12. Roll and cut dough into 1-inch pieces. Place dough pieces on fork and press as shown in the video.
13. Bring a pot of salted water to a simmer on medium flame and add gnocchi to it. Cook until they starts to float. Drain well.
14. In a pan, heat olive oil, toss gnocchi and cook until light golden brown.
15. Add pesto to the pan and mix well.

SERVING
16. Garnish with purple basil and grated cheese and enjoy!

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© STEVEN DOLBY