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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, August 28, 2013

Lobster Roll by Steven Dolby













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LEMON & CHIVE MAYONNAISE (Serves 7-8 people)
3 Medium egg yolks
1 Tsp yellow mustard
2 Tsp cider vinegar
Salt (to taste)
Ground black pepper (to taste)
2/3 Cup canola oil
1 Bunch fresh chives (finely chopped)
Zest of 1/2 lemon
LOBSTER SALAD (Serves 1 person)
2 Lobster tails (120g cooked lobster, per person)
1 Tbsp unsalted butter (for lobster meat)
1 Medium celery stalk (finely chopped)
Celery leaves (optional)
Fresh Italian flat leaf parsley (small handful)
1 Tbsp mayonnaise
Paprika (pinch)
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Bread Rolls
Salad leaves

Directions
For Lemon and Chive Mayonnaise:
1. In a bowl, add egg yolks, mustard, cider vinegar, salt, and black pepper. Whisk vigorously.
2. Drip in oil and whisk constantly. When thick stream in remaining oil and whisk well.
3. Add chives and lemon zest. Stir well and pop in fridge to chill.

MAKING
For Salad:
4. In a pot of boiling water add a good pinch of salt and poach lobster tail for 6-7 minutes. Put into ice bath and leave to cool for 2-3 minutes.
5. Take out the meat and cut into pieces.
6. In a pan, melt butter and cook lobster meat for 1-2 minutes or until tender.
7. Into a mixing bowl, place lobster meat and add celery, celery leaves, parsley, lemon mayonnaise (as needed), paprika, salt, and pepper. Mix well and chill in fridge for 1 hour.

FINALIZING
8. Cut bread, brush melted butter on both sides and toast.
9. Place some greens and top bread with lobster salad.

SERVING
10. Serve with mayonnaise and enjoy!
 ifood.tv


© STEVEN DOLBY
















Thursday, August 22, 2013

Welsh Rarebit with Tomato Relish by Steven Dolby















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(Serves 4-5 people)
TOMATO RELISH
1 Medium shallot (sliced)
280g Mini San Marzano tomatoes or cherry tomatoes ( halved)
Fresno chili (sliced to taste)
1 Tbsp olive oil
2 Tsp fresh thyme leaves
6 Tsp brown sugar
1/2 Cup red wine vinegar
Ground black pepper (to taste)
CHEDDAR & BEER SAUCE
50g Unsalted butter
35g Plain flour
1 1/2 Cups Guinness
150g Cheddar cheese (grated high quality)
3 Tsp whole-grain mustard
1/3 Cup Worcestershire sauce
2 Tsp fresh thyme leaves
Ground black pepper (to taste)
OTHER INGREDIENTS
Good quality bread

Directions
MAKING
For Tomato Relish:
1. In a pan, pour olive oil, add shallot, tomatoes, chilli, thyme, brown sugar, and red wine vinegar. Simmer for 40-50 minutes.
2. Season with ground black pepper, remove and set aside to cool.
For Cheddar and Beer Sauce:
3. In a pan, melt butter and then slowly add flour, stirring constantly. Cook until it smells like a biscuit sauce.
4. Gradually add beer and whisk until smooth and thick.
5. Add cheese and whisk until melted.
6. Stir in mustard, Worcestershire sauce, thyme and mix well.
7. Season with pepper and set aside.

FINALIZING
8. On a sheet pan, place the bread slices and lightly toast them on each side.
9. Pour sauce on bread slices, covering the edges. Pop into the grill for 2-3 minutes.

SERVING
10. Serve hot with relish and enjoy!
ifood.tv

© STEVEN DOLBY






Wednesday, August 14, 2013

Grilled Chicken Bruschetta with Basil Cream sauce by Steven Dolby
















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(Serves 2 people)
BASIL CREAM SAUCE
1/2 Medium red onion (diced)
1 Garlic clove (sliced)
1 Tbsp olive oil
15g Fresh basil leaves
1/2 Cup whole milk
Red chili flakes (to taste)
Salt (to taste)
Ground black pepper (to taste)
1 Tsp heavy cream
OTHER INGREDIENTS
4oz Chicken breast (cut into strips)
1 Tsp olive oil (for chicken)
Pinch of salt (for chicken)
1 Tbsp olive oil (for mushrooms)
60g Oyster Mushrooms
1 Tbsp unsalted Butter
80g Baby spinach
1 Tsp olive oil (for spinach)
Salt (to taste)
1 Tsp Lemon juice
1-2 Slices prosciutto
Italian Bread
Garlic clove (for bread)

Directions
MAKING
For Basil Cream Sauce:
1. In a pan heat olive oil and sweat onion for 5 minutes.
2. Add garlic, sweat for 2 minutes and then transfer it to a bowl and set aside.
3. In hot water blanch basil, drain and set aside.
4. In blender, add onion and garlic mixture, followed by blanched basil leaves, chili flakes, and warm milk. Blend until smooth.
5. Into a saucepan, pour the mixture, add salt and pepper to taste, and cream. Stir well.
For Chicken:
6. Drizzle olive oil on chicken and season with salt.
7. On hot grill pan, place chicken and cook until done.
For Mushroom:
8. In a pan, heat olive oil and cook mushroom in it. Add butter, cook until nutty brown, and transfer it to a bowl.
For Spinach:
9. In a same pan, add spinach, drizzle olive oil and season with salt and lemon juice. Cook until wilted.
For Prosciutto and Bread:
10. On the same grill pan, cook prosciutto slices until nice and crispy.
11. Drizzle olive oil on bread slices, grill and then rub garlic clove on the edges.

FINALIZING
12. On a plate, place the bread slices and top it with spinach, mushroom, prosciutto, and chicken.

SERVING
13. Drizzle sauce on top and serve immediately.
ifood.tv

© STEVEN DOLBY




Thursday, August 8, 2013

Fish & Chips with Mushy Peas by Steven Dolby














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(Serves 2-3 people)
MUSHY PEAS
2 Medium shallots (diced)
1 Garlic clove (diced)
1 Tbsp unsalted butter
350g Frozen peas
2 Tbsp water
Salt (to taste)
Ground black pepper (to taste)
Juice of 1/2 lemon
Fresh mint (optional)
BATTER
110 ml Cold water
110 ml Beer
7g Dried yeast
100g Plain flour
Leave in a warm place for around 30 minutes to allow the yeast to ferment.
OTHER INGREDIENTS
3-4 Large potatoes (cut into chips)
Vegetable oil (The pan should not be more than 3/4 full)
6oz Halibut
Little flour to coat the fish

Directions
For Mushy Peas:
1. In boiling water, put peas and cook until tender.

MAKING
2. Place a pan on flame, add butter and diced shallots. Cook until soft.
3. Add garlic and cook for 2 minutes.
4. Into a blender, add cooked peas, and sauteed onion and garlic. Pulse of 30 seconds and then add some cooking water to loosen up the paste.
5. Season with salt and pepper, add lemon juice and blitz.
6. Into a bowl, transfer the blended paste and add fresh mint (if desired). Mix well and set aside.
For Chips:
1. Soak chopped potato in water for 30 minutes to remove the starch.

MAKING
2. Remove potato pieces from water, place on paper towel and pat dry.
3. In large pot heat oil until it reaches 275 degree F.
4. Put potato chips into hot oil and blanch for 5-6 minutes. Remove from oil and drain on paper towel. Let cool until you prepare the fish.
For Fish:
For batter:
1. In a bowl, combine cold water, beer, and yeast. Mix well.
2. Gradually add the flour and whisk well. Leave the bowl in a warm place for 30 minutes for yeast to ferment.

MAKING
3. Coat fish with flour and then dip in batter.
4. Heat oil until it reaches 350 degree and then fry fish in it for 6-7 minutes.

FINALIZING
5. At the same temperature (350 degree) add the blanched potato pieces and fry until golden brown and crispy.
6. Drizzle vinegar and season fish and chips with salt and pepper.

SERVING
7. Serve hot with mushy peas and enjoy!
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© STEVEN DOLBY




Thursday, August 1, 2013

Chimichurri Burger by Steven Dolby















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CHIMICHURRI SAUCE
(Serves 5-6 people)
2 Cups Italian flat-leaf parsley
1/2 Cup fresh oregano leaves
6 Garlic cloves
1/2 Fresno chili
Juice of half a lemon
2 Tbsp red Wine Vinegar
1/2 Cup Olive oil
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
190g Ground sirloin (per person)
Smoked Gouda (sliced)
Red onion (sliced)
Burger buns
fresh corn on the cob (per person)
60g Melted butter (unsalted)
1 Tsp ground cumin
Salt (pinch)

Directions
For Chimichurri Sauce:
1. In blender, add parsley, oregano, garlic cloves, chili, lemon juice, red wine vinegar, and olive oil. Pulse to desired consistency.
2. Transfer the mixture to a bowl and season with salt and pepper. Mix well, cover and chill for at least 2 hours.

MAKING
3. Shape meat into patties as shown in the video and then season with salt. Place on grill and cook to desired doneness.
4. Place a cheese slice on top of each patty and allow it to melt.
5. Toast buns on grill.
For Grilled Corn:
6. Meanwhile, cut the ends of corn and then cut in the middle. In boiling water, add corn and cook for 5-6 minutes.
7. In a small bowl, mix butter with ground cumin and salt. Season with pepper and mix well.
8. Remove corn from water and place on grill. Baste with butter cumin mixture and cook until done.

FINALIZING
9. On the bottom side on bun, place a patty and top it with sauce, and red onion slice. Cover with the other half.

SERVING
10. Serve burger with grilled corn and enjoy!
ifood.tv

© STEVEN DOLBY