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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.

Monday, September 30, 2013

BBQ Pulled Pork Wraps with Red Cabbage Slaw by Steven Dolby















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(Serves 8-10 people)
PORK RUB
6 Tsp chili powder
2 Tsp garlic powder
1 Tsp cumin
1/2 Tsp ground cinnamon
4 Tsp brown sugar
2 Tsp salt
BARBECUE SAUCE
1 Small onion (finely diced)
1 Large garlic clove (finely diced)
1 Tbsp olive oil
2 Tsp smoked paprika
1 Tsp allspice
1/2 Cup apple cider vinegar
1 Tbsp brown sugar
1 Tsp molasses
2 Tsp Worcestershire sauce
1 Tbsp ketchup
Hot sauce (to taste)
1/4 cup water
RED CABBAGE SLAW
400g red cabbage (grated)
1 Medium carrot (grated)
1 Green apple (granny Smith, grated)
2 Green onions (finely sliced)
1/4 Cup balsamic vinegar
1 Tbsp E V olive oil
OTHER INGREDIENTS
2 1/2lb Boneless pork shoulder
1/4 Cup water
Iceberg lettuce

Directions
1. Preheat oven to 300 degree F.
For Pork Rub:
2. In a bowl, add chili powder, garlic powder, cumin, cinnamon, brown sugar, and salt. Mix well.

MAKING
For Pulled Pork:
3. Spread rub on pork and massage to coat well.
4. In a pan, pour olive oil and place the seasoned pork. Sear on all sides, cover with lid and pop in oven. Cook for 3-4 hours.
For Barbecue Sauce:
5. Place a pan on flame, pour olive oil and sweat onion for 5 minutes.
6. Add garlic, sweat for 2 minutes, then stir in smoked paprika and allspice. Cook for 2-3 minutes.
7. Pour cider vinegar, bring to a boil and allow the sauce to simmer.
8. Add brown sugar, molasses, Worcestershire sauce, ketchup, hot sauce and water. Mix well. Bring it back to a boil and simmer.
For Slaw:
9. In a bowl, combine grated cabbage, carrot, apple, green onion, balsamic vinegar, and olive oil. Mix well and place in fridge for flavors to come together.

FINALIZING
10. Remove pork from oven and allow it to rest on cutting board.
11. Pour water into the pan (in which pork was cooked) and stir well. Pour the water into the sauce.
( ifood.tv)

© STEVEN DOLBY




Sunday, September 22, 2013

Creamy Smoked Paprika Chicken Pasta with garlic chips by Steven Dolby















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(Serves 2 people)
CREAMY SMOKED PAPRIKA SAUCE
1 Garlic clove (finely diced)
1/2 Medium red onion (finely diced)
1 Tbsp olive oil
Salt (pinch)
3 1/2 Tsp smoked paprika
1 Tsp plain flour
1 1/2 Cups vegetable stock
2 Tsp fresh lemon juice
2 Tsp balsamic vinegar
1 Tbsp heavy cream
Salt (to taste)
Pepper (to taste)
Sugar (to taste)
OTHER INGREDIENTS
11oz Chicken breast (cut into bite-sized pieces)
1/2 Tsp salt (for the chicken)
1/2 Tsp ground black pepper (for the chicken)
1 Tbsp olive oil (for the chicken)
1/2 Tsp chili flakes (for the chicken)
Spaghetti (enough for 2 people)
GARLIC CHIPS
2-3 Large garlic cloves (finely sliced)
2 Tbsp olive oil
Salt (to taste)

Directions
MAKING
For Creamy Smoked Paprika Sauce:
1. In a pan, heat olive oil, add onion and a pinch of salt. Sweat for 5 minutes.
2. Add garlic, sweat for a minute then add smoked paprika. Cook for 2 minutes.
3. Stir in plain flour, cook for 1 minute and then pour stock. Stir well, bring to a boil and reduce by half.
4. When reduced add lemon juice, balsamic vinegar, and cream. Bring it back to a boil and simmer.
5. Season with salt, pepper, and sugar to taste.
For Chicken:
6. In a bowl, place chicken pieces and mix it with salt, pepper, olive oil, and chili flakes.
7. On a grill pan, place chicken and cook until done. Remove from grill and set aside to rest.
For Pasta:
8. Follow package direction and cook pasta. Drain and set aside.
For Garlic Chips:
9. In a pan, heat olive oil and add sliced garlic. Cook until golden brown.
10. Remove garlic slices from oil and transfer it to paper towel. Season with salt.

FINALIZING
11. Add drained pasta to the sauce and mix well.

SERVING
12. Serve pasta topped with chicken and garlic chips, garnished with basil, parsley, and grated Parmesan cheese.
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© STEVEN DOLBY


Sunday, September 15, 2013

Shrimp and Pancetta over Soft Polenta by Steven Dolby















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(Serves 2 people)
POLENTA
2 Cups vegetable stock
1/2 Cup polenta
Parmigiano Reggiano (grated to taste)
1 Tbsp unsalted butter
Salt (to taste)
QUICK SHRIMP STOCK
Shrimp shells
1/2 Medium onion (sliced)
1 Tbsp olive oil
2 Cups vegetable stock
Salt & pepper (to taste)
1 Tbsp heavy cream
OTHER INGREDIENTS
1/2 Medium onion (finely diced)
1 Garlic clove (finely diced)
Italian flat leaf parsley (small handful chopped)
100g Andouille sausage (diced)
150g Pancetta (diced)
350g White shrimp (peeled and deveined)
2 Tsp plain flour

Directions

MAKING
For Polenta
1. In a pan, pour stock and bring it to a boil. Simmer and sprinkle polenta, whisking constantly. Cook for 30-40 minutes, stirring often.
2. Add grated cheese, butter, and salt. Stir well and set aside on low flame.
For Quick Shrimp Stock:
3. In a pan, heat olive oil, add the onion and shrimp shells. Cook for 10 minutes.
4. Pour stock, bring to a boil and reduce by half. Strain stock into a bowl. Push everything to bring down the flavor.
To Cook Pancetta and Shrimp:
5. In a pan, add pancetta, followed by the sausage and cook until crispy. Drain off the fat and place sausage and pancetta aside.
6. Pour some fat back into the pan, add shrimp and cook for 3-4 minutes. Remove from pan and set aside.
7. In the same pan, add onion and sweat for 2 minutes.
8. Add garlic, cook for 1 minute and then add flour. Cook for another 2 minutes.
9. Pour shrimp stock into the pan, stir and then add cream. Bring to a boil and simmer.
10. Add shrimp, sausage, and pancetta back into the pan and mix well. Season with salt and pepper to taste.
11. Add parsley and stir well.

FINALIZING
12. On a platter, spoon polenta and top it with shrimp mixture.

SERVING
13. Garnish with green onion and parsley. Serve and enjoy!
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© steven DOLBY






Thursday, September 12, 2013

Roasted Pork Ribs in a Fragrant Broth by Christie Dolby
















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(Serves 4 people)
ROAST PORK
1/2 Medium onion (chopped)
Lemongrass (1 inch cut into quarters)
1 Habanero (chopped)
1 Garlic clove (chopped)
1 Pound pork loin ribs
1/2 Tsp ground ginger
1 Tsp sesame oil
1/2 Tbsp rice wine vinegar
1/2 Tbsp fish sauce
1/4 Tsp garlic powder
1/2 Tsp smoked paprika
1/4 Cup soy sauce
1 Tbsp vegetable stock
1 Tbsp cilantro stems
BROTH
1/2 Medium onion (chopped)
1/2 Leek (chopped)
3 Garlic cloves (chopped)
2 Carrots (chopped)
3 Mushrooms (chopped)
2 Stalks of celery (chopped)
1/4 Broccoli stems (chopped)
1/2 Stalk lemongrass (chopped)
2 Tbsp cilantro stems (chopped)
1 Tsp sesame oil
1 Tsp olive oil
2 Tbsp rice wine vinegar
8 Cups vegetable stock
2 Cups water
Fresh cilantro (small handful)
1 Tsp ground ginger
1/4 Tsp smoked paprika
2 Tbsp soy sauce
2 Tsp miso paste
GARNISH
7 Snow peas (thinly sliced)
1 Carrot (ribbon)
3 Mushrooms (thinly sliced)
1/2 Cup green cabbage (shredded)
1/4 Cup celery leaves
1 Inch lemongrass (thinly sliced)
1 Habanero chili (thinly sliced)
2 Green onions (thinly sliced)
1/4 Cup edamame
Fresh cilantro (small handful)
1 Cup soybean sprouts

Directions

For The Roasted Pork Ribs
1. Preheat the oven to 350 degrees F.
2. In a roasting pan place the ribs in a single layer. Sprinkle ginger powder, sesame oil, rice wine vinegar, vegetable stock, fish sauce, garlic powder, paprika and soy sauce.
3. Add the onions, lemongrass, habernero pepper, garlic and cilantro stems. Roast in the oven for around 1 hour. Flip it after 30 minutes and continue to cook. Remove from the oven and let it sit for a few minutes before cutting them into pieces. Set aside.

MAKING
4. Cook the noodles in a pot of water and drain it. Set aside.

For The Fragrant Broth
5. In a pot heat sesame oil and olive oil on medium heat. Add the onions, leek and garlic. Saute till they turn light brown. Add the rice wine vinegar, vegetable stock and water.
6. Put in celery, carrot, mushrooms, broccoli stems, lemon grass and cilantro stems. Season the broth with ginger powder, smoked paprika and soy sauce. Stir well to mix.
7. Bring them to boil and reduce the heat and simmer for another hour. After 1 hour add the miso paste and stir to incorporate.
8. Strain the broth into a pot or jug along with the juice from the roasted prok ribs.

FINALIZING
9. In a serving bowl put the noodles, snow peas, carrot ribbons, cabbage, mushrooms, celery leaves and soy sprouts (or any garnish being used). Arrange the pork rib slices on top and pour the broth over it to cover 3/4th.

SERVING
10. Serve the pork ribs with fragrant broth hot with any crusty bread or as it is.

TIPS
Any garnish of choice can be used for this dish. Pork can be replaced with vegetarian proteins like legumes and peas.
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© christie DOLBY











Wednesday, September 4, 2013

Asian Steak Sandwiches by Steven Dolby















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LEMONGRASS-GINGER SAUCE
(Sauce serves 5-6 people)
1 stalk lemongrass (roughly chopped)
2 cloves garlic (sliced)
1 Medium onion (roughly chopped)
20g Fresh ginger (sliced)
1 Tbsp olive oil
Salt (pinch)
1 Tbsp rice vinegar
1 1/2 Cups chicken stock
1 Tsp fish sauce
1/4 Tsp Chinese hot mustard
1 Tbsp soy sauce
Juice of half a lime
3 Tsp brown sugar
SLURRY
2 Tsp cornstarch
4 Tsp cold water
OTHER INGREDIENTS
2-3 Leaves baby bok choy (per person)
Thinly sliced beef (3-4 oz per person)
1/2 Habanero (finely diced)
Soybean sprouts (handful)
Portuguese rolls
Green onions
Cilantro

Directions
For The Sauce
1. In a pan heat olive oil. Add onion, ginger, garlic, lemon grass and salt. Saute for a few minutes and let it sweat.
2. Put the rice vinegar and chicken stock. Stir well. Add the fish sauce, Chinese hot mustard, soy sauce, lime juice and brown sugar. Stir well and cook till the sauce reduces to half.
3. Remove from heat and strain the sauce into a bowl. Discard the rest.
4. In a small bowl mix cornstarch with water till dissolved.
5. Return the sauce into the pan and pour the cornstarch mixture. Place it on medium heat and cook till it thickens to sauce consistency. Turn off the heat and set aside.

To Grill Bok Choy and Ham
6. In a bowl put the bok choy leaves. Drizzle olive oil and salt and mix well.
7. Place the beef slices on a flat surface in a single layer. Sprinkle salt and black pepper to taste, and drizzle olive oil.
8. Heat a grill pan on medium. Place the bok choy leave sand cook till wilted. Transfer into a plate. Repeat this with the beef slices and cook till done. Transfer onto a plate.

MAKING
9. In a bowl mix habanero pepper and sprouts. Mix well. Set aside.
10. Slice the buns and drizzle olive oil on it. Heat a grill pan and toast them.

For The Sandwich
11. On the bottom slice of the bun spread the sauce. Arrange 3 bok choy leaves followed by the beef slices in layers.
12. Drizzle more sauce on top and sprinkle the green onion, sprout mixture and cilantro. Place the other slice of the bun to make the sandwich.

SERVING
13. In a serving plate, serve the sandwich with choice of side or as it is or with any beverage of choice.
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© STEVEN DOLBY