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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, July 16, 2014

Grilled Corn on the Cob with Chipotle Cilantro Compound Butter by Steven Dolby
















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(Serves 8-10 people)


CHIPOTLE CILANTRO COMPOUND BUTTER
1/2 Small onion (finely diced)
1 Tbsp olive oil
1 Tsp ground cumin
1 Garlic clove (minced)
50g Chipotle peppers in adobo sauce (finely chopped)
1/2 Lime zest
Fresh cilantro (small handful, roughly chopped)
113g Unsalted butter
Salt (to taste)
Parchment paper

OTHER INGREDIENTS
2 Corn on the cob (per person, husks removed)

Directions
MAKING

For Chipotle Cilantro Compound Butter:

1.Place a pan on flame,  heat olive oil, add onion and cumin. Sweat for 5 minute.

2.Add garlic and sweat for 1 minute. Turn off the flame and let cool.

3.Into a bowl, transfer the onion garlic mixture, add chipotle pepper, lime zest, cilantro, and butter. Mix well.

4.On parchment, place butter, spread and roll into a log as shown in the video. Twist the ends and place in freezer until set.

For Grilled Corn:

5.Into lightly simmering water, place corns and cook for 2 minutes.

6.Remove from water and coat the corns with olive oil.

7.Season with salt and place on hot grill pan. Cook until charred on all sides.

FINALIZING

8.Cut butter into slices and spread on corn.

SERVING

9.Garnish with cilantro and serve.

Things You Will Need
Parchment paper


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© STEVEN DOLBY












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