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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.

Saturday, March 29, 2014

Pan-Roasted Sea Bass served with Asparagus and Mint Salad by Steven Dolby















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(Serves 2-3 people)


ASPARAGUS AND MINT SALAD
160g Asparagus (washed and ends trimmed)
20g Red onion (thinly sliced)
2 Green onions (sliced)
2 Radishes (sliced)
20g Grated carrot
1 1/2 Tbsp fresh mint (chopped)
1 Tbsp balsamic vinegar
1 Tsp Lemon juice
3 Tbsp olive oil
Salt & ground black pepper (to taste)
OTHER INGREDIENTS

11 oz Chilean Sea Bass

Things You Will Need
Ice bath bowl

Directions
1. Preheat oven to 450F.
2. In a pot, boil water add a pinch of water, add in the asparagus and boil for minute. Transfer to ice bath and allow to cool.

MAKING 
3. In a bowl, place onion, add asparagus, green onion, radishes, carrot, mint, balsamic vinegar, lemon juice and olive oil. Season with salt and pepper, mix well and refrigerate.
4. Season the sea bass with salt and drizzle with olive oil, place in a heated pan, skin side down and cook for 5 minutes, flip and cook in oven at 450F for 8 minutes. Squeeze lemon juice and allow to rest for 1 to 2 minutes.

SERVING
5. Serve sea bass with the prepared salad.

© STEVEN DOLBY
ifood.tv


Tuesday, March 25, 2014

Tuna Salad Nicoise by Steven Dolby
















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(Serves 2-3 people)

NICOISE SALAD DRESSING

1/2 Medium Shallot (finely diced)
3 Anchovies
1 Tbsp dijon mustard
1 Small garlic clove (minced)
1 Tsp worcestershire sauce
1 1/2 Tsp red wine vinegar
1 Tbsp Olive oil
Flat-leaf parsley (handful)
1 Tsp fresh lemon juice
Ground black pepper (to taste)

OTHER INGREDIENTS
SALAD
Purple Potatoes (enough for 2-3 people)
Eggs (enough for 2-3 people)
Asparagus (enough for 2-3 people)
2-3 Tuna Steaks
San Marzano tomatoes (enough for 2-3 people)
Baby spinach (enough for 2-3 people)
Red onion (thinly sliced, enough for 2-3 people)
Nicoise olives (enough for 2-3 people)

Directions
MAKING
For Dressing:
1. In mortar and pestle, place shallot, anchovies, mustard, and garlic. Grind to a paste.
2. Add Worcestershire sauce, red wine vinegar, olive oil, parsley, lemon juice, and pepper. Mix well and pop in refrigerator until ready to use.
For Salad:
3. Cook potatoes in boiling water until tender. Drain and add olive oil and salt while still warm. Cut in half and set aside.
4. In another pot, cook eggs for 8 minutes. Cut in half and set aside.
5. Cut off the woody ends of asparagus and cook in a pan for 2-3 minutes with little olive oil and salt, making sure they have a nice crunchy texture.
6. Season tuna with salt and pepper, drizzle olive oil and coat well. On a hot pan, place the fish and cook to desired doneness. When done remove from pan and let rest for 1-2 minutes.

FINALIZING
7. On a platter, spread dressing and lay spinach on top, followed by egg, asparagus, tomato, potato, onion, olives, and fish. Drizzle the remaining dressing on top.

SERVING
8. Serve and enjoy!

© STEVEN DOLBY
ifood.tv











Tuesday, March 4, 2014

Chicken Tikka by Steven Dolby















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(Serves 3-4 people)
INGREDIENTS
1 Tbsp coriander seeds
1/4 Tsp ground cardamom
2 Whole cloves
1/2 Tsp black peppercorns
1/4 Tsp ground cinnamon
1 1/2 Tsp ground turmeric
1 Tsp paprika
1 1/2 Tsp smoked paprika
1 Tsp hot chili powder
2 Tsp garam masala
1/2 Tsp sea salt
300g plain yoghurt
7g Fresh ginger (finely diced)
2 Garlic cloves (minced)
3 Skinless chicken breasts (cut into bite-sized pieces)

Directions

1. Place a pan on flame; add coriander seeds, ground cardamom, clove, and peppercorn. Lightly toast over medium flame for 1-2 minutes. 
2. In mortar and pestle, transfer the toasted spices, followed by cinnamon, turmeric, paprika, smoked paprika, chili powder, garam masala, and salt. Grind until fine. 
3. In a bowl, add yogurt, diced ginger, garlic, and spice blend. Mix well. 
4. Add the chicken into the spiced yogurt and mix well. Cover and set aside to marinade for 4-5 hours or overnight. 

MAKING 
5. Into the skewers, thread the chicken pieces. 
6. Place into hot grill and cook until cooked through and nicely browned. 

SERVING 
7. Garnish with sliced red onion, fresh cilantro and serve over grilled naan bread.


© STEVEN DOLBY

 ifood.tv