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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, April 29, 2014

Piperade by Steven Dolby
















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(Serves 2 people)
INGREDIENTS
2 Large Tomatoes (diced)
80g Prosciutto
1/2 Medium onion (sliced)
1 Large red bell pepper (sliced)
1 Large green bell pepper (sliced)
1 Large garlic clove (diced)
7-8 Sprigs of thyme
1 Bay leaf
2 Tsp hot paprika
2 Eggs

Directions
GETTING READY

1. Make slits at the bottom of the tomatoes, add to boiling water and boil for 10-20 seconds. Add to an ice bath and peel the skin. Dice and set aside.

2. Preheat oven to 450 degree F or 230 degree C.

MAKING

3. In a pan, heat oil, add prosciutto and cook until crispy. Transfer to a bowl and set aside.

4. Into the same pan, heat olive oil and cook onion until golden brown. Add garlic, thyme, bay leaf, green pepper, red pepper, and a pinch of salt. Cook until peppers are slightly soft.

5. Add tomato, prosciutto, hot paprika and a pinch of salt. Stir and cook for 5 minutes.

6. After 5 minutes, with a spoon make two wells and add the eggs. Pop the pan in oven and bake for 7-10 minutes.

SERVING

7. Serve with grilled crispy bread and enjoy!


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Tuesday, April 22, 2014

Vietnamese Chicken Sandwich by Steven Dolby















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(Serves 2 people)
INGREDIENTS
100g Cucumber (thinly sliced)
55g Carrot (thinly sliced)
65g Daikon (thinly sliced)
1 Cup rice vinegar
1/4 Cup sugar
270g Chicken tenderloins
1 Tbsp honey
2 Tbsp soy sauce
2 Garlic cloves (minced)
2 Tsp fish sauce
JalapeƱo (sliced)
Crispy Multigrain Baguette

Directions

1. Into a bowl, combine chicken with honey, soy sauce, garlic, and fish sauce. Mix well and marinade for 1 hour

MAKING

2. Into a pan, add vinegar and sugar. Stir until sugar dissolves over medium flame.

3. Add carrot, daikon, and cucumber. Bring to a light boil. Turn off the heat and let sit for 10 minutes.

4. After 10 minutes, drain the vegetables and transfer to a bowl.

5. Heat a grill pan and cook chicken until done. Remove from pan and set aside to rest.

FINALIZING

6. Spread mayonnaise on bread, top it with pickled vegetables, lettuce, jalapeno, chicken, sweet chilli sauce, and cilantro.

SERVING

7. Serve and enjoy!


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Thursday, April 17, 2014

Eggplant with Peppers and Cannellini Bean Mash Sandwich by Steven Dolby















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(Serves 2 people)

200g Eggplant (sliced)
1 Tsp cumin
7-8 Sweet peppers (remove the stem & skin)
Salt (pinch)
Olive oil

CANNELLINI BEAN MASH
140g cannellini beans
2 Garlic cloves (minced)
2 Tsp tahini
1/2 Lemon juice
Salt (to taste)
Ground black pepper (to taste)
2 Tsp olive oil

OTHER INGREDIENTS
Pretzel bread
Romaine lettuce

Directions
GETTING READY

1. Preheat oven to 400 degree F or 200 degree C.

MAKING

2. In a tray, lay the eggplant slices, sprinkle cumin and drizzle olive oil on top. Season with salt and mix well.

3. Pop the tray in oven and cook for 10-12 minutes on each side or until the eggplant slices become tender.

4. Into a separate tray, place sweet peppers, season with salt, drizzle olive oil, mix well and pop in oven at 400 degree F for 25-30 minutes.

5. When done remove eggplant and peppers from oven and set aside to cool. When peppers cool remove the skin and stem.

For Bean Mash:

6. Into a bowl, combine cannellini bean, garlic, tahini, lemon juice, salt, pepper, and olive oil. Lightly mash with a fork and set aside.

FINALIZING

7. Place pretzel bun in oven for 2 minutes to crisp up. Cut in half; spread bean mash on bottom side of bun. Top it with eggplant slices, followed by pepper and lettuce. Cover with the top half of bun.

SERVING

8. Serve and enjoy!

Things You Will Need
baking tray

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Sunday, April 13, 2014

Grilled Jerk Pork Chops with Mango Tomato Salsa by Steven Dolby















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(Serves 3-4 people)


JERK RUB
1 Tsp coriander seeds
4 Cloves
Salt (pinch)
2 Tsp allspice
1 Tsp ground ginger
1/2 Tsp cinnamon
1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp ground orange peel
1 Tsp chili flakes
1 Tbsp brown sugar

MANGO SALSA
220g Mango (diced)
1/2 Red onion (finely diced)
Chili (to taste)
60g Sweet peppers (finely diced)
60g Grape tomatoes (sliced in half)
1/2 Fresh lemon
1/2 Fresh lime
Cilantro (handful)
Salt (to taste)
1 Tbsp olive oil
OTHER INGREDIENTS
3-4 Center-cut pork loin chops

Directions
GETTING READY

For Jerk Rub:

1. In mortar and pestle, add coriander seeds, cloves and salt, Grind well,

2. Add allspice, ginger, cinnamon cumin, chilli powder, garlic powder, orange peel, chilli flakes, and brown sugar. Grind well.

3. In a baking tray, place pork chops, add jerk rub, drizzle olive oil, mix to coat well and let stand at room temperature for 30 minutes.

MAKING

For Mango Salsa:

4. In a bowl, combine mango, red onion, chilli, sweet pepper, tomato, lemon juice, lime juice, cilantro, salt, and olive oil. Mix and pop in refrigerator.

5. Just before cooking, drizzle olive oil over pork chops, place on grill and cook until done. Remove from grill and let rest.

SERVING

6. Serve hot with salsa on top.

Things You Will Need
Baking tray

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Tuesday, April 1, 2014

Chicken with tarragon Puy lentils by Steven Dolby















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(Serves 2-3 people)
TARRAGON PUY LENTILS
45g Carrot (diced)
50g Leek (sliced)
1/2 Small onion (diced)
1 Garlic clove (minced)
180g Puy lentils (rinsed and drained)
1/4 Cup white wine
2 Cups chicken stock
3 Sprigs of fresh tarragon
1 Tbsp Olive oil
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
2-3, 8 oz Chicken breasts (skin on)
Chicken stock or water (for chicken)

Directions
MAKING
1. In a pan, heat olive oil, add carrot, leeks and onion, season with salt, cook for 10 minutes. After 10 minutes, add garlic, lentils, white wine, stock and tarragon a sprig, bring to a light boil, cover and simmer until the lentils are tender.
2. Season both sides of the chicken breast with salt. To a hot pan, add olive oil, place the chicken breast skin side down and cook for 5 minutes, flip add stock and allow to cook.
3. Remove chicken from the pan, add some of the cooking liquid and reduce for 1 to 2 minutes. Season the lentils with salt and pepper, add the remaining tarragon leaves and stir to mix.

SERVING
4. Serve the lentils along with the chicken breast.

© STEVEN DOLBY
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