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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.

Thursday, May 22, 2014

Pasta with Chorizo, Lima beans and Pesto by Steven Dolby















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(Serves 3-4 people)
INGREDIENTS

1/2 Medium onion (sliced)
100g Spanish chorizo (diced)
1 Large garlic clove (sliced)
1 Large heirloom tomato (large dice)
1 Tbsp olive oil
150g Canned lima beans
Lemon juice (to taste)
Linguine pasta (enough for 3-4 people)
50g Pesto
Fresh Italian flat-leaf parsley (small handful)
Fresh sweet basil (small handful)
80g Mozzarella cheese (shredded)
Salt and ground black pepper (to taste)

Directions
MAKING

1. Place a pan on flame, heat olive oil, add onion, garlic and sweat for 5 minutes.

2. Add chorizo, cook for 2 minutes and then toss in lima beans. Stir in lemon juice.

3. In a pot of boiling water add salt, pasta and cook until al dente. Drain and add it to the pan with a touch of pasta water.

4. Add pesto and mix well.  Add fresh basil, parsley, tomato, and cheese. Place into the grill until melted and golden brown.

SERVING

5. Serve hot and enjoy.

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© STEVEN DOLBY




Sunday, May 18, 2014

Wild Cod baked in parchment by Steven Dolby















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(Serves 1 person)

Preheat the oven to 375f / 190c
1, 14-inch-long sheet of parchment paper

INGREDIENTS

1/2 Small onion (sliced)
1 Small garlic clove (thinly sliced)
3 Small San Marzano tomatoes (sliced in half)
3 Large sea scallops (sliced in half)
1 Tbsp olive oil
4 oz Cod fillet
3-4 Sprigs of fresh thyme
1/2 Tsp capers
15g Frozen sweet peas
3 Thin slices of lemon
1 Bay leaf
Salt (pinch)
2 Tbsp white wine
1/4 Cup chicken stock

Directions
GETTING READY

1. Preheat oven to 375 degree F or 190 degree C.

MAKING

2. Lay a parchment paper on work top and rub it with olive oil.

3. Place onion on the parchment paper, followed by cod, scallops, sliced garlic, thyme, capers, sweet peas, tomatoes, lemon slices, and bay leaf. Finally drizzle with olive oil and season with salt.

4. Fold the parchment paper all the over and seal the edges tightly as shown in the video. At the end leave a small hole and stand the parchment up.

5. Pour white wine and stock into the parchment from the hole and seal.

6. Onto a baking sheet, place the sealed parchment paper with cod and bake for 8-10 minutes.

SERVING

7. Serve and enjoy!

iFood.tv

© STEVEN DOLBY














Friday, May 9, 2014

Coconut-Curry Mussels by Steven Dolby














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(Serves 1-2 people)

1/2 Medium onion (finely diced)
1 Large garlic clove (thinly sliced)
1 Bird's eye chili (sliced)
11g Fresh ginger (finely diced)
1 Tbsp olive oil
Salt (pinch)
1 Tbsp Garam masala
1/4 Dry white wine
1/2 Cup coconut milk
1 Bay leaf
2 Tsp Fresh lemon juice
Salt & ground black pepper (to taste)

Directions
MAKING

1. In a pan, heat olive oil, add onion, followed by a pinch of salt, garlic, chili, ginger, and garam masala. Stir and cook for 1-2 minutes.

2. Add white wine, coconut milk, bay leaf, and lemon juice. Lightly simmer for 10 minutes.

3. Add mussels, turn up the flame, cover and boil for 5-6 minutes or until they open up. When mussels are cooked, transfer to a bowl and cover with plastic wrap to keep them warm.

4. Season the curry sauce with salt and pepper.

SERVING

5. Top mussels with curry sauce, garnish with parsley, green onion, serve and enjoy!

Things You Will Need
Plastic wrap

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© STEVEN DOLBY



























1 lb fresh mussels (per person)

Tuesday, May 6, 2014

Zucchini Carpaccio by Steven Dolby













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80g Zucchini peeled (per person)
1/3 Cup olive oil
2 Tbsp balsamic vinegar
2 Tsp honey
1 Garlic clove (minced)
Salt (to taste)
35g Toasted hazelnuts
1 Bird's eye chili (sliced)
Fresh mint (to taste)
Feta cheese (to taste)
Sea salt & ground black pepper (to taste)

Directions
MAKING

For Dressing:

1. In a bowl, combine olive oil, balsamic vinegar, honey, and garlic. Whisk well and season with salt.

2. On a plate, lay zucchini and drizzle dressing (as needed) on top. Set aside for 5 minutes.

3. Sprinkle chilli, hazelnut, mint, sea salt, pepper, and feta cheese on top on zucchini.

SERVING

4. Serve and enjoy!


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© STEVEN DOLBY