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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, June 28, 2014

Southwestern Grilled Chicken Salad by Steven Dolby















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(Serves 3-4 people)

AVOCADO DRESSING

1 Avocado
1 Garlic clove
1/2 Fresh lime juice
Cilantro (small handful)
Salt & ground black pepper (season to taste)
3 Tbsp olive oil
1/4 Cup water (or desired consistency)

OTHER INGREDIENTS

50g Tortillas (sliced about half an inch)
Vegetable oil (for frying)
Two 9oz airline chicken breasts
1 Fresno chili (thinly sliced)
120g Romaine lettuce (sliced)
30g Arugula
160g Pinto beans (drained & rinsed
Cilantro (handful)
Salt & ground black pepper (to taste)
Fresh lime juice (to taste)
Queso Fresco cheese

Directions
MAKING

For Dressing:

1. In blender place avocado, garlic, lime juice, cilantro, salt, black pepper, and olive oil. Blend for 1 minute.

2. Add water (as needed) and blend until smooth. Transfer to a bowl and refrigerate.

For Salad:

3. In a pan, heat oil until it reaches 350 degree and fry tortillas until golden brown. Transfer to paper towel and season with salt.

4. Now, season chicken with salt and drizzle olive oil. Rub well and cook in a hot grill pan until done. Remove from pan and let rest for 1-2 minutes. Slice into pieces and set aside.

5. In a bowl, add chilli, romaine, arugula, pinto beans, prepared salad dressing, and cilantro. Mix well. Season with salt, pepper, and lime juice. Mix well.

SERVING

6. On a platter, lay salad, top it with chicken slices and serve garnished with cheese and fried tortillas.


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© STEVEN DOLBY








Saturday, June 21, 2014

Salmon with Spinach Risotto and Fennel Apple Salad by Steven Dolby
















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(Serves 2-3 people)

SPINACH RISOTTO
1/2 Medium onion (diced)
1 Stalk of celery (diced)
1 Carrot (diced)
1 Tbsp olive oil
Salt (pinch)
1 Star anise
Carnaroli rice (70g per person)
1/4 Cup dry white wine
6 Cups chicken stock
50g Baby spinach
30g Parmigiano-reggiano
Salt (to taste)

FENNEL APPLE SALAD
70g Fennel (thinly sliced)
30g Onion (thinly sliced)
70g Gala apple (thinly sliced)
1 Tsp Lemon juice
2 Tsp Red wine vinegar
1 E V olive oil
2 Tsp Fresh parsley (chopped)
Salt (to taste)
Sugar (to taste)

2-3 (7 oz) Salmon fillets, skin on

Directions
MAKING

For Spinach Risotto:

1. In a pan, heat olive oil, add onion, celery, and carrot, followed by a pinch of salt. Add star anise and sweat for 5-6 minutes.

2. Add rice and cook for 3-5 minutes, stirring occasionally. Pour white wine and cook for 1-2 minutes.

3. Pour a ladle of hot stock to the rice and stir until liquid is fully absorbed. Repeat the process and cook for about 30-40 minutes or until rice becomes tender but still firm to the bite.

4. When rice is nice and creamy add spinach and cheese. Season with salt and stir well.

5. Remove and discard the star anise and set the pan aside.

For Fennel Apple Salad:

6. In a bowl, combine fennel, onion, apple, lemon juice, red wine vinegar, olive oil, parsley, salt, and sugar. Toss well and place in refrigerator.

For Salmon:

7. Season salmon with salt and drizzle olive oil. Add to a hot pan and cook until done.

8. Remove salmon from pan and set aside to rest.

SERVING

9. Serve salmon with risotto and salad.


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© STEVEN DOLBY






















Saturday, June 14, 2014

Deviled Scotch Eggs with Onion Jam by Steven Dolby















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4 Large organic eggs (hard boiled and peeled)

ONION JAM
1 Large red onion (sliced)
Salt (pinch)
1/2 Tsp red chili flakes
1/4 Cup Balsamic vinegar
1/4 Cup Worcestershire sauce
1 Tsp brown sugar
1 Clove garlic

PORK MIX
300g Good quality ground pork 80/20 (75g per egg)
1 Tsp fresh thyme
1 Green onion (sliced)
1 Tsp smoked paprika
1/2 Tsp salt
1/2 Tsp ground black pepper
Refrigerate for 30 minutes

OTHER INGREDIENTS
1 Quart vegetable oil
1 Cup plain flour
2 Eggs
3-4 Cups panko breadcrumbs

DEVILED MIX
Egg yolks
4 Tsp mayonnaise
3 Tsp stone ground mustard
1 Tsp fresh parsley (roughly chopped)
1 Tsp red wine vinegar
Salt & pepper (to taste)

Directions


1. In a pot, bring water to a boil and turn to light simmer. Add eggs and cook for 13 minutes.

2. When cooked, add eggs to an ice bath and let cool. Peel and set aside.

MAKING

For Onion Jam:

3. Into a dry pan, add onion, season with salt and cook for 15 minutes or until onions turn soft.

4. Add chilli flakes, balsamic vinegar, Worcestershire sauce, sugar, and garlic. Stir well and cook for 10 minutes. Transfer to a bowl and set aside.

For Pork Mixture:

5. In a bowl, combine ground pork, thyme, green onion, paprika, salt, and pepper. Mix well.

6. Place plastic wrap on cutting board. Roll the meat mixture and place it in the center. Fold the plastic wrap over and roll the meat flat.

7. Peel the wrap, place the boiled egg in the middle and carefully wrap the meat around the egg. Refrigerate for 30 minutes, if desired.

8. In a large pot, heat oil until it reaches 350 degree F.

9. Add the egg to the flour, wash with beaten egg, coat with panko and then deep fry until golden brown. Drain on paper towel.

10. Now, place in the oven at 350 degree F or 180 degree C for 13-14 minutes.

11. Remove from oven and cut the fried egg from the middle, remove the yolk and place in a bowl.

For Deviled Mixture:

12. In the bowl with egg yolk, add mayonnaise, parsley, mustard, and red wine vinegar. Mix well.

FINALIZING

13. Fill the center back with the deviled egg mixture.

SERVING

14. Garnish with cayenne and serve with onion jam.


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© STEVEN DOLBY