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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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Tuesday, July 8, 2014

Honey Lime Shrimp with Noodles by Steven Dolby

















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(Serves 2-3 people)

1/2 Medium onion (sliced)
3 Baby bella mushrooms (thinly sliced)
1 Bird's eye chili (thinly sliced)
75g Broccoli (cut into small pieces)
1 Tbsp vegetable oil
9g Fresh ginger (peeled and grated)
1 Large garlic clove (grated)
1/4 Cup soy sauce
2 Tsp honey
1/2 Fresh lime juice
300g Large shrimp (peeled and deveined)
120g Precooked soba yaki noodles

Directions
MAKING

1. In a pan, heat oil, add onion, broccoli, mushroom, chilli, ginger, and garlic. Toss well and sweat 3-5 minutes.

2. Add soy sauce, honey, lime juice, and shrimp. Cook for 3 minutes.

3. Add noodles, toss well and cook for 1 minute.

SERVING

4. Serve garnished with fresh cilantro and green onion.


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Sunday, July 6, 2014

Panzanella Salad by Steven Dolby















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(Serves 2-3 people)


SALAD DRESSING
Salt (pinch)
1 Large garlic clove
3-4 Sprigs of fresh oregano
1 Tbsp dijon mustard
2 Tbsp red wine vinegar
1/3 Cup olive oil
2 Tsp fresh lemon juice

OTHER INGREDIENTS
200g Ciabatta bread (cut into bite size pieces)
15g Parmigiano reggiano
330g Tomatoes (halved)
60g Cucumber (sliced, skinned and seeded)
40g Red onion (sliced)
1 bunch fresh basil (thinly sliced)

Directions

1. Preheat oven to 350 degree F.

MAKING

For Salad Dressing:

2. In mortar and pestle, add salt and garlic. Grind to a paste.

3. Add oregano, mustard, and red wine vinegar. Mix for 1 minute.

4. Add olive oil and process until emulsified. Add lemon juice, mix and set aside.

For Salad:

5. In a bowl, place bread, add some dressing and mix well.

6. Into a baking sheet, transfer the bread pieces, sprinkle cheese and place in oven for 5 minutes. Remove from oven and let cool.

7. In a bowl, combine tomato, cucumber, onion, bread, and basil. Pour the remaining dressing and mix well.

SERVING

8. Serve garnished with feta cheese and white anchovies.


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© STEVEN DOLBY