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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, August 27, 2014

Salmon with Tomato-Anchovy Salsa from Steve's Suppers

















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(Serves 4 people)

TOMATO-ANCHOVY SALSA
200g Tomatoes (diced)
1/2 Small red onion (finely diced)
6-7 Anchovy fillets (chopped)
2 Tsp capers
2 Tsp balsamic vinegar
1/4 Cup olive oil
Small handful fresh parsley (chopped)
Lemon juice (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Four 6oz Salmon fillets (skin on)
Crusty bread
Olive oil

Directions

For Salsa:

1. In a bowl, combine diced tomato, red onion, anchovy, capers, balsamic vinegar, olive oil, parsley, lemon juice, and black pepper. Mix well and pop in fridge until ready to serve.

MAKING

2. Drizzle olive oil on salmon and season with salt.

3. Heat a grill pan and place fish in it, skin side down. Cook until 90% done, flip the fish and then turn off the flame. Remove from flame and set aside.

4. Drizzle olive oil on bread slices and toast on grill pan.

SERVING

5. Serve salmon with bread and salsa.

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© STEVEN DOLBY



Thursday, August 21, 2014

Burger au Poivre by Steven Dolby















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(serves 4 people)

80g Baby bella mushrooms (sliced)

SAUCE
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
2-3 Fresh sprigs of thyme

OTHER INGREDIENTS
170g Ground sirloin (per person)
10g Black peppercorns (ground, per patty)
Swiss cheese
Olive oil
Salt & ground black pepper (to taste)

Directions
MAKING

1. Place a pan on flame, pour olive oil, add mushroom, followed by a pinch of salt and cook until golden brown. Transfer to a bowl and set aside.

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


Directions
MAKING

1. Place a pan on flame, pour olive oil, add mushroom, followed by a pinch of salt and cook until golden brown. Transfer to a bowl and set aside.

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


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© STEVEN DOLBY



Saturday, August 16, 2014

Smoked Oyster Potato Salad by Steven Dolby















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(Serves 2 people)

2 Medium bell peppers (sliced)
250g Baby dutch potatoes (cut in half)
1/4 Red onion (thinly sliced)
1 Large green onion (thinly sliced)
1 Tbsp White wine vinegar
2 Tbsp E V olive oil
100g Canned smoked oysters (in pure olive oil)
Fresh parsley (small handful, chopped)
Salt (to taste)

Directions

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

MAKING

2. Into a roasting tray, place peppers, drizzle olive oil and season with salt. Coat well and cook in oven for 35-40 minutes. Remove from oven and set aside to cool.

3. In a bowl, place halved potato, green onion, and red onion slices.

4. Peel the skin of roasted pepper, slice and add it to the bowl.

5. Add white wine vinegar, olive oil, oysters, followed by some of the oyster liquid to taste and parsley.

6. Season with salt to taste and mix well.

SERVING

7. Serve and enjoy!


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© STEVEN DOLBY










Tuesday, August 12, 2014

Sun-dried Tomato and Almond Pesto Potato Salad by Steven Dolby















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(Serves 3 people)

170g White pearl onions (chopped)
400g Baby dutch potatoes (cut in half)
70g  Smoked almonds
70g Sun-dried tomatoes in olive oil
1 Large garlic clove
3 Pepperoncini
3 Large fresh basil leaves
1/2 Cup E V olive oil
Salt (to taste)

Directions

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

MAKING

2. In a roasting tray, place pearl onion, drizzle olive oil and season with a pinch of salt. Mix well. Place the roasting tray in oven and cook for 25 minutes. Remove from oven and let cool.

3. In a pot of boiling water, add a pinch of salt and potatoes. Bring to a boil and cook for 20-25 minutes or until tender. When done drain the potatoes, return back to the pan and toss over low flame to dry.

For Pesto:

4. In a dry pan, toast almonds for 3-4 minutes and place in food processor. Add sundried tomato, garlic, pepperoncini, basil, and pinch of salt. Blitz for 1 minute. Gradually add olive oil and blend well. Transfer to a bowl and set aside.

FINALIZING

5. Now, cut the ends of pearl onions, squeeze and roughly chop them.

6. Cut potatoes into half and add to a bowl, followed by chopped pearl onion, pesto and basil. Mix well.

SERVING

7. Garnish with cheese, if desired and serve!

Things You Will Need
Roasting tray

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© STEVEN DOLBY




















Sunday, August 3, 2014

Chicken with Creamy Braised Leeks by Steven Dolby















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(Serves 3 people)

400g Leeks (trimmed)
1 Medium shallot (sliced)
3 Garlic cloves
1/2 Fresno chili (sliced)
4 sprigs of thyme
1 sprig of rosemary
1/4 Cup dry white wine
1 Cup chicken stock
2 Chicken drumsticks (per person)
1 Tbsp heavy cream
1/2 Cup Parmesan cheese (grated)
Olive oil
Salt (to taste)

Directions
GETTING READY

1. Trim the leeks remove the outer skin and soak in water for 10 minutes.

2. After 10 minutes, pat dry with paper towel, drizzle olive oil and season with salt.

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

MAKING

4. Into a pan, heat olive oil, and cook leeks until golden brown. Remove from pan and place into a roasting tray.

5. In the same pan, add little more olive oil, followed by shallots, chili, garlic, thyme, and rosemary. Sweat for 5 minutes. Pour white wine and stock. Bring the mixture to a boil and add transfer into the roasting pan with leeks.

6. Cover the roasting pan with foil, pop in oven and cook for 35-40 minutes.

7. French trim the chicken drumstick as shown in the video. Season chicken with salt and drizzle olive oil. Place into a hot pan and cook until browned on all sides.

8. Place chicken in oven (375 degree F or 190 degree C) and cook for 20 minutes. Remove from oven and let rest for 2-3 minutes.

9. Strain the braising liquid from leek into the pan used for chicken. Add cooked garlic cloves, mash and allow the mixture to reduce by half.

10. Add cream and reduce for 1 more minute.

11. Transfer the braised leeks to the pan or baking tray, sprinkle parmesan and place into broiler until melted and golden brown.

SERVING

12. On a platter, lay leek and chicken, drizzle sauce on top and serve.

Things You Will Need
Paper towel
Foil
Roasting pan
Baking tray

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© STEVEN DOLBY