Search This Blog

Steve's Cooking

My photo
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, January 27, 2015

Chipotle Sausage Tacos by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

Serves 2-3 people

2 Tsp olive oil
1/2 Medium yellow onion (sliced)
130g Cooked Italian Sausage (large dice)
Chipotle peppers in adobo sauce (one pepper finely sliced)
1 Tsp garlic powder
411g Canned tomatoes
1 Tsp fresh lime juice
Handful fresh cilantro (chopped)

1 Ripe hass avocado
1 Tbsp sour cream
Salt & ground black pepper (to taste)

4 Tbsp mayonnaise
1 Tbsp adobo Sauce
fresh lime juice (to taste)
Salt & ground black pepper (to taste)

flour tortillas


Tuesday, January 20, 2015

Beef Fettuccine with Creamy Horseradish & Spicy Basil Gremolata by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

Serves 3-4 people

4 Tbsp greek yogurt
1 1/2 Tbsp prepared horseradish
1 Tsp dijon mustard
1 Tsp lemon juice
Worcestershire sauce (to taste)
Salt & ground black pepper (to taste)

2 Garlic cloves (minced)
Handful fresh basil (chiffonade)
1 Zest of one lemon
1 Tsp chili flakes
6 Tbsp olive oil
1 Tbsp lemon juice
Salt & ground black pepper (to taste)

1 Medium onion (thinly sliced)
180g San marzano tomatoes (halved)
500g Beef tenderloin tips (bite-sized pieces)
3 Anchovy fillets
Fresh pasta (enough for 3-4 people)
Olive oil


For Horseradish Cream

To a bowl, add greek yogurt, prepared horseradish, dijon mustard, lemon juice, Worcestershire sauce, salt and ground black pepper.
Stir well and place in the refrigerator.
For Gremolata

To a bowl, add garlic, thinly sliced basil, lemon zest, chili flakes, olive oil, and lemon juice. Season with salt and ground black pepper. Mix well and set aside.
For Beef Fettuccine

Add olive to a hot pan, followed by anchovies and cook for 1 minute.
Add onions and beef, cook for 5 minutes.
Add tomatoes and cook for 1 minutes.
Add fresh pasta to water and cook for 2 to 3 minutes.
Once the pasta is cooked, add to the pan with beef and other ingredients, season to taste and toss well.

Place the beef pasta on a plate, pour some horseradish cream and top it with spicy basil gremolata.

Thursday, January 8, 2015

Rosemary & Parmesan Popcorn by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

(Serves 2 people)

3 Large sprigs of rosemary (finely Chopped)
1/4 Cup olive oil (for rosemary & garlic)
1 Garlic clove (minced)
1 Tbsp olive oil (for dried corn kernels)
1/4 Cup dried corn kernels
Salt (to taste)
1/4 cup grated Parmesan
1 Tbsp olive oil (for popcorn)


To a pan, add olive oil, finely chopped rosemary and garlic.
Cook for 10 minutes. Then set aside.
Now, take a pot and add olive oil. Coat the pan evenly with oil. Cook on medium heat.
When the oil is hot, add the corn kernels and wait for the pop. Shake the pot from time to time.
When the popping slows, take the lid off and transfer the popcorn to a bowl.
Add rosemary oil, a pinch of salt, grated parmesan cheese and a drizzle of olive oil. Stir well.

Serve around snack time.

Monday, January 5, 2015

Harissa Roasted Cornish Game Hen With Chickpea Stew by Steven Dolby

Click here for Recipe Conversion Charts

Subscribe to me on YouTube

(Serves 2-3 people)

90g Carrots (sliced)
1/2 Medium onion (diced)
1 Large garlic clove (minced)
1 Tsp caraway seed
1/2 Tsp cinnamon
1 Tsp Cumin
1/2 Tsp smoked paprika
1/2 Tsp red chili flakes
440g Canned chickpeas
3 Cups Chicken stock
2 Bay leaves
1 Cornish game hen
3 Tbsp harissa
Small handful flat-leaf parsley (roughly chopped)
Salt & ground black pepper (to taste)
Sugar (pinch)
Olive oil