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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.

Monday, April 27, 2015

Egg Salad Sandwich By Steven Dolby

















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(Serves 4 people)

DILL MAYONNAISE
3 Egg yolks
1 Tsp white wine vinegar
1/2 Tsp Dijon mustard
1/2 Tsp fresh Lemon Juice
3/4 Cup corn oil
Salt (to taste)
2 Tsp fresh dill

EGG SALAD
7 Eggs
1/2 Small yellow onion (finely diced)
Mayonnaise
1 Tsp Dijon mustard
1/2 Tsp smoked paprika
1 Tsp Salad cream
Salt (to taste)
OTHER INGREDIENTS
Cucumber
Tomatoes
Arugula
Bread

Directions
Making

Boil eggs in a pan. Once boiled, leave them covered for 15 minutes.
For Dill Mayonnaise

To a food processor, add egg yolks, white wine vinegar, mustard and lemon juice. Put the lid on and mix.
Slowly add the oil. When thick, add oil in a steady stream.
Season to taste with salt, lemon juice and chopped dill. Put the lid on and mix again.
Transfer the mayo to a bowl and refrigerate.
For Egg Salad

Peel the boiled eggs and squinch them with hands.
Add diced onions, dill mayo, mustard, smoked paprika and some salad cream. Stir well.
Season to taste.
Refrigerate the egg salad for one hour.
Finalizing

Drizzle some olive on the bread slices and toast them.
Place arugula leaves on the slice, followed by cucumber and tomato slices. Add a dollop of the egg salad. Cover with another slice.
Serving

Serve immediately.

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© STEVEN DOLBY




Wednesday, April 22, 2015

Italian Sloppy Joes by Steven Dolby















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(Serves 4-5 people)

BOLOGNESE SAUCE
1 Medium carrot (diced)
1  Celery stalk (thinly sliced)
1 Medium yellow onion (diced)
2 Tbsp olive oil
1 Large garlic clove (minced)
330g Lean ground beef
1 Glass red wine
1 Sprig of rosemary (finely chopped)
1 Can chopped tomatoes
1 Cup passata
1 1/2 Cups vegetable stock
1 Cinnamon stick
1/4 Tsp fresh nutmeg
Parmesan rind (about 2  to 4 inches)
Salt (to taste)
1 Tsp brown sugar

OTHER INGREDIENTS
Bread rolls
Fresh Mozzarella Cheese

© STEVEN DOLBY











Saturday, April 18, 2015

Chicken Panini with Pea & Mint Pesto and Smoked Gouda by Steven Dolby
















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(Serves 4 people)

Tomatoes (sliced, 3-4 slices per person)
1 Garlic clove (sliced)
Salt (pinch)
Pepper (pinch)
1/4 Cup E V olive oil

PEA & MINT PESTO
1 Cup fresh peas
1/4 Cup fresh mint leaves
1 Garlic clove
1/4 Cup parmesan cheese
30g Pine nuts
1/3 Cup olive oil

OTHER INGREDIENTS
Chicken Tenderloin (120g per person)
Smoked Gouda (60g per person)
Panini Bread

Directions
Making

To a bowl, add tomatoes and garlic, followed by salt and pepper.
Next add a drizzle of extra virgin olive oil. Mix well and set aside.
For Pea & Mint Pesto

Add peas to a blender, followed by fesh mint, garlic parmesan cheese and pine nuts.
Turn the blender on and gradually add in olive oil until the desired consistency is reached. Set aside.
Finalizing

Season chicken with salt and add a drizzle of olive oil. Place in a hot pan and cook.
Once the chicken is cooked, leave to rest.
Once slightly cooled, cut it into bite-sized pieces.
Cut panini bread into two halves. Spread pesto over the lower half, place tomato slices, chicken pieces and slices of smoked gouda. Cover with the other half and grill.
Serving

Serve immediately

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© STEVEN DOLBY






Saturday, April 11, 2015

Salmon with Pickled Radish, Cucumber Salad and Wasabi-Ginger Mayo by Steven Dolby














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Serve 3-4 people

PICKLED SALAD
180g Radishes (thinly sliced)
110g Cucumber (skin removed peeled into long strips)
1/2 Small yellow onion (thinly sliced)
50g Watercress
2 Tsp Sesame seeds
1 Cup white vinegar
2 Tbsp brown sugar

WASABI GINGER MAYO
1 Cup mayonnaise
Fresh ginger (grated to taste)
Wasabi paste (to taste)
1 Tsp fresh dill (chopped)

OTHER INGREDIENTS 
6 oz Salmon fillets

Directions
Making

For the Pickled Salad

Add vinegar to pan, followed by sugar. Mix well and bring to a boil.
Take off the heat and allow it to cool.
Once cool, pour into a bowl and add cucumber, radish and onion.
Place in the refrigerator for one hour.
After an hour, strain the vinegar using a colander and transfer the ingredients to a bowl.
Add watercress, followed by sesame seeds.
For Wasabi Ginger Mayo

Add mayo to a bowl followed by grated ginger, wasabi and chopped dill.
Stir well and place in the refrigerator.
Finalizing

Season the salmon well with salt.Followed by a drizzle of olive oil.
Add to a pan and cook. Once the salmon is cooked, leave to rest.


© STEVEN DOLBY
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