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.

Thursday, May 26, 2016

Steve's Fish Tacos
















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(serves 6-10 people)
TARTAR SAUCE
1 Cup mayonnaise
70g Dill pickles (diced)
1 Large green onion (thinly sliced)
1 Tbsp capers
Juice of half a lemon
Ground Black Pepper (to taste)
Place in the fridge for 1 hour

PICKLED RED ONION & JALAPENOS
2 Jalapenos (sliced)
1 Medium red onion (thinly sliced)
1 Cup red wine vinegar
2 Tbsp sugar
Place in the fridge for 1 hour

BEER BATTER
110 ml Cold water
110 ml Beer
7g Dried yeast
100g Plain flour



OTHER INGREDIENTS 
Two 13 oz cod fillets (cut into 1cm strips)
Flour tortillas

© STEVEN DOLBY




Sunday, May 8, 2016

Creamy Cheesy Garlic Bread by Steven Dolby















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


Garlic Sauce
Serves 2-3 people

2 Large garlic bulbs (with a pinch of salt and 1 tsp olive oil)
1 Small yellow onion (finely diced)
2 Tsp smoked paprika
3 Tbsp olive oil
2 Tbsp plain flour
1 & 1/4 cups of chicken stock
1/4 Cup heavy cream
Fresh parsley (small handful)
Salt & pepper (to taste)

Other ingredients

Good Crusty French Bread (enough for 2-3 people)
Fontina cheese (as much as you want)
Foil Paper

© STEVEN DOLBY


Sunday, May 1, 2016

Salmon Balmoral 2.0 by Steven Dolby
















Click here for Recipe Conversion Charts

Subscribe to me on YouTube


(Serves 2 people)

Balmoral Sauce
1 Small yellow onion (finely diced)
1 Garlic clove (finely diced)
100g Baby bella mushrooms (sliced)
60g Cucumber (remove the Seeds & slice
Fresh parsley (small handful)
1/2 Cup white wine
1 Cup chicken stock
2 Tbsp Heavy cream
200g Shrimp (peeled and deveined)
Salt (to taste)
1 Tbsp unsalted butter

Other Ingredients
Two 8oz salmon fillets (skin on)
1 Tsp lemon juice

© STEVEN DOLBY