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Steve's Cooking

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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.

Friday, September 30, 2016

Salmon Caesar Salad by Steven Dolby






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Serves 4 people
Caesar Dressing
1 Large garlic clove
3 Anchovy fillets
1 Tsp Dijon mustard
1 Tbsp red wine vinegar
2 pasteurized egg yolks
1/2 Cup olive oil
Lemon juice (to taste)
Worcestershire sauce (to taste)

Parmesan Crisps
1/2 Cup finely shredded Parmesan cheese
Pastry ring
Non-Stick Silicone Baking Mat

Other ingredients
3 Salmon fillets (6-oz skin on)
6 slices Lemon
5 slices Prosciutto
4 Eggs
3 Romaine hearts (leaves separated)
Parmesan cheese

© STEVEN DOLBY



                                                        Watch video for method


Friday, September 16, 2016

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry By Steven Dolby

















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(Serves 2 people)

Spicy Glaze
1 Fresno Chili (roughly sliced)
7 g Fresh ginger (sliced)
1 Garlic clove (sliced)
1/4 Cup less Sodium Soy Sauce
1/2 Cup Rice vinegar
2 Tbsp brown sugar

Stir Fry
1 Tbsp vegetable oil
1/2 Large red onion (thickly sliced)
1 Large green bell pepper (thickly sliced)
Handful snow peas
2 Tsp fish sauce
1 Tsp Chinese 5 Spice
1/4 Cup fresh cilantro (chopped)

Other ingredients
Two 6 oz salmon fillets
200g Swiss chard (stems removed)
Sesame seeds
Garnish with green onion and cilantro leaves

© STEVEN DOLBY





Cracking Steak Sandwich by Steven Dolby
















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(Serves 3-4 people)
Pickled onions
1/2 Medium red onion (thinly sliced)
3/4 Cup red wine vinegar
1 Tbsp brown sugar
1/2 Tsp black peppercorns
1/2 Tsp cloves

6 Medium vine ripened tomatoes
Sea salt (pinch)
1 Tbsp olive oil
1 Tbsp red wine vinegar

Spinach horseradish cream
1 Tbsp olive oil
150g Baby spinach
Sea salt (pinch)
1 Garlic clove (thinly sliced)
1/2 Cup heavy cream
1 Tbsp prepared horseradish
1/4 Cup Parmesan cheese

Other ingredients
Bread Loaf
Two 12 Oz new york strip steaks
Arugula

© STEVEN DOLBY