Inspiration of momentous proportion
Posted: Friday, Aug. 17, 2012
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at firstname.lastname@example.org. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
On a recent visit to the Grove Park Inn in Asheville, I not only took in the great views and enjoyed awesome hospitality, but I also got some creative inspiration.
I went up to attend the Gingerbread 101 workshop and had lunch out on the Sunset Terrace. I ordered a lobster cobb salad and was just blown away. When I got home I played around with my own version, adding some grill flare and a chipotle buttermilk dressing. It was so good that I decided to prepare it live during my Tuesdays with Troy segment on Fox News Rising.
Going full-out on my version, I decided to grill the romaine as well as the lobster tail. To add to the smokiness I put together the chipotle buttermilk dressing to go along with the crispy bacon, hard cooked egg, blue cheese, avocado and tomato.
Reflecting on my afternoon lunch at the Grove Park Inn it only confirmed that great food always seems to make a special moment even better, and the killer view of the North Carolina mountains was more inspiring than I could have imagined.
Grilled Lobster Cobb Salad with Chipotle Buttermilk Dressing
Makes 2 Entrée Salads
2 Each Lobster Tails-about 5 ounces each
2 Each Romaine Hearts
To Drizzle Olive Oil
To Taste Chef Troy Spice Mix-or kosher salt and black pepper
1/2 Pound Thick Sliced Bacon-sliced into thin strips, cooked and drained
1/2 Cup Blue Cheese-crumbled
1 Each Avocado-halved, pit removed, removed from skin and sliced into strips
2 Each Eggs-hard boiled, sliced or chopped
2 Each Roma Tomatoes-cored, deseeded and diced
Preheat grill for direct heat grilling to medium high heat.
Preheat oil to 350 degrees in a deep fat fryer or pot fitted with a thermometer
To Fry Canola, Corn or Peanut Oil
1 Each Small Sweet Onion-thin sliced rings
1 1/2 Cups Flour
1/2 Cup Buttermilk
Place flour in zip bag, separate the onion rings, place in flour and shake to coat. Remove onions, shaking off excess and place in buttermilk to coat. Drain onions and lace back in bag of flour, shake to coat. Place in fryer, separating rings as much as possible, and fry until crisp and golden, about 2o to 3 minutes. Remove, drain and season with salt and pepper, leave at room temperature.
1/4 Cup Buttermilk
1/4 Cup Mayonnaise
2 Tablespoons Cider Vinegar
1/2 Tablespoon Chipotle Pepper-deseeded and fine diced
1 Clove Garlic-smashed into a paste
To Taste Kosher Salt and Black Pepper
Whisk all ingredients together except salt and pepper to combine. Season to taste and mix together to incorporate, keep chilled in refrigerator until ready to serve.
Set up a steamer with about 2 to 3 cups of water and a pinch of salt, and bowl of ice water. Place the lobster in the colander part of the steamer and boil for 4 to 5 minutes, depending on size, about 1 minute per ounce.
The lobster tail will turn pink and the flesh should be almost cooked through. As soon as the lobster is finished cooking place in ice water to cool and stop from over cooking. Once lobster tail is completely cooled, about 1 minute, remove from water, wrap in paper towel and place in bowl cut/open side down to drain, at least 5 minutes.
Halve heart long ways, lightly oil, season and grill cut side down for 45 seconds to one minute, or until slightly charred. Remove from grill, chop and place into two chilled bowls.
1. Top grilled romaine, in groups or piles around the edge of the bowl, leaving the center empty, with the tomato, egg and bacon; leave a space for the lobster.
2. Place bowls in the refrigerator while finishing the lobster.
3. Cut each lobster in half, long ways exposing the flesh. Drizzle with olive oil, season with salt and pepper and place on grill cut side down to slightly char and finish cooking, about 2 minutes.
4. Remove from grill remove from shell and cut into bite size pieces. Place on each salad
5. Half and remove pit from avocado, removed from skin using a large spoon and keeping in one piece. Sliced into strips and place a half on each salad,
6. In the center place the fried onion rings and serve with dressing on the side.
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