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The last drop of summer

Posted: Friday, Aug. 31, 2012

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Chef Troy Gagliardo

Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

It always happens. To begin a growing season I go crazy with those seasonal ingredients in my cooking and then tire a bit of them during the season. But, when I begin to see that the season is ending, I start to recognize that it may be a while before I can get those ingredients as fresh as possible for a good while and better take advantage.

Don’t get me wrong, I always love the next season starting because it is just as exciting as the last. Mainly because it probably has been a while since I used those seasonal ingredients.

With summer in the final stages, it is time to start planting my fall garden but I am not quite ready to give up on summer tomatoes, fresh herbs and corn.

This shrimp and corn bisque is a cross between a “bisque” and a “chowder.” A bisque is smooth and creamy, where a chowder is creamy but slightly chunky. Making your own stock out of the corn cob and shrimp shells is a way to utilize as much as possible to get as much flavor into the bisque as possible.

Making a stock isn’t as difficult as some may think. To make stock most think of a huge pot that has to simmer and be skimmed all day, which is something most of us just don’t have the time to do at home.

This simple corn/shrimp stock takes this bisque into another flavor zone without a lot of effort. Place all the components into a pot, let it reduce and strain it right into the pot used to make the bisque; it couldn’t be any simpler.

Enjoy this recipe and enjoy what is left of summer and its ingredients.

A small leftover portion of this bisque can be used as a sauce, for a goat cheese crusted sirloin recipe visit www.cheftroy.net

Shrimp Bisque with Charred Corn and Tomato

• 1 Pound, Shrimp, shell on
• 1 Each Corn on the Cob, shucked
• To Brush, Olive Oil
• To Taste, Chef Troy’s Spice Mix
• 5 Cups, Water
• 1 Each, Carrot, peeled, halved and slice into half moons
• 1 Each, Celery Rib, Sliced
• ½ Each, Onion, Sliced
• 5 Each, Black Peppercorns
• 2 Cloves, Garlic, skin removed and smashed
• 3 Tablespoons, Unsalted Butter
• 3 Tablespoons, All Purpose Flour
• 1 ½ Cups, Milk, room temperature
• ½ Cup, Heavy Whipping Cream, room temperature
• To Taste, Cayenne Pepper
• To Taste, Kosher Salt/Black Pepper
• To Taste, Fresh Parsley, chopped
• To Garnish, Tomato, deseeded and diced

Directions

1. Preheat grill/grill pan for direct heat cooking to medium high heat.
2. Peel shrimp, reserving shells, and devein.
3. Skewer shrimp if desired, lightly oil and season shrimp with Spice Mix.
4. Place on grill and cook until slightly charred and just about cooked through, about 1 minute per side.
5. Remove and place in refrigerator to cool.
6. Place water in a pot, bring to a boil and add corn.
7. Cook for 5 minutes, remove corn with tongs and cover pot with a lid.
8. Lightly oil corn and season to taste.
9. Place on grill, lightly char on all sides, remove, allow to cool enough to handle.
10. Cut corn of cob, set aside and place cobs back in pot of water.
11. To the cobs add shrimp shells, carrot, celery, onion, peppercorns and garlic.
12. Bring to a boil, reduce heat to a strong simmer and reduce by half, about 2 ½ cups.
13. In a separate pot, melt butter over medium low heat and whisk in flour until well incorporated.
14. Strain stock and add 1 ½ cups to pot with butter flour mixture, stir to combine and slowly whisk in milk.
15. Bring just to a boil, over medium heat, stirring frequently, lower heat and allow to thicken.
16. Add ¾’s of reserved corn and cream, stir to combine, season with cayenne/salt/pepper.
17. Set four shrimp aside and chop the rest in little pieces and to bisque.
18. Using a hand blender puree shrimp and corn in bisque.
19. If bisque becomes too thick add a little of remaining stock.
20. Serve immediately and garnish with remaining corn, one whole shrimp, parsley and a dust of paprika.

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