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The post-Thanksgiving feast

Posted: Saturday, Nov. 24, 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.

Ok the feast is over; now the fridge is crammed full of leftover turkey and fixings. Never fear the turkey sandwich is here.

We’ve all had the dry leftover turkey sandwich, here a few of tips for using leftover turkey that will make it better new.

1. Remove any skin; soggy, fatty skin isn’t good for anything.
2. Re-introduce picked/pulled turkey to moisture, i.e. mayo, stocks.
3. Combine dark meat with white meat.

Now, try this sandwich that takes turkey leftovers to a new place with a tasty green chili mayo, leftover cranberries and deviled eggs. This is like no other turkey sandwich that you have ever had.

Green Chili Turkey Salad Cranberry Sliders

• 4 Cups-Leftover Turkey-chopped
• 1 Recipe-Green Chili Mayo-see below
• 4 Each-Deviled Egg Halves
• 2 Each-Green Onions-thin sliced
• 2 Tablespoons-Fresh Parsley/Cilantro-chopped
• ¼ Cup-Roasted Pecans-chopped
• 10 Each Dinner Rolls
• 1 Cup-Leftover Cranberries

Green Chili Mayo

• 1 Cup-Mayonnaise
• 1 Tablespoon-Dijon Mustard
• To Taste-hot Sauce
• ¼ Cup-Green Chili-canned, chopped
• To Taste-Kosher Salt/Black Pepper

Directions

1. Combine mayo, mustard, hot sauce, green chili, salt/pepper.
3. Chop white part of eggs, add to bowl and mix to combine.
4. Half dinner rolls, top from bottom, and smear a little leftover cranberry on each.
5. Top with green chili turkey salad, place on top bun and serve.

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