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Reuben Flatbread with Cider Braised Cabbage and Spicy 1002 Island

Posted: Friday, Mar. 15, 2013

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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.

Reuben Flatbread with Cider Braised Cabbage and Spicy 1002 Island

* 2-8 Ounce-Pizza Dough Balls-store bought or see recipe below for Caraway Pizza Dough
* To Taste-Caraway Seeds-(optional toasted and bashed)
* 2 Cups-Corned Beef-cooked and cooled, shredded or sliced thin
* 2 Cups-Cabbage-sliced thin
* 3 Tablespoons-Unsalted Butter
* To Taste-Kosher Salt/Black Pepper
* ¼ Cup-Apple Cider Vinegar
* To Cover-Water
* 3 Cups-Swiss Cheese-grated
* 1 Recipe-Spicy 1000 Island Dressing-see recipe below

Spicy 1000 Island Dressing:

* 1/4 Cup-Mayonnaise
* 1/8 Cup-Ketchup
* 2 Tablespoons-Pickled Jalapenos Peppers-drained and finely chopped
* 1/2 Teaspoon-Black Pepper
* 1 Each-Hard Boiled Egg-finely chopped

Mix all ingredients together until well combined, place in covered container and refrigerate until ready to use.

Directions

1. Make dough according to recipe and start cabbage while dough it rising.
2. To make cabbage, melt butter in a large pot over medium high heat.
3. Add cabbage, vinegar and season with salt and pepper.
4. Stir to wilt cabbage and continue to cook for about 3 minutes.
5. Cover with water, bring to a boil and simmer until tender, about 30 minutes.
6. Flatten both dough balls into an oblong shape.
7. Smear on some the dressing, top with cheese, corned beef and cabbage.
8. Bake until golden, about 7 minutes, cut and serve.

Caraway Pizza Dough

* 1 Cups-Warm Water
* 1 Tablespoon-Active Dry Yeast
* 2 Tablespoons-Granulated Sugar
* 2 Tablespoons- Olive/Canola/Vegetable Oil
* 2 Teaspoons-Kosher Salt
* 1 Tablespoon-Caraway Seed-Toasted and bashed
* 2 ½-3 Cups-All Purpose/Bread Flour

Directions

1. Combine warm water with yeast and sugar.
2. Set timer and let rise for 10 minutes.
3. Warm bowl of stand up mixer/mixing bowl with warm water.
4. Add yeast water to bowl and add oil, salt, caraway and 2 ½ cups flour.
5. Add bowl to stand up mixer and attach the dough hook.
6. Mix on low speed until a sticky ball of dough is formed, add remaining flour if necessary.
7. Place dough in lightly oiled bowl, cover, set timer for one hour and let rise.
8. Divide into two potions, roll into balls and use immediately.

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