December 2014

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Richard Rudisill

- Richard Rudisill

Spring Cleaning

Posted: Friday, Mar. 22, 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 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.

Tis the season to start the spring cleaning; the yard, garage, basement, crawlspace, attic and whatever else you can think of…so why not the common backyard burger.

As the weather warms the grill gets fired up and the most common thing of all to season and sear are burgers. Most of us go for 80/20 ground beef because of it’s incredible balance of protein to fat. It has a super tasty flavor and is a little more forgiving, if overcooked, to stay nice and moist.

But, if we are going to clean things up a bit, here is an equally tasty and moist burger using ground turkey and a little chorizo sausage. The red chili mayo really sets this burger off so make sure to go the extra mile and make it a day or so ahead of time.

As with most spring cleans we don’t go all the way so make sure to melt some pepper jack cheese over these burgers and enjoy the day!

For more recipes to complete your spring clean meal, like Chef Troy’s chilled green bean salad with feta, walnuts and a light creamy vinaigrette or twice baked sweet potatoes with bacon, apple and pecans visit

If you’d like to see Chef Troy cook live in person as he cooks off in the Ironfork competition as he tries to become the best chef in Charlotte against 4 other chef’s who were also voted as the the Top Five Chef’s in Charlotte. For tickets visit: IRONFORK TICKETS seating is limited and benefits Ace & TJ’s Grin Kids.

Turkey Chorizo Burger red chili mayo, pepper jack, cilantro


• 2 Pounds-Ground Turkey
• 8 Ounces-Mexican Chorizo-casing removed, cooked, drained and cooled completely
• 1 Each-Egg
• 1 Tablespoons-Cilantro-leaves only, chopped
• To Taste-Chef Troy’s Back Rub-or black pepper/kosher salt
• 4 Each-Small Hoagie Roll (or Bolillo Bun), slice in half, top from bottom
• To Drizzle-Canola Oil


• 4 Slices-Pepper Jack Cheese-Sliced and cut in half
• To Taste-Lettuce-shredded
• To Taste-Tomato-sliced
• To Taste-Onion-sliced
• To Taste-Red Chili Mayo-(recipe below)


1. Pre heat grill to high heat.
2. Combine ground turkey, chorizo, egg, cilantro, Back Rub until incorporated.
3. Divide turkey mixture into 4 equal pieces, form into patties slightly larger than the rolls.
4. Lightly oil and season burgers, lightly oil inside of each roll and take both to the grill.
5. Place burgers on grill and cook until slightly charred, about 4-5 minutes.
6. Flip burger and continue to grill burgers for an additional 4-5 minutes.
7. Melt cheese during final minute of grilling burger.
8. Remove from grill when cooked through, about 160 degrees internal temperature.
9. Let burgers rest for at least 10 minutes.
10. Grill buns inside/oiled side down until toasted, remove and begin to assemble burgers.
11. Smear mayo on the bottom bun.
12. Top with lettuce, tomato, onion, burger, top bun and serve.

Red Chili Mayo

• 3/4 Cup Low Fat Mayonnaise
• 1/4 Cup Red Chili Sauce-cooled completely (recipe below)

Combine mayo with Red Chili Sauce until well incorporates.

Place in a covered container and store the refrigerator, for up to a month.

Red Chili Sauce:

• 4 Each-Dried Ancho Peppers
• 2 Each-Dired Guajillo Peppers
• 1/4 Cup-Red Onion-thick sliced, charred on the grill or in a grill pan
• ¼ Cup-Honey-plus extra if needed
• ¼ Cup-Red Wine Vinegar
• 1 Teaspoon-Ground Cumin
• 1 Bulb-Garlic-roasted and squeezed out of skin
• To Taste-Kosher Salt/Black Pepper


1. Cut the ends off of the dried peppers, shake out seeds.
2. Place in a stock pot with grilled onion, honey, vinegar, cumin and cover with water.
3. Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until peppers are soft.
4. Strain pepper mixture and place into a blender, reserve cooking liquid.
5. Place about 1 cup of cooking liquid into blender with roasted garlic.
6. Place a towel on top of the blender and pulse to start, puree until completely smooth.
7. Strain mixture through a fine mesh strainer to remove any seeds or residual pepper skin.
8. Place back into the stock pot, season with salt/pepper and simmer until sauce slightly thickens.
9. Add more cooking liquid if sauce becomes too thick, sauce should resemble ketchup.
10. If sauce is a little bitter add a small amount of sugar to correct bitterness.
11. Cool completely and store in refrigerator for up to a month.

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