Light and Fresh
Posted: Friday, Apr. 19, 2013
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.
Grilled Kale Chicken Caesar Salad with Roasted Tomatoes/Garlic Croutons* 4 Each-Chicken Breast-boneless, skinless, 8 to 10 ounces
* 2 Bunches-Kale-thick stem removed, leave in large pieces
* 1 Cup-Grape Tomatoes
* To Coat-Olive Oil
* To Taste-Chef Troys Spice Mix
* 1 Pound-Thick Sliced Bacon-sliced thin, cooked and drained
* To Taste-Parmesan Cheese-ribbons peeled with veg peeler
* To Taste-Caesar DressingCroutons * 4 Each-Sour Dough Bread-1 thick sliced
* To Brush-Olive Oil
* 2 Each Garlic Cloves-peeledDirections 1. Preheat grill to medium high heat for direct/indirect heat grilling.
2. Drizzle kale lightly with oil, mix to lightly coat and season with spice mix.
3. Drizzle tomatoes with a little oil, season with spice mix and place in a small iron skillet.
4. Place skillet with tomatoes on top rack over direct heat, cook to soften, tossing periodically, about 10 minutes.
5. Grilled bread on both sides over direct heat to slightly char.
6. Move to top rack over indirect heat and cook until crunchy, about 5-7 minutes.
7. Remove from grill, immediately rub both sides with garlic, cut into cubes and set aside.
8. Pat chicken breasts dry, brush lightly with oil and season with spice mix.
9. Place over direct heat and grill on both sides until slightly charred and just cooked through, about 12-15 minutes.
10. Remove from grill and let rest on a plate while preparing the kale.
11. Lower heat to medium, working in batches place kale over direct heat to slightly char, 1-2 minutes, moving around.
12. Place grilled kale in a large bowl, lightly toss with Caesar dressing and place on four individual plates.
13. Top with roasted tomatoes, bacon, parmesan and croutons.
14. Slice each breast on the bias, place one breast each on each salad and serve.
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