Cinco de Mayo
Posted: Friday, May. 03, 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.
Most of us really dont need a reason for food and drink but adding in a celebration gives us the perfect excuse. So break out the margarita machine and raise a glass to the 5th of May.
Nothing goes better with warm corn tortillas than gooey cheese, well except this over the top cheese dip. Bubbly cheese studded with crispy chorizo sausage and spicy roasted poblano peppers does the trick.
Simply fry up the sausage, drain off a bit of the drippings, warm through some green onions and layer in roasted poblano peppers with any good melting cheese. If you want to live up to the name Flameado drizzle the finished dish with a little tequila, stand back and touch it with an open flame. You will be the life of the party, just be careful mixing fire and alcohol. (I recommend doing this outside under adult supervision, I usually ask my wife to supervise me).
Right out of the oven spoon some of the golden and gooey goodness over a tortilla, fold in half and dig in.
There you have it, enjoy the day!
Roasted Poblano Queso Flameado
1 Pound-Mexican Chorizo Sausage-removed from casing, crumbled
1 Pound-Asadero Cheese-(Oaxaca/Monterey jack/Munster), shredded
1 Each-Poblano Pepper-roasted, stem/seeds removed, rough chopped
1 Each-Green Onion-thin sliced
To Garnish-Fresh Cilantro-leaves only, chopped
Optional/To Taste-Chipotle Pepper) deseed/chopped, Chili Ancho (crushed)
To Dip-Corn/Flour Tortillas-warm
1. Preheat oven to 300 degrees
2. Warm a cast iron skillet over medium heat.
3. Add chorizo; cook stirring frequently until just cooked through.
4. Remove chorizo from skillet and drain on a paper towel lined plate.
5. Leave about 1 tablespoon of drippings in skillet, add onion and cook one minute.
6. Remove, place in a mixing bowl with chorizo/cheese and mix to combine.
7. Place back in skillet,, place in oven and cook until bubbly.
8. Remove from oven, top with cilantro and chipotle or crushed chili ancho.
9. Serve with warm tortillas or as a dip with chips or fried taquitos.
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