Posted: Friday, Jun. 07, 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.
Tis the season for light and refreshing meals and there is nothing better than a salad that eats like meal. Grilling romaine and cabbage for this salad give it slightly smoky taste. Then combined with tomato, onion, carrot and feta cheese youd think that it would stop there. Oh contraire, adding shrimp and sausage rosemary skewers makes this into a full blown meal. Topping it off with a simple lemon vinaigrette and corn bread crouton makes this not only dinner but a work of art, enjoy!
Chopped Summer Salad with Corn Bread Croutons
2 Romaine Hearts-halved
¼ Head-Red Cabbage-cut into half leaving root end in tact
2 Each-Roma Tomatoes-deseeded and diced
4 Each-Green Onions-sliced thin
½ Cup -Carrot-shredded, chopped
½ Cup-Feta Cheese
To Drizzle-Olive Oil
To Taste-Chef Troys Spice Mix
2 Cups-Cornbread-leftover or store bought, cut into small cubes
3 Tablespoons-Olive Oil
¼ Cup-Parmesan Cheese-grated
2 Tablespoons-Fresh Parsley-chopped
To Taste-Kosher Salt/Black Pepper
¼ Cup-Lemon Juice
1 ½ Tablespoon-Dijon Mustard
1 Tablespoon-Fresh Oregano-leaves only, chopped
To Taste-Kosher Salt/Black Pepper
Optional-Crushed Red Pepper-to taste
½ Cup -Olive Oil
1. Preheat oven to 300 degrees.
2. Place cornbread cubes on sheet tray and bake until crispy and dried through, about 15-20 minutes.
3. Place in bowl, drizzle with olive oil and toss to coat.
4. Add parmesan, parsley, season and toss.
5. Place back on sheet tray; scrape out any remaining cheese/parsley from bowl onto cornbread.
6. Bake in oven for 5 minutes, remove and cool.
7. For dressing place all ingredients in blender and puree until smooth.
8. While still running, slowly add oil until all has been incorporated, set aside until ready to use.
9. Preheat grill for direct heat grilling to medium high.
10. Drizzle romaine/cabbage with oil and season.
11. Place romaine on grill cut side down.
12. Grill until slightly charred, about one minute on cut side only, remove.
13. Add cabbage; grill until charred on both cut sides, about 2-3 minutes per side.
14. Remove from grill and allow to cool.
15. Cut romaine all the way down to the root end.
16. Group romaine together and chop into small pieces.
17. Cut root off of cabbage and cut into pieces.
18. Group together cabbage and chop into small pieces.
19. Place romaine/cabbage into bowl with tomato, onion, carrot, feta and toss to combine.
20. Drizzle with a little dressing, toss to coat, top with croutons and serve.
Shrimp & Sausage Rosemary Skewers
4 Each-Rosemary Sprigs-8 to 12 long, or wooden skewers
2 Links-Italian Sausage-casing removed
16 Each-Shrimp-16/20-peeled and deveined
To Brush-Olive Oil
To Taste-Chef Troys Spice Mix
2 Each-Lemon-sliced into 16 thin slices, save ends for finished dish
1. Remove rosemary starting at thick end and leave 2 left on top.
2. Form sausage into 16 equal portions.
3. Place each portion of sausage in curved part of shrimp.
4. Form to shape and flatten sausage to same thickness as shrimp.
5. While still holding shrimp/sausage thread onto skewers starting from head end of shrimp.
6. Pass skewer through shrimp into sausage and into tail part of shrimp.
7. Roll a slice of lemon up and place on skewer.
8. Repeat placing four shrimp/sausage on each skewer followed by a rolled/sliced lemon.
9. Preheat grill for direct heat grilling to medium high heat.
10. Brush shrimp/sausage with oil, season with Spice Mix.
11. Place on grill leaving rosemary end of skewer off heat.
12. Grill 2-3 minutes per side and serve with a squeeze of lemon.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email email@example.com to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less