A whiskey, salmon, bagel Brunchfast
Posted: Friday, Jan. 10, 2014
Chef Troy Gagliardo
CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including 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. 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 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.
Brunchfast, is not a real word but then again brunch isnt a real meal either, so we can call it whatever we want; right?
Weekends were made for brunch. The hope is to sleep in a little past the normal breakfast hour, but sometime before lunchtime. Thus brunch just make sense. Not quite ready for lunch but still craving a hearty breakfast the options and combinations are limitless.
Here is my take on bagels and locks. Understanding that you may not want to cure your own salmon for this dish you can substitute store bought, pre-sliced cured salmon; and for that matter just use regular cream cheese.
With that being said, what the bacon-goat cheese spread adds to this dish is something you just cant get from cream cheese. By adding a splash of heavy cream, to the room soften goat cheese, and folding in salty silvers of bacon this spread elevates a plain bagel to new heights.
Curing your own salmon gives you control on flavoring, texture and freshness. Curing is a process that cooks the protein without actually cooking it. Salt has always been a way to preserve meat and this method can easily be done at home. Try out different herbs and other flavoring to create your own combination. For this recipe I went with a touch of whisky and paired that with a spicy kick of mustard.
Enjoy and for more recipes visit www.cheftroy.net and watch Chef Troy every week on WCCB News Risings Tuesdays with Troy from 7-9 am.
Whiskey Mustard Cured Salmon-Bagels and Bacon Goat Cheese Spread
12 Ounces-Goat Cheese-softened to room temp
2 Tablespoons-Heavy Cream
3 Strips-Apple Wood Smoked Bacon-thin sliced, cooked, drained on a paper towel
Cure for Salmon: Must be done at least 24 hours in advance:
8 Ounce-Salmon-fresh fillet
1/2 Cup-Kosher Salt
½ Cup-Brown Sugar
1/4 Teaspoon-Crushed Red Pepper
2 Tablespoons-Jack Daniels-or your favorite bourbon
2 Tablespoons-Dijon Mustard
To Taste-Fresh Cracked Pepper
1 Each-Lemon-zest of
1/2 Cup-Parsley-leaves only, chopped
1. To make cure combine salt, sugar, crushed red pepper.
2. Add bourbon to cure, mix together and set aside.
3. Brush salmon on both sides with mustard, season with pepper and lemon zest.
4. Place a double layer of plastic wrap on a plate and add about half of cure.
5. Spread cure out slightly larger than size of the fillet and top with salmon.
6. Top salmon with parsley and gently press into flesh.
7. Top with remaining cure, making sure to cover entire piece of salmon.
8. Wrap salmon tightly and refrigerate for 24 to 48 hours.
9. Remove salmon from refrigerator, unwrap, brush off cure and discard.
10. Using paper towel blot off any remaining moisture.
11. Put cured salmon on a clean plate and place in refrigerator uncovered for 1 hour.
12. To make spread, combine goat, bacon and cream in food processor until incorporated.
13. Remove from refrigerator and slice into very thin pieces.
14. Half bagels, top from bottom, and toast.
15. Smear bacon goat cheese spread on each bagel half.
16. Top with salmon, garnish with watercress, drizzle of olive oil if desired, and serve.
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