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Smoked Pompano Fish Spread Recipe

by David Bancroft

James Beard-nominated chef and Exmark ambassador David Bancroft is back with another hearty recipe for backyard events. This time, he’s looking to the sea for his ingredients. Bancroft has created a smoked fish spread recipe using the mild Florida pompano fish. He’s combined it with some delicious, flavorful spices. Your next backyard event is going to be even better when you add this dish to it.

Bancroft Kids showing off their fresh pompano catch

All You Need to Know About Pompano

If you’ve spent a lot of time on the water, you’ve already heard of the pompano, a part of the jack family,. If you’re a regular salt water angler, you’ve likely filled the boat with them a time or two. It’s a common fish in the Gulf of Mexico, though it can range in location from Massachusetts to Brazil.

As with many fish, pompano is high in Omega-3 as well as other essential micronutrients for heart-healthy meals. The pompano is often called the most eatable fish in the world for a variety of reasons. The first is because it’s a generally mild-flavored fish that blends well in recipes without allowing spices and flavors to overpower the sea salt flavor at its core. It’s a great fish for using in recipes like this smoked fish spread because it offers that meaty flavor without being overwhelming.

Another reason the pompano is so popular is that you can fish for them year-round. Not something that can be said of quite a few of the fish the world enjoys. Because they’re readily available, they’re much easier to rely on in restaurants. Fully grown, they range from two to five pounds, so they’re not too challenging to reel in. You don’t have to be a hammer to hook these fish, and they’re plentiful off the Florida coast in the Gulf of Mexico, making them an easily accessible fish.

If you’re interested in trying this delicious fish but you’re not close to the ocean and you’re not a saltwater angler, you can check with your local butcher (sometimes even your local grocery store) or order online. And if you’re unsure what you want to do with that tasty pompano, try cooking it up in Bancroft’s latest recipe for Exmark’s Backyard Life below.

Smoked Pompano Spread Recipe
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Smoked Pompano Spread Recipe

Cuisine: AmericanDifficulty: Easy
Servings

4

servings
Total time

35

minutes

Ingredients

  • 4 4 boneless/skinless fillets

  • 1/2 tbsp 1/2 salt

  • 1 tsp 1 garlic powder

  • 1/2 tsp 1/2 ground white pepper

  • 1/2 tsp 1/2 sugar

  • 4 oz 4 soft cream cheese

  • 1/2 cup 1/2 dukes mayo (1/4c more if you prefer creamier)

  • a few dashes a few Tabasco

  • minced chives (optional)

Directions

  • Smoke the pompano fillets with your preferred wood flavor at 200°f until just cooked.
  • Remove from smoker and allow to cool for 5 min.
  • Add all ingredients including the smoked fish to a mixing bowl.
  • Either mash the fish with a fork into the mayo mix or use a hand mixer on the lowest speed.
  • If you prefer larger chunks, be sure not to over-mix during this step. If you like smoother dip, mix the dip to your liking.
  • Adjust salt and spice at the end to your preference.

Notes

  • Bancroft likes to serve this dip with ‘Wickles Pickles’ and Saltines or Ritz crackers.

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David Bancroft’s Wild Mushroom Recipe

by David Bancroft

James Beard nominated chef and Exmark ambassador David Bancroft is all about trying adventurous foods (have you seen his Jalapeño Popper Grilled Oyster recipe?). This time around, he’s trying out a wild mushroom recipe with mushrooms he foraged himself! Learn about the chanterelle mushroom, how to stay safe while foraging, where to find the chanterelle, and how to create his delicious compound butter, served up on filet mignon.

Wild Mushroom Foraging Safety

First and foremost, you want to proceed with caution while foraging for mushrooms! Never bring home a mushroom you’re not sure about – there are a lot of poisonous, false species out there that could make you sick, or could even be fatal.

If you’re new to mushroom foraging, be sure that you’re going out with a guide and a helpful identification app. Check and double-check before picking something. And be sure that you thoroughly clean any mushrooms you bring home – you never know what bacteria might be living on them.

What Is a Chanterelle Mushroom?

Chanterelles are woodland mushrooms that grow exclusively in forests, typically in clusters directly underneath trees. There are several colors, but the most common is a golden color, and the golden-colored chanterelles are the most sought-after as they’re the best tasting.

They’re one of the most expensive mushrooms out there because they only grow for a few months in the summer and cannot be grown commercially. Finding them is a real treat, so when you get that lucky, you want to be sure you cook them into a meal designed for a special occasion. It’s the perfect dinner for an anniversary, a graduation, or a milestone birthday.

David Bancroft Mushroom Foraging

How to Forage a Wild Chanterelle

The most important thing when foraging for chanterelles is that you pay attention to the gills (the soft, streaky flesh underneath the head) of the mushroom. Many mushrooms have soft gills that are completely separate and easy to detach. Chanterelles, however, have gills that aren’t really gills, but more like veins that run the length of the mushroom. Beyond that, chanterelle stems aren’t hollow, so when you pick them, it will be a firm stalk. Another way to tell the wild mushroom you’re foraging is a chanterelle is by the scent. When you pick a chanterelle, it should smell slightly like an apricot.

Don’t forget! The first few times you forage, you’ll want to consult with a professional and you should never eat anything you’re not absolutely sure of!

How to Cook Chanterelles

There are a multitude of ways to cook chantarelles, but Bancroft is going to show you his favorite way – blended up into a compound butter, and spread over a tender, moist, filet mignon. Follow along for his favorite wild mushroom recipe.

David Bancroft's Wild Mushroom Recipe
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David Bancroft’s Wild Mushroom Recipe

Servings

4

servings
Total time

0

minutes

Ingredients

  • Foraged chanterelle compound butter

  • 1 1 quarter sliced white onion

  • 6 6 chopped garlic cloves

  • 1 lb 1 chopped cleaned mushrooms

  • 1 sprig 1 Thyme

  • 1/2 cup 1/2 white wine

  • 1/2 cup 1/2 heavy cream

  • 1 lb 1 salted butter (room temperature)

  • 1/4 teaspoon 1/4 turmeric

  • Cast iron seared filet mignon

  • 4 4 center cut 8oz steaks

  • 1 tablespoon 1 fresh chopped rosemary

  • salt and pepper

  • 1/4 cup 1/4 grapeseed oil

Directions

  • Foraged chanterelle compound butter
  • melt 1/4 lb butter in small pot
  • add onions and cook on medium low heat until soft
  • add mushrooms and simmer until soft
  • add garlic, wine, thyme, and turmeric
  • simmer on low heat until wine is reduced by half
  • add heavy cream and simmer on low until reduced 1/3
  • remove pot from stove and allow to cool five minutes
  • purée in food processor until smooth
  • add all ingredients and combine with room temp butter, make sure mushroom mixture is cool enough where it won’t melt the butter
  • add mushroom butter to small bowl and refrigerate until easily handled but not solid
  • roll out a 18 inches of plastic wrap flat onto counter
  • place butter into a log shape down the middle of the plastic about 2-3 inch diameter
  • wrap plastic over the butter into a log shape and twist the ends to form and tighten — this may take a few try’s to get right
  • the butter has to chill enough for easy handling
  • refrigerate the compound butter until firm
  • you can freeze the logs for up to 6 months
  • Cast iron seared filet mignon
  • drizzle oil on steaks, season with salt, pepper, and rosemary to marinate
  • put in fridge for an hour
  • remove steaks and place on counter to temp 20 minutes prior to cooking
  • heat large cast iron on medium high heat until very hot
  • pour oil into skillet and place steaks in cast iron with plenty of space between them
  • sear each side until very crispy for 3-4 minutes per side
  • for rare it is ready to serve, to cook up place into a 200 degree oven to cook until desired temperature
  • few degrees before steaks reach desired doneness, remove them from the heat
  • turn oven to broil
  • slice 1/4-1/2” medallions of compound
  • remove plastic strip from butter exterior
  • place on top of each steak
  • place steaks under broiler until butter begins to melt
  • remove steaks before the butter melts and serve immediately

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Ballistic BBQ Texas Cheesesteak Recipe

by Exmark

Who doesn’t love a good cheesesteak? It’s one of America’s most beloved, and most famous, sandwich recipes. But who thinks “cheesesteak” and thinks “Texas”? When “cheesesteak” comes up, it usually brings to mind images of the City of Brotherly Love. But there are other cheesesteak sandwiches out there!

Learn all about the tasty, delectable Texas Cheesesteak with this recipe from Exmark Ambassador and barbecue extraordinaire Greg Mrvich from Ballistic BBQ.

What’s a Texas Cheesesteak?

Believe it or not, the only thing you need to make a cheesesteak sandwich is a hoagie roll and thinly sliced steak! It’s all about the heartier parts of the sandwich, so it’s crucial you’ve got great steak and thick hoagies before you get started. You can really level up that sandwich when you add in extras. The classic Philly Cheese we know and love comes with steak, green peppers, and onions, but there are ways you can make it even more unique than that!

Barbecue genius that he is, Greg Mrvich has combined one of America’s most beloved sandwiches, the Philly Cheesesteak, with some of the best flavors Texas has to offer to create something unique and exciting. Not only are those traditional Philly flavors there, but there’s the added flavor of Pepper Jack cheese, cheddar cheese, green onions, Fritos, and Mexican crema. It’s a hearty, flavorful sandwich that’s going to be your guests’ new favorite meal.

This delicious sandwich is so easy to cook up and it’s even easier to eat! You’re going to want to share this around every chance you get. You could even try pairing them with these tasty homemade potato chips. Or if you’re looking for something on the healthier side, you can try pairing them with this candied butternut squash recipe.

Texas Cheesesteak
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Texas Cheesesteak

Servings

4

servings
Total time

0

minutes

Ingredients

  • 12 ounces 12 slice (uncooked) brisket flat meat

  • 2 2 onions, thinly sliced

  • 2 2 red bell peppers, sliced

  • 2 2 poblano peppers, sliced

  • chili powder, to taste

  • 2 cloves 2 sliced garlic

  • ¾ cup ¾ beef tallow

  • 4 slices 4 pepper jack cheese

  • 4 slices 4 cheddar cheese

  • 2 2 green onions, chopped

  • ½ cup ½ Fritos Corn Chips

  • 3 teaspoons 3 Mexican crema

  • 2 2 sandwich rolls (crusty)

Directions

  • Preheat griddle to medium heat. Add about one tablespoon beef tallow to the griddle top in preparation for the cook.
  • Cook the onions and peppers until they become soft and translucent. Shake the chili powder, lightly coating the peppers and onions, then mix together on the griddle, using your spatulas, until thoroughly coated.
  • Push the onion and peppers mixture aside, and lay the thin slices of meat on the griddle. Cook until the meat is cooked through. At this time, lay your rolls, open-face down on the griddle to toast.
  • On the griddle, divide the meat into two equal portions and top with equal portions of the onion and pepper mixture. Top with the pepper jack and cheddar cheese, then flip, so that the cheese in face-down on the griddle.
  • Place the rolls open-face up and add the meat, onion and cheese mixture.
  • Top with Fritos, crema and green onion.

Notes

  • Any type of beef can be used for this sandwich.  Freezing it prior to slicing, helps you get those really thin slices!

Armed with this Texas Cheesesteak recipe, you can create one of the best sandwiches your backyard has ever seen for your next game party, backyard barbecue, or bonfire night.

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Tex-Mex Chicken Fajita Tacos

by David Bancroft

Craving the delicious, savory taste of a chicken fajita? Maybe you’re in the mood for some spicy tacos? This recipe from famous restaurateur and James Beard-nominee David Bancroft marries two of the best Mexican dishes in a Tex-Mex style that’s absolutely mouthwatering. And if Bancroft’s multiple restaurants, awards and nominations, and years of experience aren’t enough, he’s also a San Antonio native, making him a bonafide expert on the blending of Texan and Mexican cuisines.

Before you whip up a batch of Bancroft’s delicious chicken fajita tacos recipe (with an amazing street corn slaw on the side), read on and learn a few fun facts about Tex-Mex cuisine; where it comes from, what it really is, and how long it’s been around!

Fun Facts about Tex-Mex

  1. Did you know that the term “Tex-Mex” has been around since 1875 when the Texas Mexican Railway was abbreviated to TexMex?
  2. Tex-Mex food came from the Rio Grande Valley. However, San Antonio is where it really grew and began to shin. San Antonio’s “chili queens” gained national and international recognition for their delicious creations that were a never-before-seen blend of Texan and Mexican cultures and tastes.
  3. Diana Kennedy wrote a book called Cuisines of Mexico that created a rift between “real” (authentic) Mexican food and Mexican food that was made North of the border. That’s when the term really took off throughout the food scene in the United States.
  4. Tex-Mex is ever-evolving. Think about it! Taco Bell is Tex-Mex – likely, most of the “Mexican” restaurants you frequent are a blend of Texan and Mexican. And that’s always changing. Fried chicken, burgers, and even pasta have made their way into a “Mexican” food pairing to create something that embraces both Mexican and North-of-the-border culture. 
Tex-Mex Chicken Fajita Tacos
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Tex-Mex Chicken Fajita Tacos

Servings

4

servings
Total time

0

minutes

Ingredients

  • Chicken Fajita Tacos

  • (6) 6-7 oz (6) 6-7 grilled chicken fajita breasts, sliced or pulled

  • 4 cups 4 shredded cabbage/slaw mix

  • 1 head 1 chopped cilantro

  • 1/2-3/4 cup 1/2-3/4 street corn mayo

  • 1 cup 1 pickled jalapenos

  • lime wedges per each taco

  • warm flour tortillas, 1 per taco

  • shredded pepper jack cheese optional

  • Street Corn Mayo

  • 1 cup 1 water

  • 1/3 cup 1/3 raw or frozen corn (not canned)

  • 2 2 limes & zest

  • 2 2 dried guajillo chilies seeded (sub 1 tsp chili powder if unavailable)

  • 2 2 chile de arbol w/ seeds (sub a dash cayenne if unavailable)

  • 1 tsp 1 paprika

  • ½ tsp ½ garlic powder

  • ¼ tsp ¼ cumin

  • ¼ tsp ¼ salt

  • 2 cups 2 Duke’s mayo

Directions

  • Chicken Fajita Taco
  • Wrap tortillas in aluminum foil and place into warm oven.
  • Toss cabbage/slaw mix with street corn mayo.
  • Add the mayo as needed to match your preference for creaminess of the slaw.
  • Slice warm fajita chicken into thin strips.
  • Place about 2oz chicken into each tortilla and then top with street corn slaw.
  • Garnish each taco with pickled jalapenos, shredded pepper jack cheese, fresh cilantro, and lime wedges.
  • Serve immediately while still warm! Goes great with chips & salsa and icy-cold salty margaritas!
  • Street Corn Mayo
  • Add water, corn, lime, chilies, garlic, and spices to small sauce pot.
  • Bring water to a low simmer for two minutes and cut heat.
  • Pour the corn mix into blender (Vitamix brand blender works best to get a smooth texture) and emulsify until completely smooth and then allow to cool.
  • Place mayo and the corn puree into small bowl and whisk together until completely smooth.

Embrace the multicultural cuisine and cook up an unbelievable batch of Bancroft’s delicious Tex-Mex chicken fajita tacos recipe.

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David Bancroft’s Smoked Texas Hot Links

by David Bancroft

Spend some time handcrafting these delicious Texas hot links alongside James Beard nominee and restauranteur David Bancroft as he takes you through his favorite hot links recipe. If you’ve never had fresh sausage, you’re in for a real treat. There’s nothing quite like it! Thinking about making homemade sausage might seem intimidating, but with Bancroft’s help, you’ll make quick work of it.

Sausage-making has a rich history and has long been a favorite activity of hunters and butchers alike. Making sausage allows you to ensure you’re making the most of every bit of meat you have, so you don’t waste any of your hard-won meats. Sausage is also a great option if you’re looking to freeze some for later use. Sausage freezes and cooks from frozen easily with very little taste change. Because who wants to compromise on flavor? You can keep it for up to three months frozen and can freeze it from fresh or from cooked. 

Bancroft likes to prepare fresh sausages using metric units because using grams and kilograms for measurement allows for a much more accurate recipe. That’s especially true because every butcher wants to utilize all the leftover meat they have when making sausage so that weight is always varying. This recipe allows you to easily scale up or down no matter what starting weight you’re working with so you can make sausage in any situation, even if you’ve just got a little bit of meat leftover for one batch and far too much for the next.

For example:

1kg meat = 1000g

1000g X .018 salt = 18g salt

100,000g meat X .018 salt = 1,800g salt

If you need some extra support for these conversions, Culinary Schools has a super helpful conversion calculator that’s easy to use.

Now that you’ve got the conversions under control, it’s time to get started learning how the sausage is made.

David Bancroft’s Smoked Texas Hot Links
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David Bancroft’s Smoked Texas Hot Links

Servings

4

servings

Ingredients

  • 50% beef chuck

  • 50% Boston butt

  • .018 grams .018 Salt

  • .0025 grams .0025 #1 pink salt (sodium nitrite)

  • .007 grams .007 Pepper

  • .002 grams .002 Sugar

  • .02 grams .02 Paprika

  • .004 grams .004 Red pepper

  • .006 grams .006 Fresh minced Garlic

  • .01 grams .01 Ice water

Directions

  • Trim meats and chop into 1-inch cubes for grinding.
  • Weigh meats in grams/kilograms.
  • Follow the measurements for each spice and mix together the sausage cure.
  • Mix cure over meats and marinate for 3-4 hours.
  • Grind sausage and set in mixing bowl.
  • Add ice water and dry milk powder and fold mix until completely incorporated.
  • Stuff in hog casings and allow to rest in fridge for 1 hour before cooking or smoking.
  • Bancroft recommends smoking sausages slowly at 180° until they reach around 160° or sausage casing gets nice and crisp.

Enjoy your delicious Texas hot links recipe at your next party or backyard event!

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Brisket Stuffed Jalapeño Poppers Recipe

by David Bancroft

Looking for a new and exciting recipe? These brisket stuffed jalapeño poppers topped with delicious honey hot sauce from David Bancroft is the recipe for you! David Bancroft is a James Beard-nominated chef and an incredible restauranteur and owner of Acre, an Auburn, Alabama eatery. If you’re trying to find a recipe crafted by a top-tier chef, look no further.

At first glance, this might sound like an intimidating jalapeño poppers recipe stuffed with far too many ingredients, but when you take your first bite? You’ll realize the flavors all work together to create the perfect little mouthful and will make the best complement to your next backyard event or a big game party.

Tips for Your Brisket

Cooking brisket isn’t an easy feat, and it’s a lot of work for these little brisket stuffed jalapeño poppers. And while it’s true you can cut corners and buy it at pre-cooked at your local grocery store, half the fun is learning to do it yourself. The reward is far greater; that meat is going to be far more delicious than store bought.

  1. Buy the Best Meat
    The first step in making the best brisket is buying the best meat. Experts recommend buying Choice grade or higher. This ensures you’ve got great marbling, which means enough fat to really make something tender and flavorful.
  2. Trim Fat
    Now, that might seem counter-intuitive when fat is part of what makes it taste so good. However, fat that’s too thick, or considered “bad,” will keep your brisket from cooking properly. You want to trim back that fat, but leave a thin layer to help trap in the moisture and flavor of your brisket.
  3. Be Sure to Season
    You don’t want to skip the seasoning! That’s what brings those delicious flavors you love to your brisket. If you’re making brisket for this brisket-stuffed jalapeño popper recipe, you might want to use a smoky or sweet flavor to complement  the spice of the jalapeño.
  4. Decide How You Want to Cook It
    This is probably the hardest decision to make—you have to choose how you want the brisket cooked. If you have the time, you can smoke it to really render those delicious flavors. If not, you can broil it, bake it, or grill it!
Brisket Stuffed Jalapeño Poppers Recipe
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Brisket Stuffed Jalapeño Poppers Recipe

With this great recipe added to your arsenal, go out and cook some delicious treats for your next backyard event!

Ingredients

  • Jalapeño-Brisket Poppers

  • 4-5 4-5 large jalapeños

  • 4 oz 4 shredded pepperjack

  • 4 oz 4 soft cream cheese

  • 6 oz 6 brisket

  • ¼ tsp ¼ garlic salt

  • Honey-Hot Sauce

  • 3 oz 3 local honey

  • 3 oz 3 favorite hot sauce

Directions

  • Jalapeño-Brisket Poppers
  • Mix cheeses and garlic salt together until semi smooth. Fold in 4oz of shredded brisket but don’t over mix. Cut jalapeños in half lengthwise and remove seeds. Stuff each half equally with cheese mix. Top each jalapeño with the last 2oz of shredded brisket. Bake in 350°f oven for about 6-8 minutes or until cheese is nice and melted and brisket bits look crispy.
  • Honey-Hot Sauce
  • Stir honey and hot sauce together. Drizzle over the top of the finished poppers to serve.

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