SpringHouse’s Chef Rob McDaniel Gets Cooking on News 5 WKRG in Mobile

Our very Chef Rob McDaniel recently whipped up a dish of king mackerel confit on News 5 WKRG in Mobile. One of ingredients of this tasty treat? Back 40 Beer Vinegar, a craft beer vinegar made in Gadsden, Alabama. Congrats to Chef Rob on his appearance. Check out the video below. And try the recipe too!

King Mackerel Confit

Ingredients:

• 1 piece of cracker bread
• ½ cup confit mackerel (canned mackerel)
• 2 TBS sour cream or crème fraiche
• 1 TBS chopped capers
• 1 TBS diced red onion
• 1 TBS diced red bell pepper
• Zest of one lemon
• ½ hard boiled egg chopped
• ½ tsp fresh dill, sprinkled with Back 40 Beer Vinegar

How to prepare:

Spread crème fraiche over cracker bread. Break up mackerel and distribute over crème fraiche. Equally distribute capers, red onion, red bell pepper, and egg over the top. Drizzle Back 40 vinegar over the top, sprinkle zest and fresh dill for garnish.