Monday, July 18, 2005


The dinner yesterday was a culinary feast with the "ultimate" steak, shish kebab, and blackberry cake.

I had to test the recipe for the ultimate steak from the latest issue of Bon Appétit magazine. Go to Nick Lindauer's Hot Sauce Blog for the recipe ingredients and directions. I followed the recipe with a few exceptions. I was informed by the butcher's that you can't buy T-bone steak in Sweden at the moment, due to the mad cow disease. I purchased entrecôte instead. I followed Mr. Lindauer's suggestion and used a blue cheese from Spain, instead of gorgonzola. We served the cheese on a baguette (Hungarian type with coarse salt on the top) as a side dish, instead of putting the steak on a ciabatta.

Ultimate steak
For more pictures, go to my BBQ gallery at Buzznet.

Hickory smoked Cajun shish kebab

500 grams loin of pork
2 bell peppers

1 teaspoon liquid smoke
1/2 deciliter red wine
1 teaspoon soy sauce
1 tablespoon French mustard
1 teaspoon grated fresh ginger
2 cloves of garlic, crushed

Grill oil:
1 tablespoon oil
1 teaspoon salt
1 pinch of black pepper
1/2 teaspoon grated fresh ginger


  1. Cut the meat and the bell peppers in pieces.
  2. Mix the marinade in a bag and add the meat. Let it marinate for about 60 minutes and then let the liquid rinse off.
  3. Add pieces of bell peppers and meat on skewers.
  4. Add the grill oil coating to the shish kebab.
  5. Grill for circa three minutes on each side.
The meal was served with criolla salsa and avocado & kidney bean salad.

We ended the evening with a blackberry cake served together with vanilla ice cream and a glass of Marsala dessert wine.