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.
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
1 tablespoon oil
1 teaspoon salt
1 pinch of black pepper
1/2 teaspoon grated fresh ginger
- Cut the meat and the bell peppers in pieces.
- Mix the marinade in a bag and add the meat. Let it marinate for about 60 minutes and then let the liquid rinse off.
- Add pieces of bell peppers and meat on skewers.
- Add the grill oil coating to the shish kebab.
- Grill for circa three minutes on each side.
We ended the evening with a blackberry cake served together with vanilla ice cream and a glass of Marsala dessert wine.