Pizza sallad
A Swedish classic, this is an oil/vinegar based cole slaw. It’s a fresh alternative to the mayonnaise based American version.
Grilled camembert
Grilled camembert cheese with a honey coating is a great tasting snack to serve as a starter. Spread the melted cheese on a slice of bread or on crackers, and enjoy a glass of wine with it.
Grilled sweet potatoes with lime dressing
Grilled sweet potatoes with lime dressing is a great dish. The sweetness of the potatoes goes really well with the lime dressing. You can serve it with both seafood, poultry and red meat.
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Pico de gallo
Pico de gallo is a Mexican tomato salsa. It is really fresh, made in an instant, and it works really well with grilled food. I use shallots here for their mild flavor, but feel free to use red or yellow onion instead.
The Ribs Guide
Ribs are fun to grill, and turn out really good. It is the perfect food to share when you have friends over. There are a few steps required for optimal results, and I have collected them here in my “ribs manual”.
Sweet hickory bbq sauce
This is a bbq sauce meant to use for both glazing and as a side dish. If you use it for glazing, add another tablespoon of brown sugar. It has a nice soft sting from the ground ginger and Worchestershire sauce, but it isn’t hot in any way.
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Hank’s Original Pork Rub
Hank’s Original Pork Rub is my own dry rub specifically composed for pork butts, ribs et.c. It is a classic rub, not too hot. If you prefer a hotter rub, add cayenne pepper or ground ancho chile pepper, whichever you prefer. This is a small batch, so it is enough for a large rack of ribs. If you want to, you can double or triple the recipe and store it in the fridge.
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Cognac sauce
Cognac sauce is a savory classic. It is best served with various meat dishes, and the cognac adds a touch of sweetness and complexity. Feel free to replace the thyme with another spice of your liking.
Lobster soup
Lobster soup is a luxurious dish if you ask me. It takes some time to make, but it is definitely worth the wait. You can make the soup a day in advance, then just heat it up and serve.