"Flygande jacob" was a very popular dish in the 80's. I've never been a fan, but I actually think I made it once. Taste is OK but if you are to eat fat, salt, and some more fat and salt it better be damned good. How did you run into it? Found a link in English for those interested:http://tummyrumble.hultberg.org/2005/11 ... ring_.html
My favorite barbecue sauce:
roast two red peppers and two unpeeled garlic cloves. Split the peppers in half and put some oil on. High temperature in the owen or on the barbecue. Takes about 10 minutes at 250C. The skin should get rather black but you don't want the peppers to go all dry. Put the the peppers in a bowl and put a cover on top. Let them sweat until they are cool enough to peel. Peel the garlic too. Mix. Add some salt and a bit of nice red vinegar or perhaps some (fake) balsamic vinegar. For something slightly different add some sour cream.
While not quite as good as the above this one is made in 5 minutes. Mix a few peppers and some sugar snaps. Get rid of the excess liquid. Add sour cream and salt.