{"id":149,"date":"2016-08-03T09:08:43","date_gmt":"2016-08-03T09:08:43","guid":{"rendered":"http:\/\/rezepte.nilso.eu\/?p=149"},"modified":"2019-05-15T12:21:35","modified_gmt":"2019-05-15T12:21:35","slug":"barbecue-sosse-al-nilso","status":"publish","type":"post","link":"http:\/\/cookn.nilso.eu\/?p=149","title":{"rendered":"Barbecue-So\u00dfe &#8222;Al Nilso&#8220;"},"content":{"rendered":"<p><strong>Zutaten:<\/strong><\/p>\n<ul>\n<li>8 EL Ketchup<\/li>\n<li>3 EL Paprika-Tomatenmark<\/li>\n<li>1 EL Tomatenmark<\/li>\n<li>2 Schalotten<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>1-2 EL Oliven\u00f6l zum Braten<\/li>\n<li>2 TL Honig<\/li>\n<li>1\/2 TL Rauchsalz<\/li>\n<li>1\/4 TL Pfefferk\u00f6rner (ca. 15 Stck.)<\/li>\n<li>1 EL Honig-Dijonsenf<\/li>\n<li>1 EL Balsamico-Essig<\/li>\n<li>Cayenne-Pfeffer<\/li>\n<\/ul>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Den Ketchup, das Paprika-Tomatenmark und das Tomatenmark in eine Schale geben.<\/li>\n<li>Die Schalotten in mittelgro\u00dfe St\u00fccke schneiden, den Knoblauch fein w\u00fcrfeln.<\/li>\n<li>Oliven\u00f6l in der Pfanne erhitzen, die Schalotten und den Knoblauch darin glasig anbraten. Den Honig dazugeben, Schalotten und Knoblauch goldbraun karamellisieren lassen und anschlie\u00dfend in die So\u00dfe einr\u00fchren.<\/li>\n<li>Das Rauchsalz und die Pfefferk\u00f6rner im M\u00f6rser zersto\u00dfen und nach und nach in die So\u00dfe r\u00fchren.<\/li>\n<li>Den Honig-Senf und den Balsamico-Essig untermischen.<\/li>\n<li>Mit Cayenne-Pfeffer, Salz und Pfeffer abschmecken.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 8 EL Ketchup 3 EL Paprika-Tomatenmark 1 EL Tomatenmark 2 Schalotten 1 Knoblauchzehe 1-2 EL Oliven\u00f6l zum Braten 2 TL Honig 1\/2 TL Rauchsalz 1\/4 TL Pfefferk\u00f6rner (ca. 15 Stck.) 1 EL Honig-Dijonsenf 1 EL Balsamico-Essig Cayenne-Pfeffer Zubereitung: Den Ketchup, das Paprika-Tomatenmark und das Tomatenmark in eine Schale geben. Die Schalotten in mittelgro\u00dfe St\u00fccke &hellip; <a href=\"http:\/\/cookn.nilso.eu\/?p=149\" class=\"more-link\"><span class=\"screen-reader-text\">Barbecue-So\u00dfe &#8222;Al Nilso&#8220;<\/span> weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,21],"tags":[],"_links":{"self":[{"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/posts\/149"}],"collection":[{"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=149"}],"version-history":[{"count":6,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/posts\/149\/revisions"}],"predecessor-version":[{"id":254,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=\/wp\/v2\/posts\/149\/revisions\/254"}],"wp:attachment":[{"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cookn.nilso.eu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}