Am Wochenende wurde (natürlich ;-)) der Grill wieder angeworfen. Und das nicht nur einmal, nein sogar gleich zweimal an einem Tag!
Am Vormittag (man beachte das sonnige Wetter!), war das Gemüse in Form von Tomaten, Zwiebeln, Paprika, Knoblauch und Chilis für eine scharfe Tex-Mex Sauce dran. 3 Hähnchenbrustfilets, die nicht zum Rezept gehörten, mussten auch noch weg und wurden für eine spätere Verarbeitung einfach gleich anschließend gegrillt. Das Gemüse kam dann nach weitgehender Entfernung der richtig schwarz gewordenen Hautstellen in einen Mixer und wurde anschließend mit Limettensaft (oh, was liebe ich die Quetsche) und Koriandergrün sowie Salz und Pfeffer abgeschmeckt. Hui, schön scharf, dank meiner Super-Chilis! Eigentlich könnte man die Sauce so lassen, aber der Texaner brät sie dann noch einige Minuten in Schweineschmalz etwas an, was ich mir natürlich nicht habe nehmen lassen. Fein, dass ich einen roten Pullover anhatte – die Masse spritzt nämlich ganz hinterhältig gemein, sobald man auch nur für einige Sekunden das Rühren unterlässt 😉
Abends wanderten dann (ohne Hektik, da Mann ja das Handball-WM-Endspiel sehen wollte) die bis dahin in einer dunklen Chili-Biermarinade (das dunkle mexikanische Bier war hier übrigens ein Weltenburger Kloster Barock Dunkel) lagernde Ribeye Steaks, Frühlingszwiebeln, lange Spitzpaprika und Chilis auf den sehr heißen Rost.
Daraus konnte sich dann am Tisch jeder nach Belieben gefüllte Tortillas zusammenbasteln. Dem Grillmeister vielen Dank, das war wieder Spitze!
Und weil ich heute zu faul zum Übersetzen bin, gibt’s die Rezepte in Englisch und nur die Anmerkungen in Deutsch.
===== Titelliste (2 Rezepte) =====
Tex-Mex Rib Eyes con Mucha Cerveza
El Paso Picante (El Paso, Tex)
========== REZKONV-Rezept - RezkonvSuite v1.3
Titel: Tex-Mex Rib Eyes con Mucha Cerveza
Kategorien: Fleisch, Rind, Grill, Amerika, Texas
Menge: 4 Portionen
======================== FOR THE STEAKS ========================
4 Rib eye steaks (each about 1 inch thick and 8-10
-ounces)
Coarse salt (kosher or sea)
Freshly ground black pepper
3 Essl. Olive oil
================ FOR THE MUCHA CERVEZA MARINADE ================
1 Flasche (8 ounces) dark Mexican beer
1/4 Tasse Fresh lime juice
1 Medium-size onion, finely chopped
3 Zehen Garlic, finely chopped
1-2 Jalapeno peppers, seeded and finely chopped (for
-hotter steaks, leave the seeds in)
1/4 Tasse Chopped fresh cilantro
========================== FOR SERVING ==========================
2 Bund Scallions, trimmed
4-8 Jalapeno peppers
4 Flour tortillas (Petra: 8)
Lime wedges
El Paso Picante (see recipe) or your favorite
-salsa in an attractive serving bowl
======================= YOU'LL ALSO NEED =======================
2 Tassen Wood chips or chunks (preferably mesquite or
-oak), soaked for 1 hour in water to cover, then
-drained
============================ QUELLE ============================
Steven Raichlen's
BBQ USA
-Erfasst *RK* 04.02.2007 von
-Petra Holzapfel
METHOD: Direct grilling
ADVANCE PREPARATION:
2 hours for marinating the steaks
Generously season the steaks on both sides with salt and black
pepper. Place the steaks in a nonreactive baking dish just large
enough to hold them and drizzle the olive oil over them. Turn the
steaks a couple of times, rubbing them with your fingertips to coat
with oil.
MAKE THE MUCHA CERVEZA MARINADE: Combine the beer, lime juice, onion,
garlic, chopped jalapeno(s), and cilantro in a nonreactive mixing
bowl and stir to mix. Pour the marinade over the steaks and let them
marinate in the refrigerator, covered, for 1 to 2 hours, turning
them a couple of times so that they marinate evenly.
Set up the grill for direct grilling (gas or charcoal) and preheat
to high. If using a gas grill, place all of the wood chips or chunks
in the smoker box or in a smoker pouch and run the grill on high
until you see smoke. If using a charcoal grill, preheat it to high,
then toss 1 cup of the wood chips or chunks on the coals.
When ready to cook, brush and oil the grill grate. Place the
scallions and whole jalapenos on the hot grate and grill until
nicely browned on all sides. This will take 2 to 3 minutes per side
(6 to 9 minutes in all) for the jalapenos and 3 to 4 minutes per
side (6 to 8 minutes in all) for the scallions. Transfer the grilled
vegetables to a plate.
Remove the steaks from the marinade and drain, discarding the
marinade. If using a charcoal grill, toss the remaining 1 cup of
wood chips or chunks on the coals. Place the marinated steaks on the
hot grate and grill until cooked to taste, 4 to 6 minute side for
medium-rare, rotating steak a quarter turn after 2 minutes on each
side to create an attractive crosshatch of grill marks. Season the
steaks on both sides with salt and pepper. To test for doneness, use
the poke method: the meat should be gently yielding. Transfer the
grilled steaks to plates or a platter and let rest for 3 minutes.
Warm the tortillas on the grill, about 15 seconds per side, and
transfer them to a cloth-lined basket. Serve the steaks with the
jalapenos, scallions, and tortillas and salsa on the side. To eat,
wrap bite pieces of steak in a tortilla with some of the scallions,
jalapenos, and salsa.
Mi Tierra is a San Antonio landmark - very nearly as much so as the
Alamo. For decades, this lively restaurant, located in the central f market, has defined the local Mexican dining experience. Tourists and locals alike flock here for two-fisted margaritas (served from a manorial mahogany bar), guacamole made the old-fashioned way (in a molcajete - a lava stone mortar and pestle), and plate-burying grilled chops and steaks. This brings us to the following rib eye, which is dished up with grilled scallions, jalapeno peppers, and salsa. The mucha cerveza (much beer) marinade is my own contribution to a dish that has kept San Antonians coming to Mi Tierra for half a century. Anmerkung Petra: Steaks waren etwas dünner, daher etwas kürzere Grillzeit. Jeder hat 2 Tortillas dazu gegessen - es hätte gerne noch etwas mehr Gemüse sein können (wir hatten sowieso noch große Spitzpaprika mit auf dem Grill). El Paso Picante-Sauce ist sehr lecker dazu! ===== ========== REZKONV-Rezept - RezkonvSuite v1.3 Titel: El Paso Picante (El Paso, Tex) Kategorien: Salsa, Sauce, Grill, Gemüse, USA Menge: 1 1/2 cups 6-8 Plum tomatoes (about 1 1/2 pounds), cut in half -lengthwise 1 Medium-size onion, cut lengthwise into quarters -(leave the skin and root end on) 2-4 Jalapeho peppers 3 Zehen Garlic, skewered on a wooden toothpick (leave -the skins on) 1/4 Tasse Chopped fresh cilantro 2 Essl. Fresh lime juice, or more to taste Coarse salt (kosher or sea) Freshly ground black pepper 2 Essl. Lard or olive oil (optional) ======================= YOU'LL ALSO NEED ======================= 2 Tassen Wood chips or chunks (preferably mesquite), -soaked for 1 hour in water to cover, then -drained ============================ QUELLE ============================ Steven Raichlen's BBQ USA -Erfasst *RK* 04.02.2007 von -Petra Holzapfel METHOD: Direct grilling Set up the grill for direct grilling (gas or charcoal) and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals. When ready to cook, brush the grill grate. Place the tomatoes, onion, garlic, and jalapenos on the hot grate and grill until darkly browned on all sides and tender. This will take 2 to 3 minutes per side (8 to 12 minutes in all) for the tomatoes, 3 to 4 minutes per side for the onion wedges, 3 to 4 minutes per side (9 to 12 minutes in all) for the jalapenos, and 2 to 4 minutes per side (4 to 8 minutes in all) for the garlic. Transfer the grilled vegetables to a cutting board and let cool. Remove the toothpick from the garlic and cut the root end off the onion. Scrape any really burnt skin off the vegetables but leave most of it on; the dark spots will add color and character. For a milder salsa, seed the jalapenos. Puree the grilled vegetables in a blender or food processor. Add the cilantro and lime juice. Taste for seasoning, adding more lime juice as necessary and salt and pepper to taste; the salsa should be highly seasoned. The salsa can be served as is; it will be exquisite. For even more flavor, melt the lard or heat the olive oil in a deep saucepan over medium-high heat. Add the salsa and fry it until thick and fragrant, 4 to 6 minutes, stirring with a long-handled wooden spoon to prevent spattering. Let cool to room temperature, then refrigerate until serving. The salsa will keep in the refrigerator, covered, for a day or two, but tastes best served within a few hours of being made. Bring to room temperature before serving. Variation: You can make a tasty picante eveen if you don't have time to grill the vegetables. Start the El Paso Picante Recipe at step 3, puréeing the raw vegetables. Heat the lars or olive oil in a saucepan and fry the sauce as described in step 4. Let cool to room temperature before serving. EL PASO PICANTE picante is the name of a family of salsas enjoyed in
Texas and in the American Southwest. Some are mildly picante (spicy);
others are seriously hot. My advice is to add as many jalapenos as
you dare. In southern Texas, it's customary to cook a picante after
the ingredients are mixed together, but I like to grill the tomatoes,
onions, peppers, and garlic before combining them to add an extra
dimension of fire and wood smoke. Serve El Paso Picante with any
sort of grilled meat, poultry, or seafood, especially beef. It also
makes a righteous dip for chips.
Anmerkung Petra: Gemüse für Sauce gegrillt, dann püriert und Sauce
zusammengerührt, anschließend in Schweineschmalz angebraten.
Vorsicht: spritzt ganz ungemein, wenn man nicht andauernd rührt! Als
Chilis 2 Serranos und 2 Superchilis eingesetzt. Schön scharf!
Gemacht zu Tex-Mex Rib Eyes con mucha cerveza.
=====
