{"id":512,"date":"2011-08-29T22:29:00","date_gmt":"2011-08-29T20:29:00","guid":{"rendered":"http:\/\/wassersch.eu\/corumblog\/barbecue-sauce-2011-38758911\/"},"modified":"2019-05-09T09:45:10","modified_gmt":"2019-05-09T07:45:10","slug":"barbecue-sauce-2011-38758911","status":"publish","type":"post","link":"https:\/\/wassersch.eu\/corumblog\/2011\/08\/barbecue-sauce-2011-38758911\/","title":{"rendered":"Was &#8230;"},"content":{"rendered":"<p>&#8230; macht eine voll-berufst\u00e4tige Food-Bloggerin an ihrem ersten Urlaubstag:<\/p>\n<ul>\n<li>Ausschlafen<\/li>\n<li>Feedreader checken<\/li>\n<li>Rasen m\u00e4hen<\/li>\n<li>Festplatte aufr\u00e4umen<\/li>\n<li>W\u00e4sche waschen<\/li>\n<li>Barbecue Sauce kochen<\/li>\n<li>Apfelmus kochen<\/li>\n<li>Bloggen<\/li>\n<\/ul>\n<p><a name=\"Barbecue Sauce \"><\/p>\n<h3>Barbecue Sauce \u00e0 la St. Barts<\/h3>\n<p><\/a><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.wassersch.eu\/Blog\/Rez\/BarbequeSauce.jpg\" alt=\"BarbequeSauce.jpg\" title= \"Barbeque Sauce - im Vordergrund :-)\"  width=\"300\"  class=\"center\"\/><\/p>\n<table border=\"0\">\n<tr>\n<td width=\"200\" align=\"left\">Quelle: <\/td>\n<td>Sehr frei nach &#8218;St. Barts Barbeque Sauce&#8216; in &#8218;Sauces, Rubs and Marinades&#8216; von Steven Raichlen; <br \/>\n29.08.2011 von Sus<\/td>\n<\/tr>\n<tr>\n<td width=\"200\" align=\"left\">Kategorien: <\/td>\n<td>Sauce, Ketchup, Tomate, Barbecue, Grill<\/td>\n<\/tr>\n<tr>\n<td width=\"200\" align=\"left\">Mengenangaben f&uuml;r: <\/td>\n<td>400 ml<\/td>\n<\/tr>\n<\/tr>\n<\/table>\n<h4>Zutaten:<\/h4>\n<table>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"150\">Essl&ouml;ffel<\/td>\n<td>Butter<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1<\/td>\n<td width=\"120\">kleine<\/td>\n<td>Zwiebel; fein gehackt<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">4<\/td>\n<td width=\"120\"><\/td>\n<td>Lauchzwiebeln; fein gehackt<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"120\"><\/td>\n<td>Knoblauchzehen; fein gehackt<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1-2<\/td>\n<td width=\"120\"><\/td>\n<td>Chili (Sch&auml;rfe nach Geschmack)<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">4<\/td>\n<td width=\"120\">Stengel <\/td>\n<td>Glatte Petersilie; fein gehackt<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1<\/td>\n<td width=\"120\">Teel&ouml;ffel<\/td>\n<td>Thymian, frisch<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"120\">Teel&ouml;ffel<\/td>\n<td>Oregano, frisch<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1<\/td>\n<td width=\"120\">Teel&ouml;ffel<\/td>\n<td>Fenchel; ger&ouml;stet<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1\/2<\/td>\n<td width=\"120\">Teel&ouml;ffel<\/td>\n<td>Bockshornklee<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">1\/2<\/td>\n<td width=\"120\">Teel&ouml;ffel<\/td>\n<td>Koriandersaat<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"120\">Messerspitzen<\/td>\n<td>Piment\u00f3n de la Vera, mild<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">600<\/td>\n<td width=\"120\">Milliliter<\/td>\n<td>Passierte Tomaten<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">3<\/td>\n<td width=\"120\">Essl&ouml;ffel<\/td>\n<td>Zuckerr&uuml;bensirup<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">4<\/td>\n<td width=\"120\">Essl&ouml;ffel<\/td>\n<td>Limettensaft<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"120\">Essl&ouml;ffel<\/td>\n<td>Malzessig<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\">2<\/td>\n<td width=\"120\">Essl&ouml;ffel<\/td>\n<td>Rotwein<\/td>\n<\/tr>\n<tr>\n<td width=\"70\" align=\"right\"><\/td>\n<td width=\"120\"><\/td>\n<td>Salz, Pfeffer<\/td>\n<\/tr>\n<\/table>\n<p><H4>Zubereitung:<\/H4><br \/>\nDie Butter in einem Topf &uuml;ber mittlerer Hitze schmelzen. Die Zwiebeln, Lauchzwiebeln, Knoblauch, Chili, Petersilie, Thymian und Oregano hinzuf&uuml;gen und ca. 3 Minuten weichkochen, aber nicht br&auml;unen. Die restlichen Zutaten unterr&uuml;hren und zum Kochen bringen. Die Hitze reduzieren, so da&szlig; die Fl&uuml;ssigkeit leise vor sich k&ouml;chelt. Die n&auml;chste halbe Stunde regelm&auml;&szlig;ig umr&uuml;hren, bis die Masse sch&ouml;n dickfl&uuml;ssig geworden ist. Dabei immer mal wieder abschmecken und nachw&uuml;rzen. Die Sauce sollte kr&auml;ftig schmecken.<\/p>\n<p>Entweder gleich verwenden oder noch hei&szlig; in sterilisierte Flaschen oder Gl&auml;ser abf&uuml;llen. Trotzdem sicherheitshalber so k&uuml;hl wie m&ouml;glich aufbewahren und bald verzehren. <\/p>\n<hr \/>\n<div class=\"snap_nopreview\" align=\"right\"><font size=\"1\">Index: <a class=\"techtag\" href=\"http:\/\/www.wassersch.eu\/Rezepte\/Index\/Rez_S#Sauce\" rel=\"tag\">Sauce<\/a>, <a class=\"techtag\" href=\"http:\/\/www.wassersch.eu\/Rezepte\/Index\/Rez_K#Ketchup\" rel=\"tag\">Ketchup<\/a>, <a class=\"techtag\" href=\"http:\/\/www.wassersch.eu\/Rezepte\/Index\/Rez_T#Tomate\" rel=\"tag\">Tomate<\/a>, <a class=\"techtag\" href=\"http:\/\/www.wassersch.eu\/Rezepte\/Index\/Rez_G#Grill\" rel=\"tag\">Grill<\/a><\/font> <\/div>\n","protected":false},"excerpt":{"rendered":"<p>&#8230; macht eine voll-berufst\u00e4tige Food-Bloggerin an ihrem ersten Urlaubstag: Ausschlafen Feedreader checken Rasen m\u00e4hen Festplatte aufr\u00e4umen W\u00e4sche waschen Barbecue Sauce kochen Apfelmus kochen Bloggen Barbecue Sauce \u00e0 la St. Barts Quelle: Sehr frei nach &#8218;St. Barts Barbeque Sauce&#8216; in &#8218;Sauces, Rubs and Marinades&#8216; von Steven Raichlen; 29.08.2011 von Sus Kategorien: Sauce, Ketchup, Tomate, Barbecue, Grill &hellip; <a href=\"https:\/\/wassersch.eu\/corumblog\/2011\/08\/barbecue-sauce-2011-38758911\/\" class=\"more-link\"><span class=\"screen-reader-text\">\u201eWas &#8230;\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[198,184,71,185],"class_list":["post-512","post","type-post","status-publish","format-standard","hentry","category-kochen-backen-und-geniessen","tag-grill","tag-ketchup","tag-sauce","tag-tomate"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p923CK-8g","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":3,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":3907,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/512\/revisions\/3907"}],"wp:attachment":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}