{"id":129,"date":"2012-12-28T11:15:56","date_gmt":"2012-12-28T11:15:56","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=129"},"modified":"2026-10-03T12:45:14","modified_gmt":"2026-10-03T10:45:14","slug":"kalbskotelette-georgia","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=129","title":{"rendered":"Kalbskotelette \u201eGeorgia\u201c"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1549\" rel=\"attachment wp-att-1549\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/kalbskotelette_georgie.png\" alt=\"\" width=\"1536\" height=\"1024\" class=\"alignleft size-full wp-image-1549\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/kalbskotelette_georgie.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/kalbskotelette_georgie-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/kalbskotelette_georgie-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/kalbskotelette_georgie-768x512.png 768w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><\/a><\/p>\n<div class=\"recipe-layout\">\n<div class=\"ingredients\">\n<h2>Zutaten<\/h2>\n<ul>\n<li>2 Kalbsr\u00fccken mit Knochen<\/li>\n<li>ca. 1500 gr. 1\/3 Cup Honig-Senf (ca. 100 gr.)<\/li>\n<li>3 EL Pfirsichmus (m\u00f6glichst aus frischen Fr\u00fcchten herstellen &#8211; Mixer)<\/li>\n<li>3 EL Erdnuss\u00f6l<\/li>\n<li>3 EL Limonensaft<\/li>\n<li>2-3 p\u00fcrierte Knoblauchzehen<\/li>\n<li>Salz und Pfeffer zum Abschmecken.<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Alle Zutaten gut miteinander zu einer Paste verr\u00fchren. Die Kalbsr\u00fccken damit einstreichen und mind. 2 Stunden im K\u00fchlschrank marinieren.<\/li>\n<li>Fleisch in einer Grillpfanne oder Grillblech &#8211; nicht \u00fcber offenem Feuer! &#8211; von Allen Seiten jeweils 20 Min. (zusammen 60 Min.) garen lassen. (Kann auch im Backofen hergestellt werden, dabei auch jeweils 2 mal wenden, es fehlt dann aber der Grill-Rauch-Geschmack). Nach der Garzeit mit Zahnstocher einstechen, der austretende Saft soll nicht mehr Rosa, sondern farblos sein. Vor dem Aufschneiden das Fleisch in Alufolie gewickelt bei geringer W\u00e4rmezufuhr ca. 15 Min. ruhen lassen.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 2 Kalbsr\u00fccken mit Knochen ca. 1500 gr. 1\/3 Cup Honig-Senf (ca. 100 gr.) 3 EL Pfirsichmus (m\u00f6glichst aus frischen Fr\u00fcchten herstellen &#8211; Mixer) 3 EL Erdnuss\u00f6l 3 EL Limonensaft 2-3 p\u00fcrierte Knoblauchzehen Salz und Pfeffer zum Abschmecken. Zubereitung Alle Zutaten gut miteinander zu einer Paste verr\u00fchren. Die Kalbsr\u00fccken damit einstreichen und mind. 2 Stunden [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[20],"tags":[],"class_list":["post-129","post","type-post","status-publish","format-standard","hentry","category-grill-rezepte"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-25","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=129"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/129\/revisions"}],"predecessor-version":[{"id":1550,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/129\/revisions\/1550"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}