{"id":131,"date":"2012-12-28T11:16:36","date_gmt":"2012-12-28T11:16:36","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=131"},"modified":"2026-10-03T12:43:20","modified_gmt":"2026-10-03T10:43:20","slug":"blue-cheese-pecannut-steaks","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=131","title":{"rendered":"Blue-Cheese-Pecannut Steaks"},"content":{"rendered":"<p><a href=\"https:\/\/www.american-cooking.de\/?attachment_id=1547\" rel=\"attachment wp-att-1547\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/blue_cheese_pecannut_steak.png\" alt=\"\" width=\"1536\" height=\"1024\" class=\"alignleft size-full wp-image-1547\" srcset=\"https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/blue_cheese_pecannut_steak.png 1536w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/blue_cheese_pecannut_steak-300x200.png 300w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/blue_cheese_pecannut_steak-1024x683.png 1024w, https:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/blue_cheese_pecannut_steak-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>125 gr. Blue-Cheese (Roquefort, Gorgonzola o.\u00c4.)<\/li>\n<li>8 EL Butter, evtl. etwas ungeschlagene Sahne<\/li>\n<li>8-10 Knoblauchzehen gehackt<\/li>\n<li>\u00bd Cup Pecan-N\u00fcsse (ca. 60 gr.) ger\u00f6stet und gehackt<\/li>\n<li>4 EL frisch gehackte Petersilie<\/li>\n<li>3 TL getr. Rosmarin (im M\u00f6rser zersto\u00dfen)<\/li>\n<li>3 TL Salz<\/li>\n<li>3 Tl frisch gem. schw. Pfeffer.<\/li>\n<\/ul>\n<\/div>\n<div class=\"method\">\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Die Pecann\u00fcsse in einer ungefetteten Pfanne bei starker Hitze anr\u00f6sten und anschlie\u00dfend im Mixer fein hacken. Die H\u00e4lfte des zersto\u00dfenen Rosmarins mit dem K\u00e4se, der Butter, frischer Petersilie im Mixer verquirlen, die gehackten Pecann\u00fcsse dazu geben und unterr\u00fchren. Wenn zu dick etwas fl\u00fcssige Sahne dazu geben, mit Salz abschmecken. Sauce sollte dickfl\u00fcssig sein.<\/li>\n<li>Im M\u00f6rser das restlich Rosmarin zersto\u00dfen, die gehackten Knoblauchzehen, sowie Salz und Pfeffer dazu geben und mit dem St\u00f6\u00dfel zu einer Paste verreiben.<\/li>\n<li>Auf jede Steakseite 1 TL der Knoblauchpaste geben und auf dem Fleisch verreiben.<\/li>\n<li>Steaks nach Wunsch grillen (Garstufe) und mit der K\u00e4se-Nu\u00df-Sauce toppen.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p class=\"recipe-origin\">Pro Person 1 Sirloin (oder Anderes) Steak (Gewicht nach Wunsch).<br \/>Zutaten f\u00fcr ca. 4 Personen:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 125 gr. Blue-Cheese (Roquefort, Gorgonzola o.\u00c4.) 8 EL Butter, evtl. etwas ungeschlagene Sahne 8-10 Knoblauchzehen gehackt \u00bd Cup Pecan-N\u00fcsse (ca. 60 gr.) ger\u00f6stet und gehackt 4 EL frisch gehackte Petersilie 3 TL getr. Rosmarin (im M\u00f6rser zersto\u00dfen) 3 TL Salz 3 Tl frisch gem. schw. Pfeffer. Zubereitung Die Pecann\u00fcsse in einer ungefetteten Pfanne bei [&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-131","post","type-post","status-publish","format-standard","hentry","category-grill-rezepte"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-27","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/131","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=131"}],"version-history":[{"count":4,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":1548,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions\/1548"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}