[{"data":1,"state":243,"_errors":244},{"page/de/magazin/rezepte/tomahawk-grillieren-mit-felix-kattchin":2},{"id":3,"meta":4,"title":10,"data":25,"breadcrumbs":32,"tags":42,"body":67,"form_fields":241,"open_graph_image_url":29,"robots_meta_tag":242},5004,{"type":5,"detail_url":6,"html_url":7,"slug":8,"show_in_menus":9,"seo_title":10,"search_description":11,"first_published_at":12,"alias_of":13,"parent":14,"locale":21,"url":22,"hreflang":23},"cms.MagazineContentPage","https://api.luma-delikatessen.ch/api/v2/pages/5004/","https://luma-delikatessen.ch/de/magazin/rezepte/tomahawk-grillieren-mit-felix-kattchin/","tomahawk-grillieren-mit-felix-kattchin",false,"Tomahawk grillieren mit Felix Kattchin","","2024-07-09T08:04:48.542736+02:00",null,{"id":15,"meta":16,"title":20},3527,{"type":17,"detail_url":18,"html_url":19},"cms.MagazineCategoryPage","https://api.luma-delikatessen.ch/api/v2/pages/3527/","https://luma-delikatessen.ch/de/magazin/rezepte/","Rezepte","de","/de/magazin/rezepte/tomahawk-grillieren-mit-felix-kattchin/",{"de":22,"fr":24},"/fr/magazin/recette/griller-un-tomahawk-avec-felix-kattchin/",{"images":26,"description":31},[27],{"id":28,"src":29,"alt":30,"focal_point_x":13,"focal_point_y":13},2635,"https://storage.googleapis.com/luma-du-shop-production/original_images/24_Recipe_LUMA_PHV-062.jpg","24_Recipe_LUMA_PHV-062","Sommerzeit bedeutet Grillzeit. Daher verlegen wir die Küche nach draussen und bereiten alles auf dem Grill zu. 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data-block-key=\"pi8k2\">Tomahawk langsam auf Zimmertemperatur bringen. Mit etwas Salz und Olivenöl kurz und scharf auf allen Seiten über glühender Kohle angrillen. Bei reduzierter Hitze (100-140°) für rund 25-28 Minuten garen lassen.\u003C/p>","\u003Cp data-block-key=\"wg1fs\">Das Tomahawk mit Alufolie zu decken oder im Ofen ruhen lassen. Die freigewordenen Fleischsäfte können sich so wieder optimal verteilen. Achtung, nie auf einer geschlossenen Fläche ruhen lassen, sondern ein Ofengitter verwenden. So wird die Kruste nicht beschädigt. Das Stück ist Medium/rare also mit einer Kerntemperatur von 50-52° ein absoluter Genuss.\u003C/p>","\u003Cp data-block-key=\"wg1fs\">Den Brokkoli mit etwas Butter in einer Gusseisenpfanne oder auf der Plancha anbraten bis er schön glasig wird und etwas Farbe abbekommen hat. Kurz bevor er fertig ist, auch nochmals das Tomahawk mit Butter scharf grillieren für die finale und perfekt Kruste.\u003C/p>","\u003Cp data-block-key=\"wg1fs\">Tomahawk aufschneiden. Brokkoli mit etwas japanischer BBQ-Sauce abschmecken und Nusscrunch, verfeinert mit Dukkah, über das Gemüse verteilen für den extra Biss.\u003C/p>",0,"d0a5fc4b-5cc4-488b-9181-4a66a2a1e00a",{"type":202,"value":203,"id":204},"text","\u003Ch2 class=\"scale-3\" data-block-key=\"5qi3p\">Anrichten\u003C/h2>\u003Cp data-block-key=\"pxxz3\">Ein langes Messer zum Aufschneiden benutzen. Jedes Messer sollte 10 cm länger als das Fleischstück sein. 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Dem 5 Sterne Superior Haus Park Hotel Vitznau. Der Fleischsommelier verwöhnt seine Gäste an der wohl schönsten Grillstelle am Vierwaldstättersee, die mit 15 Gault Millau Punkten ausgezeichnete, Seeterrasse.\u003C/p>","reservation@phv.ch","+41 41 399 60 60","https://www.parkhotel-vitznau.ch/","5ad9703b-e265-431c-888f-c64bd6bcbc00",[],"index,follow",{},{}]