{"id":726,"date":"2024-06-13T13:26:01","date_gmt":"2024-06-13T19:26:01","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=726"},"modified":"2024-06-13T16:08:41","modified_gmt":"2024-06-13T22:08:41","slug":"tomahawk-ahumado-con-mostaza-dijon-y-ajo","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/tomahawk-ahumado-con-mostaza-dijon-y-ajo\/","title":{"rendered":"Tomahawk Ahumado con Mostaza Dijon y Ajo"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 piezas de tomahawk de 2\u201d.<\/li>\n<\/ul>\n\n\n\n<p>Pasta<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 manojo Tomillo fresco.<\/li>\n\n\n\n<li>3 cucharadas de Aceite de oliva.<\/li>\n\n\n\n<li>1 cucharada de Mostaza dijon.<\/li>\n\n\n\n<li>1 cucharada de Vinagre balsamico.<\/li>\n\n\n\n<li>1 cucharada de Ajo picado.<\/li>\n\n\n\n<li>\u00bd cucharadita de Semillas de Apio.<\/li>\n\n\n\n<li>Sal de mar al gusto.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Deshojar las ramitas de tomillo y reservar los tallos para m\u00e1s tarde. Picar finamente el tomillo suficiente para obtener 2 cucharadas. En un taz\u00f3n peque\u00f1o, combinarlo con el resto de los ingredientes de la pasta, incluida 1 cucharadita de sal y \u00bc de cucharadita de pimienta.<\/li>\n\n\n\n<li>Unta uniformemente los cortes por ambas caras con la pasta. Tapa y refrigera de 2 a 4 horas.<\/li>\n\n\n\n<li>Remojar las astillas en agua durante, al menos, 30 minutos.<\/li>\n\n\n\n<li>Sacar los cortes del refrigerador y sazonar uniformemente con \u00bd cucharadita de sal y \u00bc de cucharadita de pimienta. Dejar los cortes reposando a temperatura ambiente durante 15-30 minutos antes de asarlos.<\/li>\n\n\n\n<li>Preparar el asador para fuego directo con calor alto (450\u00ba a 550\u00ba F \u00f3 230-290 \u00baC).<\/li>\n\n\n\n<li>Cepillar la parrilla de cocci\u00f3n para limpiarla. Escurrir y a\u00f1adir las astillas de madera y los tallos de tomillo al carb\u00f3n, o a la caja ahumadora de un asador de gas, siguiendo las instrucciones del fabricante, y cerrar la tapa. Cuando empiece a salir humo, asar los filetes con fuego alto directo, manteniendo la tapa cerrada, hasta lograr el punto de cocci\u00f3n deseado (6-8 minutos para t\u00e9rmino medio), dando la vuelta una o dos veces. Si se producen llamaradas, trasladarlos temporalmente a la zona de fuego indirecto. Sacar del asador y dejar reposar durante 3-5 minutos. Servir caliente.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Pasta Preparaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Pasta 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