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AUF DIE HAND Fingerfood & Abendbrote

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AUF DIE HAND Fingerfood & Abendbrote SANDWICHES, BURGER & TOASTS AUF DIE HAND FINGERFOOD & ABENDBROTE VON FOTOS Stevan Paul Daniela Haug REPORTAGE Po’-boy Sandwich, S. 173 VON SANDWICHES, FOTOS DRÜBER, Kimchi Princess, S. 127 Submarine Sandwich, S. 174 Stevan Paul BURGER & TOASTS Daniela Haug DRUNTER, Angry Beef Burger mit Kimchi, REPORTAGE S. 131 KochDichTürkisch. Türkisch DRauF, DAZU! Katsu Sando, S. 132 Kochen auf Deutsch, S. 177 Ketchup, Barbecue- & Meatball Marinara, S. 134 Köfte-Ekmek, S. 181 Teriyaki-Sauce, S. 231 REPORTAGE Mayonnaise, Aioli, S. 233 AUF DIE HAND Big Stuff Smoked BBQ. Wir Pesto, S. 234 räuchern Fleisch, S. 137 ABENDBROT & Sambal Oelek, Ajvar, S. 237 Relish, S. 239 Pulled Pork Burger, S. 141 IMBISS Picalilli, S. 240 Schinken-Käse-Sandwich, S. 142 FIngeRFOOD & Coleslaw, Bayerischer ABENDBROTE STORY Krautsalat, S. 243 STORY German Abendbrot – eine Caesar Salad, S. 244 Clemens Wilmenrod und der Familienangelegenheit, S. 184 Kartoffelsalat, S. 246 Toast Hawaii, S. 145 Gurken- & Rettichsalat, Asia-Radieschen, S. 249 KLASSIKER Naan-Brot mit REPORTAGE Smørrebrød, S. 185 Lammspieß, S. 55 Shiso Burger, S. 91 French Toast, S. 147 Brotzeit-Brezel, S. 187 PB & J, S. 148 Aufstrichbrote, S. 188 Pa amb tomàque, S. 10 STORY REPORTAGE Burger „Shiso-Style“, S. 95 Mettbrötchen, S. 191 Bruschetta, S. 13 Pommes Frites Dionysos – The New „The Italian“, S. 96 Tatar-Brot, S. 193 Crostini, S. 15 STORY Experience, S. 57 Seelen, S. 194 Bagel, S. 17 REPORTAGE Are You Hungry Tonight? Pommes frites, Kartoffelchips, Bratheringsbrötchen, S. 196 Merguez, S. 18 Gyros de luxe, S. 61 Muse. Ein Supperclub macht Mary Jenkins Langston – die Zwiebelringe, S. 253 Leibköchin des Kings, S. 151 Krabbenbrote, S. 199 Steak-Baguette, S. 20 English Chicken Wrap, S. 63 Karriere, S. 99 Dreimal Tomate, S. 255 Handkäs, S. 200 Pizza Magherita, S. 64 Baked Beans Italian Style, S. 256 Riesenpilz-Burger, S. 103 Gebackener Camembert, S. 202 Bananen-Erdnussbutter- Gartengurken eingelegt, S. 259 STORY Sandwich, S. 153 Schweizer Fondue-Brot, S. 204 Eine kleine Geschichte der Mixed Pickles, S. 260 Streetfood-Kultur, S. 22 BURGER Blitz-Pickles, S. 261 TOASTS & STORY REPORTAGE SANDWICHES HOT DOGS Currywurst, S. 206 REPORTAGE REPORTAGE Trific. Zwei Hamburger beim Alfredo Sironi, S. 263 Kantine-Neun-Fish-’n’- Burger Monday, S. 69 BLT, S. 107 STORY Currywurst, S. 209 Burger-Buns, S. 267 Chips wie 1851, s. 25 Club Sandwich, S. 109 Hamburg Hamburger, S. 73 Hot Dog – Wie die Amerikaner „Drei im Weggla“, S. 211 Wunderteig, Grundrezept, S. 268 Fish & Chips, S. 29 Croque Monsieur, S. 110 auf den Hund kamen, S. 157 Leberkäse im „Wecken“, S. 213 Buns, Rolls, Toast, S. 271 Corn Dogs, S. 31 „Strammer Max“, S. 214 STORY REPORTAGE Bagels, S. 273 Quesadilla, S. 33 Ochsensemmel, S. 216 Ist der Hamburger Mogg & Melzer Delicatessen, Hot Dog, S. 158 English Muffins, S. 274 S. 113 Breakfast Roll, S. 161 Schnitzelbrötchen, S. 219 REPORTAGE eigentlich wirklich ein Chiabatta, S. 277 Hamburger?, S. 74 Limonade, S. 278 Cô-Cô-bánh-mì-Deli, S. 35 Pastrami-Sandwich, S. 116 REPORTAGE REPORTAGE Vatos Tacos. Mit Musik serviert!, S. 37 Glut & Späne, S. 163 Cô Cô bánh mì, Chili-Burger, S. 77 S. 221 REGISTER, S. 281 S. 38 STORY Dominobrote, Garnelen-Burger, S. 79 Louisiana Lobster Roll, S. 167 LITERATUR, S. 283 Eggs Benedict, S. 40 Das Erbe des Earl of Sandwich, Lobster Roll, S. 168 Beef Taco Gourmet, S. 225 TEAM/ DANK, S. 283 S. 117 Chilli-Tortilla, S. 43 REPORTAGE Philadelphia Cheese Steak, S. 170 Zapiekanki, S. 226 IMPRESSUM, S. 284 Huevos Rancheros, S. 45 Bao Kitchen. Taiwans Antwort auf den Burger, Tramezzini, S. 119 REPORTAGE S. 81 Egg in the hole, S. 119 Maria Maria Arepas, S. 47 Gua-Bao-Burger, S. 85 High Tea, S. 120 „AUF DIE HAND“ ZEIGT ERSTMALS Big Shrimpin’, S. 51 Haloumi-Burger, S. 86 Graved Lachs, S. 122 DIE KREATIVE VIELFALT RUND UM TOASTS, Lahmacun, S. 52 Röstiburger, S. 89 Lachstatar-Canapés, S. 125 SANDWICHES, BAGELS, BURGER & CO. 2 3 VORWORT Eine ganze Mahlzeit auf die Hand, kleine Happen für unterwegs, kulinari- sche Köstlichkeiten auf oder zwischen zwei Brotscheiben, Fingerfood, Abendbrote und schnelle Snacks – weltweit erlebt die Streetfood- und Brotkultur einen Boom. Flexible Take-away-Küchen und mobile Imbisse bieten originelles, frisch zuberei- tetes „Fastfood“ der neuen Art und erfreuen sich wachsender Beliebtheit. „Auf die Hand“ zeigt erstmals die kreative Vielfalt rund um Toasts, Sand- wiches, Bagels, Burger & Co., versammelt schnelle, alltagstaugliche Rezepte aus aller Welt für zuhause und unterwegs, für Gäste oder für die nächste Party: vom saftigen Wiener-Schnitzel-Brötchen über das vietnamesische Bánh-Mì-Baguette bis Wir haben für dieses Buch zum Pulled Pork Sandwich und köstlichen auch eine neue Generation von selbstgemachten Burgern in vielen Vari- anten. Klassiker wie Bruschetta, Hot Dog, „Streetfood“-Köchinnen und Clubsandwich und der echte Croque Mon- -Köchen portraitiert. sieur finden sich ebenso wie das japani- sche Katsu-Sando-Sandwich oder dänische Smörrebröd-Variationen. Es gibt feine Lachscanapés, edles Fingerfood und duftende Scones zum high tea, hausgemachte Bratwürste und Haloumi-Burger, mexikanische Quesadillas und Zapiekanki aus Polen. Doch nicht nur in Küche und Studio wurde gewerkelt, gemeinsam mit der Berliner Fotografin Daniela Haug haben wir für dieses Buch auch eine neue Gene- ration von „Streetfood“-Köchinnen und -Köchen portraitiert, haben Marktstände, mobile Garküchen, Foodtrucks und Restaurants besucht, durften in Töpfe, Pfan- nen und auf Lebenswege schauen. Rund ein Dutzend Menschen mit Wurzeln in ebenso vielen Ländern erzählen von ihren kulinarischen Ideen, zeigen, erklären und teilen ihre Lieblingsrezepte für dieses Buch. Oft sind es die Rezepte ihrer Hei- matküchen: Köfte aus der Türkei, Bánh Mì und Shiso-Burger aus Vietnam, Gyros aus Griechenland, Gua Bao aus Taiwan oder der berühmte Pastrami-Sandwich aus jüdisch-amerikanischer Tradition. Diese neue Generation von Köchen und Gastronomen verbindet Leiden- schaft und die Hingabe für gutes Essen für ihre Gäste. Ihnen ist es zu verdanken, dass die schnellen Mahlzeiten auf die Hand ihren schlechten Ruf als fetttriefen- de Sattmacher ohne Nährwert ablegen konnten. Das „Fast Food“ von heute wird frisch zubereitet: Da trifft Fleischeslust auf bunte Salate, würzige Kräuter und sai- sonale Gemüse – ein Drittel der Rezepte in diesem Buch ist vegetarisch. Zum neuen Selbstverständnis gehört auch, dass möglichst vieles hausge- macht ist. Wer Lust und Zeit hat, findet in diesem Buch zahlreiche Grundrezepte für selbstgebackene Burger-Buns, Bagels und Hot-Dog-Brötchen, für Salatsaucen, 4 5 eigenen Ketchup, Barbecue-Sauce oder japanische Teriyaki-Sauce. Es gibt Rezepte für Pommes frites, knusprige Zwiebelringe und Chips, home cooked Baked Beans, KLASSikeR eingelegte Gartengemüse, Mixed Pickles, fruchtig-scharfe Relishes, Pesto-Variati- onen und selbstgemachte Limonade. s. 8 Auch die Geschichte der Street- Geklärt wird auch, ob der food-Kultur habe ich beleuchtet und Hamburger wirklich aus Hamburg erzähle in diesem Buch von den Gar- BURGER kommt, wo die Currywurst zuhause küchen Chinas im 12. Jahrhundert, s. 66 den ersten Foodmärkten im Orient bis ist und warum Fish & Chips früher hin zum wahrscheinlich ältesten noch mit Brot serviert wurden. bestehenden Imbiss der Welt, der in Regensburg zu finden ist. Geklärt wird TOASTS & auch, ob der Hamburger wirklich aus Hamburg kommt, wo die Currywurst zuhau- se ist, warum Fish & Chips früher mit Brot serviert wurden, und wer die perfek- SaNDWICheS ten Pommes frites erfunden hat. Deutschlands erster Fernsehkoch, Elvis Presleys s. 104 Leibköchin und der Earl of Sandwich kommen ebenfalls zu Wort: ein Buch für Kü- che und Couch gleichermaßen. Ich wünsche viel Spaß beim Nachkochen, beim Stöbern und Blättern, beim HOT DOGS Lesen und Entdecken! Der kleine Genuss auf die Hand passt gut in unsere hekti- sche Zeit. Nehmen Sie sich die Zeit, ihn zu genießen. s. 154 AbeNDBROT & IMbiSS Stevan Paul s. 182 DRÜbeR, DRUNTER, DR auF, daZU! s. 228 6 7 STEAK-BAGUETTE ZUTATEN Fleischeslust pur: butterzartes, medium gebratenes Entrecote für 4 Baguettes mit geschmorten Portwein-Zwiebeln, gebratenen Tomaten Für die und Dijonsenf-Mayonnaise. Die Franzosen haben es einfach Dijonsenf-Mayonnaise: drauf! 1 TL Dijonsenf 1 TL körniger Senf ZUBEREITUNGSZEIT 3 EL Mayonnaise (S. 233) Mayonnaise 5 Minuten, Zwiebeln 10 Minuten, Baguettes 15 Minuten 2 EL Joghurt Spritzer Estragonessig ZUBEREITUNG (wahlweise Weißweinessig) Für die Dijonsenf-Mayonnaise den Dijonsenf mit grobem Senf, Mayon- Salz naise und Joghurt glatt rühren, mit Essig, Salz und Zucker würzen. Prise Zucker Für die Portweinzwiebeln Zwiebeln in Spalten schneiden. Butter in einer Für die Portweinzwiebeln: Pfanne schmelzen, die Zwiebelspalten darin glasig dünsten. Thymian 1–2 rote Zwiebeln und Majoran hacken und unterrühren. Den braunen Zucker in einem 40 g Butter Topf mit 2 EL Wasser aufkochen und goldgelb karamellisieren lassen. 1 Zweig Thymian Mit Portwein ablöschen und offen auf die Hälfte einkochen. Zwiebeln 1 Zweig Majoran zugeben und offen einkochen, bis die Flüssigkeit fast verdampft ist. Mit 30 g brauner Zucker Salz, Pfeffer und Rotweinessig abschmecken. Warm stellen. 100 ml roter Portwein Für die Steak-Baguettes Baguettebrötchen auf ein Gitter legen und in Salz den 50 Grad warmen Ofen schieben. Die zimmertemperierten Steaks schwarzer Pfeffer aus der Mühle mit Pfeffer würzen und in einer Pfanne in heißem Öl 1,5 Minuten Spritzer Rotweinessig braten, umdrehen und noch mal 1,5 Minuten braten (siehe Tipp). Steaks herausnehmen und auf einem Teller im Ofen warm halten.
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