The Indian from Bielefeld: Little Hawk Blackburn
Little Hawk – this name immediately brings to mind old Karl May stories. Little Hawk Blackburn is not a fictional character, however, but a Native American, born and raised in the USA.
Even as a schoolboy, he supplemented his pocket money with kitchen jobs in BBQ restaurants in his hometown of Kansas City – the step to professional cooking training was only a small one. He came to Germany in 2007 for love, where he also found a new home professionally in the Miele show kitchen. His culinary commitment is to crossover cuisine – including barbecue, of course.
Marinated steak
with Native American Frybread and Pico de Gallo
Ingredients for 4 persons):
• 800 g beef steak (rib eye, skirt, flank etc.), alternatively pork steak or boneless chicken
• 2 avocados, peeled and cut into ½ cm thick slices
• 1 large carrot, cut into julienne
• 1 cup sour cream
For the marinade:
• Juice of 2 small limes
• Juice of ½ orange, ½ orange in slices
• Juice of ½ lemon
• ½ tbsp extra virgin olive oil
• 2 jalapeños, seeds removed
• ¼ tsp cumin
• ½ tsp black pepper
• 1 tbsp sea salt
• 1 tbsp oregano
• 1 large garlic clove, finely chopped
• 1 small onion, sliced
• ½ tsp coriander, ground
For the Pico de Gallo:
• 2 tomatoes
• 1 small onion
• 1 jalapeno
• 1 green pepper
• 1 tbsp fresh coriander, finely chopped
• 1 tsp lime juice
• White pepper
• Salt
For the Native American Frybread:
• 500 g flour, type 405
• 1 ½ tsp baking powder
• 370 ml lukewarm water (lukewarm is important!)
• 1 tsp salt
• Highly heatable, hardened vegetable fat (e.g. Biskin)
Preparation:
Mix the ingredients for the marinade and marinate the meat for 1-4 hours. Remove the meat from the marinade, pat dry and grill until the desired degree of doneness.
For the pico de gallo, first roughly dice the onion, chili and tomatoes. For a spicier version, leave the seeds and the white membrane in the jalapeño. Put them in a bowl with the coriander and pour the lime juice over them. Season with salt and pepper. Grill the avocado slices on both sides. For the frybread, mix the flour, baking powder and salt in a bowl and "dig" a well in the middle of the flour mixture. Then pour about half of the water into this well and mix the water and flour well with your hands, making sure that no lumps form. Add the remaining water and continue to mix until a smooth dough is formed. It can be quite sticky, but if it is too sticky, put a little flour on your hands and continue to mix. Place a pan on the grill over medium heat and heat the vegetable oil in it. Sprinkle your hands with flour and take small balls out of the dough, flatten them and immediately fry in the hot oil until golden brown. This takes about 3-4 minutes. Drain on kitchen paper and stack on a plate.
To serve, cut the steak into slices and place them on the frybreads, then add the other components including the julienne carrots. A dollop of sour cream rounds it all off.
Little Hawk for frybread:
"This traditional bread is widespread in America, but doesn't really have a "real" recipe of its own. Everyone does it differently, and I've written down the easiest method for you here, which everyone should be able to copy. I also recommend grilling the beef steak a little more than medium for this dish, because otherwise the frybread will get very soggy from the meat juices running out. You can be very creative with this dish and add your own flavor. For example, you can mix the sour cream with "Chipotle" from Don Marco, or use homemade guacamole instead of avocado slices ."
