Male dishes or what to feed a man

If you do not want to “lose weight” your man, then remember an important factor. One of the main criteria for a man’s choice of a dish is his satiety. Therefore, meat is almost a win-win option. To diversify the table and serve a man, for example, a salad, remember: it must be multi-component, with mayonnaise dressing. For example, the classic “Olivier” will take pride of place among the traditionally favorite male dishes. If you want to surprise a man, check out four unusual recipes for your favorite salad.

It is important to remember that men are highly prejudiced about food and are often well versed in food. You are in luck if you immediately know about his culinary addictions. But do not worry, you can instill taste in a man, the main thing is to do it wisely. For example, if a loved one says with confidence that he does not like fish, then for a good housewife this is not an argument. It is important to find the right recipe and turn on ingenuity in order to disguise this or that product. Make a soup or salad with a small amount of fish as the first step. You can try to overpower the taste of the fried fish with a contrasting sauce, such as cheese.

The mood with which men sit down at the table is also important. If he is annoyed, then even the most delicious dishes will not always have the desired effect. Then you need to think first about the entourage to create a good mood, and then about the food. You can arrange a romantic dinner for your beloved, besides it is very important not to aggravate the situation yourself. If a man asked to fry a piece of meat with blood, but received a well-fried steak, he may not express his displeasure, but this will definitely not improve his mood.

The most important thing is not to forget: a man loves to eat not only satisfying, but also delicious. However, each of us needs our own food – one that will be not only pleasant, but also understandable. And addictions, be it meat, fish, vegetables or something sweet, are different for everyone. The main thing is not to forget about improvisation, product compatibility and practical application. Personally, despite my profession and a huge selection of products, I still remain an adherent of home cooking. I won’t trade my favorite cutlets with mashed potatoes and Olivier salad for any foie gras and truffles.

Finishing with beet risotto

Ingredients: fresh gilthead – 1 pc., tiger shrimp – 1 pc., olive oil for fish – 1 tbsp. l., salt – to taste, turnip – ¼ medium onion, garlic – 1 clove, rice for risotto – 1 cup, olive oil for risotto – 3 tbsp. l., dry white wine – ¼ glass, fish broth – 1 glass, Parmesan – 20 g, beets – 50 ml of juice, red caviar – 1 tsp.

Process the fish into a clean fillet, season with salt and fry in olive oil until cooked with tiger shrimp and garlic (garlic can be disposed of after frying the fish, as it only serves as a flavoring agent).

Make a risotto. To do this, chop the onion and garlic and fry on medium heat with the addition of olive oil until the onion is transparent, then add the rice and continue to fry for about 2 minutes, then pour in the wine, boil a little and cook the risotto over medium heat, periodically adding hot broth (so that your risotto turned out to be more tender, do not be lazy to warm up the broth). When the risotto is almost done, pour in the beet juice. Season the hot risotto with grated cheese before serving. Put the finished risotto in the center of the plate, on top of it – the finished fish, then the shrimp. Decorate the dish with red caviar and serve with a creamy sauce.

Rabbit cutlets

Ingredients: rabbit (pulp) – 1 kg, turnip onions – 1 head, garlic – 2 cloves, butter – 2 tbsp. l., cream (33%) – 60 ml, chicken egg – 1 pc., salt – to taste, spices – to taste.

Pass the rabbit pulp through a meat grinder or chop with a blender with the addition of garlic and onions fried in butter, add a little heavy cream, an egg and spices for tenderness. Breaded the patties in flour and fry in vegetable oil until tender. For originality, porcini mushrooms can be added to the minced meat, but the main thing is not to overdo it, otherwise you risk killing the taste of the rabbit with mushrooms. An ideal side dish is the most delicate mashed potatoes, to which you can add a few drops of truffle oil for flavor.

Bean soup with chili

Ingredients: beef (pulp) – 200 g, turnip onions – 1 head, carrots – 1 pc., potatoes – 2 pcs., Bulgarian yellow and red peppers – ½ each color, garlic – 2 cloves, canned red beans – 1 can, tomatoes in their own juice – 1 can, olive oil – 2 tbsp. l., salt, sugar – to taste, chili pepper – 1 small pod, any greens, but cilantro is better.

Cut the onions, carrots, garlic and bell peppers into small cubes, and medium the meat and potatoes. Preheat a saucepan, add oil and sauté the chopped vegetables for about 1–2 minutes, then add the meat and continue to fry together until the meat is half cooked (try to use the sirloin so the meat stays juicier and shortens cooking time). Then add randomly chopped tomatoes to the pan along with the brine (do not forget to remove the stalk from the tomatoes), the beans, washed in boiled water, and the required amount of water. When all the ingredients are cooked, add the chili and season the soup with salt and sugar if necessary. When serving, sprinkle with herbs and serve with whipped cream soup instead of sour cream.

Parma ham salad

Ingredients: rucola salad – 50 g, corn salad – 50 g, cherry tomato – 6 pcs., Parma ham – 6 thin slices, pumpkin oil – 2 tbsp. l., olive oil -1 tbsp. l., balsamic vinegar – 1 tbsp. l.

In a bowl, combine the ingredients for the sauce (two types of oil, balsamic vinegar and salt), add the halved cherry tomatoes (you can also add sun-dried tomatoes, then use sun-dried tomato oil for dressing instead of olive oil) and lettuce. Stir gently to prevent your salad from sinking. Place the prepared salad on a plate and garnish with slices (roses) of Parma ham. Also, to enhance the taste and observe the seasonality, you can add porcini mushrooms, strawberries, pumpkin seeds or pine nuts and garden rose petals fried in vegetable oil to the salad.

Cheese soup

Ingredients: cream (33%) – ½ cup, milk – ½ cup, processed Viola cheese – 2 tbsp. l., dor blue cheese – 40 g, parmesan cheese – 10 g, salmon caviar.

In a saucepan, combine milk with cream, add the cheeses and boil the soup, stirring constantly, until the cheeses are completely dissolved and until the desired consistency (the longer we cook, the thicker the soup will be). Season the soup with pepper if necessary. Serve immediately. When serving, decorate with red caviar and wheat croutons. As an alternative to caviar, you can serve it with grilled tiger prawns.

Pork and chicken terrine

Ingredients: chicken fillet – 1 large fillet, lemon juice – from ½ lemon, pork neck – 300 g, turnip – 1 medium head, porcini mushrooms – 100 g, cognac – 30 ml, parsley – 4 sprigs, chicken egg – 1 pc ., salt – to taste, tabasco green – 1 tsp, butter – 1 tbsp. l.

Marinate chicken fillet and pork neck in spices (paprika, mustard seed) and Tabasco sauce, then grind with a meat grinder or blender. Cut the onion into half rings and fry in butter (you can also use vegetable oil) along with boiled porcini mushrooms, at the end add cognac and light it (flambé) to burn out all the alcohol, add parsley, cool. Mix the minced meat with onions and mushrooms, add an egg and a little salt (remember that the bacon is salty), then put the prepared minced meat in a mold lined with bacon slices, and beat the form on the table to remove air pockets, cover the minced meat with the ends of the bacon on top (the main – wrap the minced meat tightly with bacon). Bake in the oven for about 40 minutes at 170 degrees. Serve chilled terrine. As an accompaniment, you can serve horseradish and cheese sauce (as an option: (all 100 g each) Dor Blue or Cheddar cheese dissolve in cream, cool, add thick sour cream and 1 teaspoon of truffle oil).

Chocolate pudding

Ingredients: butter – 85 g, dark chocolate – 75 g, pancake flour – 170 g, cocoa – 55 g, granulated sugar – 170 g, chicken egg – 2 pcs., milk – 30 ml.

Bring the water in a saucepan to a boil (you will need it to make a water bath). Melt the chocolate and butter in a bowl in a water bath (place the bowl in a pot of boiling water). Separately combine flour and cocoa, add melted chocolate with butter, sugar, eggs and milk. Mix well. Pour about two-thirds of the mixture into the silicone pudding mold (do not fill the mold completely, as the pudding will rise when baking). Bake at 180 degrees until tender (baking time depends on the size of the pan, from 10 to 40 minutes). To make sure the pudding is ready, pierce it with a wooden skewer, it should be dry. Serve the pudding with ice cream and / or fruit or berry sauce.

Spicy tiger prawns

Ingredients: tiger shrimps – 10 pcs., olive oil – 3 tbsp. l., salt – to taste, pepper – to taste, garlic – 2 cloves, turnip onions – 1 small head, parsley – 4 branches, cognac – 30 ml, hot chili pepper – ½ small pod, cherry tomatoes on a branch – 3 pcs., basil – 1 sprig, lemon – ½ pc.

Marinate the tiger prawns in olive oil, garlic and thyme for about 20 minutes. Then fry them in a pan without removing the garlic, adding red onion feathers and olive oil. When the shrimps are browned, add the cherry tomatoes, then the cognac and flambé the dish. Add hot peppers and parsley just before serving. Garnish with lemon and fresh basil. Freshly baked ciabatta will be a very good addition.

Lamb rack with vegetable rolls and mango sauce

Ingredients: lamb loin – ½ loin, vegetable oil – 2 tbsp. l., garlic – 1 clove, spices – to taste, eggplant – 5 slices, zucchini – 5 slices, green basil – 1 branch, sun-dried tomatoes – 3 fillets, mozzarella cheese – 3 slices (1/3 ball), chicken egg – 1 pc., Crackers – 2 tbsp. l., oil for deep fat – ½ cup, flour – 1 tbsp. l., mashed mango – 4 tbsp. l., honey – 1 tbsp. l., chili pepper – 1 small pod, lime – ½ lime juice, rosemary – 1 sprig, green onion – 1 feather, cherry tomato – 1 pc.

Fry the rack of lamb with the addition of garlic and spices in vegetable oil. Cut the prepared zucchini and eggplant into thin slices, season with spices, sprinkle with flour and fry in a pan until medium cooked, refrigerate. Put the fried vegetables on a cling film, alternating with one edge, put cheese cut into thin slices, then – fresh basil leaves and sun-dried tomatoes, peeled. Roll the vegetables into a tight roll using the film (try to roll the roll as tightly as possible, otherwise there is a chance that it will fall apart). Breaded the prepared roll in flour, then in a beaten egg, then in breadcrumbs, then again in an egg and breadcrumbs and deep-fry. Bring the mango puree to a boil, add honey, lime juice, chili and cook the sauce. Put the finished square on a plate, next to the vegetable rolls. Serve with mango sauce, herbs and cherry tomato.

Beef shank

Ingredients: beef shank – 1 pc., red wine – ¼ glass, soy sauce – 1 tbsp. l., water – ½ cup, salt – 1 tsp., red onion – 1 small head, tomato paste – 1 tbsp. l. top, garlic – 2 cloves, parsley – 1 sprig, red wine vinegar – 2 tbsp. l., bay leaf – 1 pc., black pepper – 3 peas, sugar – 1 tbsp. l., tabasco chipotle with a smoked aroma – 1 tsp., honey – 1 tbsp. l.

Take a stainless steel pot and combine all the ingredients for the marinade in it and marinate the shank in it for about 12 hours. Then, in the same marinade, boil the shank until tender (about 2 hours with low heat), then bake the shank in the oven until a crust appears, at 160-170 degrees for about 20 minutes to half an hour. (If you are not going to bake the shank right away, then store it in the refrigerator directly in the marinade.) Serve the shank to the table with mashed potatoes (to which you can add a little wasabi puree for piquancy), sauerkraut or vegetables.

Mussels in wine.

Ingredients: live mussels – 12 pcs., dry white wine – ½ cup, olive oil – 2 tbsp. l., leek onion – 20 g, fennel – 1 small slice, fish broth – ½ cup, parsley – 2 sprigs, cream (33% fat) – ¼ cup, salt, pepper, spices – to taste, cherry tomato – 4 pcs ., garlic – 1 clove, almond petals – 1 tsp.

Peel and sort the mussels, remove open mussels (open, that is, dead, do not use mussels). Pour live mussels with wine (you can add a little saffron) and simmer over low heat for about 3 minutes. Chop the fennel and leeks at random and fry in olive oil, then add the fish broth and boil. Combine mussels, broth and cherry tomatoes, add cream or white wine sauce (onion, wine and cream), heat and boil with spices (do not overdo it with salt: if you use sea mussels, they are already salty). Put the finished mussels in a plate and sprinkle with fresh herbs, garlic and almond petals.

Salmon in bacon

Ingredients: salmon (fillet) – 500 g, smoked bacon – 135 g.

Take a skinless, boneless salmon fillet and wrap it in bacon. Grease the parchment paper with a small amount of vegetable oil and tightly so that the juice does not flow out, wrap the fish with a piece of parchment. Bake the salmon in the oven at 160-170 degrees or on the grill for about 20 minutes (depending on the piece of fish). If you prefer to grill, wrap the fish in foil over the parchment (so the parchment doesn’t burn). Serve salmon with potatoes, boiled fennel, broccoli, or prepare topenade: this is caviar made from chopped olives, herbs, olive oil and garlic, you can also add a little lime juice. I recommend making yoghurt sauce as a sauce: take yogurt without filler and mix it with the juice and zest of orange and lime, to enhance the taste of the sauce, you can add fresh mint and chili.

Beef steak with sweet potato

Ingredients: beef (tenderloin) – 1 steak (200 g), olive oil – 1 tbsp. l., salt, pepper, spices – to taste, butter – 1 tsp, Tabasco garlic – 3 drops, garlic – 1 clove, Worcester – 1 tsp, rosemary – 1 sprig, tomato – 1 pc. , cheese with herbs – 1 tbsp. l., sweet potato – 1 pc., thyme – 1 sprig.

When preparing this dish, it is very important to observe the degree of roasting of meat that your man prefers most. Season the beef tenderloin steak with spices and fry in a pan, then transfer to the tray, top the steak with a sprig of fresh rosemary and a slice of butter mixed with Tabasco sauce, and bake the meat in the oven until the desired degree of doneness. Serve the cooked steak with sweet potato puree (make sweet potato puree with thyme and olive oil), cheese in a tomato glass (stuff the tomato with cheese and herbs) and wine sauce (as an option, in the pan where the meat was fried, you can add a little wine, boil, add a piece of butter and boil the sauce).

Beef carpaccio

Ingredients: beef tenderloin – 100 g, Parmesan – 20 g, lemon – 1 wedge, rucola – 1 small bunch, olive oil – 1 tsp. For the sauce: mayonnaise – 1 tbsp. l., mustard – ½ tsp., cognac – 1 tsp., Worcester – 3 drops.

Raw beef is used for this dish, so pay special attention to the quality of the meat. Chop the beef thinly and place on a plate greased with olive oil. Top the carpaccio with sauce, garnish with triangles of thinly sliced ​​parmesan cheese, lemon wedge and herbs. In the classic version, beef carpaccio is served with raw mushrooms peeled from the film.

Salad in Russian traditions

Ingredients: boiled beef tongue – 2 thick slices (50 g), boiled chicken fillet – 1/1 small fillet, boiled potatoes – 2 medium potato, pickled cucumber – 2 pc., turnip – 1/3 small head, mayonnaise – 1 tbsp. l., zucchini – XNUMX slices, cranberries – XNUMX tsp., fresh champignons – XNUMX pcs., vegetable oil – XNUMX tbsp. l., salt (spices) – to taste.

Cut boiled beef tongue and chicken breast into strips, boiled potatoes and pickled cucumber – into small cubes. Champignons need to be peeled from the film, cut into slices and fry in vegetable oil with finely chopped onions. Combine meat, potatoes, pickles, fried mushrooms with onions and mayonnaise, season the salad with spices. For a personalized serving, make a ring of two slices of raw zucchini (can be eaten raw, unlike courgettes) and transfer inside the salad. Garnish with cranberries and herbs.

Veal tongue rolls

Ingredients: boiled beef tongue – 4 thick slices (100 g), cream cheese with mushrooms (“Viola”) – 4 tsp, baked cherry – 3 pcs., creamy horseradish – 1 tsp, pesto sauce – 1 tsp. l.

On each slice of boiled tongue, apply cream of a mixture of cream cheese and horseradish and roll the slices into a roll. Cut the cherry tomatoes in half, place on a tray lined with parchment paper, brush each tomato half with pesto sauce, sprinkle with coarse sea salt and bake in the oven at 170 degrees for 3-4 minutes. Use lettuce and herbs as garnish. If you have time, make your own pesto. Take a bunch of green basil, a handful of toasted pine nuts and parmesan cheese, 2/3 cup good olive oil, 1-2 cloves of garlic and chop the ingredients with a blender.