We advise you to cook a lot of meat dishes on this day, because men are hunters by nature, and the love for meat dishes is alive in them, like many centuries ago.
This is a two-in-one combo dish. Firstly, it is sufficient calorie and sharp, the soup awakens the appetite and prepares the organism for a pocky feast. Secondly, the remains of the hodgepodge will help cure a sore head in the morning after the holiday, the dish will become a real salvation for those who “interfered with drinks.”
1. Usually hodgepodge is prepared from 4-5 types of meat. For a concentrated broth, buy a calf’s trumpet with herpes and pork ribs (250-300 grams each). Place the meat in a saucepan and pour 1.5 liters of cold water. Put the casserole on the fire, be sure to remove the foam, otherwise the broth will turn cloudy.
2. Put in the broth the peeled carrot and one onion, peeled from the husk and the incised criss-nipple. Boil the broth for at least 1.5 hours with a very low boil.
3. Peel the smoked ham or bacon (100-150 grams) from the skin and cut into small cubes. Fry in a dry and not very hot pan, stirring constantly. Place the roast on a plate.
4. In the remaining fat in the skillet, fry the finely chopped onion until golden brown. Add sauerkraut (4-5 pieces) cut into large cubes there. Fry for another 4-5 minutes. Add a tablespoonful of tomato paste. Stir in the onion with the cucumbers and tomato, add 1 to 2 half-bowls of broth and simmer over the top for 10 minutes.
5. Meanwhile, fish out the carp and onion from the broth (they are not used in this dish). Take out all the meat and let it rest a little, remove from the scabbard and staple and cut it into cubes.
6. Remove about 150 grams of ham from the skin, clean 2-3 nipples from the cellophane shell. Slice the nipples and ham into small slices or straw – your choice.
7. Add the prepared tomato dressing with onions and cucumbers to the meat broth. Bring to a boil and simmer for 8-10 minutes. Cook to taste. The homemade salty is not salted, as the pickled cucumbers and smoked meat will make the dish well-salted.
8. Add to the saucepan with broth all the specified meat – pork, beef, nipples, ham. Add the previously set back roasted bacon. Bring to a boil and boil for 3-5 minutes.
9. Remove the canister from the heat and add 2-3 laurel leaves. The salt should be soaked and held for at least 10 minutes. Then discard the laurel sheet.
10. Pour into trays, split all the meat in half. Add about 0.5 teaspoon of caps, cut in half or rounds of olives without tipping, a round of finely cut lemon. It is desirable to cut the rind from the lemon. Sprinkle with greens, add sour cream and serve at once.
Do not add extra spices – the aroma and taste of smoked products create an unbeatable gamma and without any extras. But not to give out a glass of cold vodka to the hodgepodge would be a crime.
Salad “Man’s whim”
When, if not on a men’s holiday, to fulfill all the whims and whims of a strong half of humanity? We suggest treating the defenders with a simple salad with a playful name.
1. Cut one onion into thin half rings and marinate in a mixture of wine vinegar (3 tablespoons) and sugar (1 teaspoon), leave for 10 minutes, drain the liquid, put the onion in a colander.
2. Mix onion with chopped boiled meat (300 grams of beef or pork).
3. Add four grated boiled eggs, 100 grams of grated hard cheese and 30 grams of chopped walnuts.
4. Mix everything, add mayonnaise.
It will not be superfluous to decorate the salad with thinly sliced fried onions (you can also add potatoes). To do this, it must be fried until golden brown, dried on paper towels and laid on top.
As a second, we offer three whole meat dishes to choose from: shank, classic steak or rabbit.
Shank with potatoes and sauerkraut
This is just a holiday for meat eaters and lovers of “beer” cuisine. Do not forget to give the defender a mug of foam under the shank.
1. Wash the pork knuckle and pat dry with a paper towel. Cut the skin crosswise (in strips a centimeter wide).
2. Make punctures in the meat with a knife, insert pieces of garlic there (3-4 cloves in total).
3. In a bowl, mix together a tablespoon of honey and mustard, brush the entire shank with the mixture. Then season with salt and pepper on all sides.
4. Place the shank in a bag and leave to marinate for at least an hour (ideally overnight in the refrigerator).
5. Peel a kilogram of potatoes, chop coarsely, add salt, pepper, olive oil and stir.
6. Cut one red onion into thin half rings.
7. Put a baking sleeve on a baking sheet, in it – a layer of onions, on top a kilogram of sauerkraut without juice, lay out potatoes around the edges. Place the knuckle in the center of the composition. We close the package. We make several holes with a knife and send them to the oven preheated to 180 degrees. We bake for an hour. Then we lower the temperature to 160 degrees and bake for about an hour.
The main rule of steaks is the right choice of meat. Don’t skimp, choose the perfect and young. The most delicious steak is obtained from marbled beef on the bone, grilled or cast iron skillet.
Pay attention to the thickness of the cut: a thin steak can turn out dry, but an overly thick steak can remain soggy on the inside.
1. Heat a skillet with a couple tablespoons of oil. Place a 2-3 centimeters thick piece of beef on the bone in it, immediately add chopped garlic and rosemary to it. Fry over high heat until crusty, soaked in oil and spices. Season to taste with salt and freshly ground black pepper.
2. After frying the beef on each side until golden brown, reduce heat and then cook on low heat – 8-10 minutes.
The degree of readiness is determined in each case individually, exclusively to taste. If you want lightly fried meat, steak with blood – cook no more than 7-8 minutes, in some cases even less. Well, the cooking time for a well-done steak, given the thickness, is 12-15 minutes.
The meat fried in a pan goes well with tomato sauce. You can put a small piece of butter on top. And before serving, let the meat brew for a couple of minutes, covering with something, so it will become even more tender.
Try to cook a rabbit in cream – the dish is very tasty, non-trivial and also dietary.
1. Coarsely chop 800 grams of onions and carrots each and fry in butter until half cooked.
2. Take a kilogram of rabbit legs, do not pickle. Fry quickly on both sides (under pressure) on a hot contact grill or skillet. In this way, we get a crispy crust, thanks to which the juice remains inside the meat, without flowing out during further stewing.
3. Put the fried vegetables and the rabbit with the fried crust in a saucepan in layers: first the vegetables, then the rabbit, again vegetables, rabbit, vegetables. Season with vegetable broth (about 300 grams, the broth should cover the products in the saucepan only up to half), salt and pepper. Cover the saucepan tightly with foil (this is one of the most important points) and place on the stove.
4. Vegetables will “boil down”, but they will give a lot of juice, in which the rabbit will languish. We cook everything for 1.5-2 hours. Then you need to pour in 300 milliliters of cream to dilute the concentrated flavor of the vegetables. After boiling, immediately remove from the stove so that the cream does not burn.
Let the finished rabbit brew for 40-60 minutes and only then serve with steamed vegetables (zucchini, green peas, spinach to taste).
Save the cheese and fruit platters for March 8th. For a large number of meat dishes, you will definitely need a bunch of fresh vegetables. It is unlikely that a real defender will refuse a green onion with salt, as well as herring and homemade bacon. All this is just cut and lay out in front of a happy other half. Don’t forget about rye bread and ice vodka.
A little more about alcohol
Well, if your macho prefers unusual drinks, make a killer cocktail “Death of a Mexican”… Pour 120 ml of beer into a tall glass, the foam should settle. Add 50 ml of tequila on top, do not stir! Add ¼ teaspoon of Tabasco and a little salt.
A hot evening is guaranteed for you.