Pineapples in champagne, once hitting a poem by Northerner, stopped being actually pineapples, and became a symbol of the endless attractiveness of the bourgeois way of life, and not “modest charm”, no, but a symbol of brilliance, sparks, exotics. Well, almost a century has passed, and I want something new. New characters, new gourmet dishes (especially dishes).

Here, in our opinion, is a brilliant alternative to the very pineapples: crabs in coconut sauce. Actually, this is not a separate dish, but an intoxicatingly tasty dressing for a light salad with arugula, mango and avocado. This is one of the innovations of modern cuisine: a light dish; The sauce with crabs and coconut, on the contrary, is quite satisfying. Mangoes and sweet red peppers are responsible for sparks and brilliance, avocados provide a pleasant and elegant background, and lettuce leaves, frize and arugula provide the necessary light bitterness. In combination with the sweetish meat of crabs in coconut sauce - a poem!

By the way, the sweetish taste of meat (and not necessarily crab) will be perfectly combined not only with bitterness, but also with citric sourness. As an example, you can take moliehas - the thymus gland of a calf cooked on a grill. This dish is necessarily served with spicy Argentine sauce and lemon. By the way, with the Argentine salad of fresh cabbage and pineapples. Where do without them!

Marina Levina, El Gaucho: “Many housewives ask themselves the same question every day: what to cook delicious? I am pleased to share my recipes. First, I present to your attention a hot snack moliehas from the goiter of the calf. In England, it is called Sweetbreads, which means “sweet bread” in Russian. The iron has a delicate texture, it is very soft and sweet, with the aroma of fresh bread. Hence the name. This product is loved in Australia, Brazil, Spain, Italy, Germany. In France, it is considered a real delicacy. In Argentina, Chile, and Uruguay, the goiter gland cooked on the grill is very much appreciated. In order to prepare it properly, it is necessary to clean it from the veins and how to soak it in cold water (at least eight hours). Then cook for five minutes in water with salt, pepper and lemon, then grill and serve with Argentinean sauces. Secondly, make a de coco salad. ("Coco" in Spanish means "coconut"). The main idea of ​​the salad is coconut milk for dressing. In my opinion, it turns out a successful combination of coconut milk and crab meat. Salad leaves are based on lettuce - oklif, frize, arugula. The originality of the taste gives thin slices of ripe mango. And most importantly: cook with pleasure! ”