Nine little piggies, aka steaklets

Today I'm going to make some small steaks, which I translated into steaklets in lack of better word.
I'm using some pork steakfillet, already marinaded by the manufacturer fine for my taste, so there won't be any special spice mixes in use today.

Raw, sliced and beaten meat

First I cut the meat to around two to three cm (that's around 1 inch give or take for you who use ridicilous imperial units instead of the sensible metric system) thick, which I then beat with bare fist to around 1 cm or so. I also added some seasalt at this point to make the flavour really come out (and according to some myths, tenderize the meat more, though since it'll be only couple minutes 'till it's being fried, I doubt it even could make any difference whatsoever).

Fried steaklets

Frying is quite trivial matter - take one cast iron frying pan, add hot enough stove (I had it on "5") under it and real butter to fry the meats on. I didn't take time how long it took the porks to cook ready, but if you're not certain is it done yet, just take one of the thicker ones, cut it a bit and see if it's still red inside or did the pig enjoy a good tan on the inside too, already.

Omnom, ready to eat

On the plate to accompany the beeflets I took the basic iceberg lettuce, bell pepper & cucumber -combo, today dressed in sweet dressing.

I added some of the chilimayonnaise I used last night on the salad for the steaklets, though in hindsight, they really didn't need it, they were really juicy little steaks without the sauce too.
One way or the other, it didn't really do any harm either, it fitted the pork flavour like a charm.

Sauce, bones and meat, aka bull barbeque ribs

I grabbed a set of bull barbeque ribs from the shop, and probably for the first time ever, I get to try these myself - usually the ribs I've eaten come from pork instead of the bull.

Raw meat :)

Cooking the ribs doesn't take much - of course it would be nice if I had a grill for these, but oven works too since it's not really grill-friendly weather out there, the sky looks like it's ready to rip apart and pour all the water down at once any second now.

Oiled ribs

The ribs had already been marinaded by the manufacturer, but I decided to drizzle them with some Smokey Hickory BBQ Oil anyway, in hopes to get some smokey flavor in there too. I set the oven to around 125 degrees celsius, as the manufacturer suggests - or at least I hope I did, since like I explained in earlier blogpost, it doesn't have any markings left on it anymore.

Why aren't you ready yet?

Around half of the couple hours cooking time I decided to take a peek into the oven as seen above - and damn was that a lucky shot! If I hadn't taken a peek, I wouldn't have noticed that the meat was looking like it might start to dry up any minute now on some spots despite the fact that I added the barbeque oil before putting them in. More oil for the meat!

A plate straight from the heavens?

Together with ribs I used some iceberg salad, fresh cucumber and bell pepper, which I dressed with selfmade chili-mayonnaise (I might return to that mayonnaise and how to make it some day, who knows)

Well, was it any good? Yes it was, though it pretty much required me to have seasalt nearby to add some after every two bites or so, without it the flavour was just a bit too stale or pale for my taste.
But despite that, maybe the photo under shows well enough was it good enough. :)

Naan, or there and back

Today in Uncle Kaotika's Kitchen we'll be using naan-bread, perhaps in a bit different manner than usually, though - instead of having the naan-bread as it is next to the food, we'll be putting fillings between 2 portions of the bread.

The bread I'm using is Santa Maria's Lemon & Sweet chili seasoned Naan-bread, and it'll be filled with striped/cubed chicken fillet steak (ready in fruity marinade), fried onions, bell pepper, pineapple, mandarine, cucumber and salad, of course not forgetting some cheese, garlicsalsa and whatever I might bump into while making 'em.
As usual, I use real butter for frying instead of the hippymargarines or some such. First, I fried the chicken fillet steaks seasoning them only with seasalt, and placed them to rest and cool while I prepare the rest.

Scorched onions & salad

The onions got thrown to butter drizzled pan, and like too often, they got scorched a bit too much - luckily that won't ruin their taste, though!

For the salad, I chopped up some iceberg (also known as crisphead) lettuce, yellow and red bell peppers as well as some fresh cucumber, and threw in one can of preseved mandarine slices (without the juice!) - the dressing won't be added before it's set on the plate.

Too thin to be sliced in half :(

I originally meant to fill the naan-breads like pitas, but sadly they're too thin to be sliced in half at least with my skills, or lack of skills anyway. As a quick replacing solution, I just cut the breads in 4 pieces and put the fillings between two slices.

Ready for the oven

First I spread some garlicsalsa on the lower bread, on which I put the chicken pieces and fried onions. On top goes the grated cheese (as with the previous pizza, I used Valio Oltermanni), and finished off with few pineapple pieces.
Right before the oven I put some small butter bits on top of the top bread to finish the delicacy.

Omnomnom, out from the oven

After.. let's say 5-10 mins in oven, I took the tops off each bread, and put in some salad, garlic dressing and bell pepper mayonnaise.

This goes in to your mouth, NOW!

The result was nothing short of fantastic, the bread had small kick from the chili but not enough to be called hot, the oven made the naan-bread nice and crispy but not too much so it would break into pieces on first touch.
The salad is nice and fresh with the mandarine slices bringing some sweetness to make it perfect.
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