My son, Sterling, is celebrating a birthday, and just happens to be a fabulous cook who also takes very good food photographs (the first photo is from PattyCooks, but all the other photos of food were taken by him). This post is about his cooking, which is flexitarian (although a bit meat-forward), and frankly, are very good looking dishes. I wished we lived closer together, because I would be tempted to try to wangle invitations to his house every other evening for dinner.
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My Son: A Home Cook
My son, pictured above in my kitchen, is a member of the millennial generation, and has his own internationally influenced style of cooking. This style is flexitarian, which is certainly healthy, but also very colorful, aromatic, flavorful, and worthy of serving to family and friends. He also focuses on the best quality, freshest food possible. To me, his dishes highlight wonderful ingredients, presented in interesting combinations, that boast an international sensibility and flair.
My son has turned into a very good cook, and to people who do not know, I may claim some credit. But facts are, he is a self-made man in this area. I never sat him down and discussed cooking and he was not always by my side as I cooked.
But I do remember when my mother and her husband met us at the Oakland house, when Sterling was ~5-7 years old. They came over early one day, my mother said something about being hungry, and Sterling offered to make her a quesadilla (for him it meant a heated flour tortilla with melted cheese inside). Amused she said yes, and he confidently went into the kitchen and cut the cheese, placed it between two small flour tortillas, and popped it in the microwave. Then he put it on a plate and served her with a napkin. It blew her away.
So I guess he always had it in him to cook.
Sterling’s Dishes
Carnitas
Carnitas means “little meats”, a Mexican dish that originated in the state of Michoacán. Carnitas, also known as pulled pork, are made by braising or simmering pork in oil, or if done traditionally, in lard until tender. Traditionally this dish is made with the inexpensive and heavily “marbled” (meaning more visible layers of intramuscular fat) pork shoulder, a.k.a. pork butt. This higher fat content helps the meat stay tender and juicy while it’s braised or simmered for a long time.
The way this dish is eaten in Mexico is via tortillas and tacos and often has little condiments on top, like cilantro, onion, pico de gallo, lime juice, etc.
Pork Tenderloin with Salad
Pork tenderloin, has been called other names such as pork fillet, pork steak, or Gentleman’s Cut. People who know, recommend that this cut of meat be cooked fast and hot with temps up to 425F. The end result should be a crusty piece of meat that is still a little pink inside. In terms of how to know when it has been fully cooked, look for a 145F internal temperature.
AllRecipes writes that, although sounding similar, pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin also comes from the back, but is wider and flatter, and can be a boneless or bone-in cut of meat.
Asian Soup with Noodles and Dumplings
Like me, my son also likes soup, and here is one bowl he made for himself with meat dumplings, noodles, veggies and a wonderful broth. I would be in heaven to have this lunch at least once a week as I am definitely a soup gal.
Which meat fillings are used varies by the cook’s region. Northern Chinese dumplings, for instance, are typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Sichuan style filling features pork, but also Shaoxing wine with the regular Chinese seasoning, white pepper and garlic chives. Sometimes ground pork is combined with ground shrimp and seasoned.
Homemade Ramen Soup
Here is a soup that he made where the broth and noodles were provided by the package, but the veggies and additions to the broth made the pot very flavorful and diluted some of the salt inherent in processed foods.
If you prepare instant ramen soup consider tossing the interior packages, and make your own broth, add the prepared noodles, but add nutrition by adding protein and veggies. This is a better way to make a healthier soup.
Grilled Shish Kebob and Broccolini
The FoodNetwork writes that the history of grilling most likely began very quickly after the domestication of fire, which they write was some 500,000 years ago. But the actual technique of BBQ grilling has been traced back to the 17th century Arawak tribe of the Caribbean and South America, who cooked meat on a raised grate over fire. Barbacoa, they called it, was then picked up by the Spanish Colonialsts, who continued the practice. From them, SmithsonianMag writes, as the Spanish explorers who followed Columbus turned their expeditions north, they brought the cooking technique with them.
The word first appeared in print in a Spanish explorer’s account of the West Indies in 1526. The first BBQ grill was build in 1952 by George Stephen, a welder at Weber Brothers Metal Works in Illinois.
Wagyu Steak and Asparagus
This dish features wagyu steaks, grilled asparagus and couscous cooked with some broth. He did a reverse sear on the steaks since he was cooking inside. A reverse sear is a cooking technique where you cook the meat with indirect heat, then sear over high heat. It was also dry brined for a few hours.
Created in Japan, Wagyu beef is reported to be highly marbled when compared to other beef, contains a higher percentage of omega-3 and omega-6 fatty acids, and more monounsaturated fats than other beef.
With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in ten different types: kobe, matsusaka, ohmi, hida, miyazaki, hitachi, iwate shorthorn, kumamoto aka ushi, yamagata gyu, and kazusa beef.
Chicken with Quinoa Pilaf
Another meat featured plate is a baked skinless and deboned chicken breast served with a quinoa pilaf and kale. This is a very low caloric, and healthy food.
Modified PattyCooks Egg Bites
Occasionally my son throws a get-together over food. A dying art in this busy world, but one worth keeping. This time he turned to my blog for at least one aspect of the food he was making, my Egg Bites.
He chose to make the Quinoa American Egg Bite and the Quinoa Greek Egg Bite. However, like any cook, he did it his way, without the quinoa and flax eggs. The Greek version contained feta, artichokes, and Kalamatas. Which sounds really good to me.
Breakfast Egg Toast
Key here is good toasty bread, I myself prefer sourdough rye. Topped with scrambled eggs, spinach, and some tomatoes. I personally would have added feta cheese and some dill, but this is a great breakfast as shown. Butter on the bread is optional, but would add increased flavor.
Chickpea (or Garbanzo Beans) Bowl
This is a lunch bowl with toasted Chickpeas, lightly sprinkled with smoked paprika, cooked in a skillet with prosciutto, and topping a cup of cooked quinoa (with green onions) over a spring lettuce mix. He added some sliced olives, and cotija as well.
Salutations
As he continues to send me pictures of the great food he serves, I will share them with you. I am frankly amazed at his photos, magazine quality I think, especially when compared to my efforts. But also I am proud of his enjoyment in cooking, serving family and friends delightful and healthy food. I love when he cooks for me.
—Patty
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