This summer marks my thirty-first year as an attorney. But when I think back to the summer of 1978 it is not a courtroom that I see; rather I recall a brilliant sunny July day barbecuing at the base of the Seattle Space Needle on a Weber grill. About twenty of us from the country’s largest pork producing states were vying for first place in National Pork Cook-Out Contest. Truth be told though the southern states, principally North Carolina, Texas and Tennessee are known for barbecue the big boys of pork are Iowa, Missouri, Illinois, Nebraska and Kansas. They were the guys to beat.
For me the event was the culmination of a 2-year grilling odyssey that began in 1976 when I entered the North Carolina State Pork Cooking Championship and came away with a respectable but disappointing third place for Orange Flavored Pork. Despite the loss (and despite my New York Jewish heritage), I knew I had it in me to bring home the bacon so to speak. Though I had always loved pork – mostly in the form of ribs slathered in ‘duck sauce’ from the local Chinese take out joint – I really never really embraced the true pig in me until I had come to Chapel Hill, North Carolina two years earlier to attend law school.
In the beautiful economy of the forest – or the urban backyard garden
– leaves are nature's brilliant cookware. Banana leaves can be cut
down to make plates or unfurled into wrappers perfect for steaming fish
on a low-slung grill. Fig trees and grapevines yield leaves the exact
size for enclosing, then grilling, a cube of feta, a recumbent sardine
or a mint-studded lamb meatball.
If you’ve never read Elizabeth Gilbert’s book, “
This recipe is actually Ina Garten's recipe for her 4th of July Flag cake. It is one of the BEST tasting cakes and frostings out there.