I usually wait a few days after a cooking date before writing my blog, but I had such fun today that I can’t contain myself! In fact I could hardly wait until I got home to start writing about my cooking date with Lou. Now you know I currently don’t have a kitchen, which makes me seem like a beggar (ok I am a beggar!) as I pretty much invite myself over all the time to cook with friends.
I was in this desperate state of mind when I not-so-bashfully asked Lou if he was planning to fire up his smoker any time soon. I batted my eyes a bit and casually hinted that I’d love to sneak in a chipotle sugar rubbed pork shoulder next time he should decide to do so. The great friend that he is, he immediately put a date down for the Monday following Thanksgiving. (That was yesterday!) I guess my charm worked! He accepted my six pounds of meat the day before and got things started first thing in the morning without me.
It was a divine experience following my nose to the sizzling sensation in his backyard. Not only did I get 6 pounds of amazing slow smoked pork, but if I needed any other reason to adore Lou, there’s more to our cooking date.
Resting upon his countertops was a beautiful ball of freshly made ricotta dough. Within minutes, he elegantly demonstrated the simplicity of making these remarkable little rippled tubes of pasta. It didn’t take long before I got the hang of it rolling, cutting and then guiding the dough through his charming cavatelli press. We made an entire tray in less than 30 minutes and here’s the best part—my generous friend let me take each and every one home, even vacuum sealing them! And after sitting down to a sinfully decadent sampling served with some browned butter, thyme and parmesan cheese, I ran as fast as I could to the car so he wouldn’t change his mind!
I know he’s trying to fatten me up. But I loved every morsel—both the time spent with a good friend and every bit of the food.
I can’t wait until next time! Ok Lou—heckle me now. Go ahead.
First is his dough recipe and then following is my pork rub recipe. Enjoy!
Lou’s Cavatelli Dough
3 cups all-purpose or 00 flour
1 1/2 cups ricotta cheese
1/2 parmesan regianno cheese
In a Cuisinart, mix ingredients together until a ball of dough forms. Let it rest and then follow instructions on how to make cavatelli.
Alison’s Dry Rub for 6 pounds of Pork Shoulder
1 cup light brown sugar
2 tablespoons onion salt
2 tablespoons garlic powder
1 teaspoon smoked paprika
1 teaspoons Chipotle Chili Powder
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoon salt
freshly ground pepper
Mix together and place rub on the pork. Cover tightly in plastic wrap. Let sit in the fridge overnight. Either slow cook or smoke for many hours!