bitterwaitress's Gnocchi Di Cacao Pungente

3 lb baking potatoes, like russets

2 cup all-purpose flour

1 x extra-large egg

1 pch salt

1/4 cup grated smoked ricotta salata

1 tbl bitter cocoa

1 pch cinnamon

2 tbl sugar

1 pch salt

1/4 cup candied citrus peel chopped

1/4 cup raisins rehydrated

1/2 cup butter melted

Boil the whole potatoes until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through vegetable mill onto clean pasta board.
Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour. Place the egg and salt in the center of the well and using a fork, stir into flour and potatoes, just like making normal pasta. Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch.
Divide the dough into 6 large balls. Roll each ball into 3/4-inch diameter ropes and cut the ropes into 1-inch long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater to score the sides. Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.
Meanwhile, in a medium bowl, combine the ricotta, cocoa, cinnamon, sugar, and a pinch of salt and stir well.
Drain the gnocchi and place them in the bowl with the cocoa mixture. Toss to coat and remove from the bowl. Place in a clean serving bowl with the citrus peel and raisins, drizzle with the melted butter and serve immediately.

Kirk Wood's Libertarian Pork Barbecue

The pork:

1 3 1/2 to 4 pound pork roast
Salt and freshly ground pepper to taste

The sauce:

1 1/2 cups distilled white vinegar
6 tablespoons ketchup
salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper
1 tablespoon sugar
1/2 cup water

1. Preheat the oven to 500 degrees.

2. Rub the pork with salt and pepper.

3. Place the pork on a rack in a baking dish or in a skillet and put in
oven. Bake for 10 minutes.

4. Reduce the heat to 275 degrees. Bake for 5 hours, turning the meat
once an hour.

5. Shred the meat with the fork and set aside.

6. Make the sauce by combining all the ingredients in a small saucepan
and bring to a simmer. Cook, stirring, until the sugar dissolves.
Cool. It makes about 3 cups.

7. Combine with the meat and serve.

Yield: Twelve servings.

Note: The pork can also be cooked on a charcoal grill. Prepare a fire,
place the meat on a grill and sear, turning several times for about 10
minutes. Cook the meat near, but not directly over, a slow fire for
about 3 to 4 hours, or until a meat thermometer reads 185 degrees.