Had pulled pork, ribs, and beef brisket left over. Cut it all up, cooked with scallions, corn, cherry tomatoes, and bbq sauce and threw it on a Tortilla topped with white bbq sauce and a little cotija. Beyond delish.
HOW TO COOK POLENTA - "This is a no-nonsense polenta technique familiar to Italian restaurant kitchens everywhere -- perfect for a dinner party, or anytime you want to get cooking well before dinner time and go about your business. Best of all: the longer it sits, the better it gets. Any bitterness fades; every gritty grain swells and turns to cream."
Bolognese. Bolognese- I use Mario Batali's recipe on www.thechew.com and just add my own spin, or whatever I happen to be in the mood for. And the trick for a perfect bowl of pasta? Put your gravy/ sauce in a cast iron skillet. Add some of the water from the pasta to it, undercook the pasta by about 4 minutes, and add it to the skillet. The starchy pasta water helps the gravy adhere to the pasta, and it finishes cooking in the skillet with all the yummy flavors.