Jan D'Atri

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The Cubano Sandwich

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He produced and directed The Jungle Book.

He directed Iron Man, Iron Man 2 and Elf.

He co-starred in The Breakup and Couple’s Retreat.

But when actor Jon Favreau starred in the movie “Chef,” it gave America a new obsession. We fell in love with The Cubano. Did see the movie? It’s a foodie’s dream. Chef Carl Casper, played by Favreau, gets sideways with a food critic and loses his restaurant job. His loss is our gain, because he revs up a new sandwich food truck called El Jefe, and introduces America to the new darling of the sandwich world, The Cubano Sandwich.

Is that where the fad started? Or, was it just the Cubano’s time to get discovered by a larger food loving community.

The Cubano sandwich is so more than a fad. It has found a place in our hearts and on our plates. Why? Because it’s filled with all the things we love anyway; cheese, shredded or sliced pork, pickles, ham, bread and butter—and mustard! (You can find prepared pulled pork in most grocery stores, but if you want to make it from scratch, I’ve included a simple method.)

But what makes the Cubano so much better is that it’s grilled and toasty and cheese oozes out and the bread makes a great crusty-cracky sound when you slice into it and it’s just downright delicious! Yep. It’s time for a new “hero” and the Cubano sandwich is it!

Crispy Chicken Tacos with Homemade Tortillas

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Are you a soft taco or a crispy taco person? For me, I’ll take crunchy all day long!

Here’s a recipe that has crispy and crunchy all the way through, with tortillas made from scratch and a refreshing salad garnish for the shredded seasoned chicken. Whether you decided to make your own tortillas or buy the store-bought, you’ll find these Crispy Chicken Taco’s perfect for lunch, dinner or a pool party platter!

Butternut Squash Hummus with Naan Bread Bites

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It’s my yummy holiday gift to you! In cooking school this week I shared a new version of hummus. This one is so seasonal and celebratory! Roasted Butternut Squash Hummus is simply spectacular, especially when paired with my all-time favorite Naan bread! So you’re getting two gifts in one! I can pretty much promise these two treats will be your new favorites all year long!

Dry Rubbed BBQ Ribs

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I have no idea if it’s Kansas City, Carolina, Texas, Memphis or St. Louis style. All I know is that this dry rub is magic dust on a rib. Just in time for your summer menus, this Dry Rubbed BBQ Ribs recipe is the perfect seasoning for a meaty slab of pork or beef ribs, finished off with just a light brushing of barbecue sauce. So let’s tackle cooking first. Slow and low. It’s the only way to keep those juices moistening the meat. For the rub, don’t overpower. Generally, whatever sticks to the slab should give you just the right amount of flavor. And because BBQ sauce is loaded with sugar or honey which can burn, save it for the last 10-15 minutes, and then just lightly coat it on the slab at the end of the cooking process. You want the flavor of the rub to come through. Now for the rub. It’s an incredibly simple formula I found in an old paperback cookbook called Tasty Vittles. This rub is the perfect combination of sweet, spicy, hot and salty. You can add a slightly citrusy kick if you’re using something like a chili lime sea salt, or burn it up big time with various chili powders. I’ve been on a quest for a good basic rub that I can make ahead, keep it in a jar in the pantry, and shake out onto a slab whenever I’m craving ribs, and this is it! Start with the basic rub and then add your own special touches using some of your favorite herbs and spices, a little at a time, until you make it your own. Rub some ribs and reap the rewards this summer!

A Tale of Two Salsas

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It’s officially pool party season and chips and salsa are our go-to favorites for backyard barbeques. If you’re looking for some fun new salsas to try, I’ve got some delicious options. The first is one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. The second option is a Roasted Eggplant Salsa which was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect if you’re looking to add something a little different to your salsa spread. Now, all you have to do is grab a chip and dive right in!