When he comes to Miami, Jon Favreau loves dining at Scarpetta. “I just want a bowl of spaghetti, but you always end up eating more than that.” Other Favreau favorites in South Florida : Versailles and Joe’s Stone Crab, where he ate with Robert Downey Jr. when they were filming “Iron Man”
Did You Know
- Though his character in “Chef” is a Twitter novice, Favreau maintains an active account with 1.7 million followers. Follow him @Jon_Favreau
- Miami plays a big role in the movie and some iconic locations made the big screen: the entrance and lobby of the Fontainebleau Miami Beach resort, Hoy Como Ayer nightclub and Versailles Cuban restaurant, and a stretch on Ocean Drive between 14th and 15th Streets.
- Not everybody hates Miami summers. Colombian-born Sofia Vergara, who plays Favreau’s ex-wife in the movie, thought the weather was great: “We filmed in August, and it was nice and hot.”
- Downey Jr., who plays Vergara’s other ex-husband in the film, designed the SXSW poster for the movie’s soundtrack. “Chef” marks his third (and first non-“Iron Man”) collaboration with Favreau.
Top Chef Veteran
Favreau appeared as a guest judge on Episode 14 of Season 11 of Bravo’s “Top Chef: New Orleans” Judge Roy Choi tested contestants on making po’boys, the city’s signature sandwich. In his estimation, nobody got it right.
Top 5 Miami Food Trucks
By Evan S. Benn, Miami Herald food editor and Miami.com restaurants editor
1. Jefe’s Original Fish Taco and Burger
Twitter track it: @jefesoriginal
What to order: Beer-battered fish tacos
2. Ms. Cheezious
Twitter track it: @MsCheezious
What to order: Grilled Harvest with spiced apples and havarti cheese
3. El Rey de las Fritas
Twitter track it: @reydelasfritas
What to order: Dos fritas
4. The Rolling Stove
Twitter track it: @TheRollingStove
What to order: Dr Pepper-braised jerk brisket sandwich
5. Don Mofongo
Twitter track it: @DonMofongo
What to order: Churrasco mofongo
Cook Like a ‘Chef’
‘Chef’ Mojo Pork Cubanos
Los Angeles chef and food truck pioneer Roy Choi created this Cuban sandwich recipe that stars in the movie ‘Chef’ starring Jon Favreau. Makes six sandwiches, although you’ll have leftover mojo-marinated pork shoulder.
6 ounces thinly sliced boiled ham
Softened butter, for brushing
6 six-inch-long baguettes or hoagie rolls, split lengthwise
Yellow mustard, for brushing
3/4 pound thinly sliced mojo-marinated pork shoulder (recipe below)
1/2 pound thinly sliced Swiss cheese
3 half-sour dill pickles, thinly sliced lengthwise
Add ham slices to a hot cast-iron griddle or panini press, cooking over moderate heat and turning once, until browned in spots, about 1 minute; reserve ham to a plate.
Butter the cut sides of each baguette and toast on griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer baguettes to a work surface and brush cut sides with mustard. Layer ham, pork, cheese and pickles and close the sandwiches.
Butter the outsides of each sandwich and set in panini press. Cook over moderate heat until browned and crisp on the outside and cheese is melted, about 3 minutes.
Mojo-Marinated Pork Shoulder
3/4 cup extra virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 tablespoon grated orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 1/2 pounds boneless pork shoulder
In a bowl, whisk together all of the ingredients except pork. Transfer marinade to a large resealable plastic bag and add pork. Seal bag and turn to coat; set in a baking dish and refrigerate overnight.
Preheat oven to 425 degrees and set a rack over a rimmed baking sheet. Transfer pork to a work surface; discard marinade. Fold pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with more salt and pepper and set on rack. Roast for 30 minutes, until lightly browned. Reduce oven temperature to 375 degrees and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160 degrees. Transfer to a carving board and let rest for 30 minutes. Discard string before slicing across the grain.
“Incredibly crisp and juicy” roast chicken by John Leguizamo
Flavor with garlic, cumin, salt and pepper
Baste with olive oil
Cook at 450 for about 45 minutes; lower the temperature a bit for 15 or 20 minutes more “to make sure you don’t have pink chicken. You don’t wanna see pink chicken.”
Chef’s Grilled Cheese Sandwich
To make the mouth-watering grilled cheese sandwich Favreau’s character makes for his son, use gruyere, mild or medium cheddar and a few slices of parmesan on sourdough bread with real butter. (Stay through the credits and you’ll see chef Roy Choi showing the actor how to make it.)