Emjay Anthony, repped by Coast to Coast, plays the son of Sofia Vergara and Jon Favreau.
When Chef Carl Casper (Jon Favreau) quits his job at a prominent Los Angeles restaurant after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman), he is left to figure out what’s next. Finding himself in Miami, he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo) and his son (Emjay Anthony) to launch a food truck. Taking to the road, Chef Carl goes back to his roots to reignite his passion for the kitchen — and zest for life and love.
Additional members of the star-studded cast include Bobby Cannavale, Oliver Platt, Scarlett Johansson and Robert Downey, Jr.
To help celebrate the expanding release of Jon Favreau’s newest comedy, we are excited to share three EASY recipes created by the remarkable food truck pioneer who helped make those flavorful scenes happen – Chef Roy Choi! Check out these CHEF-inspired recipes below, including the melt-in-your-mouth Cubanos recipe featured in the film!
Mojo Pork Cubanos
Total Time: 30 minutes
6 ounces thinly sliced boiled ham
Softened butter, for brushing
Six 6-inch-long soft baguettes or heros, split lengthwise
Yellow mustard, for brushing
3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork
1/2 pound thinly sliced Swiss cheese
3 half-sour dill pickles, thinly sliced lengthwise
Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
Generously brush the out-side of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.
Mojo-Marinated Pork Shoulder
3/4 cup extra-virgin olive oil
1 cup lightly packed cilantro, finely chopped
1 tablespoon finely grated orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano
2 teaspoons ground cumin
3 1/2 pounds boneless pork shoulder, in one piece
In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving board and let rest for 30 minutes. Discard the string before slicing across the grain.