His name is Walter Jurusz, Wally to his friends.

You will find him and his secret ingredients at the Lucky Bones Backwater Grille, at the foot of the bridge that spans the Cape May Canal. Wally created a medley of herbs and spices that transforms poultry, pork, beef or seafood into traditional Cuban-flavored fare like mami used to make -- whether you eat at his restaurant or use it in your own kitchen. It’s flavorful, not spicy.

You can take home a tin of this Cuban dry rub from Lucky Bones. The Love the Cook shops in Cape May and Stone Harbor carry the tins too, or buy online: www.lovethecook.com/secure/Default-rubs.htm.

You’ll marinate with it for months. If you pick some up this weekend, rub it on and inside the turkey before roasting to fill your holiday kitchen with the aroma of a classic Cuban Christmas dish. Wally’s got other great recipes, www.haspice.com.

Or, there’s the rub at the restaurant. We recommended Lucky Bones’ shrimp appetizer. Prepare to surrender your taste buds to authentic Cuban flavor.

Wally -- who hails originally from Jersey City -- learned his trade at a Cuban restaurant, after attending The Culinary Institute of America and Rutgers.

We’re back Tuesday with some other things that we are extremely grateful for-- until then, Merry Christmas!