Call David Ortiz!

305-254-4455
Financial Advisor and Chef

Address

1801 N.E. 123rd Street, Suite 314,
North Miami, Florida, 33181
One Alhambra Plaza - Penthouse Coral Gables, Fl 33134

Sep
14

Flavors of Miami 2015

Flavors of Miami 2015
I had the honor of being asked to be one of the 15 chefs for the inaugural flavors of Miami by the American Liver Foundation. It was great fun to cook a five-course meal for 12 guests, with 14 other chefs doing the same thing. Here are some of the photos and my menu of that evening.Ha...
3771 Hits
Sep
14

Five Pound Lobster on the Loose

Five Pound Lobster on the Loose
Here is a huge lobster that I found at the wholesale market. Five pounds of cold water goodness. I cooked this bad boy up Cantonese Style. Recipe is below.‚Äč ‚ÄčINGREDIENTS:2 small (1 pound) fresh live lobsters 1/3 cup peanut oil, divided 1 clove garlic, crushed 1 slice fresh g...
3758 Hits
Sep
14

Pork, Cheese Grits & Balsamic Peaches

Pork, Cheese Grits & Balsamic Peaches
Brined Pork Chops cooked in the Sous Vide Oven with Classic Southern Grits and a Fresh Peach Balsamic Topping. Comfort food at its best. This was fairly easy to make if you planned ahead. Brining of the pork chops is one of my favorite techniques. It just really keeps white meat, yes po...
3628 Hits
Sep
10

Krystal's Coquito

Krystal's Coquito
Coquito (Puerto Rican Egg Nog) has become our signature holiday gift. My daughter, Krystal, has taken over the production this year during her Christmas break from theater school in Chicago. My good friend, Carol Fallen, originally gave me her recipe to make one bottle. We have expanded...
1237 Hits
Sep
10

Blow-Torched Sous Vide Ribeye Steaks

Check out this video on how I used my Sous Vide Supreme machine and a blow torch to make a killer steak. It was cooked for four hours at 125 degrees and then charred with a blow torch to add a great texture to it. Click the link to learn more about Sous Vide cooking. It is my absolute f...
1240 Hits