Gregory Began his culinary career at Ati Culinary school in 1997. He worked at Lansdowne Golf Resort Frequently catering to the Washington Redskins and the N.B.A. rookie public relations annual seminars for the likes of Tim Duncan. He later became a chef at the mark restaurant where he catered to Jessie Jackson & the first woman attorney General Janet Reno. By 2001 Gregory had became the restaurant chef in the Capital Hilton where he served the Alfalfa Club and former president George Bush his son,our current president George Bush JR. Also The Gridiron club with William Jefferson Clinton.The resume goes on and on the likes of Bill Cosby , Muhammed Ali, Danny Glover, Vivica A. Fox, Vanessa Williams and the rest of the Congressional Black Caucus. Now he's the owner of Real Deal Catering serving you everyday.
Gregory Dumorne: Hi how are you doing, I am Greg.
Les Saurey: I am LesGregory Dumorne: In this here we are going to show you how do the real deal beef fajitas. Beef fajitas, what you will need to do with beef fajitas is a set of thongs, some flour tortillas, fajita seasoning you can get at just about any grocery store, steak of course. Steak is a pretty thing that you have to buy. That is the one thing I do want to explain to you guys about steak.
The one thing you should know about each part of the cow is just like a human. If it moves a lot it is going to be stronger and muscled and it is going to be a harder cut a meat. That's why the filet mignon is the most tender part of the cow because it is inside and there is no muscle. Now, what we are using here is actually New York Strip, the strip is actually right behind that and it's a pretty tender cut of meat. So, when you go buy the shoulder, you got to understand this is the shoulder and just like you shoulder moves around a lot.
We are going to use yellow peppers. They are supposedly traditional red and green because this is where they are catering. We are going to use white onions. We are going to pre heat our pan, while we are doing that, we are going to dribble our olive oil, you see my little is always a lot more than little and we are going to sprinkle the fajita. Well, I have to put some black pepper, pass me that black pepper. Wow, my partner, just mix it around, make sure that fajita mix, we are actually going to dump some more fajita and you want to dump some more fajita on it when the beef is just about almost done anyway because this stuff is so good. Make sure it gets all around.
Les Saurey: I can make this also.
Gregory Dumorne: Of course, you should be able to make everything, oh yeah. But you can not go back to the video. Make sure you get your pan hot, but you want to put your hand on there, see if this is hot enough.
Les Saurey: But I do know something I learnt. If you take some cold water, have it on your fingers and I sprinkle. If you hear the shhh.
Gregory Dumorne: Which you didn't hear there so that Les does know that it is semi-hot. You can use the flat top to do this, we are going to use a saut pan because it's the quickest and easiest way. The secret to cutting vegetables and everything else on the cutting board, this is going to take tons of practice. I am not going to allow, I almost cut my finger off a million times trying it, but always if you use your fingers this way, you poke it, there is no way you can cut yourself. This finger right here will always block the rest of your fingers, so that's why I can close my eyes and cut. So, when they say don't try this at home, this is what they were talking about. But definitely after some practice, you can close your eyes. Now, if I would have cut myself on tape, now, that would be funny. Alright, look at that and then garlic, I love garlic. They say it helps you live longer and keeps the vampires away. Of course. Now, we are nice and hot, we dump our steaks, yeah. Well of course, if you are too scared to do that at home, because I don't want any of you guys to burn yourself because this is your talent, this guy wants to be cool, so that's why I have learnt itThe sports caster and Joe Montana was better.
Les Saurey: No way.
Gregory Dumorne: I'll tell you I love this fajita stuff. So, they are just cooking. We have got them pretty much cooked. Let us say they all get a little color on them, then we are going to dump the vegetables in because you want your vegetable to stay crunchy, you don't want them to get too soft because if you put them in too early that's what is going to happen. Les Saurey: Now, I know you did not chop the onions off really fine.
Gregory Dumorne: It's all in the flavors, it is all what a fajita flavor.
Les Saurey: Oh, look at that nice color.
Gregory Dumorne: So basically, you want to, once you see the onion starting curling a little bit that means they have been sauted good enough for you to lay the plate to presentation. Again, this is going to continue to cook. It is also steak so your temperature is going to vary, if you want to make medium or medium rare that's definitely fine, you don't definitely have to cook it all the way, but the course of the time will vary depending on who you are and how you like your steak.
Les Saurey: Rare.
Gregory Dumorne: You are going to want to let that cool down a little bit - sprinkle a little more of your fajitaLes Saurey: You love the season.
Gregory Dumorne: I am telling you it is the whole secret to fajita.
Les Saurey: It smells good.
Gregory Dumorne: I am just going to let it cool down a little bit, before we put it in here, it burns through the fajita. It is pretty much, put some vegetables. Again, you can use green or red peppers again I told you I like to try the things a little bit different. Les Saurey: That looks so good.
Gregory Dumorne: From here pretty much, take the two sides, put them together, roll it. The tidier you roll it the better it is. I know where some of you guys' minds are but the tidier you roll it the better it is. Give me those, the red cap and there you have it, the real deal fajitas. But before you go we are going to have the vegetarian dish for today is going to Tofu skewers.