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Greg Dumorne: How are you doing? I am Greg.
Les Sauray: And I am Les and we are from Real Deal catering and today we are making Mexican food. Greg Dumorne: In Mexican food, you always have to have guacamole. So the basic recipe of guacamole is avocados, salsa --Les Sauray: Salsa, which we've already made.
Greg Dumorne: Which we already made. Lemon juice, a little bit of spicy stuff; Tabasco and salt, pepper. So let's get into, we are going to also chee -- so just so you know. If you have one of these you have one of these little roller-cutters at home, it'll save you a lot of trouble. Les Sauray: There's little, there you go. That's why I am here for.
Greg Dumorne: Right. Take the avocados and peel them of course. Les Sauray: Here, we pre-peeled ours. Greg Dumorne: Take the salsa. Take some lime juice, little bit of some spicy. Doesn't really matter what kind you use.
Les Sauray: It really doesn't. Greg Dumorne: Salt and pepper. A little bit of pepper and a little bit of garlic, it keeps the vampires away. Les Sauray: That's what they said. Greg Dumorne: Then back to mixer. Real, real Guacamole, and next we are going to give in to our mama's favorite appetizers, Lobster Quesadillas, so stick around.
Expert: Greg Dumorne & Les Sauray
Owner / Chef
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 More »
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Tags: Mexican, Food, Shrimp, Lobster, Steak, Burrito, Taco, Margarita, Salad, Quesadilla
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manolalilly Flag
Yummy!
The Salsa and Guacamole is realllly good and easy. The Mustard give is a really good and unusual kick! Yum!