DUBAI: Glenn B. Eastman, currently the culinary director at Mansard Riyadh, a Radisson Collection Hotel, has spent nearly a decade in the kitchens of Saudi Arabia. But before coming to Riyadh, his career took him from New Orleans to Jerusalem and then to Mexico.
He also spent two years as chef on a luxury yacht owned by Carlos Slim. Then it was off to New Delhi and Bangkok.
“Growing up in rural small-town America as I did, I was taught from an early age the value of hard work, persistence, and dedication,” Eastman tells Arab News. “Then after so many years as a journeyman chef, I understand that every product has a story to tell — the secret is in sharing that story, spinning it and crafting it through creativity and talent.”
When you started out, what was the most common mistake you made?
I think the biggest mistake for any young chef is forgetting that “Simplicity is bliss.” And that less is more. We should let the food and its preparation tell the story; not try to overcomplicate things.
What’s your top tip for amateur chefs?
We all need to let the food guide our preparation. Concentrate on acquiring great products, then prepare those ingredients in the simplest manner.
What's one ingredient that can instantly improve any dish?
Fresh herbs, their use opens flavor profiles that do not open if dry herbs or no herbs are used.
When you go out to eat, do you find yourself critiquing the food?
I try not to be too critical as I would simply not enjoy the experience of dining out. That’s not always easy, but I work at it.
What’s the most common issue that you find in other restaurants?
For me, the unforgiveable sin is inconsistency in food or service. There should be a level maintained. I also don’t like places that will not adapt to their customers’ tastes and demands
What’s your favorite cuisine or dish to order?
I love salads. Sounds weird, but I am drawn to them and invariably I will eat a salad as a main course.
What’s your go-to dish if you need to cook something quickly at home?
Simple. An omelet. It’s perfection on a plate when made well. My favorite is a cheese omelet with chili.
What customer behavior most frustrates you?
I am not sure anything really surprises me anymore, but I honestly do not understand why people wouldn’t be a little adventurous when they go out to eat. Why eat the same old thing as you eat at home?
What’s your favorite dish to cook and why?
When I was fresh out of culinary school, I worked in New Orleans and to this day I love cooking Cajun and Creole food, especially dishes like jambalaya or shrimp Creole — dishes that are filled with the soul and jazz of that place. Needless to say, I’m still a jazz fanatic.
What’s the most difficult dish for you to get right?
As a young cook, my biggest hurdle was a simple rice pilaf. I invariably overcooked it, added too much water, underseasoned it… it took me until I was well into my forties to master the art. Now I can make rice without even thinking twice. Weird, eh?
What have you learned from working in a kitchen?
I enjoy the interaction when everyone is trying to work out the best way to master a dish. We plan as a team, then we step in and get to work. Everyone’s input, everyone’s effort, always makes a new dish come out just that much tastier. I really enjoy being the driver of that process.
Chef Glenn’s chicken quesadillas
This chicken quesadilla recipe is great to make for parties. Zesty chicken, cooked peppers, and melted cheese are a delightful combination. Cut into wedges and serve with sour cream and salsa.
Prep Time:
20 mins
Cook Time:
25 mins
Servings:
10
Ingredients
440 gr skinless, boneless chicken thigh, diced
45 gr fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (medium) flour tortillas
240 gr shredded Cheddar cheese
240 gr shredded Provolone Cheese
Directions
Gather ingredients, preheat the broiler, and lightly grease a baking sheet.
Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the centre, about 5 minutes.
Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.
Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, provolone cheese
Fold tortillas in half and place in a preheated Nonstick skillet
Sautee quesadillas in the preheated oven until cheeses have melted, and tortillas themselves and starting to turn golden brown, about 10 minutes.
Cut each quesadilla into wedges.
Serve with sides of salsa and sour cream. Enjoy!
Fajita Seasoning
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt or to taste
1 teaspoon ground paprika
1 teaspoon white sugar
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Mix all ingredients and save in a sealable Tupperware
Mexican Salsa
Ingredients
6 Roma tomatoes halved
1 medium onion quartered
2 serrano chiles whole
2 cloves of garlic
6 sprigs of cilantro
juice of 1 lime
1 teaspoon of salt
Instructions
Heat a large cast iron skillet on high
Place all the vegetables except the cilantro in the pan
Allow the vegetables to char turning once
Once the ingredients are well charred put them on a plate and allow them to cool
Add all the ingredients to the blender including the cilantro, lime juice, and salt
Blend on pulse until all the ingredients are just incorporated. Do not over blend
