On Tastes Like Home Catherine Fulvio travels to Boston and visits the iconic Cheers Pub on Beacon Hill, previously known as the Bull & Finch Pub, she gets to experience Oyster Happy Hour in Boston’s Marliave Restaurant, as well as walking the famous grounds of the prestigious Harvard University where Sarah-Jo worked.
Catherine gets a private tour of Fenway Park the oldest Major League Baseball stadium in the world. Along the way, Catherine tastes some of Boston’s finest cuisine when she visits Chef Benjamin Lacy at his restaurant ArtScience Culture Lab & Café plus a market that houses some of Boston’s finest Chef’s under the one roof, “Time Out Market” where she tastes food by Chef Peter Ungár & Chef Michael Schlow.
And a trip to Boston isn’t complete without visiting Mike’s Pastry who created the one-of-a-kind cannoli that keeps loyal Bostonians and tourists coming from around the world to enjoy. Catherine meets up with some other Irish who have immigrated to Boston and now work in one of Boston’s oldest boutique hotels “The Lenox Hotel”.
Our contributors are Mother and Daughter, Marian and Sarah-Jo Sinnott. Sarah-Jo has been living in Boston since 2017.
In this episode, we first travel to Oulart to meet Marian to find out who is living away from home. Later Marian rustles up the dish that reminds Sarah-Jo of home in Oulart, a Chicken Paprika dish. Catherine then travels to Boston in hope to replicate Marian’s dish and bring a taste like home over to Sarah-Jo.
Season 4 Episode – Contestant Info
Marian and her husband Joe with Catherine at Tulach a’tSolais
Marian is a House Wife (and amateur golfer!). She has a family of six – three girls and one boy, herself and her husband. Sarah-Jo is number three in the family and youngest daughter.
Hobbies and interests – she play’s golf three to four times a week, she’s an enthusiastic learner of Irish, loves attending local drama festivals, co-chair the local community text-alert group, avid GAA fan, keen walker and minder of two fluffy white Japanese Spitz, recent globetrotter, committed gardener as well as spending time with family and grandchildren. She’s up and off any chance she gets!
Sarah-Jo left Ireland in 2015, spent 2 years in London and then moved to Boston in Oct 2017. Now works as an Assistant Professor of Pharmaco epidemiology at Harvard University. In her spare time, she enjoys Running, Swimming, Cycling, having the craic!
In this episode, we first travel to Oulart to meet Marian to find out who is living away from home. Later Marian rustles up the dish that reminds Sarah-Jo of home in Oulart, a Chicken Paprika dish.
Catherine then travels to Boston in hope to replicate Marian’s dish and bring a taste like home over to Sarah-Jo.
Ingredients – Makes 4 skewers
For the drizzle
60g chorizo, finely diced
2 garlic cloves, roughly chopped
1 lemon, juice and zest
4 tbsp rapeseed oil
1 tbsp chopped dill
Salt and freshly ground black pepper
For the skewers
16 raw prawns
8 to 10 bay leaves
1 lemon, sliced
For the vegetables
100g chorizo, diced
1 clove garlic, minced
3 spring onions, sliced thinly
2 yellow pepper, sliced thinly
2 red peppers , sliced thinly
1 tbsp balsamic vinegar
1 tsp honey (to taste)
100g baby spinach
2 courgettes, sliced into ribbons
Salt and freshly ground black pepper
To garnish – Lemon slices ,Dill sprigs
4 metal skewers or 4 wooden, if using wooden soak them in water for at least an hour.
To make the drizzle, heat a medium frying pan over a medium heat. Add the diced chorizo and sauté until most of the oil is extracted and the chorizo is crispy. Spoon the oil off, leaving a little in the pan, add the garlic and cook for 30 seconds. Remove from the heat, add the lemon juice and zest and the rapeseed oil. Stir in the dill and set aside.
To prepare the vegetables, place the diced chorizo in a dry pan and heat until the oil is extracted and the chorizo crisp, remove some of the oil. Add the spring onions, yellow and red pepper slices and garlic. Sauté the peppers until just cooked, before pouring in the balsamic vinegar, honey, salt and freshly ground black pepper, Set aside
To assemble the skewers, thread the scallops, bay leaves, prawns and lemon slices onto the soaked skewers. Heat a chargrill pan over a medium heat and brush the skewers with oil.
Chargrill for about 2 to 3 minutes on each side until the prawns and scallops are cooked, drizzle sauce over the top and season with freshly ground black pepper.
To serve, arrange the courgette ribbons and baby spinach nicely on the serving plates, and scatter over the pepper / chorizo mix. Arrange the skewers on the top.
Spoon more drizzle over, garnish with dill and lemon slices.
11⁄2 lb. chicken
2 tablespoons of salad oil
1 oz. butter
1 onion, peeled and chopped
1 level tablespoon paprika pepper 1 level tablespoon flour
1⁄2 pint water
1 beef stock cube
5 tablespoons sherry
1 level teaspoon tomato purée Salt and pepper
6 oz. small button mushrooms
1 level tablespoon cornflour
5 oz. carton double cream
Cut chicken in 1 1⁄2-inch pieces. Heat oil in pan, add butter, then fry chicken pieces quickly until they are just beginning to turn brown. Remove from pan and drain on kitchen paper. Fry onion and paprika for 2 mins. Blend in flour and cook for a further minute.
Remove from heat and blend in stock. Add sherry and tomato purée, return to heat and simmer until thick. Season with salt and pepper, then add the meat. Cover and simmer for 30 to 40mins or until the chicken is tender.At the end of cooking time add mushrooms to pan. Blend cornflour to a smooth paste with 2 tablespoons of cold water and add to pan. Reboil and, just before serving, blend in cream. Serve with mash potato and garnish with sprigs of parsley.