The Parrot.  Restaurant & Lounge, HULL

Chef Brian Houlihan

“We never do the same thing twice,” says longtime South Shore restaurateur Chef Brian Houlihan. It’s this motto that gives all five of his restaurants within his Eat Local group license to don their own chef hats. His raw bars Trident Galley & Raw Bar in Hingham and Scituate Galley Kitchen & Bar each boast their own unique vibe; The Tinker’s Son in Norwell showcases cuisine from Houlihan’s Irish home; and Bia in Cohasset sets tables with a bistro flare. His newest addition Parrots is a “the perfect trifecta” hosting a downstairs beach bar, an upstairs with date night sophistication, and a small Irish haunt.

This chef’s love of cooking began at age 13 in Ballincollig, County Cork in Ireland. At age 18, he completed culinary school and ventured abroad, landing at The Harvard Club in Boston. From there he served as the Sous Chef of The Four Seasons and Executive Chef at The Bostonian Hotel, and has since earned accolades from Zagat Guide, as well as Boston magazine’s Best of Boston and Best of South Shore.

Chef Houlihan does not create a menu until he knows what he must work with, guaranteeing everything is fresh and inviting. In this episode, his brogue takes us through a dinner party of shrimp and Scituate lobster summer rolls, Duxbury razor clam (Gregg Morris from Duxbury’s Two Rock Oyster Farm harvested just five hours prior) ceviche, and an oyster stew served in giant shells.

Recipes

Lobster and Shrimp Summer Rolls
Approximately 25 Minutes to Prepare

• 1 chicken lobster from Mullaney’s seafood market Scituate

•  ½ # 16/20 shrimp, peeled and deveined

• 1 large carrot julienne

• 1 European cucumber, julienne

• 2 sprigs fresh basil

• 1 bunch fresh cilantro

• 4 each radishes, sliced thin

• 1 head bib lettuce

• 1 package rice papers

• 1 bottle of oyster sauce, for dipping

Method

1. In a large sauce pot bring water to a boil, season generously with sea salt, add the lobster and simmer for 6 minutes. Remove the lobster and add the shrimp for 3 minutes. Allow both to cool.
2. Prepare the vegetables while the fish cools.
3. Shuck the lobster and butterfly the shrimp. 
4. To assemble: place one sheet of rice paper in warm water for 8 seconds until the paper becomes soft. Place the paper on a wooden cutting board flat. Lay 4 shrimp halves and some lobster meat on the paper.
5. In order, stack on the paper, 2 leaves of bib lettuce, 2 leaves of basil, several pluches of cilantro, the carrot, radish and cucumber.
6. Once all components are on the paper, gently pull the paper up and wrap it around the vegetables. Tuck the ends and roll tightly.
7. To serve: slice the rolls on a bias and present with more greens and dipping sauce. 

Duxbury Razor Clam Ceviche

• Approximately 20 minutes to prepare
  1 pound of fresh razor clams
  1 Spanish onion, julienne
  1 leek, sliced
  1 shallot, brunoise
  2 cloves of garlic, smashed
  ½ bottle white wine
  2 lemons
  1 jalapeño, brunoise
  1 Thai chili, chiffonade
  1 red bell pepper, brunoise
  1 yellow bell pepper, brunoise
  1 cup micro cilantro
  4 limes
  2 ounces olive oil
  Sea salt and fresh cracked black pepper

  Method

1. In a large sauce pot, sweat the leeks, onion, garlic and half of the shallot until translucent.
2. Add to the sauce pot, the lemons, wine and 4 quarts of water, bring to a boil.
3. Wash the clams in cold water, poach them in the quart bullion liquid only until the clams pop open (10-15 seconds). 
4. To clean the clams, remove the meats from the shells, cut the belly from the shaft and reserve, discard the bellies.
5. Slice the shafts on a bias, place in a small mixing bowl.
6. Add to the clams the remaining brunoise vegetables, juice from the limes, and olive oil. Season to taste with sea salt and black pepper.
7. Place the seasoned clams back into the shells and ganish with the chiffonade Thai chili and micro cilantro. 

Island Creek Oyster Chowder

• Approximately 30 minutes to prepare
  12 extra large Island Creek oysters, shucked fresh
  1 Spanish onion, small diced
  1 shallot, small diced 
  2 lengths of celery, small diced
  6 sprigs of thyme, chopped fine
  8 slices of bacon, small diced
  1 large Idaho potato, small diced
  4 cups heavy cream
  1/4 # unsalted butter
  Salt and fresh black pepper to taste

  Method

1. In a medium sized saucepan, render the bacon on low heat approximately 10 minutes until crispy.
2. Shuck the oysters and carefully reserve the juices and meats, clean the shells and reserve for plating.
3. Add to the sauce pot the butter, onion, celery, shallot, and potato. Sweat the vegetables until translucent and tender. 
4. Add the juices only from the oysters and cream. Simmer until the potatoes are soft yet still hold their shape.
5. Gently add the oyster meats and the thyme, simmer for 3 minutes.
6. Season graciously with sea salt and fresh cracked black pepper.
7. To serve: place several cleaned oyster shells atop some fresh greens or moistened kosher salt and spoon chowder into the shell vessel.

See the Episode Here