Feast like the Irish for St. Paddy’s Day
Like all cultural celebrations, St. Patrick’s Day comes with its own cuisine that defines the experience for many.
North Strabane resident Kelly Sadlek is a first generation Irish-American, and that heritage has always been deeply important to her family. Sadlek has an annual tradition of baking her grandmother’s soda bread and treacle bread recipes.
Mary Margaret Hennigan, Sadlek’s grandmother, brought those recipes with her from Ireland.
“She lived to be 94, so she died in 2007. She pretty much made those recipes her whole life,” Sadlek said.
Hennigan did not have the recipes written down, however. She also didn’t measure any ingredients. So Sadlek was studious to make sure she could continue making her grandmother’s recipes long after she was gone.
“Whenever she would throw ingredients in, handfuls or spoonfuls, I would catch it in a measuring cup. That’s how I actually made the recipe from her,” Sadlek said.
Sadlek describes soda bread as a bland bread containing raisins, and is good with butter spread on top.
“Treacle bread is a spice bread,” Sadlek said. “It has molasses and brown sugar, and tastes really good with cream cheese on it.”
Ron Barry, chief of the South Brownsville Fire Department, also takes great pride in his Irish roots. His grandfather became a naturalized citizen in 1888.
Irish heritage is also deeply woven into the identity of his fire department, which is colloquially known as “Fayette County’s fire fightin’ Irish,” as many of its members are of Irish descent.
“The Irish are typically a very proud group. The Irish have put up with a lot of hardship over the years,” Barry said. “The Irish make their own luck. It’s hard work, determination and undeniable spirit.”
One of Barry’s signature dishes is corned beef and cabbage. It’s a time-consuming process, requiring several hours to boil the beef.
“That originated here, from the Irish immigrants. Corned beef was a cut that was relatively inexpensive,” Barry said.
Another beef-based dish Barry makes is mulligan stew. He explained there is no “right” way to make it.
“Some people put Guinness in it, or beer, to give it a deeper flavor. I use different canned vegetables, corn, green beans,” Barry said. “In Ireland they use lamb, but it’s not as easy to come by so we used beef … It’s really good with Irish soda bread.”
For both Sadlek and Barry, these food-based traditions keep them connected to their heritage.
This weekend, Sadlek will host an annual St. Patrick’s Day get-together, while the South Brownsville Fire Department takes part in the parade in Pittsburgh. Sadlek said her extended family always looks forward to the bread.
“It reminds them of Ireland, and also of my grandmother,” Sadlek said.