Quote of the Day

May joy and peace surround you,

Contentment latch your door,

And happiness be with you now

And bless you ever more! Irish Blessing

Happy St. Paddy’s Day! Sláinte!” (Health!/Cheers!)

St. Patrick’s Day is March 17 with celebrations in Irish Pubs and restaurants across the United States. Many cities are promoting everything green from dyeing rivers and fountains to in years past, parades honoring the Irish. 

History of Saint Patrick

Saint Patrick was born in 387 CE and grew up on the border of Scotland and England. At sixteen years old, he was taken to Ireland as a slave. He escaped when God spoke to him and said that a ship was waiting for him two hundred miles away. The ship took him back to his homeland. Later, he returned to Ireland as a missionary and played an important role in converting Irish inhabitants to Christianity. According to legend St. Patrick is credited with driving snakes out of Ireland.

St. Patrick died sometime between 461-493 CE. He is buried in Downpatrick, Ireland. He was never formally canonized, but Christians view him as a saint. There is one common thread across countries in the celebration of St. Patrick’s Day – the imbibing of “hard stuff.” The story goes that on one of the travels of St. Patrick, he was served less than a full measure of whiskey by an innkeeper. Seeing an opportunity to teach the value of generosity he informed the innkeeper that a demon fed on his dishonesty in the establishment’s cellar. And, that if he did not change his ways it would eventually be his demise. Fear of demons and decreased profits drove the innkeeper, to be honest in his pours.

Upon his return, the saint and innkeeper returned to the cellar where the demon was emaciated. Patrick banished the demon from the cellar. This initiated the custom “Pota Phadraig” or Patrick’s Pot also known as drowning the shamrock, (whiskey topped with a green clover). 

A St. Paddy’s Day Recipe

This is a non-traditional recipe Corned Beef and Cabbage recipe from Chef Thomas Jones for those celebrating at home. Hope you enjoy it.

Non-traditional Corned Beef and Cabbage

For braising liquid

2 cups Chicken Stock

1 pkg Sazon Goya Seasoning or other salty seasonings

1 Tbsp butter

2 Tbsp Sambal Oelek

3 cloves garlic, minced

In roasting pan

1 head of cabbage, quartered

1 Bermuda onion, julienned

5 Carrots, peeled and sliced on a bias

1 – 2 1/2 lb Brisket

Bring braising liquid to a boil in a sauce pot and simmer for 10-15 minutes then allow cooling.

In a good-sized roasting pan, layer cabbage, carrots, and onions.

Lay brisket on a bed of vegetables and add seasoning packet if there was one included in the package.

Pour over the cooled braising liquid.    

Cover with a double layer of aluminum foil

Place in a moderate oven at 350 degrees. Check for tenderness in 2-2 1/2 hours. Bake longer, if necessary. If desired, potatoes may be added.

Happy St. Patrick’s Day! Carolyn Bowen