Erin go Braugh--Ireland Forever!
Why We Eat Corned Beef and Cabbage on St. Paddy’s Day
Historically, Ireland has exported salted meats since the Middle Ages. Unfortunately, for most of the Irish population, beef was an unaffordable luxury. As a suitable substitute to beef for religious holidays and other celebrations, many turned to pork as a more affordable option.
Upon arriving to America, The Irish immigrants discovered, to their delight and surprise, that beef was more affordable than pork! With this new reality, they turned to corned beef–which they could afford AND it was a food their homeland had once been famous for. SCORE! The growing Irish-American population paired the corned beef with cabbage, a traditional accompaniment to salted pork – and there you have it.
St. Paddy’s NOT St. Patty’s
Saint Patrick’s Day is one of my favorite holidays. The reason that ‘Paddy’ is the acceptable spelling is because the D’s in ‘Paddy’ comes from the Irish spelling of the name Patrick, which is spelled Pádraig… (Patty is short for Patricia).
A DRY Holiday
Saint Patrick’s Day was considered a religious holiday in Ireland for most of the 20th century which meant that the nation’s pubs were closed for business on March 17. To the delight of many, the beer ran freely again when the day was converted to a national holiday in 1970.
A Patron Saint Who, According to Legend, Drove the Snakes Out of Ireland
Though there is no evidence of snakes ever existing in Ireland, Saint Patrick is one of the country’s most celebrated figures. Interestingly, he wasn’t born Irish and his birth name wasn’t Patrick, it was Maewyn Succat. He was born in Roman England around the year 390, kidnapped into slavery at age 16 and brought over to Ireland. He escaped to a monastery in Gaul (around present day France), where he converted to Christianity. Here, he became a priest and then eventually a bishop and changed his name to Patrick. He returned to Ireland in 432 as a missionary and played a major role in converting the Irish to Christianity. He was named Ireland’s patron saint after his death on March 17, 461 AD.
Blue or Green?
Everyone SHOULD be wearing blue, not green. A light blue became associated with the Order of St. Patrick, an 18th century era order of knights, perhaps to create a shade of blue for the Irish which was different from the English royal blue. St. Patrick’s blue was considered symbolic of Ireland for many centuries and the Irish Presidential Standard is still blue. So….why do we wear green to avoid being pinched? Historically, the color green has been associated with a number of Irish rebellions.
The use of green for nationalistic reasons was seen during the violent Great Irish Rebellion of 1641, when displaced Catholic landowners and bishops rebelled against the authority of the English crown, which had established a large plantation in the north of Ireland under King James I in the early 17th century. Military commander Owen Roe O’Neill helped lead the rebellion, and used a green flag with a harp to represent the Confederation of Kilkenny, a group that sought to govern Ireland and kick out the Protestants who had taken control of that land in the north of Ireland. (They were ultimately defeated by Oliver Cromwell.)
–Timothy McMahon, Vice President of the American Conference for Irish Studies.
Wearing green in the US for Saint Patrick’s Day celebrations date back to the 19th century when Irish immigrants came to America after the Great Famine of the 1840-50s. They wore green and carried Irish flags along with American flags as a point of pride for their home country.
My friend, Gayle, who knows how to celebrate St. Paddy’s Day in style, shared this spectacular Reuben recipe with me. It is AWESOME!!!
Almost Better than Corned Beef and Cabbage on St. Paddy's Day is THE LEFT-OVERS!
Frank Comito’s Reuben
GRILLED REUBEN
- 2 slices Rye Bread (swirled)
- 2 teaspoons butter
- 2 slices Swiss Cheese
- 1 oz special thousand island dressing (recipe below)
- 1/2 cup sauerkraut, drained well and seasoned with 1 teaspoon chili garlic sauce
- 6 oz corned beef, sliced
- Butter bread-put butter side down on griddle
- Put corned beef on griddle to get hot-spray with a bit of water
- Put one slice of cheese on each piece of bread (off-set so every bite gets some cheese)
- Put 1000 Island on both pieces of bread
- Mix kraut and chili sauce together and put portion on griddle to heat through
- Put corned beef on top of 1000 Island.
- Top with kraut
- Put other slice of bread on top
- Cut and plate
Frank’s Special 1000 Island Dressing
(Gayle broke this down to 2/3 of the recipe)
INGREDIENTS
- 1 1/2 c mayonnaise
- 5/6 c catsup
- 1 1/2 tablespoon dill pickle relish
- 1 clove garlic, crushed
- 1/3 teaspoon dill weed
- 1/3 teaspoon black pepper
Mix and chill. If covered and chilled well, will last 2 weeks.
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ST. PADDY’S DAY BOOZY BUNDT
INGREDIENTS
- 1 package spice cake mix with pudding
- 1 package (3.4 oz) instant vanilla pudding mix
- 3/4 cup whole milk
- 3/4 cup whiskey
- 1/2 cup canola oil
- 4 jumbo sized eggs
- 1 1/3 cups coarsely chopped walnuts, divided
DIRECTIONS
- Preheat oven to 300 degrees F. Grease and flour a standard sized bundt pan.
- Combine the first six ingredients in a large bowl. Using an electric mixer, beat on low for 30 seconds. Beat on medium speed for an addition 2 minutes.
- Fold in 1 cup walnuts and pour batter into prepared pan.
- Sprinkle remaining walnuts over the top and bake for 60-65 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan.
FOR GLAZE
INGREDIENTS
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup whiskey, (or to taste)
- 1 teaspoon water
- Mix all ingredients in a small saucepan. Bring to boil over medium-high heat. Reduce heat and simmer 10 minutes. Cool 3 minutes and pour 1/2 of glaze over hot cake, (still in pan) Let stand for 30 minutes and remove from pan to cool completely. Cover
- Next day, reheat glaze and brush over cake and cool before covering.
- Serve with whipped cream sweetened with pure maple syrup and sprinkle a little pumpkin pie spice over top.