On St. Patrick’s Day, March 17, the world goes green. To celebrate, more than 110 million people wear green, make an Irish-themed meal or go out to celebrate.
An old Irish saying states, “There are only two kinds of people in the world, the Irish and those who wish they were.”
Thirty-three and a third million United States residents claim their Irish ancestry.
In Ireland, St. Patrick’s Day is a religious holiday similar to Christmas and Easter. St. Patrick’s Day is a day for spiritual renewal. It marks the death of the patron saint, St. Patrick. St. Patrick was not Irish, as is commonly thought. He was of Scottish descent. The green color is associated with the color of spring, of Ireland and of the shamrock.
More than 100 cities hold a parade every year. The first parade was held in 1737, but in Boston not in Ireland. The largest parade was held in New York City and has been since 1762. It draws more than a million spectators every year. Some other large parades are held in Chicago and Savannah, Georgia.
The city of Chicago goes so far as to dye the Chicago River green. The river remains green for five hours and is viewed by more than 400,000 people. In many of the larger cities, buildings and bridges are illuminated in various shades of green.
Corned beef and cabbage is not a traditional Irish meal but is considered the fare of the day.
I do have two favorite recipes that remind me of St. Patrick’s Day, and I hope you will enjoy them. Thanks for reading, and, by the way, the odds of finding a lucky four-leaf clover are about one in 10,000.
MARINATED BRISKET
Make a paste of 1½ tablespoons of salt, 1½ tablespoons paprika, 1 teaspoon of garlic powder and enough water to make a paste. Smear on both sides of a 3-pound brisket that has not been trimmed of fat. Wrap in foil, and bake for an hour at 425 degrees. Turn heat down to 375 degrees, and bake for two more hours. This is delicious and makes great sandwiches with leftovers.
SAUTEED CABBAGE
1 small head cabbage, about 2½ pounds
2 tablespoons unsalted butter
1½ teaspoons kosher salt
½ teaspoon cracked black pepper
Cut the cabbage in half, and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large sauté pan or heavy bottomed pot over medium high heat. Add the cabbage, salt and pepper, and sauté for 10 to 15 minutes, stirring occasionally until cabbage is tender and begins to brown. Season to taste, and serve warm.
(I saw this recipe on The Barefoot Contessa cooking show, and I gave it a try. It is delicious, quick and easy. I love Ina Garten.)
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
