The holiday is celebrated on March 17 the anniversary of the death of St. Patrick. This is a religious feast that the Irish have celebrated for thousands of years. During the holiday Irish families traditionally attended church in the morning and celebrated in the afternoon. The usual Lenten prohibitions of eating meat were waived and everyone danced, ate and drank on the holiday. The traditonal meal was Irish bacon and cabbage.
A shamrock is the national emblem of Ireland. The shamrock was called the seamroy by the Celts. It was a sacred plant that symbolized the rebirth of spring. In the 17th century it was a symbol of Irish nationalism.
He is one of Christianity most widely known figures. He is patron saint of Ireland and his life is bit of a mystery. He was born in Britain to wealthy parents in the fourth century. His death is believed to have been March 17, 460 A.D. He was taken prisioner at age 16 by a group of Irish raiders attacking his family estate. They transported him to Ireland where he spent six years in capitivity. During this time it is believed he worked as a shepard.
Saint Patrick escaped from Ireland when he believed God spoke to him in a dream. He walked 200 miles to the Irish coast. He returned to Britain where he began religious training which lasted for about 15 years. After his ordination as a priest he was sent to Ireland to minister to Christians and to convert the Irish. Saint Patrick was familiar with Irish languages and culture so he incorporated traditional riutual into his lessons. He used bonfires to celebrate Easter because the Irish honored their Gods with fire. He is said to have superimposed a sun on the Christian cross to create what is now called a Celtic cross. So over the years he became a symbol and part of the Irish heritage.
Instead of the traditional corned beef and cabbage or Irish stew try some of the recipes below. They are different but definitely delicious. Why not make this year a time to try some new Irish recipes.
4 Pork Loin Center Chops
1 tablespoon vegetable oil
1 white onion sliced very thin
2/3 cup dark brown ale or beer
1 to tablespoons cider vinegar
1-1/2 tablespoons coarse ground mustard
1/2 cup sour cream
Chopped scallions or green onions
Salt and pepper to taste
In a skillet heat the oil until very hot. Sear the chops on both sides about 2 minutes per side until brown. Put chops aside add salt and pepper. Peel and cut the onion saute in pan until soft. Place the chops on top of onions then pour the beer and vinegar over them. Cover and simmer until the chops are tender about 20 minutes. Remove the chops stir in the mustard and reduce the sauce. Adjust the seasoning as needed. Remove from heat. Stir in the sour cream. Serve the chops on plate with sauce and garnished with scallions.
Champ is served on the plate piled high with melted butter in the center.
2 lbs of potatoes peeled and cut
1/4 cup chopped scallions
5 oz of whole milk
2 oz of butter
Peel potatoes and cook in boiling water for several minutes until done. Simmer the milk and scallions together in a small pan for about five minutes. Strain the potatoes and mash throughly with a masher. Add the hot milk and scallions, salt and pepper and half the butter. Serve with remaining butter on the side. This goes well with Pork Chop and Beer. The recipes serves 4.
This recipe is for one serving but of course you can make as many as you want.
1 jigger of Irish whiskey
8 ounces of hot black coffee
heavy cream whipped
1 tablespoon of brown sugar
Boil some water and pour water into empty glass coffee cups to heat. Dump the water out. Brew a regular pot of black coffee in your drip coffee maker. Pour coffee into cup 3/4 full, add the 1 tablespoon of sugar per cup and stir until dissolved. Blend in the Irish Whiskey. Top with a collar of whipped cream by pouring gently over a spoons. Enjoy Do this same with each additional cup.