Yes, I'm Irish, and I forgot to wear green today. Who does that? Apparently, I do. It's hard to remember what day it is when you get dressed at 2:30 in the morning. Trust me, it's hard enough to put on something that matches and actually makes sense that early. Some mornings I fail at that.
(For the record, I almost went home and changed when I got to work, but I didn't have time!)
Why do we wear green today? I did some research to find out. You may not know this, but blue was actually the first color associated with St. Patrick’s Day. That started to change in the 17th century. Green is one of the colors in Ireland’s tri-color flag, and Ireland is called the “Emerald Isle” because of its beautiful green landscape. Green is also the color of spring, and of course the shamrock! So, we wear green.
Did you forget to wear green today, like me? You may just get pinched. One of our studio crew members pinched me on air! It’s actually an American tradition. Apparently, wearing green makes us invisible to leprechauns. So, people began pinching people who didn’t wear green as a reminder that leprechauns (like the creepy one you see above) could just sneak up and pinch you!
Tonight's a great night to make Chef Lou's Roasted Corned Beef - here is the recipe for you:
Roasted Corned Beef:
3 to 4 pounds Corned Beef
½ cup granulated sugar
Take corned beef out of package and soak in water for at least an hour (to remove some of the saltiness). Take the corned beef out of water and place on a broiler pan or elevated oven rack. Pour the soak water through a strainer to capture the pickling spice that came off the corned beef when soaking. Sprinkle the pickling spice on top of the corned beef. Roast corned beef in a preheated 275 oven for 3-1/2 to 4 hours. Sprinkle sugar over corned beef and cook an additional 30 minutes. Take out of oven and slice. Dig in!
In a skillet, heat 2 tablespoons butter. Add 3 cups wedge cut green cabbage, 1 cup sliced carrots, and ½ cup diced onions. Cook for about 2 minutes over high heat, stirring frequently. Add 2 cups water or Chicken broth. Add 2-teaspoons whole caraway seed, 1-teaspoon celery salt. Cook for 10-12 minutes. Serve with Corned Beef and Horseradish Honey Mustard.
Horseradish Honey Mustard:
Mix 2 teaspoons straight horseradish with 1 cup Dijon mustard and ½ cup honey. Refrigerate.