While doing our research for Our March 16th radio show, we learned that the traditional St. Patrick’s day dish of corned beef and cabbage is really a Jewish specialty. New York City’s Irish working class frequented nearby Jewish delis and food carts. Corned beef and cabbage was a flavorful and cheaper alternative to Irish bacon and potatoes, and was quickly adopted as their own. You can read more at TheKitchn.
As for the “skinny” part of corned beef and cabbage, that may sound like a bunch of blarney, but there are some healthy options. Cabbage is nutrient dense. That’s good. Trim the fat on your brisket. Better. We found this great homemade recipe from Wellness Mama. Click through for her nitrite free version of corned beef made from grass fed brisket
“What butter and whiskey will not cure, there’s no cure for.”- Irish proverb
You’d have to be living under a rock not to know Irish whiskey is hot! There are more brands now than ever in the marketplace, and more diversity in the whiskies being made, both established distilleries and startups, due to a new generation of distillers who are leading the charge in experimentation and quality. And the world, ever in search of new flavor profiles to learn about and enjoy, has taken notice.
We’ll delve into a dram or two with the Mistress of Midleton, Jessamine McLellan, who after many years working in the bar business, now acts as the Ambassador for the Single Pot Still Whiskies from Pernod Ricard, owner and marketer of such iconic brands as Jameson, Redbreast, John Powers, and of course, Midleton itself, one of the great whiskies of the world.
A wealth of information on Irish Whiskey and its storied history, Jessamine will help us get a better understanding of this great spirit, and maybe even help us unravel the mystery of just what “Single Pot Stilled” means! Tune in at 2pm EST to listen and make sure you have a glass of something ready to sip on and preferably Irish.
The modern Irish food scene is a far cry from corned beef and cabbage. Restaurateur, Chef and Cookbook Author Clodagh McKenna, shares some of her favorite recipes from her native Ireland and and shares her contemporary twist on classics.
Melanie first met Clodagh when she cooked at a Les Dames d’Escoffier dinner. This gregarious chef is the author of five best-selling cookery books, which include ‘Clodagh’s Irish Kitchen’ and ‘Homemade’. She is a familiar face on TV in Ireland (Fresh from the Farmers’ Market) and is resident chef on TV3’s Ireland AM. Her restaurant, Clodagh’s Kitchen, is located on the second floor of Arnott’s Department Store in Dublin.
Clodagh created the menu aboard Aer Lingus’s transatlantic flights. She’s also US ambassador for KerryGold (Is there any better butter?) David’s been on a bread baking streak. We’re fans of Clodagh’s dense health loaf and love a toasted slice with a bit of butter. Recipe.
Speaking of Irish toast:
There are good ships,
and there are wood ships,
The ships that sail the sea.
But the best ships, are friendships,
And may they always be.
Jessamine McLellan and Clodagh McKenna join Melanie and David, March 16, as The Connected Table LIVE celebrates all things Irish. Tune in 2pmEST to hear the live show. And log on anytime post-show at iHeart.com and the free iHeart App.
Cut and paste link: http://www.iheart.com/show/209-The-Connected-Table-Live/
