St. Patrick's Day Poem

St. Patrick's Day 2012 is a few days past us, but I would be remiss to not share a poem I came across on another website about the myths about that holiday [link] related to my Corned Beef & St. Patrick's Day post. Below is a poem written by Frances Shilliday that summarizes my entry. Frances was kind enough to grant me permission to publish it on my blog (yeah, I asked permission because as a writer, I can't morally cut & paste to plagiarize someone).

GOOD GRIEF - NOT BEEF!
 

I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

© Frances Shilliday 2004

McChops

McChops

One of the benefits of creating your own dinner recipe is that you get to name it whatever you want. In the honor of St. Patrick's day and the fact that I am 3/4 Irish, I've called it McChops. Yeah, it is more Italian in flavor for the herbs, and based on the ingredients that are more of a true Irish holiday meat, but sometimes it IS all about me...and I tend to blend flavors together so I can enjoy life on MY terms...

Ingredients

• 3 slices thick bacon
• 3 thick cut boneless pork chops
• 8 oz tomato sauce
• Italian herb & Old Bay Seasoning mix

Instructions

1. Preheat the toaster oven to 400 F
2. Cook the bacon in a skillet until it is cooked but flexible
3. Mix the Italian herb mix & Old Bay Seasoning with the tomato sauce
4. Put a couple of tablespoons of the tomato mix into a small casserole dish and spread it around (to prevent sticking of the chops)
5. Place the 3 chops in the casserole dish
6. Fold the cooked bacon in half, and lay 1 on top of each of the chop
7. Pour the tomato sauce over the chops
8. Cook for 1 hour (or so, check with an instant thermometer to see if it is done)

Corned Beef & St. Patrick's Day

Corned Beef Hash breakfast via Wikipedia

Something that has been on my mind for a few decades, is why Irish-Americans gravitate to eating corned beef on St. Patrick's Day and drink a lot of green beer. Okay, I understand the green beer part, but I've always wondered about corned beef since I've never eaten it and have received a LOT of junk mail promoting it for breakfast and lunch on St. Patrick's Day. So, I am going to summarize based on these 3 key websites (and yes, this is my bibliography):

• The Corned Beef entry on Wikipedia
• The Irish Culture and Customs
• The St. Patrick's Day Myths

The name of corned beef most likely came about when meat was dry-cured with salt in Europe and the Middle East. The word "corn" derives from Old English which describes the meat being dry-cured in CORNS of salt. The pellets of salt were approximately the size of kernels of corn and were rubbed into the meat to keep it from spoiling.

Canned Corned Beef via Wikipedia

Irish corned beef was used and traded extensively from the 1600s to the mid 1800s for England and as provisions for the British naval fleets & North American armies due to its non-perishable nature. It was traded to the French for feeding the colonists and slaves in their Caribbean sugar plantations. Corned beef as a commodity started to die out in the mid 1800s when slavery was abolished but it did have a resurgence during World War II in the canned form. Makes me wonder about where Spam started.

During the Great Potato Famine, raising cattle to sustain the British Isle and Atlantic trade crowded out land in Ireland for other agricultural development and prevented the raising of crops to feed the local population. Which is why a ton of people from Ireland emigrated to the U.S. Because beef was less expensive than pork here, that is why the Irish immigrants substituted it in recipes on holidays.

Which leads me to my conclusion. According to all of the research & reading that I've been doing, corned beef on St. Patrick's Day is an Irish-American tradition, not a true Irish national tradition. That's why I haven't had it yet and why I'll be making a bacon joint instead...