I don’t have an ounce of Irish blood in me. But does that really matter? I don’t have any Mexican blood in me but I enjoy cooking for Cinco de Mayo just as well. Holidays create themes around food. Menus and routines you learn to look forward to each year. Easter means brunch at my mom’s house. Thanksgiving is a double meal, a new traditional but always consistent menu at my aunt & uncle’s house followed by a more classic menu with variety year over year. And St. Patrick’s Day means chocolate, booze and an unneeded reason to roast cabbage.
I’m not planning anything particularly special this year; over the past few years I’ve pretty much created my perfect St. Patrick’s Day meal. I’m always tempted to bake a loaf of soda bread, knowing our sweet, raisin and caraway seed version here is nothing like the stuff I find when visiting Northern Ireland, and settle for a loaf of brown bread instead. It’s density spread with homemade butter is perfect for mopping up the extra sauce from my crockpot brisket. Finish that all off with a car bomb for dessert and I’d consider it a perfect meal.
Without further ado, I present my perfect St. Patrick’s Day dinner: