Story Summary

St. Patrick’s Day

St. Patrick’s Day

Story Timeline
Previous Next
This story has 9 updates

St. Patrick’s Day is almost done, except for the party tonight Downtown.
WGNO’s Darian Trotter takes you to tonight’s parade.

Doing The Irish Jig On Top of A Cooler!

WeatherBoy gets Rubbed for Luck for St Paddys Day

What do you do with your beard on St. Patrick’s Day in New Orleans? WGNO News with a Twist features guy Wild Bill Wood finds luck on faces at the Irish Channel block party.

New Orleans celebrates St. Patrick’s Day in the Irish Channel. As WGNO News with a Twist features reporter Wild Bill Wood found out, the party starts before noon.

(CNN) - Is there no greater signal of spring than a grocery store’s meat section overflowing with corned beef briskets? I really can’t think of one.

I’m not Irish, and I don’t pretend to be the biggest beer drinker or have a vast collection of emerald threads in my closet. So boiling a large pot of corned beef and cabbage has been my go-to tradition in honoring Ireland’s patron saint.

My wife, on the other hand, does not share my appreciation for this annual March feast. I believe her exact words (a nod to Anchorman) are, “Ugh, that smells like Sex Panther.”

Sixty percent of the time, she hates it every time.

So this year I’ve scrapped the corned beef and cabbage menu in hopes of finding a meal more authentic to Ireland. Come to find out, it was never really an Irish tradition in the first place.

“We just don’t eat it on St. Patrick’s Day or ever,” explains Cathal Armstrong, a native of the Emerald Isle and executive chef of Restaurant Eve in Alexandria, Virginia. “It’s really more of an Irish-American tradition now.”

He does admit the process of boiling everything in a big pot is very much in-line with the Irish way.

“We always laugh about it when we’re cooking and I’ll say, ‘The Irish cooking technique is boil the ba-jay-zus out of it,’” jokes Armstrong.

“You see this so much in these cultures, where they cooked their food an awful lot to deal with the fact that sanitation was poor and no refrigeration. Pretty much everything in Ireland and all the way up until the ’50s and ’60s was overcooked and boiled to hell.”

He believes Irish cuisine changed for the better a few decades ago when Ireland’s economy grew and native-born chefs returned to the homeland with new techniques to fully utilize the country’s agricultural wealth and overwhelming abundance of fresh produce.

“There’s a reason it’s called the Emerald Isle. We can graze cattle and sheep outdoors 365 days a year. We can grow crops year round, too,” explains Armstrong adding that cooking in Ireland is almost entirely driven now by what’s available seasonally. Parsnips, carrots and other root vegetables are in abundance in the winter. Berries and tomatoes make a brief appearance in the waning months of summer. The arrival of spring brings lamb to the dining table.

“Probably eighty percent of households on St. Patrick’s Day are going to be eating leg of lamb,” predicts Armstrong. “It’s going to be what matches the climate of good, rich, hearty, wholesome like almost hospitable dishes that make you feel good.”

Armstrong’s book, My Irish Table, has a vast collection of those hearty dishes he knew while growing up in Dublin. He also has a few ideas for those of us with anti-corned beef spouses.

“Shepherd’s pie is a real hearty, traditional Irish dish. Very often you see recipes made with ground beef, but that doesn’t really make sense to me, because shepherds herd sheep as far as I remember,” says Armstrong.

“So it makes sense to use lamb. I dice the lamb and braise it more the way you would in a restaurant. In the end you get this really complex delicious dish that shows what Ireland is capable of being.”

Problem solved. And for those still hungry for an authentic, long-cooked Irish feast, Armstrong has a simple lamb recipe. It may not as easy as ripping a brisket out of a sealed package, dropping it in a pot of water, and boiling it for a few hours with a head of cabbage, but it will definitely taste better and hopefully for my beloved wife, smell better, too.

Roast Leg of Lamb au Jus with Herb Pesto

Recipe courtesy Cathal Armstrong reprinted from “My Irish Table: Recipes from the Homeland and Restaurant Eve”

1 9-pound bone-in leg of lamb, H-bone removed by your butcher

2 Tablespoons extra-virgin olive oil

2 teaspoons kosher salt

1 cup lamb demi-glace

Herb pesto

1/2 cup extra-virgin olive oil

6 cloves garlic, crushed

1 cup fresh basil leaves

2 Tablespoons chopped fresh thyme leaves

2 Tablespoons chopped fresh rosemary leaves

1/2 teaspoon kosher salt

Roast the lamb:

Preheat the oven to 350°F. Place the leg fat side up in a flameproof roasting pan. Rub it with the oil and season with the salt. Roast for 1 1/2 hours, until a meat thermometer inserted into thickest part of the lamb (but not touching the bone) registers 135°F for medium rare.

Make the pesto:

Meanwhile, place the oil and garlic in the bowl of a food processor or blender and pulse briefly. Add the basil and process until a coarse purée forms. Add the thyme, rosemary, and salt and process briefly, until incorporated.

Make the jus:

Meanwhile, skim and discard the fat from the roasting pan. Add the demi-glace to the pan and place over medium-high heat. Use a flat- edged wooden spatula to scrape up all the brown bits from the bottom of the pan.

Present the dish:

Pour the jus into a small pitcher or gravy boat. Spoon the remaining pesto into a small serving bowl. Transfer the lamb to a serving platter and carve it at table. At about the middle of the leg, use a carving knife to cut a horizontal wedge the width of the leg and about 2 inches wide, cutting at a 45° angle from both sides until you hit bone. Then cut thin slices from both sides of the wedge.

Once you’ve carved as much meat that way as you can, grasp the bone and stand it on its end with one hand, using your other hand to cut slices off the leg. Spoon some jus over each serving and place a little pesto on the side. Serve with your chosen side dishes.


™ & © 2014 Cable News Network, Inc., a Time Warner Company. All rights reserved.

NEW YORK (CNNMoney) – Guinness is the latest beer giant to withdraw its support for a St. Patrick’s Day parade because lesbian and gay groups aren’t allowed to march openly.

The beer maker late Sunday announced its decision to drop its sponsorship of Monday’s parade in New York City.

Over the weekend, gay rights icon Stonewall Inn had threatened to stop selling Guinness beer if the company continued to sponsor the parade. And LGBT advocacy group GLAAD had planned an anti-Guinness event on Monday.

“We were hopeful that the policy of exclusion would be reversed for this year’s parade,” Guinness said in a statement. “As this has not come to pass, Guinness has withdrawn its participation.”

Parade organizers could not be reached for comment.

The announcement by Guinness comes days after rival Heineken also pulled out of the New York City parade, and Sam Adams announced that it would no longer sponsor the Boston parade for the same reason.

Both parades have policies under which sexual orientation is not allowed to be displayed, meaning marchers are not able to hold signs or wear shirts identifying themselves as LGBT (lesbian, gay, bisexual or transgender).

“Today, Guinness sent a strong message to its customers and employees; discrimination should never be celebrated,” GLAAD president Sarah Kate Ellis said in a statement.

The speaker of the New York City Council also congratulated the three beer companies on their decisions.

“I want to commend Guinness, Sam Adams and Heineken for taking a stand on behalf of the LGBT community who should be able to march openly and proudly in the St. Patrick’s Day Parade,” Speaker Melissa Mark-Viverito said in a statement.

–CNN’s Elizabeth Landers contributed to this report.

™ & © 2014 Cable News Network, Inc., a Time Warner Company. All rights reserved.

Third and Magazine is where THE St. Patrick’s day weekend action is.

This crossroads unlocks the gateway to an over- abundance of local  Irish heritage and of course… ice cold adult beverages.

Memories cloud remembering when was the first official Irish Channel parade and block party.

But many locals speculate about 50 years now.

But raising hell, raising go-cups and raising the roof, been going on since the first Irishman and Irish woman set foot in da Irish Channel.

Watch the video to see the debut of this year’s promotional poster, paying tribute to Parasols owner John Hogan who passed away.

Tracy’s and Parasol’s St. Pat’s block party’s

This Saturday & Monday starting at 11 am

In da Irish Channel (3rd and magazine)

Parade is Saturday!