1.    Is Corned Beef and Cabbage really traditional Irish fare?

Corned Beef and Cabbage, which many Americans consider to be classic Irish fare, is actually a variation on Bacon and Cabbage, which was created by Irish-American immigrants when they discovered how cheap beef was in the New World. Bacon and Cabbage is by far the more "authentic" dish. Historically, pork was the favored protein of most Irish people, as beef was considered too valuable for everyday eating.

The traditional Irish dish "Bacon and Cabbage" uses Irish boiling bacon. Irish boiling bacon is a cut of pork that is very different from American-style bacon. American-style bacon comes from the belly of the pig, while Irish boiling bacon comes from the back or shoulder. Because Irish boiling bacon is derived from the pork shoulder or back, it is much leaner than American-style bacon. In flavor, it resembles ham. Boiling bacon is usually cured but not necessarily smoked, and may be sold in large chunks rather than in strips like American-style bacon.

From: Marie Biondolillo, eHow.com

2.    Pubs and bars in Ireland were closed on March 17.

Yes, this is true!  After St. Patrick's Day became an official public holiday in Ireland in 1903, pubs and bars were closed on March 17 because drinking got out of hand. It wasn't until the 1970s that the law forbidding them to be open was repealed.
From: Wikipedia.org

3.    The largest St. Patrick's Day parade is held in the U.S.

In 1848, several New York Irish Aid societies decided to unite their parades to form one New York City St. Patrick's Day Parade. Today, that parade is the world 's oldest civilian parade and the largest in the United States, with over 150,000 participants. Each year, nearly three million people line the 1.5-mile parade route to watch the procession, which takes more than five hours.
From: History.com

4.    The shortest St. Patrick's Day parade is held in Ireland. 

Yup, the shortest St. Patrick's Day parade in the world takes place in Dripsey, Cork. The parade lasts just 100 yards and travels between the village's two pubs. Of course.
From: Wikipedia.org

• In 2500 BC, earthenware tablets in Crete reference olive oil and its uses.
• Between 2000 and 1000 BC, olive oil is used for anointing priests and kings, to burn temple lamps, and for cosmetics.


• And, in what year and in which world-famous event was an olive branch and olive oil first awarded to the winner?

Irish Recipes - Extravagonzo Style

Corned Beef and Cabbage II

Ingredients

• 1 (5 1/2 pound) corned beef brisket
• 2 tablespoons pickling spice
• 1 large orange, sliced in rounds
• 2 stalks celery, sliced
• 1 large onion, sliced
• 1/2 cup cold water
• 6 tablespoons Extravagonzo Blood Orange Culinary Oil, divided
• 1 large head cabbage, cored and sliced
• 1 cup Golden Delicious apples, cored and quartered with peel
• 1/4 cup cold water

Directions

• Preheat the oven to 300 degrees F (150 degrees C).
• Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
• Rinse the brisket and pat dry.
• Rub with pickling spice and place in the prepared roasting pan.
• Arrange celery, orange and onion slices on and around the roast.
• Pour in 1/2 cup of water, drizzle 2 tablespoons of Extravagonzo Blood Orange Culinary Oil, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
• Bake for about 4 hours in the preheated oven, or until meat is tender.
• About 45 minutes before the roasts time is up, heat remaining 4 tablespoons of Extravagonzo Oil and 1/4 cup of water in a large pot.
• Add cabbage and apples, cover, and simmer over low heat for about 30 minutes.
• Occasionally shake the pot so that nothing sticks to the bottom.
• Serve with the sliced corned beef.

Adapted from a recipe by Originalsyn, from allrecipes.com

Baked Parsnips Irish Style

Ingredients

• 2 1/2 lbs parsnips
• 6 tablespoons Extravagonzo Blood Orange Culinary Oil
• 3 tablespoons stock
• Salt and pepper to taste
• Pinch of nutmeg

Directions

• Peel parsnips, quarter, remove any woody core.
• Parboil for 15 minutes.
• Place in an ovenproof dish.
• Add stock and sprinkle with salt, pepper and nutmeg. 
• Drizzle with Extravagonzo Blood Orange Culinary Oil.
• Bake for 30 minutes on a low shelf in a moderate oven.

Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips. 

Adapted from a recipe by Ruth Burkhardt

Garlic Mashed Potatoes (Irish)

Ingredients

• 1 1/4 pounds Russet potatoes peeled, cut into 1/2 inch pieces
• 1/4 cup milk
• 6 large cloves garlic, peeled and crushed
• 1/4 cup whipping cream
• 1/4 cup Extravagonzo Roasted Garlic Culinary Oil
• Salt and pepper to taste

Directions

• Place potatoes in medium saucepan
• Add enough water to cover potatoes
• Add milk and garlic
• Bring to boil
• Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes
• Drain potatoes and garlic, reserving 1/4 cup cooking liquid
• Return potatoes and garlic to same saucepan
• Add cream and Extravagonzo Oil and mash until smooth
• Thin with reserved liquid, if desired
• Season to taste with salt and pepper

Adapted from a recipe by Ruth Burkhardt