HAPPY ST. PATRICK'S DAY!

Go raibh tú daibhir i mí-áidh
Agus saibhir i mbeannachtaí
Go mall ag déanamh namhaid, go luath a déanamh carad,
Ach saibhir nó daibhir, go mall nó go luath,
Nach raibh ach áthas agat
Ón lá seo amach.

(you can read the translation at the end of this post)

Well, it's St. Patrick's Day and I am off work today, so you know what that means.  Yep!  This post was written in advance in front of a live audience (well, in front of my dog Caesar) and scheduled to post today. Depending on when you are reading this, I am either on the golf course or working my way through a bottle of Jameson's or perhaps both.  Anyway, I thought I would bring you a recipe that I found in Food Network Magazine for Black and Tan Pork with Spicy Ale Slaw.  I read this recipe and thought that it would be pretty good but then I went and changed a few things here and there to my liking.  I hope if you try this that you enjoy it and once again,  Beannachtaí na Féile Pádraig!

Black-and-Tan Pork With Spicy Ale Slaw

Ingredients

For the Pork:

• 1 12-ounce bottle pale ale (preferably Bass)
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 3 pounds pork tenderloin

For the Glaze:

• 1 teaspoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 12-ounce bottle stout beer (preferably Guinness)
• 1 cup packed dark brown sugar
• 1 cup honey
• 1 teaspoon minced peeled ginger
• 1/2 teaspoon cornstarch

For the Slaw:

• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 clove garlic, minced
• 1/2 teaspoon minced peeled ginger
• 1/2 head green cabbage, shredded
• 3 medium bell peppers (red, orange and/or yellow), thinly sliced
• 2 carrots, cut into matchsticks or shredded

Directions

Prepare the pork:

1. Combine the ale, five-spice powder, cayenne and salt and black pepper to taste in a large resealable plastic bag. Reserve 1/4 cup marinade for the slaw.
2. Add the pork to the bag and mix well. Refrigerate 2 to 6 hours.

Make the glaze:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and cook until golden, about 2 minutes.
3. Add 1 tablespoon each stout and brown sugar and cook 4 minutes.
4. Add all but 2 tablespoons of the remaining stout, the honey, the remaining 3/4 cup plus 3 tablespoons brown sugar and the ginger.
5. Bring to a boil over medium-high heat, stirring, then lower the heat to medium and simmer until reduced by half, 15 to 20 minutes.
6. Whisk the remaining 2 tablespoons stout and the cornstarch in a bowl; slowly stir into the glaze and boil 2 minutes.
7. Remove from the heat and let cool.

Meanwhile, make the slaw:

1. Whisk the soy sauce, honey, garlic and ginger in a large bowl.
2. Whisk in the reserved 1/4 cup marinade.
3. Add the cabbage, bell peppers, carrots and toss.
4. Refrigerate until ready to serve, at least 30 minutes.

Cook the pork:

1. Preheat the oven to 375 degrees F.
2. Remove the pork from the marinade and transfer to a baking dish.
3. Bake until a thermometer inserted into the center registers 160 degrees F, 35 to 45 minutes.
4. Transfer to a cutting board and let rest 5 minutes.

Slice the pork and serve with the slaw. Drizzle both the pork and slaw with the glaze.

Well, there you have it.  I hope you have an awesome St. Paddy's Day and I hope you enjoy this recipe.  Sláinte!

May you be poor in misfortune,
Rich in blessings,
Slow to make enemies,
quick to make friends,
But rich or poor, quick or slow,
May you know nothing but happiness
From this day forward.