Revisiting St. Patrick's Day Corned Beef and Corned Swordfish

Normally I'm not a big St. Patrick's Day celebrator. It was one thing when I lived in New York City and all of Manhattan turned into a green boozy, sudsy party. But as someone who's not much of a drinker, it's not one of my top holidays. Nevertheless, if St. Patrick's Day is your thing, be assured that celebrations will be going on (including a parade and Irish Day) and special menus and brews will be on San Diego restaurant and pub menus. So, release your inner leprechaun!

And, with the holiday falling on a Saturday this year, there's more opportunity to get in some St. Paddy's Day cooking and, who doesn't love the essential holiday meal?

That would be, of course, corned beef. Now there's nothing more Irish (or, yes, Jewish...) than corned beef. Several years ago Iowa Meat Farm's butcher Richie Vought taught me how they make theirs. It's perfect with the traditional boiled cabbage and potatoes, but I'm partial to enjoying it in a sandwich.

Not a meat eater? Well, there's nothing saying you can't "corn" fish, especially very sturdy fish like swordfish that chef Tommy Fraioli made at the late, great Sea Rocket Bistro. The brined swordfish is moist and tender, with a hint of cloves and a slightly pickled flavor. And you can add carrots, cabbage, and potatoes to the cooking liquid to add flavor.

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