This is primarily a Tulane football blog, although I do occasionally comment on all matters Tulane that may or may not be any of my business. I love following Tulane Greenwave football, zing-zang Bloody Marys, hostessing cute tailgating parties, and life in New Orleans. It's fabulous. oh and I adore Mr. Hullabaloo. PS This blog is not affiliated in any way "officially" with Tulane University or Tulane Athletics. It is purely the crazy antics and obsessions of Mr. and Mrs. Hullabaloo who love them some greenwave (I say tee-ay (!) y'all).

Saturday, April 2, 2011

Gettin Jiggy With It

Okay, so after a long hiatus, Coach and Mrs. Hullabaloo and all of our wonderful Hullabaloo Huddle Krewe finally had ourselves a proper tailgatin'.

And it was a veritable splash, I tell you. Plus LSU is currently getting their asses handed to them by Ole Miss. It has turned out to be a grand day afterall!

So at our Spring Tailgating Festivus, we took the opportunity to shower the future Mr. and Mrs. Voice of the Wave with love and best wishes and hosted a SURPRISE baseball-themed tailgate shower.

Cute Baseball themed cake, koozies, cracker jack favors and everything. O-fficially the cutest Baseball Shower Party.

We are officially the best tailgatresses in the Free World. I'm not trying to start anything. Just sayin'. We're the best.

Being that it was in Peggy's Patio, the theme was "Patio Gifts" and the loot Mr. and Mrs. VOW received were SO adorable!

Priscilla and Mr. Jim provided some burld Crawfish with all the trimmings, which was yum-o. Coach Hullabaloo was fabulous and picked up a sack at the new Restaurant Depot. It's located on Broad at Earhart right before the overpass. That place is awesome. Crawfish was $1.89 a pound live and we got good ones too. Add Restaurant Depot to your list of "must shop here for tailgating" places.

Peggy whipped up her insanenly delicious (and easy peasy) Red Pepper Dip. And Booty Judy obliged and brought "something fun" - some White Wine Sangria. It was slap yo momma good. I swear.

That convo with Booty Judy was so funny!

I needed some comic relief. You see, Booty and I spent hours manipulating crazy lady at the EEB office to get over herself just MOVE THE FREAKIN' vans parked in front of Peggy's Patio (I mean it's "ours." Peggy's officially squatted it and everything).

Those vans were going to be gone before tailgating today. I didn't care who I had to call to make it happen. It took this bizarre creature 4 hours and countless phone calls (can you believe she actually hung up on me at one point?) to finally arrive at the conclusion of just who she was up against. She just needed "do it Mrs. Hullabaloo's way" and we would all be happier sooner in lieu of delaying the inevitable. Crazy Lady just had to learn the hard way for some apparent reason.

So anyways, in the midst of our travails, Booty asked what she could bring for our Spring Tailgating Festivus. "Something Fun" was my response. a short silence from Booty and then her response was "Okay!"

and away we went! Cause Booty doesn't need further embellishment. She's a true Greenie Gal thru and thru.

Let me tell you: we had a hoot today, cause Booty is serious as a heart attack about getting to be Riptide. Ever since I showed her the video of Puddles beating up Shasta. It has inspired Booty to take Riptide to a whole new level. Booty has taken to stalking Jason Potuto, the Greenwave Marketing Director, and everything. I'll need to start a facebook page to take up Booty's plight. I mean, the very essence of democracy is hanging on by a thread here if Booty does not become Riptide.

Okay, my dear fans, speaking of Greenie Dats who love all things Tulane Greenwave: so this week will have a super duper edition of SuperFan (finally! yes I know you've been starved for posts from Mrs. Hullabaloo. So I shall oblige). It will be a special treat for the members of the Greenie Dat Nation. A #1 Hero to all of us who bleed olive and blue.

stay tuned!

...and in the meantime, please enjoy these recipes care of Peggy and Booty Judy.

(for those of you foodies, this is a variation on Romesco)
1/2 cup almonds, toasted
1 cup jarred roasted red peppers, drained (or you can make your own, very easy)
2 teaspoons red wine vinegar
1 large garlic clove
2 tablespoons EVOO

To toast almonds, it's super easy. Toss almond slivers or whole almonds into a sautee pan on low heat. Swish 'em around until they brown a little. This brings out the nutty flavor of almonds.

And about roasting red peppers....jarred ones are soooo easy, yes. But so is roasting one if you have an extra second in your day. And let me add that red peppers are really just an essential flavor profile in delicioius dips and sauces. Whiz some up into hummus and it just takes everything up to a whole new level of deliciousness. You'll be the crowned Queen of the Blacktop for adding red pepper to your tailgating recipes.

So now, on how to make you a properly roasted red pepper. Preheat your oven or toaster oven to 450. Grab the latest issue of Vanity Fair to peruse between turnings. Start by washing off your pepper and remove the stickers (duh). Place it whole onto a baking sheet. Using tongs, turn over the pepper every 10 minutes or so. Sip your iced tea while you read VF. Continue to turn that pepper until all sides are black. Remember how you used to time the exposure you got on each side of your body to ensure an even tan all the way around? You know, when suntanning was considered safe? Okay, so your pepper is now black all the way around, put it in a bowl and cover it with saran wrap. The steaming lets the skin loosen up. Once the pepper has cooled down sufficiently, just slip that outer skin right off like a cheap UCF co-ed on a date and voila you've got a home-made roasted red pepper.

Daddy Hullabaloo is dago and he used to roast red peppers with his bare hands over the stove. Yes, over the flames from a stove. See, this proves that men love to cook when there's danger involved. It's very cave-man-y

Okay, so now that you have your choice of method of obtaining roasted red peppers. You can make this awesome dip.

Put the toasted almonds in processor first and whiz them up until finely chopped. Add in the roasted peppers, vinegar, and garlic. Buzz these ingredients in the processor until it's just a course mixture. We don't want soup here. With the machine running, slowly pour olive oil through feed tube and mix until puree thickens up. Lovingly season with SaltnPeppa. Take a generous helping for quality control. Lick the whole spoon, nobody is looking and who cares, you are making this. So enjoy your tasting. Okay, now you meant to share this at tailgating, so begrudgingly put the rest in a bowl and refrigerate to let the flavors mingle for an hour or up to a day. Then serve in a cute bowl. Cute bowls are essential. Attractive presentation is like 90% of making food taste better.

White Wine Sangria
one large bottle of pinot grigio
one bottle of Looza peach nectar
one medium sized bottle of ginger ale
container of fresh mixed fruit
an apple chopped (if the mixed fruit didn’t have any apple)

Pour the liquid ingredients over the fruit in a pitcher and voila, something fun!

Mazel, my petit choux!