- Mrs. Hullabaloo - the ultimate tailgate hostess
- 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).
Thursday, August 4, 2011
Yeah you rite!
I picked up this adorable pot holder at Big Lots for $1.50. C'est Cute, non? Mais oui!
I just finished watching Sandra Lee on Food TV - she is on my list of "favorite things." Today she shared with us the perfect idea for burgers for the tailgate for the Cooter game in November.
I think these Burgers will be awesome with the Cowboy Caviar (click for cowboy caviar recipe).
CHIPOTLE BURGERS (by Sandra Lee)
makes 4 patties
1 1/2 pounds ground meat of choice (beef, turkey)
2 tablespoons Tex-Mex chili seasoning (Casa Fiesta* brand at Rouse's is from New Iberia y'all and I love it)
2 teaspoons chipotles in adobo sauce (Find this at Rouse's or if you dare to venture: The Ideal Market on North Broad)
1/4 cup beer of choice (Sandra used Corona)
Salt and pepper
Sliced pepper Jack cheese
Sliced Alligator Pears (Avocados)
Take chipotles, slice open and scrape out the seeds. Discard said seeds, but don't drain of the adobo sauce. Seed removal is so you don't kill any tailgaters who don't like fire hot spicy food. Chop up the chipotles and set aside.
So take your mixed chili seasoning, 2 teaspoons of the chopped chipotles sans seeds, smidge of the adobo sauce and combine with your ground beef and beer. Really work your hands in there to make sure everything is combined. Shake some salt and pepper on there for good measure and then make your patties. A roll of wax paper in your pantry is essential at this point so you can stack your patties individually to transport to tailgating.
Grill 3-4 mins on each side and then about 2-3 mins before being done, add the slided pepper jack cheese to melt. Serve on a bun garnished with sliced avocado and a schmear of chipotle mayo. You can also dress it with lettuce, tomaters and a grileld red onion too. Or Honduran Cole Slaw (yummmmm)
CHIPOTLE MAYO inspired by Sandra Lee
1 1/2 teaspoons chipotles in adobo sauce
3/4 cup mayonnaise
squirt of lime juice
sprinkle of ground or chopped cilantro
Slice open the chipotles, and scrape out the seeds (so that people who don't like spicy foods don't die). Then mince up that chipotle, add in to the mayonnaise, squirt just a touch of lime juice and sprinkle with ground cilantro or finely chopped cilantro (just a smidge though to give a HINT of flavor) and then whip it up. Cover and refrigerate or keep on ice in your cooler until ready to garnish the burgers.
Just a note about Casa Fiesta brand - I love this brand. They also make "Louisiana" Brand hot sauce. Anyways, I called Casa Fiesta HQ and told them how much I love their stuff and they sent me some $1 off coupons for my extreme couponing venture that I am on right now (Yes! For Reals, I am stockpiling).
The reason why I am enamoured just so with Casa Fiesta is because Mrs. Hullabaloo has been ordered to follow a special diet per the doctors. Very unfun, I know - but I have been making it fun nonetheless. Casa Fiesta doesn't have all of the weird ingredients that many of the other brands have that might make you grow a third eye or something. The ingredient list is plain and simple. Their taco shells are gluten-wheat free and are made with coconut oil, which is a healthful high temp cooking oil for those of us on anti-inflammatory diets. So y'all go on and make your Casa a Fiesta ~ Ole!
While on the same note of latin flavors, I mentioned Honduran Coleslaw cause Coach and Mrs. Hullabaloo had a life changing lunch in Gert Town. YES! We took our life in our own hands and went to Telamar Restaurant on Washington Avenue (next to the Rhodes Funeral Home at Washington+Broad). OMG, the cabbage was mixed with a tangy red mayo sauce and was delish. Telamar serves this deliciousness with their pork chops or fried chicken on a bed of plantains. Don't let the sideways glances from the other patrons detain you trying to figure out their English Optional menu. It is a scary good meal. I say scary cause half the time you are scared to death about getting mugged or worse in that parking lot, but you are just glued to the deliciousness of the meal they have just served you.
Have a wonderful weekend my chickens! Just a few weeks to tailgating!!!