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).
Showing posts with label Cole Slaw. Show all posts
Showing posts with label Cole Slaw. Show all posts

Wednesday, July 13, 2011

Recipes Recipes

So I ran across these recipes today and thought they sounded yummy and EASY. Cause we are all about easy here at Hullabaloo Huddle. Anything to foster peace and serenity while packing up to get to the Dome on Saturdays to watch Tulane football.


I think this recipe one will be PERFECT with the Creole Tea Sandwiches:

Blue Cheese Coleslaw
One package of regular cole slaw mix (14oz)
One package of package of broccoli cole slaw mix
Handful chopped green onions (everything is always better with green onions)
sprinkles of chopped parsley
4 oz of pancetta, regular bacon or turkey bacon
4 oz. crumbled blue cheese
6 oz Hellman's mayonnaise
1 tablespoon of honey
2 tablespoons of red wine vinegar

Toss the slaws together with your green onion and parsley. Cook up your bacon, chop up and let cool and then toss into slaw mix. Put slaw mix into a plastic tub. Now combine wet ingredients for the dressing and put that in a container or bottle. Keep everything cool in your ice chest. Right before serving, toss slaw with the dressing and then top off with crumbled blue cheese.

Now if you want to get fancy and get your veggies fresh and chop them up - that is your perogative. Mrs. Hullabaloo might go that route actually cause I feel that fresh is always tastier. Ina Garten (she of Barefoot Contessa fame) suggests a squirt of dijon mustard and a dash of celery salt. You can swap out the parsley for cilantro (!). I think some chopped walnuts and sliced granny smith apple might even be awesome in here too. Make sure to toss your apple slices in some lemon or lime juice so that it doesn't brown. Anyways Honeys, any free-styling is up to you. Go with whatever you are feeling!



And I just love this next recipe for the Burger Bar Tailgating Menu for the game against the Cooters:

Ranch Cole Slaw
3 cups coleslaw mix
1/2 cup shredded cheddar cheese
1/4 cup canned Mexicorn
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped red onion
1 tablespoon minced fresh cilantro
1/2 cup ranch salad dressing
1-1/2 teaspoons lime juice
1/2 teaspoon ground cumin

Combine the veggies, cheese and cilantro. Then mix your wet ingredients and cumin and whip up into a dressing. Pour over the tossed veggies and toss to coat. Refrigerate until serving.

So August practice starts in THREE weeks. and then it's time to start memorizing the starters. I also think I might whip up a Tulane Tailgating Primer to post (where to park, where to pre-party, post-party, what food establishments MUST be visited).

Lots to do to get ready for Tulane Football season y'all!

Sunday, May 22, 2011

"Where Are They Now?" Part Deux

(to be contributed by our Exiled Contributing Editor, Che. Thank you Che!)

So the official baseball season has ended, and the Greenies made it into the Conference Tourney by the hair on their chiny-chin-chin. While a mid-week trip to the hamlet of Pearl, Mississippi is quite enticing, I don't think we'll be going (why again is it in Pearl?).


Of course, unless we win the tourney outright (ha!) we will not get an at large bid for the regionals. It's disgusting to me that the barney purple will get a bid even though they don't even have a .5 in conference record. I swear, I feel chunks rising in my throat just at the very thought of Miss Scott Cody producing breathless segments on this. I hope they get embarrassed. That alone will soothe this injustice.

I did not stay for the final game yesterday, although those extra innings sounded quite exciting and I held out hope. I was only able to swing in for a hot dog at tailgating and then had to head back to my sweatshop. Mega sighs.

Coach Hullabaloo made me SO proud and made his very first Coleslaw! Yes! Very easy:

Coach Hullabaloo's Coleslaw
chopped cabbage
chopped green onions
shredded carrots
pickle relish
marzetti's coleslaw dressing
you could add regular onion in this, shred it with a grater.

It was a great first start!

So Coach stayed and sweltered in the stands with a long lost friend, Mr. Bacchus, who also made it to the game with his little Bacchus, jr. Later on Mrs. Bacchus came after the 5th inning. I was glad that Coach got to have a man-date with Mr. Bacchus.

Coach wore his Tulane Blue golf tourney polo, apparently Football Operations Director, David Fox wore the same shirt as did Brandon from the Tulane Athletic Fund. So the three of them were standing together saying hellos and Mr. Bacchus commented that he didn't know it was wear Tulane Golf Polo day. And the response was that yes, if you actually go to the Golf Classic. Ha! We love picking on Mr. Bacchus for being a slacker the past couple of seasons. That and for letting his wife, Mrs. Bacchus, use their home plate seats for her and her lsu friends. For real! I know. I can't get over that either.

Okay, so the other funnies that have come up: last week was our team's weekendus horriblis at Marshall. Coach RJ really got worked up over that and finally said something. Cause he's had it up to here with their thundering bull. So much so that they're officially The Plundering Turd to us now. Now my dear fans, I cannot take credit for such genius terminology. Apparently that was christened by Mountaineer Fans, because these individuals have some nerve!

2 football seasons ago, The Turds, horsecollared Peyton Jason into having to get his petellar tendon replaced with a cadaver tendon. In baseball that year Tulane was in the middle of a sweep when they decided to spring it on Coach RJ that they would be wrapping up the game that inning cause their flight was in an hour or some other bullshit lie. It wasn't enough innings or points for the game to count, so we were essentially forced to forfeit. The previous friday night game from that series, their coaches were ejected for being classless fools, their players flipped the bird to our fans sitting behind their dugout and they spit on Greer Field. (!) This year, they literally tell Coach RJ at the game-end handshake that a doubleheader was happening in an hour. Because there would be too much sunshine the next day or some other equally cataclysmic event preventing a Saturday game to continue as scheduled. We took the series despite their lame attempts at mindgames.

Okay, so on to the news portion of this blogpost:

Tulane Homecoming 2011 is officially 5 months out. Crunch time on finalizing our menus. I have stumbled across some barefoot southerner, Dave, and his food blog. I'm intrigued by this biscuit sandwich with green goddess mayonaise.


Looks good, huh? Might have to include it on our menu. I'll christen it The Creole Tea Sandwich. LeRuth's Green Goddess avocado dressing is legendary and must be used. And on a biscuit! As a co-ed my favorite breakfast was a good cup of coffee and a still hot buttery biscuit from the Architecture snack bar. Yum.


Michael Aubrey hit 4 homeruns last week for the Syracuse Chiefs. And yes, Syracue-ans: it is pronounced Too-lane.

.....and, finally, my petites choux, from our Contributing Editor, Che:

With the college baseball season winding down and the major and minor leagues in full swing, here is another installment of "Where are they now" of former Green Wave baseball players. One month into the MLB season and about 1/2 a month into the Minor League Season things are already crazy. Of course that's baseball. This is up to date as of May 4, 2011.

First off the pitchers:
Brandon Gomes - Tampa Bay Rays
Aaron Loup - Dunedin Blue Jays (Class A, Toronto Blue Jays)
Shooter Hunt - Ft. Meyers Miracle (Class A, Minnesota Twins)
Micah Owings - Reno Aces (Class AAA, Arizona Diamondbacks)
Taylor Rogers - Augusta Green Jackets (Class A, S.F. Giants)

Position players:
Mark Hamilton - St. Louis Cardinals
Brian Bogusevic - Houston Astros
Brad Emaus - Colorado Sky Sox (Class AAA, Colorado Rockies)...here is the craziness of baseball Brad was released by the Mets, became a free agent, signed by the Rockes and optioned to AAA
Tommy Manzella - Oklahoma Red Hawks (Class AAA, Houston Astros)
Rob Segedin - Charleston River Dogs (Class A, N.Y. Yankees)
Anthony Scelfo - Charlotte Stone Crabs (Class A, Tampa Bay Rays)
Josh Prince - Brevard County Manatees (Class A, Milwaukee Brewers)
Sam Honeck - Savannah Sand Gnats (Class A, N.Y. Mets)

Roll Wave and cheers to the Wave's chances in Pearl. (Mississippi that is)!

Saturday, October 30, 2010

No Horse Meat Today


Ha! This photo really looks like it should have it's own episode of Glee...

At one of the Tulane v. SMU games in Dallas I was complaining about how they make that poor pony run across the field with that pole harness thing. It was breaking my heart. Especially since to add insult to injury Matt Forte racked up 350 yards running that game and got named to the Doak Walker list. Doak is an SMU player for which the award is named. Ironic and insulting to pony fans. But running that poor horse around seemed so inhumane! Well DaddyS sort of made me feel better by telling me that the poor horse could otherwise be alone somewhere, in the rain, nothing to eat....But now it's being housed in Highland Park and getting spa treatments at Neiman's. Okay then. I like Neiman's Tea Room.

Sort of on topic, Kaare Johnson yesterday praised how LSU has a $3million facility for Mike. I am most certainly not down with that. That is so atrocious when the school is firing professors. But I digress....

So it's GAMEDAY (!) and we have gorgeous weather. Glorious! The Greenwave play at Home at Da Dome, and I am attempting Tyler's Ultimate Potato Salad here in a few. And y'all know how much I adore Chef Ty, hopefully all will be well in the world today.

And thankfully, NO crazy drives to Tulsa this weekend. Remind me to tell you sometime how Coach Hullabaloo somehow managed to get on a loop in Paris, Texas, we added an HOUR onto our already endless drive and we were perilously close to a divorce.

Coach Hullabaloo put together burger patties with his signature No Mistake Recipe and I have a portobella for the future Mrs. Voice of the Greenwave. Bootie Judy shared that some of her tailgating partners talked about finding horse meat for their tailgating menu for today. We don't have much room to argue here in Louisiana when we eat alligator, frog and crawfish. But as much I appreciate the thought behind being an Ultimate SuperFan TM at all times, that's gross. But thankfully the wives stepped in and halted such proceedings.

Also on tap for today is my famous guacamole but I need to figure out a cole slaw on the fly here.

I'm leaning towards Tyler's Spicy Pecan Coleslaw...

TY'S SPICY PECAN COLESLAW
1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayonnaise
1 lemon, juiced
smidge saltnpeppa to taste

Toss veggies and pecans together in a plastic tub.

In a separate bowl stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until deliciously whipped into a blend. Shake, shake, shake some saltnpeppa to taste. Dip your clean finger into the bowl and taste the dressing to see if it's fabulous and you love it.

Lovingly pour dressing over the veggies, cover your tub, and then shake your bootie while you shake the tub so that the dressing coats and distributes well. Sneak another taste and make sure you love it love it, then garnish with chopped mint leaves.

TY'S ULTIMATE POTATO SALAD
1 pound small Yukon gold potatoes - chopped
1 large egg
Kosher salt
1/4 bunch sliced scallions, white and green parts
1 tablespoon drained capers
1 cups mayonnaise
2 tablespoons Dijon mustard
2 generous tablespoons finely chopped dill pickles with a generous splash of juice
1/4 small red onion, thinly chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 bunch dill, chopped
1/4 lemon, juiced
black pepper
Extra-virgin olive oil, for drizzling

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Cook taters for 3 minutes longer and then drain and cool.

Set aside some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice.

Peel and chop the cooled egg. Add egg to cooled taters, mix everything with dressing. Saltnpeppa to taste and then drizzle with EVOO and garnish.

Roll Wave Y'all!