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Bonne Bouchee: Open Season for Tailgating
by Sandra S. Juneau
It’s Big Game time on the northshore, when the pageantry of tiger and lion stalking is colored in outrageous hues of Purple and Gold or Green and Gold. Whether in the shadow of LSU’s Death Valley or at Southeastern’s Friendship Circle, northshore football fans gather hours before kickoff to visit with family and friends while partaking of that moveable feast, the Tailgate Party.
Some arrive as early as 12 hours before game time and begin their day cooking local breakfast delights—beignets, bacon, andouille sausage, cheese grits and crawfish omelets. About noon, the serious grilling gets started. Passing along the rows of tents and impromptu outdoor kitchens, you are treated to a lagniappe of scents (and possibly tastes) of some of Louisiana’s magic—gumbo, jambalaya, étoufée and much, much more.
Some on the northshore have taken tailgating to a new level by 
removing football from the overall equation. Like last year’s Katrina Cup polo fundraiser, this fall’s Harvest Cup Polo Classic will feature tailgating like you’ve never seen. Polo-watchers line the field with picnic blankets, folding chairs and, in the case of Carla and Wade Partridge, their Air Stream camper. “We really look forward to bringing our rig for tailgating at the polo event. It’s an easy day, when we enjoy cooking and sharing with our friends for a great cause in our community.”
In planning your own tailgate party, remember these few rules:
SIMPLE: Decide which foods to bring and which to prepare on-site.
SAFE: Keep cold foods cold (40° or lower) and hot food hot (140° and above).
FUN: Dress out in team colors—including foods and decorations.
SHARE: Taste and visit—it’s part of the ritual!
The Bayou Beast
Doctors Craig Blalock and Mike Appleton have much in common, including a shared passion for purple and gold. They both grew up in Slidell and have practiced there since the late 1990s. Together, they have painstakingly and lovingly restored the Bayou Beast, their vintage Ford pickup painted in LSU colors that is the focus of their tailgating celebrations.
According to Craig, “Over the years, fans have contributed to the decals and bumper stickers at games. In 2003, we took the truck to the national championship game and drove it down Bourbon Street amongst all the LSU fans. Hurricane Katrina put five feet of water in the truck, but currently we are working to rebuild and restore the Beast so we can one day pass it on to our sons. Whenever we tailgate, it is an experience that we share with anyone and everyone that passes by. Our fans as well as the visiting teams’ fans are always welcome to eat and drink with us.” Craig and Mike have made their Alligator Sauce Piquant a staple of their fest, but they also usually have purple and gold Jell-O shots to share with friends!
Alligator Sauce Piquant
5 tablespoons butter
5 pounds alligator tail meat, cut into 1” cubes
1/2 cup cooking oil
1 cup all-purpose flour
3 pints chicken bouillon
4 cans (15 1/2 oz.) whole stewed tomatoes
4 medium onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
2 cloves fresh garlic, crushed
1 small can (8 oz.) tomato sauce
1/2 cup Worcestershire sauce
Cayenne pepper and salt to taste
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
3 cups cooked rice
Warm butter in a skillet, then add alligator meat and sauté until cubes are tender.
In a separate pan, make a roux by combining the cooking oil with flour, stirring over low heat until roux turns medium brown. Add bouillon to roux, stirring to fully incorporate liquid. Add tomatoes, onions, celery, bell pepper and garlic, continuing to cook over medium heat. Add tomato sauce and Worcestershire sauce, and then season with salt and cayenne pepper. Add alligator meat, parsley and green onions and simmer for approximately 1 hour.
To serve, ladle Sauce Piquant over cooked rice. Yield, 8 servings.Guy Recotta Jr.
Past Southeastern alumni president Guy Recotta Jr. helped spearhead the return of football to the university. As a member of the committee assigned to planning for tailgating, he worked to include a place for everyone. According to Guy, “Families of athletes, fraternities and sororities, alumni, boosters and donors—and especially students—were given priority. Good food, fun activities for children, live music and activities for everyone were all built into the plan!”
The center of pre-game activity is the Players March from the Student Union, through Friendship Circle to Strawberry Stadium, led by the Marching Lions Band!
SLU Shrimp and Artichoke Salad
4 pounds boiled shrimp, peeled
1 quart marinated artichoke hearts, drained
1 small red onion, chopped finely
1 cup capers, drained
1 cup fresh basil, chopped finely
1 cup mayonnaise OR 1 cup sour cream
Salt and pepper to taste
(optional) 1 pound bow tie pasta, cooked according to package directions and thoroughly drained
The Mounger Family
For John Mounger and his family, football season at Southeastern is a much-anticipated time of year. John married Hammond native Tara Pittman, who is also an alum. They moved back to Hammond just in time for the return of football to the university, which they now share with their daughters, Katie Claire, age six, and Sarah Grace, who is one year old.
According to John, “We look forward to supporting [Lions] football again this year and can’t wait to tailgate. It is a great opportunity to cook and socialize with friends and neighbors!”
Mounger Family Tailgate Salsa
1/2 cup red wine vinegar
1 can (10 oz.) Rotel diced tomatoes, hot or extra hot
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) pinto beans, drained
1 can (15 oz.) black beans, drained
1 teaspoon cumin powder
1 can (24 oz.) diced tomatoes
1 medium yellow onion, finely chopped
1 medium purple onion, finely chopped
5 cloves fresh garlic, finely chopped
1 tablespoon salt
1/3 cup jalapeño peppers, drained and chopped
1/3 cup fresh cilantro, chopped
2 tablespoons sugar
To a large bowl, add ingredients in order listed. Thoroughly mix, then cover and refrigerate for at least 2 to 3 hours. Serve with tortilla chips. Yield, 5 cups.
Grilled Chicken Fajitas
Marinade
2 cups water
1/4 cup McCormick’s Season All
1 tablespoon cumin powder
1 teaspoon cayenne pepper
1/3 cup brown sugar
2 tablespoons lemon juice
Into a large bowl, add ingredients listed. Mix, thoroughly blending seasonings. Add boneless, skinless chicken breasts to marinade. Refrigerate overnight.
Fajitas
4 large boneless, skinless chicken breasts, sliced into strips and marinated overnight
I onion, thinly sliced
I bell pepper, sliced
2-4 tablespoons cooking oil
Flour tortillas
4 cups cheddar cheese, grated
Salsa (See recipe above.)
Heat skillet over grill and add cooking oil until warmed through. Sauté sliced onion and bell pepper and cook until tender. Add chicken strips, turning to grill on all sides until done, being careful not to overcook the meat.
Flour tortillas can be warmed directly on the grill or in a separate skillet. Prepare fajitas by layering onto each tortilla a portion of grilled chicken, one scoop of fresh salsa, grilled onions and peppers. Top with freshly grated cheddar cheese. Serve immediately. Yield, 10-15 servings.
