Most city’s game day spots have parking lots or campus spaces where fans can tailgate. Not so in New Orleans. Tailgating is not allowed in the Dome’s cavernous, multi-level parking garage. Who wants to bust up a grill in a hot, dark cave anyway? So, people take to the streets, setting up repasts under the interstate or in front of businesses that will stand for it. Neighborhood gatherings are also popular. Do whatever it takes to show the team some love while having a good time.
Libations?
River Road Whiskey Sour
Makes 1 cocktail
1 orange
1 lemon
2 ounces bourbon, (such as Woodford Reserve)
3/4 ounce fresh squeezed lemon juice
1/4 ounce fresh squeezed orange juice
3/4 ounce raspberry liqueur (framboise)
1 ounce simple syrup
3 dashes Angostura bitters
Use a vegetable peeler to remove slivers of rind from the citrus and reserve for cocktail garnish. Juice the citrus. For each cocktail add 3/4 ounce orange juice and 1/4 ounce lemon juice to a tumbler with all remaining ingredients. Add ice and shake well. Strain into a glass. Garnish with citrus peel.
The Expert: Chef Wes Landry
As a card-carrying Cajun from Delcambre, chef Wes Landry learned the Cajun culinary canon from his grandparents at an early age. Through his catering operation, Cajun Element, he feeds gatherings of all sizes, including tailgates. He also sells his excellent boudin and sausage at the Harahan Farmers’ Market.
Kick-Off Buffalo Wings
Makes 48 pieces
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. Cajun seasoning
1 recipe Kick-Off Buffalo Sauce (recipe follows)
Celery sticks and Ranch dressing for serving, optional
Preheat oven to 425ºF.
Fill a heavy bottomed 6-8 quart pot halfway with water. Add kosher salt, black pepper and Cajun seasoning. Bring to a boil. Add the chicken wings and cook for 5 minutes. Using tongs, remove the wings from water and place on a sheet pan and pat dry thoroughly on all sides.
Line 2 sheet pans with foil and spray with non-stick cooking spray. Evenly spread the wings on the pans, place in the oven, and cook for 10 minutes. Remove from oven, turn the wings over then cook for 15 minutes more.
Transfer the wings to a large mixing bowl. Add the sauce and toss to coat thoroughly.
Serve with celery sticks and ranch dressing,
if desired.
Kick-Off Buffalo Sauce
1 stick unsalted butter
3/4 cup hot sauce
1 tsp. Cajun seasoning
1/2 tsp. granulated garlic
1/2 tsp. black pepper
1/4 tsp. cayenne
2 tsp. honey
1 tsp. barbecue sauce
Cut butter into pieces and add to a small sauce pot with remaining ingredients. Cook on a medium low heat, stirring, until butter melts and the sauce is well combined.
