Tomorrow is another Saints home game, and we like to throw out an idea or two for fun places to include in your own game day playbook. On game days Toups Meatery and Toups South have all-day happy hour, but only at the bar. You’ll find $5 wines by the glass and $7 signature cocktails plus light bites for $ 5-$7, like Pommes Frites with malt vinegar aioli, and Sourdough Biscuits with crab fat butter, pork rinds, a daily specialty sausage, and cracklins. Bubbles & Crack is a glass of sparkling wine with some cracklins for $10, and Baller Black and Gold Cocktails, which are Saints-inspired drinks that are $20 each. Available at both Toups locations:
Toups Meatery 845 N Carrollton New Orleans 504-252-4999 Tu-Th 11-2:30 5-10pm Friday & Saturday 11-2:30 and 5-11pm Toups South 1504 Oretha Castle Haley New Orleans 504-304-2147 Mon, Wed & Th 11-10 Fri & Sat 11-11 Sunday 10-3 Toupsmeatery.com Toupssouth.com
In the belly of the Who Dat Nation there is Copper Vine Wine Pub, and Public Service at the Nopsi Hotel, and Le Pavillion. We expect these offers to get better and more plentiful as the Saints Go Marching toward the Superbowl.
The Ultimate Tailgate Party for the ultimate price starts three hours before kickoff. For tickets:
And if you plan to stay home and host a gathering of like-minded Who Dats, a few recipes. If you don’t want to spend $50 on a tray of mini muffulettas, make your own. We use Angelo’s Bakery, where Impastato’s gets their delicious small Italian bread rolls. You want the large long loaf.
NOTE: Angelo’s is tricky to find. It’s tucked in the back of the Domino’s Pizza strip mall at W. Metairie and Elise.
Gigantic Muffaletta
1 large jar of olive salad
1 pound each of Provolone cheese and Genoa salami, (the latter sliced very thin) and optional Mortadella).
1 ½ lbs Chisesi ham-should be very thinly sliced
1 large loaf of Italian bread from Angelo’s Bakery
Slice the bread in half lengthwise and lightly toast, Fill it with all the meats and cheeses and olive salad Return it to the oven to toast enough to melt cheeses. Slice into 2 inches pieces.
Shrimp Remoulade With Two Sauces
For the boil:
3 lbs shrimp
Leafy tops of a bunch of celery
5 bay leaves
3 cloves
2 Tbs. Tabasco garlic marinade
1 large lemon, sliced
1/2 cup salt
Red Remoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup
1/2 cup Creole mustard
1 Tbs. paprika
1/2 tsp. salt
2 Tbs. lemon juice
1/4 tsp. Tabasco
1/2 tsp. pureed garlic
1/2 cup green onion tops, finely sliced
1 cup olive oil
White Remoulade Sauce:
1 cup mayonnaise
1/2 tsp. garlic-flavored Tabasco
1 tsp. Worcestershire sauce
Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.
