Hello football, hello tailgaters!

September is synonymous with football. And the start of football season in south Louisiana marks the beginning of good times.

The Food Network’s pulled a few plays from “Drive-ins, Diners and Dives” host Guy Fieri that we believe deserve sharing. After all, when it comes to tailgating … for the Saints, the Tigers or your favorite prep team, the more the merrier.

Tailgating Sangria

Ingredients

24 cups ice

4 apples, sliced

4 peaches, sliced

24 lemon wheels

24 lime wheels

24 ounces light rum

4 bottles white wine (recommended Sauvignon Blanc)

12 ounces peach Schnapps

12 ounces sour apple liqueur

24 ounces fresh lime juice

16 ounces fresh lemon juice

Directions

2 cups simple syrup (equal amounts sugar and water, heated until sugar dissolves; cooled)

24 ounces lemon lime soda

24 ounces soda water

In a 2 1/2 gallon bottled water container or other large vessel, add the ice, then the fruit and follow with the liquids. Cover the top and shake well. Invert onto the dispenser and serve immediately.

Waka Waka Salad Appetizer

Ingredients

1 cup canola oil

1 cup red wine vinegar

1/4-ounce minced garlic

1/4-ounce minced ginger

1/2 packet ramen oriental seasoning

Pinch salt

Pinch ground black pepper

1/2 head napa cabbage, sliced 1/8-inch thick

1/4 head red cabbage, sliced 1/8-inch thick

1/2 head green cabbage, sliced 1/8-inch thick

2 red onions, julienne

2 carrots, peeled and shaved

4 tablespoons chopped cilantro leaves

3 ramen noodle bunches, broken into small pieces

24 fried wonton skins

3/4 cup finely chopped Spanish peanuts, for garnish

Directions

For the Waka Waka Salad:

In large plastic bowl combine the oil, vinegar, garlic, ginger, ramen seasoning, and salt and pepper. Whisk together to incorporate.

Mix the cabbages, onions, carrots, cilantro, and ramen noodles in a large bowl. Whisk the dressing and add to the salad 10 minutes prior to serving. Toss thoroughly.

Put equal portions of the dressed cabbage on the wonton skins, and garnish with the chopped peanuts. Arrange on a serving platter and serve.

Jambalaya Sandwich

Ingredients

1/4 pound thick cut bacon, diced

2 sourdough bread loaves (about 1 foot long)

1 pound pork butt or pork loin, cut in 1/2-inch pieces

1 pound smoked sausage, sliced 1/4-inch thick

1/2 pound andouille sausage, sliced 1/4-inch thick

2 cups chopped red onions

1 cup julienned red bell peppers

1 pound boneless chicken thighs, cut in 1/2-inch pieces

2 celery stalks, thinly sliced

1 tablespoon minced fresh garlic

1/4 cup chopped parsley leaves

1 cup chopped green onions

1 teaspoon salt

2 teaspoons freshly cracked black pepper

2 teaspoons cayenne pepper, or to taste

1/2 cup water

1 pound Havarti cheese, thinly sliced

Directions

In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.

Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.

Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.

Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.

Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions. Cut the loaves in half and serve.

Tequila Bars

Ingredients

1 12-ounce box vanilla wafers

1/2 cup pine nuts

3/4 cup unsalted butter (1 1/2 sticks), melted

1/3 cup tequila

1/2 cup fresh lime juice

5 large egg yolks, plus 2 egg whites

1 14-ounce can sweetened condensed milk

1 tablespoon sugar

Agave nectar or honey, for drizzling (optional)

Directions

Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.

In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.

In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours.