Game Day Recipes for the Big Game With Chef Jamie Gwen

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A big thank you to Smart & Final and Melissa's Produce.

Food Stylist: Peilin Breller

For more information on Chef Jamie Gwen, visit her website and for Bacon Wrapped Tater Tots recipe visit her Facebook.

For The Big Game 2016

These wings are super-simple and oh so scrumptious...and who knew that Old Bay was SO delicious on more than seafood!

2 pounds chicken wings
2 tablespoons olive oil
2 to 3 tablespoons Old Bay seasoning

Toss the wings with the olive oil and season with Old Bay. Grill over high heat, turning often, for about 15 minutes or until the wings are cooked through. Serve with ranch or blue cheese dressing, for dipping, and carrots and celery sticks.

Serves 6

This dog makes game day spicy and delicious!

4 Hoffy Bun Length Premium Beef Franks
1/2 cup store-bought Buffalo Wing Sauce
1/2 cup mayonnaise
6 celery stalks
1/2 cup crumbled blue cheese
4 hot dog buns

Grill, broil or sauté the Hoffy Hot Dogs, basting with Buffalo Wing Sauce during cooking.

In a small mixing bowl, combine 1/4 cup Buffalo Wing Sauce and mayonnaise. Stir to combine well.

Dice three of the celery stalks, and cut the remaining celery into sticks for snacking.

To assemble the dogs, toast the hot dog buns. Place a cooked Hoffy Hot Dog in each bun and drizzle with the Creamy Buffalo Sauce. Top each dog with a sprinkling of diced celery and crumbled blue cheese. Garnish with an extra drizzle of Buffalo Wing Sauce.

Serves 4

OMG...You've never tasted anything more delicious! Use the reduced braising liquid to moisten the pork, then make Pulled Pork Sliders or Pulled Pork Grilled Cheese Sandwiches.

For the Dry Rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne pepper

For the Pork:
One 4-pound pork butt
3 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon garlic powder
2 tablespoons tomato paste

Preheat the oven to 325°F. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Wrap the rubbed pork butt with plastic wrap and refrigerate for at least 24 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the Dutch oven and tightly cover with aluminum foil, then top with the lid. Roast for 4 hours or until fork tender. Baste the pork butt with the cooking liquid every hour.

Remove from the oven and let stand until cool enough to handle. Shred the pork using too forks, and moisten it with braising liquid as needed.

 Serves 8



For the Banana Pastry Cream:
2 1/4 cups whole milk
1 teaspoon vanilla paste or pure vanilla extract
5 large egg yolks
6 tablespoons granulated sugar
1/4 cup all-purpose flour
6 teaspoons cornstarch
2 ripe bananas
2 cups graham cracker crumbs
1 cup heavy cream
2 tablespoons powdered sugar

Combine the milk and the vanilla in a saucepot and bring to a simmer over medium heat, then remove the pan from the heat and set aside. Using an electric mixer, beat the egg yolks and the sugar on medium speed until pale and thick. Lower the mixer speed and add in the flour and cornstarch,. Slowly add in the warm milk mixture into the egg/flour mixture.

Pour the mixture back into the pot and heat gently over medium heat. Using a wire whisk, continuously whisk the mixture until it thickens and comes to a boil. Boil for one minute, whisking constantly. Remove from the heat and pour the mixture into a large bowl to cool. Cover the surface of the mixture with plastic wrap so that a skin doesn’t form. Refrigerate the pastry cream for four hours or until cold. Once cold, mash 1 banana and stir it into the pastry cream.

Beat the heavy cream and powdered sugar until stiff peaks form.

To assemble the shooters: Place two teaspoons of the graham cracker crumbs into the bottom of each shot glass. Slice the remaining banana into 1/2″ slices, and place a few banana slices on top of the crumbs. Spoon or pipe the Banana Pastry Cream into the glass. Top with a dollop of whipped cream and garnish with toasted coconut.

Makes 6 shooters


Tastes just like the frosting on your favorite cinnamon roll!

1 (8-ounce) block cream cheese
1/4 cup powdered sugar
2 teaspoons cinnamon, divided
2 tablespoons unsalted butter, melted
2 teaspoons granulated sugar
Graham Crackers & Apple Slices, for dipping

Combine the cream cheese, powdered sugar and 1 teaspoon cinnamon in the bowl of an electric mixer. Beat until light and fluffy.

In a separate bowl, combine the remaining cinnamon, melted butter and sugar. Mix to combine. Pour the mixture into the cream cheese batter, by hand to create cinnamon-sugar swirls in the dip.

Serve with graham crackers or apple slices, for dipping.

Serves 1 (Ha!)