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Recipes for the Big Game

INDIANAPOLIS (WISH) – On Sunday, the Los Angeles Rams and the New England Patriots will battle it out in Super Bowl LIII in Atlanta.

The Super Bowl is a major event, drawing millions of viewers to not only watch the game, but the halftime show and the commericals.

Many people will get together in order to watch the big game, cheering on their team as they chow down on food.

To help with the food on Sunday, chef Chris Albano stopped by Daybreak with some helpful recipes.

If you’re interested in any of the dishes in the segment, the recipes are below:

Pale Ale Fondue

  • Butter 2 Tbsps.
  • Flour 2 Tbsps.
  • Pale Ale Beer 1 cup
  • Heavy Cream 1 cup
  • Water ½ cup
  • Salt, kosher 1 tsp
  • Garlic Powder 1/4 tsp
  • Onion Powder 1/4 tsp
  • White Pepper 1/4 tsp
  • Cream Cheese ½ cup
  • Swiss Cheese 1 cup
  • Smoked Gouda Cheese 1 cup
  • Cheddar Cheese 1 cup

1. Melt butter and add flour, cook for 2 minutes

2. Add beer, cream, water and bring to a simmer stirring continuously

3. Once thickened, add spices, the cheese a little at a time.

4. Blend with stick blender until smooth

5. Cool, label, date and store in cooler

Serve with assorted items to dip: apples, bread, salami veggies, soft pretzels

Grilled Chicken Wings

  • Chicken Wings, split 5 pounds
  • Fresh Garlic, chopped 2 tbsp.
  • Canola Oil ¼ cup
  • Cayenne Pepper 2 tsp
  • Salt, Kosher 2 tbsp.

1. Mix all together and let marinate in refrigerator over night

2. Drain well and grill (or bake at 425o) for 15-20 minutes until internal temperature reaches 175 (these wings are best when slightly charred)

Serve with small bowls and assorted sauces for guests to toss their own wings. Great with Blue Cheese, carrots and celery sticks on side

Easy Jambalaya

  • Cajun Rice
  • PAR-BOILED rice 2 cups
  • Tomato Juice 2 Cups
  • Chicken Stock or Water 2 cups
  • Cajun seasoning 1 tbsp.

1. Mix all in pot, brings to boil, reduce to simmer and cook until liquid is absorbed (20-30 minutes) Set aside (rice can be made day before and stored in refrigerator

Jambalaya Cooking

  • Canola oil
  • Onion, diced ½ cup
  • Celery, diced ¼ cup
  • Green Pepper, diced ¼ cup
  • Garlic, minced 1 tbsp.
  • Diced tomato 1 large can
  • Chicken broth or water 2 cups
  • Cajun seasoning 2 tbsp.
  • Cooked Chicken, sausage, ham or cooked shrimp or a mix of your choice 2 pounds
  • Cajun Rice 1 recipe

Chopped parsley 2 tbsps.

Sliced scallion 2 tbsps.

1. Heat oil in pot. Add onion, celery and pepper. Cook over medium heat until soft.

2. Add garlic and cook additional 5 minutes

3. Add tomato, chicken broth, Cajun spice and choice of meat. Bring to a simmer.

4. Fold in rice and cook until heated through. Fold in scallion and parsley