Football Draft Party: Lucky Strike Style - Los Angeles News | FOX 11 LA KTTV

Football Draft Party: Lucky Strike Style

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Chef Bill Starbuck from Lucky Strike stops by Good Day LA to show us how he throws a football draft party.

Lucky Strike will be partying for the rest of the summer, starting Monday and going until September 4.  Leagues can book tables and/or lanes for 8-12 people and draft their picks at Lucky Strike. They'll give you free wi-fi so you can play along; you can order various food and drink packages with Bill's game-day inspired menu, and go bowling after their drafting is done.

Recipes courtesy of Bill Starbuck, Executive Chef of Lucky Strike.


Green Chili Tacos - makes 3
Ingredients:
3 6" corn tortillas
1 Tbs of oil
1 oz of shredded iceberg lettuce
3 Tbs of Arbol Chili Salsa - see recipe below
3 Tbs of guacamole - see recipe below
1 Tbs of chipotle aioli - see recipe below
¼ cup grilled white corn
¼ cup roasted Pasilla chili

Instructions:

  1. Heat the oil in a sauté pan until the oil is hot enough to bubble the tortilla. Heat tortilla until both sides are semi-crisp.
  2. Pat both sides of the tortilla dry.
  3. Combine the grilled white corn and roasted Pasilla chili in a sauté pan and heat up.
  4. Add the lettuce to the tortilla, then squeeze a line of the chipotle aioli over the lettuce, then fill the tacos with the corn chili mixture.
  5. Add fresh salsa and guacamole to the side.


Grilled Fish Tacos - makes 3
Ingredients:
3 6" corn tortillas
1 Tbs of oil
1 oz of shredded iceberg lettuce
3 Tbs of Arbol Chili Salsa - see recipe below
3 Tbs of guacamole - see recipe below
1 Tbs of chipotle aioli - see recipe below
1 Tbs of Baja Rub - see recipe below
6 oz of Tilapia

Instructions:

  1. Heat the oil in a sauté pan until the oil is hot enough to bubble the tortilla. Heat tortilla until both sides are semi-crisp.
  2. Pat both sides of the tortilla dry.
  3. Coat the fish with Baja Rub and cook in a sauté pan, then gently break up the fish.
  4. Add the lettuce to the tortilla, then squeeze a line of the chipotle aioli over the lettuce, then fill the tacos with fish and drizzle with more Baja Rub.
  5. Add fresh salsa and guacamole to the side.


Arbol Chili Salsa - makes 1 quart
Ingredients:
8 Roma tomatoes, with the core removed.
3 garlic cloves
About ¾ cup of roughly chopped yellow onion
3 Arboil chili peppers, with stems removed
1 ½ tsps. Kosher salt
1/6 tsp. ground black pepper
2 tsps rice vinegar
1/3 cup cilantro, chiffonade
1 green jalapeño, chopped fine with seeds
1 tsp toasted cumin
Water

Instructions:

  1. Place tomato, garlic, onion and chilis in a pot and cover with water, then simmer for 10 minutes.
  2. Strain the water off.  In a blender, pureé the cooked vegetables in the food processor.
  3. Add the salt, pepper, vinegar, jalapeño, cumin and cilantro.  Mix until well combined.
  4. Transfer to a plastic container and store in the fridge for up to two days.


Chipotle Aioli - makes 1 quart
Ingredients:
1 quart mayonnaise
4-5 garlic cloves
½ can of Chipotle
2 Tbs fresh lime juice
½ bunch fresh cilantro (about ¼ cup)

Instructions:

  1. In a blender, pureé the chipotles, garlic, cilantro and lime juice.
  2. Mix all pureéd ingredients with the mayonnaise in a mixing bowl until evenly combined.
  3. Transfer to a plastic container and store in the fridge for up to two weeks.


Guacamole - makes 1 quart
Ingredients:
5 avocados, peeled and pitted
1-2 jalapeños, seeded and minced
1-2 Roma tomatoes (should yield just under ½ cup)
Just under ½ cup diced red onion
Just under ½ cup fresh chopped cilantro
¼ cup fresh lime juice
2 tsps Kosher salt

Instructions:

  1. Press the avocados into a mixing bowl through a sheet tray rack.
  2. Mix the remaining ingredients together and add to the avoados.
  3. The mixture should be chunky.
  4. The guacamole can store in the fridge up to a day, but be sure to store with plastic wrap directly on the surface to avoid oxidation.


Baja Rub - makes 1 quart
Ingredients:
2 cups oils
¾ cup fresh lime juice
½ cup chili powder
2 Tbs cumin
2 Tbs minced fresh garlic
Kosher salt, to taste

Instructions:

  1. Add all the ingredients in a mixing bowl, and mix until evenly combined.
  2. Add to a plastic container and store in the fridge.
  3. Be sure to shake up the container again right before using.

For more information you can call: (424) 2-SCORE-2
e-mail: football@bowlluckystrike.com

Check out the Lucky Strike website.
Friend Lucky Strike on Facebook.
Or catch Lucky Strike on Twitter: @luckystrike

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