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Make Chilled Lobster Shrimp Spring Rolls, Lemon Verbena Mojito From Seasons 52

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STUDIO CITY (CBSLA.com) — Seasons 52 Executive Chef Tim Kast stopped by KCAL9 Thursday to discuss how they are dedicated to using simply cooking techniques that focus on enhancing the true flavor of foods.

Seasons 52 is a small collection of high-end restaurants dedicated to seasonal menus.

Kast also showed viewers how to make:

Chilled Lobster and Shrimp Spring Rolls

Yield: 8 rolls

Vegetable Mix Ingredients

2 oz julienne snow peas

1 oz julienne red bell pepper

1 oz julienne carrots

1 oz julienne jicama

1 pinch chopped mint

1 pinch chopped cilantro

8 oz cooked bean thread noodles

Method

Blanch all vegetables for 15 seconds, then cool in an ice bath and pat dry with towel. Soak bean thread noodles for 5 minutes in 180 degree water then drain and cool. Mix all ingredients in mixing bowl and reserve for rolling.

Lobster Shrimp Ingredients

5 oz cooked lobster meat

6 oz cooked shrimp

1 cup light mayo

3/4 cup Thai green chili sauce

Method

Chop lobster and shrimp to 1/2″ dice. Mix mayo and chili sauce. Mix lobster, shrimp and 4 tablespoons of green chili mayo and fold gently. Reserve rest of mayo for dipping

To make the rolls

1 each rice paper sheet

1.5 oz vegetable mix

1.5 oz lobster shrimp mix

Place rice paper in hot water for 5 seconds to soften. Flip over 1 to 2 times. Place rice paper on cutting board. Place vegetable mix in lower center of the sheet; then add lobster and shrimp mix on top of vegetables. Fold bottom edge of sheet over filling and tighten. Fold left side tight over the folded bottom edge. Fold right side tight over the folded bottom edge. Continue rolling away from you; pull to keep tight.

Serve with reserved Green Chili Mayo and any other dipping sauce of your choice.

Lemon Verbena Mojito recipe:

Makes 1 cocktail

Ingredients

4 each Lemon Verbena Leaves

4 each Lemon Wedges

1 oz Agave

1.25 oz Atlantico Platino Rum

Ice

2.5 oz Soda Water

Method

Place lemon wedges, leaves and agave in pint glass and muddle together 9 times. Add ice and rum. Cover and shake two times. Top with Soda Water.

Note: You will need a food scale for measuring ingredients and a thermometer to measure temperature of water.

For more information visit Seasons 52.

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