Dharma Blue

Chef Andrea O'Bannon
300 S. Alcaniz Street
Pensacola, FL
850-433-1275

Butternut Squash, Sweet Corn and Sage Soup;
Lobster Potstickers with Cilantro Jalapeno Buerre Blanc;
Lavender Seared Salmon with Thyme Crusted Potatoes
and Sauteed Asparagus

Butternut Squash,
Sweet Corn and Sage Soup

• 2 butternut squash
• 2 cups sweet corn kernels
• 1 white onion
• 6 cups chicken stock
• 1/2 cup fresh sage leaves (chopped)
• 1/2 cup heavy cream

Cut squash in half and roast at 450 degrees until tender and lightly colored. Remove seeds then scrape flesh out of skin with a spoon and reserve. Roast corn kernels at 450 degrees until lightly browned. Reserve. Dice and sauté the onion until translucent. Add squash and corn. Sauté for two minutes. Add chicken stock, chopped sage, and heavy cream. Simmer for 10 minutes, puree mixture in a blender and garnish individual portions with sage leaves.

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• 1/2 cup white wine
• 1/4 cup heavy cream
• 1 jalapeno (roasted, seeded, skinned, and chopped)
• 1/2 bunch fresh cilantro (picked and chopped)
• 1/2 lb. butter
• 4 oz. lobster tail meat
• 4 oz. cooked cellophane noodles
• 1/2 lb. cole slaw mix
• 1/8 tsp. fresh ground chile powder
• 1/4 cup sweet chile sauce
• 10 wonton pastries
• 1 Tbsp. canola oil
• 1/2 cup shellfish stock
• 1 shallot, chopped

Heat wine slowly in a saucepan until reduced by 90%. Add cream, jalapeno, and cilantro. Reduce cream by 90%. Slowly add butter until totally emulsified. Puree in blender and strain. Set aside.

To serve: Combine roughly chopped lobster, noodles, cole slaw, chile powder, and sweet chile sauce in a bowl. Place 1/4 cup of mixture in the center of each pastry, fold in half, and pinch at the edges to seal. Lightly sauté in canola oil until lightly browned. Add stock. Cover. Steam for 6 minutes. Top with sauce.

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• 7 oz. salmon filet
• 1/8 cup lavender flowers
• 1 Yukon gold potato
• 1/4 cup fresh thyme
• 4 asparagus spears

Press lavender into salmon filet and sear in a hot pan until lightly browned. Bake until fully cooked. Boil potato until 3/4 cooked. Slice into 1/4” slices. Roll in fresh thyme leaves and sear in pan until browned. Sauté asparagus and serve.

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