Chef Kevin Sousa
Bigelow Grille
Pittsburgh Steelers

Blue Prawn Kielbasa
2 lbs Hawaiian blue prawns
2 cups water
2 cups dry white wine
4 Tbsp unsalted butter
2 each carrots, peeled and minced
2 leeks rinsed, minced
1/2 cup fresh bread crumbs
2 each egg whites
1 cup heavy whipping cream
2 Tbsp pernod
2 Tbsp lemon juice
6 ft. natural sausage casing
2 ½ tsp black pepper
2 tsp ground marjoram
2 tsp ground summer savory
1/2 tsp ground allspice
3 cloves minced garlic
1 Tablespoons sweet paprika
8 oz. bay scallops, halved

Poach the prawns in shells in the wine and water until just cooked through. Cool and remove shells.

Melt the butter in a sauté pan over medium high heat. Add the carrots and leeks and sauté for 7 minutes. Remove from heat and stir in the bread crumbs. Process prawns in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the pernod, lemon juice, and cream and process until very smooth. Add spices, season with salt and pepper to taste Remove to a large mixing bowl.

Add the vegetable mixture and the halved bay scallops, stir to combine. Feed through a sausage machine into natural casings.

Poach as needed.

Seaweed Sauerkraut
1 head nappa cabbage
4 oz. dried seaweed
2 Tbsp kosher salt
5 Tbsp sugar
2 cups water
Zest of two lemons
3 cups rice vinegar

Remove the core from the cabbage, rinse the leaves and dry them. Cut the cabbage into thin strips and pack into airtight container, place seaweed on top of the cabbage. Place the vinegar, salt, sugar, zest, and water into a small saucepan; bring to a boil over high heat. Pour the boiling liquid over the cabbage and dried seaweed. Cover immediately. Let rest for a seven days in the refrigerator or in a very cool place away from the light.

Hawaiian Blue Potato Pierogie
1 ½ cups cooked blue potatoes
1/2 cup goat cheese
2 Tbsp unsalted butter
1/2 cup cooked minced onion
1 package dumpling wrappers
Salt and pepper to taste

Mash potatoes, add goat cheese, butter, salt, and pepper. Mix well. Place 1 teaspoon mix in center of dumpling wrapper, fold in half, seal with water. Steam as needed.

Caraway “Bubbles”
6 cups water
6 Tbsp caraway seeds, toasted
1 Tbsp soy lecithin

Bring water to a boil add caraway, simmer for 20 minutes. Remove from heat, place in refrigerator overnight. Strain mixture through fine mesh sieve.
Using a hand held immersion blender, mix in the lecithin. Whip air into the mixture by fanning the blade over the top of the liquid until large amounts of bubbles form. Allow to stabilize for several minutes. Serve as garnish.