R E CI P E G U I D E INSPIRED BY NEW GREY POUPON ROUGE Dijon Mustard CRE A T E D IS HE S W IT H GREY POUPON ROUGE features a bold blend of flavors that can elevate your entire menu. The full-bodied elegance of Cabernet Sauvignon and opulent notes of real Marion blackberries combine with invigorating spices for an intensely strong finish. A POWERFUL FUSION OF SWEET AND SAVORY. The complex flavor in these recipes will help you capitalize on the flavor pairings trend and attract new businessвЂ”including the highly coveted Millennials who actively seek new flavors when dining out.1 1 Mintel, Innovation on the Menu: Flavor Trends, 2012 Click photo to view recipe. GREY POUPON ROUGE BBQ Chicken Wings Steak Skewers with GREY POUPON ROUGE Mayo Spinach Salad with Toasted Goat Cheese & GREY POUPON ROUGE Dressing GREY POUPON ROUGE Brussels Sprouts Mixed Chill & Grill Salad Braised Cabbage GREY POUPON ROUGE Topper Roast Beef Sandwiche with Cheese & GREY POUPON ROUGE Mustard Ham & Fried Egg Panini with GREY POUPON ROUGE Mayo Big Red Italian Sandwich Cedar-Roasted Salmon with Maple GREY POUPON ROUGE Glaze Sage Pretzel-Crusted GREY POUPON ROUGE Pork Chop Seared Beef Tenderloin with GREY POUPON ROUGE Butter & Mushroom Sauce GREY POUPON ROUGE BBQ YIELD 4 SERVINGS, 6 pieces each INGREDIENTS Chicken wings Canola oil GREY POUPON ROUGE Dijon Mustard KRAFT Original Barbecue Sauce WEIGHTSMEASURES 1.5 lbs. 24 each вЂ” 2 tsp. 6.4 oz. 3/4 cup 5 oz. 1/2 cup DIRECTIONS TOSS wings in oil. Grill on high heat 10 to 15 min., turning frequently until golden brown on both sides. Transfer to parchment paperвЂ“lined sheet pan. WHISK GREY POUPON ROUGE Dijon Mustard and KRAFT Original Barbecue Sauce; brush onto wings. BAKE in 400ВєF standard oven 5 min. or until done (165ВєF) and lightly caramelized. For Oven-Baked Wings: Omit grilling. Bake in 400ВєF standard oven 45 min. or until done, brushing with sauce the last 5 min. BACK TO MAIN RECIPES PAGE YIELD 16 SERVINGS, 3 skewers each INGREDIENTS WITH GREY POUPON ROUGE MAYO Rouge Mayo KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise GREY POUPON ROUGE Dijon Mustard Fresh chives, finely chopped WEIGHTSMEASURES 11.3 oz. 5.7 oz. вЂ” Skewers Boneless beef rib-eye steaks, thinly sliced 3 lbs. A.1. Original Steak Sauce 1 lb. + 11 oz. 1-1/3 cup 2/3 cup 2 Tbsp. + 2 tsp. вЂ” 3 cups DIRECTIONS Rouge Mayo COMBINE ingredients. Skewers COAT meat in A.1. Original Steak Sauce; thread 1 oz. onto each skewer. Grill until medium-rare. Serve with 2 Tbsp. Rouge Mayo. Serving Suggestion: Serve with a small side salad. BACK TO MAIN RECIPES PAGE YIELD 16 SERVINGS INGREDIENTS WITH TOASTED GOAT CHEESE & GREY POUPON ROUGE DRESSING Rouge Dressing Extra-virgin olive oil Champagne vinegar GREY POUPON ROUGE Dijon Mustard Candied Walnuts Walnut halves Sugar Egg whites Ground red pepper (cayenne) WEIGHTSMEASURES 12 oz. 4 oz. 2.8 oz. 1-1/2 cups 1/2 cup 1/3 cup 14 oz. 7 oz. 2.2 oz. вЂ” 1 qt. 1 cup 2 each 2 Tbsp. + 2 tsp. Toasted Goat Cheese GREY POUPON ROUGE Dijon Mustard 5.7 oz. Goat cheese, cut into 1/2-inch-thick rounds 1.5 lbs. Panko breadcrumbs 6 oz. Extra-virgin olive oil 2.7 oz. Baby spinach leaves 2 lbs. + 1 oz. Strawberries, thinly sliced 3 lbs. 2/3 cup 32 pieces 2 cups 1/3 cup 2 gals. 2 qts. DIRECTIONS Rouge Dressing WHISK ingredients until well blended. Candied Walnuts COMBINE ingredients. Pour onto parchment paperвЂ“lined sheet pan. Bake in 350ВєF standard oven 8 to 10 min. or until crisp. Cool. Toasted Goat Cheese BRUSH GREY POUPON ROUGE Dijon Mustard onto both sides of each goat cheese round. Coat each piece with panko crumbs. Heat oil in sautГ© pan on medium-high heat. Cook goat cheese on both sides until warm and golden brown. For Each Serving: TOSS 2 cups spinach, 1/2 cup strawberries and about 2 Tbsp. Rouge Dressing until combined. Top with 1/4 cup Candied Walnuts and 2 Toasted Goat Cheese pieces. Serving Suggestion: This salad makes a perfect shareable appetizer. BACK TO MAIN RECIPES PAGE GREY POUPON ROUGE YIELD 24 SERVINGS, 1/2 cup each INGREDIENTS Canola oil Brussels sprouts, halved OSCAR MAYER Bacon Pieces Fresh thyme leaves GREY POUPON ROUGE Dijon Mustard Blue cheese crumbles WEIGHTSMEASURES 2 oz. 1/4 cup 4 lbs. 3 gals. 8 oz. 2 cups вЂ” 1/4 cup 8.5 oz. 1 cup 5 oz. 1 cup DIRECTIONS HEAT oil in sautГ© pan on medium-high heat. SautГ© Brussels sprouts 8 to 10 min. or until caramelized. Stir in OSCAR MAYER Bacon Pieces and thyme. Remove from heat; stir in GREY POUPON ROUGE Dijon Mustard. TOP with cheese. Substitute: Prepare using KRAFT 100% Shredded Parmesan Cheese. BACK TO MAIN RECIPES PAGE MIXED YIELD 16 SERVINGS SALAD Rouge Vinaigrette GREY POUPON ROUGE Dijon Mustard Extra-virgin olive oil Red wine vinegar Shallots, finely chopped INGREDIENTS WEIGHTSMEASURES 1 lb. + 1 oz. 1 lb. 8 oz. 5.7 oz. Salad Boneless skinless chicken breasts, grilled, chopped Boneless beef sirloin steaks, grilled, chopped Romaine hearts, grilled, chopped Zucchini, sliced, grilled Red peppers, sliced, grilled Eggplants, sliced, grilled Red onions, sliced, grilled 3 lbs. 3 lbs. 2.5 lbs. 1 lb. 1 lb. 11.6 oz. 11 oz. 2 cups 2 cups 1 cup 1 cup вЂ” вЂ” 1-1/2 gals. 1 qt. 1 qt. 1 qt. 2 cups DIRECTIONS Rouge Vinaigrette WHISK ingredients until well blended. Salad COMBINE ingredients. DRIZZLE with about 1/4 cup Rouge Vinaigrette. Serving Suggestion: Serve either as an entrГ©e salad or a shared salad. BACK TO MAIN RECIPES PAGE YIELD 16 SERVINGS, 1/4 cup each INGREDIENTS GREY POUPON ROUGE TOPPER Vegetable oil Red cabbage, shredded Red onions, thinly sliced Caraway seed Garlic powder Black pepper Salt Red wine Sugar GREY POUPON ROUGE Dijon Mustard WEIGHTSMEASURES вЂ” 4 tsp. 1 lb. 1-1/2 qts. 6 oz. 1-1/2 cups вЂ” 1 tsp. вЂ” 1 tsp. вЂ” 1 tsp. вЂ” 1/2 tsp. 8 oz. 1 cup вЂ” 2 Tbsp. 4.25 oz. 1/2 cup DIRECTIONS HEAT oil in large pan on medium heat. SautГ© cabbage, onions, caraway seed and seasonings 5 min. DEGLAZE pan with wine. Stir in sugar. Braise mixture on low heat 15 to 20 min. or until tender. REMOVE from heat; stir in GREY POUPON ROUGE Dijon Mustard. Serve as desired. Serving Suggestion: Serve hot as a topping for sausages, hot sandwiches, steaks or chops. BACK TO MAIN RECIPES PAGE YIELD 16 SERVINGS WITH CHEESE & GREY POUPON ROUGE MUSTARD INGREDIENTS Caraway rye bread slices PHILADELPHIA Original Cream Cheese Spread, Soft KRAFT CHEDASHARP Pasteurized Process American Cheese Slices Roast beef, thinly sliced Arugula GREY POUPON ROUGE Dijon Mustard WEIGHTSMEASURES вЂ” 32 slices 8 oz. 1 cup 1 lb. 5 lbs. вЂ” 1 lb. + 1 oz. 32 slices вЂ” 64 pieces 2 cups DIRECTIONS For Each Serving: LIGHTLY grill 2 bread slices. Spread 1 Tbsp. PHILADELPHIA Original Cream Cheese Spread onto 1 bread slice. TOP with 2 KRAFT CHEDASHARP Pasteurized Process American Cheese Slices, 5 oz. roast beef and 3 arugula leaves. SPREAD 2 Tbsp. GREY POUPON ROUGE Dijon Mustard on second bread slice; place on top of sandwich. Substitute: Prepare using PHILADELPHIA Neufchatel Cheese. BACK TO MAIN RECIPES PAGE HAM & FRIED EGG WITH GREY POUPON ROUGE MAYO YIELD 16 SERVINGS INGREDIENTS GREY POUPON ROUGE Dijon Mustard KRAFT Extra Heavy Mayonnaise Challah bread slices Ham, thinly sliced Swiss cheese slices Eggs, fried sunny-side up WEIGHTSMEASURES 8.5 oz. 1 cup 4 oz. 1/2 cup 4 lbs. 32 slices 3 lbs. вЂ” 1 lb. 32 slices 1 lb. + 11.2 oz. 16 each DIRECTIONS COMBINE GREY POUPON ROUGE Dijon Mustard and KRAFT Extra Heavy Mayonnaise. For Each Serving: SPREAD 1-1/2 Tbsp. mustard mixture onto 1 bread slice; top with 3 oz. ham, 2 cheese slices and second bread slice. COOK in panini grill until golden brown. Remove from grill. Lift off top bread slice and top with one fried egg. Replace bread slice. Cut in half. To Prepare on a Flat-Top Grill: Place assembled sandwich on flat-top grill; place a grill press on top and cook until golden brown on both sides, turning occasionally. BACK TO MAIN RECIPES PAGE BIG RED YIELD 32 SERVINGS INGREDIENTS WEIGHTSMEASURES GREY POUPON ROUGE Dijon Mustard 1 lb. + 1 oz. 2 cups French bread baguettes (8-inch), partially split вЂ” 16 pieces Sliced salami 1.5 lbs. 48 slices Sliced capicola 1.5 lbs. 48 slices Sliced mortadella 1.5 lbs. 48 slices Sliced pepperoni 1.5 lbs. 48 slices Provolone cheese slices 1.5 lbs. 48 slices Red tomato slices 1.5 lbs. 32 slices Yellow tomato slices 1.5 lbs. 32 slices Baby arugula 1.4 oz. 2 cups DIRECTIONS For Each Serving: SPREAD 2 Tbsp. GREY POUPON ROUGE Dijon Mustard onto cut sides of baguette. Fill with remaining ingredients. Cut in half. BACK TO MAIN RECIPES PAGE CEDAR-ROASTED WITH MAPLE GREY POUPON ROUGE GLAZE YIELD 16 SERVINGS INGREDIENTS Canola oil Skinless salmon fillets (5 oz.) GREY POUPON ROUGE Dijon Mustard Maple syrup WEIGHTSMEASURES 2.6 oz. 1/3 cup 5 lbs. 16 each 1 lb. + 9.5 oz. 3 cups 11 oz. 1 cup DIRECTIONS For Each Serving: SOAK a cedar plank in water at least 1 hour; drain. Rub with 1 tsp. oil. PLACE salmon on prepared plank. Combine GREY POUPON ROUGE Dijon Mustard and maple syrup; brush onto salmon. BAKE in 400ВєF standard oven 12 min. or until desired doneness. Variation: For added flavor, soak planks in white wine, beer or cider. BACK TO MAIN RECIPES PAGE SAGE PRETZEL-CRUSTED GREY POUPON ROUGE YIELD 12 SERVINGS INGREDIENTS Pretzel Crumb Crust Pretzels, crushed medium-fine Unsalted butter, melted Fresh sage, finely minced Chops Boneless pork loin chops (8 oz.) Salt Black pepper GREY POUPON ROUGE Dijon Mustard WEIGHTSMEASURES 6 oz. 8 oz. вЂ” 2 cups 1 cup 2 Tbsp. 6 lbs. вЂ” вЂ” 6.4 oz. 12 each 2 tsp. 1 tsp. 3/4 cup DIRECTIONS Pretzel Crumb Crust COMBINE ingredients. Chops SEASON chops with salt and pepper. Grill on high heat, turning to mark both sides. Transfer to sizzle plate or sheet pan. Spread 1 Tbsp. GREY POUPON ROUGE Dijon Mustard onto top of each chop. Top with 2 Tbsp. Pretzel Crumb Crust. BAKE in 400ВєF standard oven until internal temperature registers 145ВєF, or to desired doneness; let rest 3 min. before serving. Variation: Prepare using lamb chops or boneless chicken breasts. BACK TO MAIN RECIPES PAGE SEARED WITH GREY POUPON ROUGE BUTTER & MUSHROOM SAUCE YIELD 16 SERVINGS INGREDIENTS Rouge Butter Unsalted butter, room temperature GREY POUPON ROUGE Dijon Mustard Fresh chives, finely chopped Italian parsley, finely chopped WeightsMeasures 1 lb. 4.25 oz. вЂ” вЂ” Beef Tenderloin Canola oil 2 oz. Beef tenderloin, trimmed, cut into 4-oz. portions 4 lbs. Salt вЂ” Button mushrooms, quartered 1.25 lbs. 2% milk 1 lb. 2 cups 1/2 cup 4 tsp. 4 tsp. 1/4 cup 16 pieces 4 tsp. 1-1/2 qts. 2 cups DIRECTIONS Rouge Butter MIX ingredients until well blended. Spoon onto plastic wrap and roll into 2-inch-thick cylinder. Refrigerate until firm. Beef Tenderloin WORKING in batches, heat oil in large oven-safe sautГ© pan on medium heat. Season steaks with salt. Sear on one side until golden brown; turn. Place pan in 400ВєF standard oven until almost done. Remove steaks from pan; let rest. RETURN pan to low heat; add mushrooms. Cook until softened. Remove from heat; stir in milk. SPOON about 1/4 cup mushroom sauce onto each plate; top with 1 steak. SLICE Rouge Butter into 1 oz. rounds. Place 1 round on top of each steak. Substitute: For a thicker sauce, substitute heavy cream for the milk. BACK TO MAIN RECIPES PAGE I 1вЂў800вЂў537вЂў9338 I kraftfoodservice.com PRINTED ON RECYCLED PAPER PRINTED ON RECYCLED PAPER Sign up online for Kraft Works, a free program designed to help build your business. В© 2014 Kraft Foods F14-148-RCP-GP TFG 5/14 В© 2014 Kraft Foods F14-148-RCP-GP TFG 5/14 Find us on I 1вЂў800вЂў537вЂў9338 I kraftfoodservice.com Find us on Find us on Intensify your menu today. For more information on GREY POUPON ROUGE, contact a Kraft sales representative or visit kraftfoodservice.com/GPROUGE I 1вЂў800вЂў537вЂў9338 I kraftfoodservice.com onlineyour for Kraft Works, a free program designed to help build your business. Sign up online for Kraft Works, a free program designed toSign helpupbuild business. В© 2014 Kraft Foods F14-148-RCP-GP TFG 5/14 PRINTED ON RECYCLED PAPER