R E C I P E G U... INSPIRED BY NEW GREY POUPON ROUGE Dijon Mustard

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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 business—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
—
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 paper–lined sheet pan.
WHISK GREY POUPON ROUGE Dijon Mustard and KRAFT Original Barbecue
Sauce; brush onto wings.
BAKE in 400ºF standard oven 5 min. or until done (165ºF) and lightly
caramelized.
For Oven-Baked Wings: Omit grilling. Bake in 400ºF 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.
—
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.
—
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.
—
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 paper–lined sheet pan.
Bake in 350ºF 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 sauté 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
—
1/4 cup
8.5 oz.
1 cup
5 oz.
1 cup
DIRECTIONS
HEAT oil in sauté pan on medium-high heat. Sauté 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
—
—
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 entrée 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
—
4 tsp.
1 lb.
1-1/2 qts.
6 oz.
1-1/2 cups
—
1 tsp.
—
1 tsp.
—
1 tsp.
—
1/2 tsp.
8 oz.
1 cup
—
2 Tbsp.
4.25 oz.
1/2 cup
DIRECTIONS
HEAT oil in large pan on medium heat. Sauté 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
—
32 slices
8 oz.
1 cup
1 lb.
5 lbs.
—
1 lb. + 1 oz.
32 slices
—
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.
—
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
—
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 400ºF 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.
—
2 cups
1 cup
2 Tbsp.
6 lbs.
—
—
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 400ºF standard oven until internal temperature registers 145ºF,
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.
—
—
Beef Tenderloin
Canola oil
2 oz.
Beef tenderloin, trimmed, cut into 4-oz. portions 4 lbs.
Salt
—
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 sauté pan on medium heat.
Season steaks with salt. Sear on one side until golden brown; turn. Place pan
in 400ºF 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
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© 2014 Kraft Foods F14-148-RCP-GP TFG 5/14
© 2014 Kraft Foods F14-148-RCP-GP TFG 5/14
Find us on
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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 1•800•537•9338 I kraftfoodservice.com
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for Kraft
Works, a free program designed to help build your business.
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