RECIPE GUIDE

INSPIRED BY NEW GREY POUPON ROUGE Dijon Mustard CREATE DISHES WITH

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 Steak Skewers with Spinach Salad with GREY POUPON ROUGE Mixed Chill & Grill Salad Braised Cabbage BBQ Chicken Wings GREY POUPON ROUGE Toasted Goat Cheese & Brussels Sprouts GREY POUPON ROUGE Mayo GREY POUPON ROUGE Topper Dressing

Roast Beef Sandwiche with Ham & Fried Egg Panini Big Red Cedar-Roasted Sage Pretzel-Crusted Seared Beef Tenderloin Cheese & GREY POUPON with GREY POUPON ROUGE Italian Sandwich Salmon with Maple GREY GREY POUPON ROUGE with GREY POUPON ROUGE ROUGE Mustard Mayo POUPON ROUGE Glaze Pork Chop Butter & Mushroom Sauce GREY POUPON ROUGE BBQ YIELD 4 SERVINGS, 6 pieces each

INGREDIENTS WEIGHTS MEASURES Chicken wings 1.5 lbs. 24 each Canola oil — 2 tsp. GREY POUPON ROUGE Dijon Mustard 6.4 oz. 3/4 cup KRAFT Original Barbecue Sauce 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 WEIGHTS MEASURES WITH GREY POUPON ROUGE MAYO Rouge Mayo KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 11.3 oz. 1-1/3 cup GREY POUPON ROUGE Dijon Mustard 5.7 oz. 2/3 cup Fresh chives, finely chopped — 2 Tbsp. + 2 tsp. Skewers Boneless beef rib-eye steaks, thinly sliced 3 lbs. — A.1. Original Steak Sauce 1 lb. + 11 oz. 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 WEIGHTS MEASURES Rouge Dressing Extra-virgin olive oil 12 oz. 1-1/2 cups WITH TOASTED GOAT CHEESE Champagne vinegar 4 oz. 1/2 cup & GREY POUPON ROUGE DRESSING GREY POUPON ROUGE Dijon Mustard 2.8 oz. 1/3 cup Candied Walnuts Walnut halves 14 oz. 1 qt. Sugar 7 oz. 1 cup Egg whites 2.2 oz. 2 each Ground red pepper (cayenne) — 2 Tbsp. + 2 tsp. Toasted Goat Cheese GREY POUPON ROUGE Dijon Mustard 5.7 oz. 2/3 cup Goat cheese, cut into 1/2-inch-thick rounds 1.5 lbs. 32 pieces Panko breadcrumbs 6 oz. 2 cups Extra-virgin olive oil 2.7 oz. 1/3 cup Baby spinach leaves 2 lbs. + 1 oz. 2 gals. Strawberries, thinly sliced 3 lbs. 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 WEIGHTS MEASURES Canola oil 2 oz. 1/4 cup Brussels sprouts, halved 4 lbs. 3 gals. OSCAR MAYER Bacon Pieces 8 oz. 2 cups Fresh thyme leaves — 1/4 cup GREY POUPON ROUGE Dijon Mustard 8.5 oz. 1 cup Blue cheese crumbles 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

INGREDIENTS WEIGHTS MEASURES Rouge Vinaigrette GREY POUPON ROUGE Dijon Mustard 1 lb. + 1 oz. 2 cups SALAD Extra-virgin olive oil 1 lb. 2 cups Red wine vinegar 8 oz. 1 cup Shallots, finely chopped 5.7 oz. 1 cup Salad Boneless skinless chicken breasts, grilled, chopped 3 lbs. — Boneless beef sirloin steaks, grilled, chopped 3 lbs. — Romaine hearts, grilled, chopped 2.5 lbs. 1-1/2 gals. Zucchini, sliced, grilled 1 lb. 1 qt. Red peppers, sliced, grilled 1 lb. 1 qt. Eggplants, sliced, grilled 11.6 oz. 1 qt. Red onions, sliced, grilled 11 oz. 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 WEIGHTS MEASURES Vegetable oil — 4 tsp. GREY POUPON ROUGE TOPPER Red cabbage, shredded 1 lb. 1-1/2 qts. Red onions, thinly sliced 6 oz. 1-1/2 cups Caraway seed — 1 tsp. Garlic powder — 1 tsp. Black pepper — 1 tsp. Salt — 1/2 tsp. Red wine 8 oz. 1 cup Sugar — 2 Tbsp. GREY POUPON ROUGE Dijon Mustard 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

INGREDIENTS WITH CHEESE & GREY POUPON ROUGE MUSTARD WEIGHTS MEASURES Caraway rye bread slices — 32 slices PHILADELPHIA Original Cream Cheese Spread, Soft 8 oz. 1 cup KRAFT CHEDASHARP Pasteurized Process American Cheese Slices 1 lb. 32 slices Roast beef, thinly sliced 5 lbs. — Arugula — 64 pieces GREY POUPON ROUGE Dijon Mustard 1 lb. + 1 oz. 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.

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