Ingredients:  Salmon 4 10-oz. fresh salmon filets bones and skin removed ½ tsp. Kosher salt ¼ tsp. Ground black pepper 4 Tbsp. Grey Poupon Dijon Mustard 12 Tbsp. Lemongrass Crust 2 tsp. Olive Oil 4 oz. Shallots, minced 2 tsp. Fresh ginger, peeled, minced 4 cups White wine 1 cup Heavy cream ½ lb. Butter, unsalted, cut into small pieces 12 oz. Cauliflower gratinee 12 Asparagus spears, grilled 4 oz. Pomelo jewels   Ingredients: Lemongrass Crust 3 cups Panko breadcrumbs 1½ oz. Fresh basil, finely chopped 1 oz. Lemongrass, finely chopped ¼ tsp. Fresh tarragon, finely chopped 1 Tbsp. Grey Poupon Dijon Mustard 2 tsp. Fresh orange zest, finely minced 1/8 tsp.  Granulated sugar 2 fl. oz. Butter, unsalted, melted - Kosher salt -  Ground black pepper

Procedure Lemongrass Crust: Place all of the ingredients, except butter, into a food processor fitted with chopping blade. Run processor until all ingredients are very finely chopped. While using pulse function, slowly pour butter into processor. Mix until all ingredients are evenly combined.   Salmon: Sprinkle salt and pepper over each filet. Spread mustard over top surface of filets. Sprinkle Lemongrass Crust evenly over filets and place on a baking sheet and place into a 350°F oven and cook for approximately 15 to 20 minutes, or until fish is done and crust has turned a light golden brown. Heat olive oil in a sauté pan set over medium heat. Add shallots and ginger and cook for 30 seconds. Add white wine. Cook until wine has been reduced to 1 cup. Add cream and cook until ingredients are reduced by half. Remove sauce from heat and swirl in butter. Set aside and keep warm. Ladle a little sauce onto warm dinner plates. Place fish on top of sauce. Set cauliflower gratinee next to fish. Place three grilled spears of asparagus next tocauliflower. Sprinkle fresh pomelo jewels over fish.

Ingredients:  Dijonnaise-Citrus Cream ½ cup  Whipping cream 1 Tbsp.  Grey Poupon Dijon Mustard 2 tsp.  Fresh orange zest, finely minced 1/8 tsp. Granulated sugar -   Kosher salt -     Ground black pepper    Ingredients:  Soup 2 oz.  Butter, unsalted 1 cup Carrots, peeled, ¼-inch diced 1 cup  Celery, ¼-inch diced 1 cup  Yellow onions, ¼-inch diced 2 tsp. Shallots, minced 1 tsp.  Garlic, minced 1 Tbsp. Curry powder 1 Tbsp.  Kosher salt 2 cups Black beluga lentils, sorted and soaked overnight 1 gal.  Chicken stock (clarified) 1 Tbsp.  Grey Poupon Dijon Mustard 2 oz. Roma tomatoes, ¼-inch diced, skin and seeds removed 4 oz.  Dijonnaise-Citrus Cream 2 tsp.  Chives, snipped ¼-inch 2 tsp.  Fresh orange zest

Procedure Cream: Place all of the ingredients into a mixing bowl. Whip the cream until it thickens and holds soft peaks.   Soup: Melt butter in a stockpot set over medium heat. Add carrots, celery and onions. Cook vegetables, stirring occasionally, until onions have become slightly translucent. Add shallots and garlic. Sprinkle curry powder and kosher salt over the vegetables; stir ingredients together. Add beluga lentils, chicken stock and mustard; stir ingredients together. Once soup begins to boil, lower heat and simmer for approximately one hour or until lentils are tender. Remove from heat and blend ingredients together until smooth. Ladle soup into warm bowls. Add diced tomatoes and a dollop of Dijonnaise-Citrus Cream. Garnish with freshly cut chives and fresh orange zest.

Ingredients: Marinade                                   2 cups Whiskey 1 cup  Honey 3/4 cup Salt 1 cup Grey Poupon Dijon Mustard 2 Tbsp. Paprika   Ingredients: Pork 1  3-lb. Pork butt   Ingredients: Sandwich 14 Italian heroes -  Mustard Whiskey Pork, cooked and sliced 14 Pickled jalapenos 1  lb. White cheddar 1 cup  Grey Poupon Dijon Mustard 1 cup  Mayonnaise 2 cups Dill pickles, sliced 2 lbs.   Smithfield ham, sliced   Ingredients: Vinaigrette 3 cloves Garlic confit ¼ cup  Roasted ground cumin ¼ cup  Balsamic vinegar 2 Tbsp. Honey 1 Tbsp.  Salt 2 cups  Olive oil ½ cup   Red wine vinegar   Ingredients: Salad 1 lb. Baby arugula 5  Oranges, segmented

Procedure Pork: Pour the marinade over the pork and put it in the refrigerator overnight. Wrap the pork in aluminum foil and place in a 325°F oven for 1½ hours or until it is 160°F.   Sandwich: Spread mustard on one side of each hero and mayonnaise on the other side. Slice and place 1 jalapeno on each sandwich. Place the dill pickles evenly on each sandwich. Place 4 slices of cheese, 4 slices of the Mustard Whiskey Pork and 4 slices of ham on each sandwich. Place in a sandwich press or a skillet and weigh it down. Turn the sandwich and cook until the cheese is melting.   Vinaigrette: Place all of the ingredients, except the oil, in a blender. Blend and slowly add oil.   Salad: Place arugula and oranges in a bowl and drizzle vinaigrette on salad. Place salad plates with Cuban Sandwiches.

Ingredients: Rub 1 cup        Salt 2 cups  Light brown sugar 2 Tbsp. Cinnamon 2 Tbsp.   Red pepper flakes   Ingredients: Veal 2 Breasts of veal, bones intact and fat removed ¼ lb. Thyme 10 cloves Garlic   Ingredients: Cumberland Sauce 2  12-oz. jars red currant jelly 2 cups  Apple cider 2 cups   Red currants ½ cup  Grey Poupon Dijon mustard -  Juice of 2 lemons -  Zest of 4 oranges   Ingredients:  Cassoulet Beans 2 lbs.  Flageolet beans or white navy beans, soaked overnight 4  Onions, sliced 2  Carrots, sliced 2  Celery stalks, sliced 4 Bay leaves, sliced 10  Black peppercorns, sliced 1 cup Grey Poupon Dijon mustard 2 cups  Veal or beef stock 3 cups  Breadcrumbs, freshly buttered

Procedure Veal: Place rub on the breast of veal and wrap in plastic overnight or for several hours. Wrap the breast of veal in aluminum with garlic and thyme and place in 275°F oven for 4 hours. When done, slice evenly and divide among 14 plates.   Cumberland Sauce: Place all the ingredients, except mustard and currants, in a saucepan until jelly is melted and desired thickness is achieved. Add mustard and currants. Take each portion of veal and coat in sauce.   Cassoulet Beans: Drain the water and add fresh water to cover. Cook onion, carrot, celery, bay leaf and black peppercorn slices until tender; drain. Season beans with salt and pepper. Place beans in a ceramic container that is ovenproof. Set the oven at 300°F.  Add mustard and veal or beef stock to beans. Top with breadcrumbs and bake for about 1 hour or until beans are fully cooked. Serve underneath the veal and top with Cumberland Sauce.

Ingredients:  Garnish                                2 Tbsp. Grey Poupon Dijon Mustard 2 Tbsp.   Champagne vinegar 5 Tbsp.  Olive oil 6 oz.     Arugula leaves   Ingredients: Tart 6    Large-vine tomatoes, peeled and roughly chopped 18 oz.   Puff pastry, rolled to ¼-inch thick 1   Egg, beaten 4 Tbsp.  Grey Poupon whole grain mustard 10 oz.   Gruyere cheese, grated 10   Tomatoes, sliced and quartered 1 Tbsp.      Fresh thyme leaves 1 Tbsp.  Olive oil -    Salt and freshly ground black pepper

Procedure Garnish: Mix vinegar, olive oil and mustard in a bowl, seasoning to taste with salt and freshly ground black pepper. Place arugula in a bowl and drizzle with dressing.   Tart: Preheat the oven to 445°F. Place chopped tomatoes into a hot frying pan and cook for 10 to 15 minutes, mashing down occasionally with the back of a fork, until reduced and thickened. Season to taste with salt and freshly ground black pepper and allow to cool. Place pastry on a clean, floured surface. Cut out four circles the size of a B&B plate, and then score another circle ½ inch inside the circle. Place pastry circles on a baking sheet and brush egg around edges. Prick inner circle of pastry several times with a sharp knife, and then spread mustard over inner circle. Spoon cooked tomato sauce over mustard to the edge of the inner circles and top with grated Gruyere. Arrange sliced tomatoes over top of tomato sauce and scatter with thyme leaves. Drizzle tomatoes with olive oil and season with salt and freshly ground black pepper. Place tarts into oven to bake for 15 to 20 minutes, or until the pastry base is cooked through. Remove tarts from oven and place onto four serving plates. Serve with a small pile of garnish in the middle of each tart.

Ingredients: Lamb 4      6-oz. boneless loins of lamb, trimmed of fat and silverskin 4 Tbsp.   Light olive oil 6 Tbsp. Fresh breadcrumbs 4 Tbsp. Finely chopped chives 1 Tbsp. Grey Poupon whole grain Dijon mustard 1 Tbsp. Grey Poupon Dijon mustard -  Salt and freshly ground black pepper   Ingredients:  Potatoes 1 lb.+8 oz. Fingerling potatoes 3 oz.  Butter 4   Scallions, finely chopped - Salt

Procedure Lamb: Preheat the oven to 400°F. Season lamb with salt and pepper. In a heavy frying pan, heat 3 Tbsp. olive oil until it is nearly smoking. Add lamb and cook over high heat until brown all over. After about 5 minutes, place on a wire rack and allow to cool. Pour breadcrumbs into a mixing bowl and drizzle with remaining olive oil; mix gently. Put onto a baking sheet and into oven. Toast the crumbs until lightly browned, stirring two or three times. Cool when browned. Add chives. Mix mustards together and brush over top of each loin. Dip mustard-coated part of loin into breadcrumbs and gently press. Set loins on a baking sheet, crumb-side up. Place in top of oven and roast for 4 to 5 minutes for medium rare, or 8 minutes for medium well. Remove from oven. To serve, spoon garnish and potatoes onto warmed plates. Slice lamb, allowing three thick slices for each person, and place over potatoes. Spoon sauce over and garnish with fresh parsley.   Potatoes: Cook potatoes in boiling salted water until tender; drain. Melt butter in a saucepan over moderate heat, add scallions and salt and cook gently for one minute. Add potatoes and crush gently with a fork. Keep warm.   Sauce: Reduce the lamb stock until it has a light sauce consistency. Remove from the heat and stir in the herbs, mustard and butter. Check for seasoning. Garnish: Heat a little oil in a pan and sauté the vegetables for a few minutes. Season to taste with salt and freshly ground black pepper.