Ingredients:     Mustard Crema 5 lbs. + 10 oz.    Kraft Real Mayonnaise 12 oz.    Grey Poupon Classic Dijon Mustard 6 oz.    Honey 3 oz.    Sugar 12 oz.    Malt vinegar 2 Tbsp.    Fresh parsley, chopped 2 Tbsp.    Hot pepper sauce 1 Tbsp.    Salt ¾ tsp.    Ground black pepper     Ingredients:     Breaded Halibut Tenders 18 lbs.    Halibut steaks (6 oz.each),    1-inch thick,trimmed 12 oz.    Flour 1 lb. + 11 oz.    Unsalted macadamianuts, ground 13 oz.    Panko breadcrumbs   Ingredients:     Vinaigrette 12 oz.    Balsamic vinegar 1 lb. + 11 oz.    Grey Poupon Classic Dijon Mustard 3 oz.    Sugar 1½ Tbsp.    Salt 1 Tbsp.    Ground black pepper 36 oz.    Olive oil   Ingredients:     Batter 1 lb. + 11 oz.    Grey Poupon Classic Dijon Mustard 24 oz.    Buttermilk 4½ oz.    Honey 1½ oz.    Sugar 1 Tbsp.    Salt ¾ tsp.    Ground black pepper   Ingredients:     Salad 9 lbs.    Baby greens, torn 1 lb.+ 8 oz.    Tomatoes, finely chopped 1½ oz.    Fresh parsley, chopped

Procedure Mustard Crema: Beat all ingredients with wire whisk until blended; cover and refrigerate until ready to use.   Vinaigrette: Beat vinegar, mustard, sugar, salt and pepper with wire whisk until well blended. Gradually add oil, beating constantly. Cover and refrigerate until ready to serve.   Batter: Beat all ingredients with wire whisk until well blended.   Breaded Halibut Tenders: Cut each halibut steak lengthwise in half. Cut each half crosswise into two tenders. Coat lightly with flour. Gently shake off excess flour. Mix nuts and breadcrumbs. Dip tenders in batter, making sure to completely coat each piece with batter. Coat with crumb mixture. Place in single layer on parchment paper–lined sheet pan.   For each serving: Fry 4 Breaded Halibut Tenders in 330ºF deep fryer for several minutes or until golden brown. Remove to paper towel–lined pan. Toss 2 cups baby greens with 2 Tbsp. (1 oz.) Vinaigrette; mound onto serving plate. Arrange tenders on plate; drizzle with ¼ cup (2 oz.) Mustard Crema. Top with 1 Tbsp. tomatoes and 1 tsp. parsley.   Make Ahead: Mustard Crema and Vinaigrette can be stored, tightly covered, in refrigerator for up to 3 days before using as directed.

Ingredients:     BBQ-Dijon Glaze 1½ oz.    Garlic cloves, minced 6 oz.    Oil 1 lb. + 11 oz.    Vidalia onions, small dice ¾ tsp.    Crushed red pepper 1 lb. + 8 oz.    Cider vinegar 6 lbs.    Dark brown sugar, firmly packed 3 lbs. + 6 oz.    Grey Poupon Classic Dijon Mustard 3 lbs.    Ketchup   Ingredients:     Orange-Braised Collard Greens 3 lbs.    Collard greens, ribs removed, chopped 2 oz.    Garlic cloves, thinly sliced 6 oz.    Oil 1¼ oz.    Orange zest 2 lbs. + 4 oz.    Fresh orange juice 3 oz.    Honey 2½ Tbsp.    Smoked paprika To taste    Salt To taste    Pepper   Ingredients:     Hominy Cakes 12 oz.    Oscar Mayer Bacon, diced 2 oz.    Garlic cloves, thinly sliced 1 lb. + 11 oz.    Vidalia onions, small dice 1 oz.    Orange zest 15 lbs.    Chicken broth 3 lbs. + 12 oz.    White grits, uncooked 1 lb. + 14 oz.    Grated aged cheddar cheese 3 oz.    Chipotle peppers in adobo sauce, pureed 2 Tbsp.    Salt 1 Tbsp.    Freshly ground black pepper   Ingredients:     Pork Tenderloins 18 lbs.    Pork tenderloins, silver skin removed 4½ oz.    Cajun seasoning To taste    Salt To taste    Pepper

Procedure BBQ-Dijon Glaze: Sauté garlic in hot oil on medium heat 1 to 2 min. or until golden brown. Stir in onions and crushed red pepper. Sauté 3 to 5 min. or until onions are tender. Add vinegar; cook 10 min. or until mixture is reduced by half, stirring occasionally. Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 15 min., stirring occasionally. Keep warm until ready to use.   Hominy Cakes: Cook bacon in large skillet on medium heat until crisp. Stir in garlic; cook 1 to 2 min. or until golden brown. Add onions; cook 3 to 4 min. or until tender, stirring occasionally. Add orange zest; mix well. Remove from heat. Let stand 2 min. Return to heat. Stir in chicken broth. Bring to boil. Gradually add grits, stirring constantly; cook 3 to 4 min. or until grits are soft and mixture is thickened, stirring frequently. Add cheese, chipotle puree, salt and pepper; cook until cheese is melted, stirring constantly. Spread evenly into six half hotel pans sprayed with cooking spray. Refrigerate, uncovered, 1 hour or until completely cooled. Cover. Refrigerate an additional 2 hours or until well chilled. Cut hominy in each pan into eight pieces.   Orange-Braised Collard Greens: Blanch collard greens in salted boiling water 2 to 3 min. or until bright green. Drain well. Meanwhile, sauté garlic in hot oil 1 to 2 min. or until golden brown. Stir in greens, orange zest and juice; cook 4 to 5 min. or until mixture is slighty reduced. Add honey and seasonings; stir. Cook an additional 2 min., stirring occasionally.   Pork Tenderloins: Season all sides of meat with Cajun seasoning, salt and pepper. Grill on medium-high heat 4 to 6 min. or until bottoms are marked with grill marks; turn. Brush evenly with 1/3 cup of the BBQ-Dijon Glaze. Grill an additional 5 min.; turn again. Brush with additional glaze. Transfer meat to sheet pans. Bake in 350ºF convection oven 5 to 8 min. until meat is cooked through (160ºF), or to desired doneness. Remove from oven. Let meat stand 5 min. Cut off ends; reserve for another use. Cut each tenderloin diagonally into 12 slices, each about ¾-inch thick. Brush slices evenly with 1/3 cup remaining glaze.   For each serving: Cook 1 Hominy Cake on preheated oiled 350ºF flat top grill 2 to 3 min. on each side or until golden brown on both sides. Place in center of plate; top with 1/3 cup Orange-Braised Collard Greens and 3 Pork Tenderloin slices, cut-sides out. Spoon about 1½ Tbsp. of remaining BBQ-Dijon Glaze over each meat slice.