Grilled Shrimp and Mixed Greens Salad
with Mustard Vinaigrette

Yield: 32 servings
Ingredients
Measure Mustard Vinaigrette
1 lb. White wine vinegar
4 oz. Grey Poupon Country Dijon Mustard
1 oz. Fresh dill, chopped
1 oz. Shallots, minced
2 oz. Prepared horseradish
2 tsp. Kosher salt
1 tsp. Cracked black pepper
2 lbs. Olive Oil
  Salad
8 lbs. Large shrimp, peeled, deveined (128 each)
8 lbs. Mixed baby salad greens
1 lb. Yellow Peppers, small dice
1 lb. Carrots, shredded
2 lbs. Grape tomatoes, cut in half (64 each)
2 Tbsp. + 2 tsp. Cracked black pepper
  Grilled Shrimp and Mixed Greens Salad

Procedure
Mustard Vinaigrette: Beat all ingredients except oil with whisk until well blended.
Gradually whisk in oil. Divide mixture in half. Refrigerate half for later use.

Salad: Toss shrimp with remaining Mustard Vinaigrette. Refrigerate 1 hr.
Meanwhile, toss greens with peppers and carrots. Refrigerate until ready to use.

For each serving: Thread 4 shrimp onto bamboo skewer.* Grill on medium-high heat 2 min.
on each side or until shrimp turn pink. Toss 2 cups greens mixture
with 1-1/2 Tbsp. refrigerated Mustard Vinaigrette; place in center of serving plate.
Top with shrimp skewer. Arrange 4 tomato halves around edge of salad. Sprinkle with 1/4 tsp. black pepper.

Make Ahead: Mustard Vinaigrette can be prepared ahead of time. Refrigerate up to 48 hrs. before whisking and using as directed.

*Note: Soak bamboo skewers in water 30 min. before using to prevent burning. Place small piece of foil over end after skewering to prevent scorching; remove foil before placing skewer on salad.

Red Bean and Rice Cakes
with Spicy Remoulade Sauce

Yield: 32 servings, 1 cake, 2 Tbsp. sauce and 1 cup salad each
Ingredients
Measure Spicy Remoulade Sauce
1 lb. KRAFT MAYO Real Mayonnaise
1-1/2 oz. Capers, drained
1-1/2 oz. Grey Poupon Classic Dijon Mustard
1 oz. Pimientos, drained, chopped
2 Tbsp. Fresh chives, chopped
1 Tbsp. + 1 tsp. Hot pepper sauce
1-1/2 tsp. Spanish paprika
1/2 tsp. Kosher salt
1/2 tsp. Ground white pepper
  Sherry Dijon Vinaigrette
8 oz. Extra virgin olive oil
2-1/2 oz. Sherry vinegar
2 oz. Grey Poupon Classic Dijon Mustard
2 tsp. Onions, finely chopped
1/2 tsp. Kosher salt
1/4 tsp. Ground black pepper
  Red Bean and Rice Cakes
1 lb. Dried red kidney beans
1 lb. Long-grain rice, uncooked
1 oz. Oil
1 lb. Fresh andouille sausages, casings removed
4 oz. Onions, small dice
4 oz. Red peppers, small dice
4 oz. Green peppers, small dice
1 Tbsp. + 1 tsp. Minced fresh garlic
1 tsp. Pimientos, drained, chopped
2 tsp. Kosher salt
1/2 tsp. Ground black pepper
1/2 tsp. Ground red pepper (cayenne)
8 oz. KRAFT MAYO Real Mayonnaise
10 oz. Egg whites, lightly beaten
8 oz. Panko breadcrumbs
1 lb. Belgian endive, separated into individual leaves (4 each)
1 lb. + 8 oz. Mesclun salad greens
2 lbs. Grape tomatoes, cut in half (64 each)
2 Tbsp. + 2 tsp. Fresh Chives, chopped
  Red Bean and Rice Cakes

Procedure
Spicy Remoulade Sauce: Combine all ingredients. Refrigerate until ready to use.


Sherry Dijon Vinaigrette: Whisk all ingredients until well blended. Refrigerate until ready to use.


Red Bean and Rice Cakes: Cook red beans and rice in separate pans as directed on packages; cool completely. Set aside. Meanwhile, heat oil in sauté pan. Cook sausage until lightly browned. Add onions, peppers and garlic; cook 3 to 4 min. or until vegetables are crisp-tender. Stir in pimientos and seasonings. Cool completely. Pulse 3 cups cooked beans in food processor until coarsely chopped. Transfer to large bowl. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended. Shape into 32 cakes using #24 scoop to portion out each cake. Dip cakes in egg whites and then in breadcrumbs, turning to evenly coat both sides of each. Place on full-sheet pans. Refrigerate 1 hr.. Fry in deep-fat fryer at 350°F for 3 to 4 min. or until golden brown.


For each serving: Place 2 endive leaves, at an angle to each other, on one side of serving plate. Top with 1 cup greens tossed with 1-1/2 tsp. Sherry Dijon Vinaigrette. Arrange 4 tomato halves around salad. Spoon 2 Tbsp. Spicy Remoulade Sauce onto plate; top with 1 Red Bean and Rice Cake. Sprinkle cake with 1/4 tsp. chives.


Make Ahead: The Sherry Dijon Vinaigrette and Spicy Remoulade Sauce can be prepared ahead of time. Refrigerate up to 48 hrs. before using as directed. Both the red beans and rice can also be cooked ahead of time and refrigerated up to 24 hrs. before using.

Smoked Turkey, Apple and Brie Flat Bread
with Honey-Dijon

Yield: 24 servings, 1 flat bread each
Ingredients
Measure  
1 lb. + 8 oz. Grey Poupon Classic Dijon Mustard
1 lb. Honey
1/2 cup Italian parsley, chopped
1 tsp. Ground black pepper
3 lbs. + 12 oz. Flat breads (12x4 inch) (24 each)
1 lb. + 8 oz. Baby spinach leaves, wilted
2 lbs. + 8 oz. Granny Smith apples, cored, julienned (8 each)
3 lbs. Smoked turkey, shredded
1 lb. + 8 oz. Brie cheese, rinds removed, thinly sliced
 Smoked Turkey, Apple and Brie Flatbread

Procedure
Mix: Mustard, honey, parsley and pepper.


For each serving: Spread 1 flat bread with 3 Tbsp. mustard mixture. Top with 1/3 cup (1 oz.) spinach, 1 oz. apples, 1/2 cup (2 oz.) turkey and 1 oz. cheese. Place in parchment-lined sheet pans. Bake in 375°F convection oven 4 to 5 min. or until cheese is melted and toppings are heated through.


Substitute: Refrigerated pizza dough for the flat breads. Roll each of 8 (1-lb.) balls of dough into 12-inch square. Place in parchment paper–lined half-sheet pans. Bake in 375°F convection oven 5 to 7 min. or until top is lightly browned. Cut each into 3 (12x4-inch) rectangles. Add toppings; then bake as directed.

Chefs of Grey Poupon