Tempura Lobster & Filet Mignon Sandwich with Harvest Dijon Remoulade & Country Dijon BBQ

Yield: 24 servings

Ingredients

Harvest Dijon Remoulade
12 oz.	KRAFT MAYO Real Mayonnaise
1-1/2 oz.	Shallots, minced
1-1/2 oz.	Sweet pickle relish
2-1/2 fl. oz.	Lemon juice
1-1/2 oz.	GREY POUPON Classic Dijon Mustard
1-1/2 oz.	GREY POUPON Country Dijon Mustard
1/2 oz.	Capers, minced
1-1/2 Tbsp.	Fresh chives, minced
1-1/2 tsp.	Kosher salt
1/2 tsp.	Ground black pepper

Country Dijon Barbecue Sauce
1 lb. + 2 oz.	KRAFT Honey Barbecue Sauce
2 oz.	GREY POUPON Country Dijon Mustard

Filet Mignon
7 lb. + 8 oz.	Barrel-cut beef filet mignon steaks (10 oz. each)
to taste	Salt and ground black pepper
9 fl. oz.	Olive oil

Tempura Lobster
3 lb.	Tempura batter mix
6 lb.	Lobster tails (8 oz. each) shells removed
24 each	Brioche sandwich rolls, split, toasted
6 each	Large tomatoes, each cut into 8 slices
48 each	Boston lettuce leaves

Procedure

Harvest Dijon Remoulade: MIX all ingredients until well blended. Refrigerate until ready to use.

Country Dijon Barbecue Sauce: MIX all ingredients until well blended. Refrigerate until ready to use.

Filet Mignon: SEASON steaks with salt and pepper. Sear steaks, in batches, in hot oil in skillet 2 to 3 min. on each side. Place in sheet pan. Brush each steak with 1/4 cup Country Dijon Barbecue Sauce. Cut each steak into 8 slices.

Country Dijon Barbecue Sauce: BAKE in 350°F convection oven 8 to 12 min. to medium (160°F), or desired doneness. Let stand several min.

Tempura Lobster: PREPARE tempura batter as directed on package. CUT each lobster tail crosswise into 8 slices, dip in batter and then cook in 350°F deep fryer 2 min. or until golden brown. Drain on paper towels.

For each serving: SPREAD 1 Tbsp. Country Dijon Barbecue Sauce onto bottom half of 1 roll; cover with 4 slices each Filet Mignon and Tempura Lobster, 2 tomato slices, 2 lettuce leaves, 2 Tbsp. Harvest Dijon Remoulade and top of roll.

Substitute: Prepare using challah sandwich rolls.

Braised Short Rib Sammy with Dijon-Cherry Aioli

Yield: 16 servings

Ingredients

Short Ribs
as needed	Flour
to taste	Kosher salt and black pepper
24 lb.	Beef short ribs, trimmed of excess fat
16 fl. oz.	Olive oil
2 lb. + 8 oz.	Onions, medium dice
1 lb. + 2 oz.	Carrots, medium dice
1 lb.	Celery, medium dice
2 oz.	Garlic cloves, minced
8 oz.	Orange peel, cut into strips
2 oz.	Lemon peel, cut into strips
64 fl. oz.	Dry red wine
128 fl. oz.	Veal stock
12 each	Fresh thyme sprigs
4 each	Bay leaves

Dijon-Cherry Aioli
5 oz.	Dried cherries
2 oz.	Garlic cloves
6 fl. oz	Olive oil
1 lb.	KRAFT MAYO Real Mayonnaise
3 oz.	GREY POUPON Classic Dijon Mustard
3 oz.	GREY POUPON Country Dijon Mustard

Crispy Shallots
9 oz.	Flour
2-3/4 oz.	Kosher salt
2 tsp.	Coarsely ground black pepper
1 lb. + 8 oz.	Large shallots, thinly sliced
32 fl. oz.	Buttermilk

Short Rib Sandwiches
4 lb.	Ciabatta sandwich rolls (4 oz.), split
1 lb.	Smoked Gouda cheese slices (1/2 oz. each)
12 oz.	Oil-packed sun-dried tomato halves, drained

Procedure

Short Ribs: SEASON flour with salt and pepper. Dust ribs with flour mixture. Heat oil in large braising pan. Add ribs; cook until evenly browned. Remove from pan. ADD onions, carrots and celery to pan; cook until caramelized. Add garlic and fruit peels; cook 2 min. Deglaze pan with wine; simmer 2 min. Add remaining ingredients. Return ribs to pan. (Liquid should cover ribs halfway in pan.) Cover.

BAKE in 300°F convection oven 3 hours or until meat begins to fall off bones. Remove ribs from pan; cool. Remove meat from bones; shred meat. Discard bones. STRAIN braising liquid; discard vegetables. Return braising liquid to saucepan; cook 15 min. on medium heat or until slightly thickened, skimming fat occasionally. Return meat to liquid; keep warm.

Dijon-Cherry Aioli: COVER cherries with boiling water. Let stand 5 min.; drain. MEANWHILE, sauté garlic in oil until golden brown; cool. PROCESS mayonnaise, GREY POUPON Classic Dijon Mustard, GREY POUPON Country Dijon Mustard, cherries and garlic (with oil) in food processor until well blended. Refrigerate until ready to use.

Crispy Shallots: MIX flour, salt and pepper. Dip shallots in buttermilk, then in flour mixture. COOK in 350°F deep fryer 2 to 3 min. or until golden brown. Drain well.

For each serving: SPREAD bottom half of 1 roll with 2 Tbsp. Dijon-Cherry Aioli; cover with 4 oz. meat, 2 cheese slices, 3 tomato halves, 1 oz. Crispy Shallots, 1 Tbsp. short rib braising liquid and top of roll.

Make Ahead: Dijon-Cherry Aioli can be prepared ahead of time. Refrigerate up to 3 days before using as directed.

Orange-Dijon Glazed Salmon with Whole Grain Pilaf

Yield: 32 servings

Ingredients

Orange-Dijon Glaze
5 lb.	Navel oranges, peeled, thinly sliced
32 fl. oz.	Water
1 lb.	Sugar
8 oz.	GREY POUPON Country Dijon Mustard
1 oz.	Lemon zest

GREY POUPON Vinaigrette
2-1/2 oz.	Shallots, minced
2 fl. oz.	Sherry vinegar
1 oz.	GREY POUPON Classic Dijon Mustard
1 tsp.	Sugar
1/2 tsp.	Kosher salt
1/2 tsp.	Coarsely ground black pepper
6 fl. oz.	Olive oil

Whole Grain Pilaf
8 oz.	Carrots, medium dice
8 oz.	Celery, medium dice
8 oz.	Fennel bulbs, medium dice
8 oz.	Onions, medium dice
6 fl. oz.	Olive oil, divided
6 oz.	Brown rice, uncooked
6 oz.	Wild rice, uncooked
6 oz.	Quinoa, uncooked
112 fl. oz.	Chicken broth
to taste	Salt and black pepper
7 oz.	Lentils
8 oz.	Tomatoes, chopped
1 oz.	Green onions, thinly sliced

Glazed Salmon
16 lb.	Center-cut salmon fillets (6 oz. each), skin removed
6 fl. oz.	Olive oil

Herb Salad
10 lb.	Navel oranges, peeled, sectioned
8 oz.	Baby arugula
2 oz.	Curly-leaf parsley
4 oz.	Red peppers, julienned
4 oz.	Carrots, julienned
1/2 oz.	Fennel tops, chopped
1/4 oz.	Fresh chives, cut into 1-inch lengths

Procedure

Orange-Dijon Glaze: COMBINE all ingredients in stainless steel saucepan. Bring to boil. Simmer on medium-low heat 35 to 40 min. or until mixture is jamlike consistency. Cool completely. Puree until smooth. Refrigerate until ready to use.

GREY POUPON Vinaigrette: MIX all ingredients except oil until well blended. Gradually whisk in oil until mixture is well blended. Refrigerate until ready to use.

Whole Grain Pilaf: SAUTÉ first 4 ingredients in 3/4 cup oil on medium heat 5 min. Stir in rices and quinoa until coated with oil. Add broth; season with salt and black pepper. Bring to boil; cover. Simmer on medium-low heat 20 min. STIR in lentils; cook 30 to 40 min. or until broth is absorbed. Fluff with fork. Stir in remaining oil and all other remaining ingredients. Keep warm until ready to serve.

Glazed Salmon: CUT each fillet in half lengthwise. Stand pieces next to each other to form circle. Tie with kitchen string to hold shape while cooking. SEAR fish in hot oil in skillet 2 min. on each side. Transfer to sheet pans. Bake in 350°F convection oven 3 to 4 min. or until fish flakes easily with fork. BRUSH each fillet with 1 Tbsp. Orange-Dijon Glaze. Place under salamander 1 min. or until glaze is lightly browned. Remove and discard kitchen string.

Herb Salad: RESERVE 3 qt. orange segments for garnish. Toss remaining ingredients with 1 cup GREY POUPON Vinaigrette just before serving.

For each serving: SPOON 3/4 cup Whole Grain Pilaf into 4-inch ring mold; press lightly to hold shape. Unmold onto serving plate. Top with 1 piece Glazed Salmon and 1/4 cup Herb Salad. Garnish plate with about 4 reserved orange segments and 2 tsp. Orange-Dijon Glaze.

Make Ahead: Orange-Dijon Glaze and GREY POUPON Vinaigrette can be prepared ahead of time. Refrigerate up to 3 days before using as directed.