Kraft Foodservice named three chefs as the 2009 Chefs of Grey Poupon for their use of Grey Poupon mustard as part of their signature recipes. The winners, Tim Curci, co-founder of Bonefish Grill; Christopher Cristiano, executive chef of Fox Restaurant Concepts; and Lenny Scranton, CEC, vice president culinary at Morrison Healthcare Food Services, will be recognized at a reception May 6 at The Chopping Block at the Merchandise Mart in Chicago.

Each chef has created three recipes incorporating Grey Poupon mustard (see one from each below), all of which will be prepared and served at the reception. Additionally, the Chefs of Grey Poupon will judge a student culinary competition at the reception and award a first-place $20,000 Grey Poupon culinary school scholarship, second-place $5,000 scholarship, third-place $3,000 scholarship and fourth-place $2,000 scholarship. For more information on the Chefs of Grey Poupon and to see all of their recipes, visit

Spicy Mustard Chicken with Dijon-Pineapple Salsa
Chef Tim Curci, Bonefish Grill,

Yield: 45 servings

2 lb. honey
1 lb. 14 oz. oil
1 lb. 14 oz. fresh lime juice
1 lb. 14 oz. fresh orange juice
1 lb. 7 oz. Grey Poupon Country Dijon Mustard
1 lb. dark brown sugar, packed
6 1/4 oz. green onions, chopped
2 1/2 oz. fresh cilantro, chopped
1 lb. fresh jalapeño peppers, seeded
1 3/4 oz. fresh basil, chiffonade
5 oz. orange zest
1 oz. dried oregano leaves
1 oz. lime zest
3 3/4 oz. fresh garlic, minced
2 oz. dark chili powder
3 3/4 oz. sesame oil
1/3 c. red pepper, crushed
2 1/2 oz. kosher salt
45 6-oz. skin-on boneless chicken breasts (16 lb. 14 oz. total)
11 lb. 14 oz. mashed potatoes, for serving
Dijon Pineapple Salsa (recipe follows)
Lime wedges and chopped fresh cilantro, for garnish

Method (1) Process all ingredients except chicken and potatoes in food processor until puréed. (2) Pour marinade over chicken breasts in nonreactive full-size hotel pans. Refrigerate 12-24 hours. Marinade can be prepared ahead of time. Refrigerate up to 48 hours before using as directed. (3) Remove chicken from marinade; discard marinade. (4) Place chicken in parchment paper–lined full sheet pans. Bake in 375°F convection oven 12-15 minutes or until chicken is done (165°F). (5) Spoon 1/2 c. potatoes onto plate; top with 1 chicken breast. Spoon 1/2 c. Dijon-Pineapple Salsa over chicken. (6) Garnish with lime wedges and chopped fresh cilantro.

Dijon-Pineapple Salsa
13 lb. fresh pineapples, small dice
2 lb. 4 oz. tomatoes, small dice
5 oz. green onions, thinly sliced
5 oz. Grey Poupon Country Dijon Mustard
5 oz. orange juice
5 oz. lime juice
1 oz. sugar
1/2 oz. cilantro, chopped
4 oz. honey
1/2 oz. jalapeño peppers, seeded, thinly sliced
2 oz. chili powder
3/4 oz. Durkee Hot Sauce
5 garlic cloves, minced
Salt to taste

Method (1) Combine all ingredients. (2) Refrigerate several hours until service. Salsa can be stored in refrigerator up to 48 hours before serving.

Spicy Asian Pulled Chicken Salad
Chef Christopher Cristiano, Fox Restaurant Concepts,

Yield: 36 servings, 2 1/2 c. each

1 oz. garlic powder
3 T. ground black pepper
3 T. paprika
3 T. ground red pepper (cayenne)
19 oz. Grey Poupon Classic Dijon Mustard
9 lb. boneless skinless chicken breasts (36 each, 1/4 lb. each)
1 lb. 12 oz. spring lettuce mix
4 lb. 8 oz. Napa cabbage, thinly sliced
2 lb. 14 oz. carrots, shaved
1 lb. 12 oz. red onions, julienned
1 lb. 8 oz. red peppers, julienned
Asian Salad Dressing (recipe follows)
8 oz. won ton wrappers, cut into strips, fried
9 oz. green onions, chopped
1 1/2 T. sesame seed, toasted

Method (1) Mix seasonings; set aside. Coat chicken with mustard; place in parchment-lined full sheet pans. Sprinkle with seasoning mixture. (2) Bake in 350°F convection oven 10-12 minutes, or until done (165°F). Cool completely. (3) Shred chicken with fork or fingers; set aside. (4) Toss 1 1/2 c. lettuce mix and 1 c. cabbage with 1/2 c. each carrots and pulled chicken, 1/4 c. red onions and about 2 T. red peppers. (5) Add 2 T. Asian Salad Dressing; toss to coat. Top with 1/4 c. won ton strips, 1 T. green onions and 1/8 t. sesame seed.

Asian Salad Dressing
11 oz. peanut oil
5 1/2 oz. soy sauce
5 1/2 oz. lime juice
4 oz. red wine vinegar
3 1/2 oz. pickled ginger, chopped
4 oz. honey
3 oz. Grey Poupon Classic Dijon Mustard
1 1/2 oz. sesame oil
1 t. garlic, minced
1 t. shallots, minced
Salt and pepper, to taste

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use, up to 48 hours.

Red Bean and Rice Cakes with Spicy Remoulade Sauce
Chef Lenny Scranton, Morrison Healthcare Food Services,

Yield: 32 servings

1 lb. dried red kidney beans
1 lb. long-grain rice, uncooked
1 oz. oil
1 lb. fresh andouille sausage, casings removed (use smoked andoullie, finely chopped, if no fresh available)
4 oz. onion, small dice
4 oz. red pepper, small dice
4 oz. green pepper, small dice
1 T. + 1 t. fresh garlic, minced
1 t. pimiento, drained, chopped
2 t. kosher salt
1/2 t. ground black pepper
1/2 t. ground red pepper (cayenne)
8 oz. 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
Sherry Dijon Vinaigrette (recipe follows)
2 lb. grape tomatoes, cut in half (64 each)
Spicy Remoulade Sauce (recipe follows)
2 T. + 2 t. fresh chives, chopped

Method (1) Cook red beans and rice in separate pans as directed on packages; cool completely. Set aside. (2) Heat oil in sauté pan. Cook sausage until lightly browned. Add onion, pepper and garlic; cook 3-4 minutes or until vegetables are crisp-tender. Stir in pimiento and seasonings. Cool completely. (3) Pulse 3 c. cooked beans in food processor until coarsely chopped. Transfer to large bowl. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended. (4) 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 in full sheet pans. Refrigerate 1 hour. (5) Fry in deep-fat fryer at 350°F for 3-4 minutes or until golden brown. (6) Place 2 endive leaves, at an angle to each other, on one side of serving plate. Top with 1 c. greens tossed with 1 1/2 t. Sherry Dijon Vinaigrette. Arrange 4 tomato halves around salad. Spoon 2 T. Spicy Remoulade Sauce onto plate; top with 1 red bean and rice cake. Sprinkle cake with 1/4 t. chives.

Sherry Dijon Vinaigrette
8 oz. extra virgin olive oil
2 1/2 oz. sherry vinegar
2 oz. Grey Poupon Classic Dijon Mustard
2 t. onions, finely chopped
1/2 t. kosher salt
Ground black pepper

Method (1) Whisk all ingredients until well blended. Refrigerate until ready to use. Vinaigrette can be refrigerated up to 48 hours before using as directed.

Spicy Remoulade Sauce
1 lb. mayonnaise
1 1/2 oz. capers, drained
1 1/2 oz. Grey Poupon Classic Dijon Mustard
1 oz. pimiento, drained, chopped
2 T. fresh chives, chopped
1 T. + 1 t. hot pepper sauce
1 1/2 t. spanish paprika
1/2 t. kosher salt
Ground white pepper

Method (1) Combine all ingredients. Refrigerate until ready to use. Sauce can be refrigerated up to 48 hours before using.