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Cooking with Stonewall Kitchens Maple Bacon Aioli

I first tasted Stonewall Kitchens Maple Bacon Aioli at the Summer Fancy Food Show this June, and my first thought was that this might be good to slather on some chicken breasts and bake. So when a couple of jars of the aioli arrived in the mail from Stonewall Kitchens today, there was no question but that I was going to race home and see what I could do with it.

I stopped first at Trader Joe’s, but the chicken breasts were expensive, so I got turkey cutlets instead. This is an experiment, after all, and we’re talking about $6 instead of about $11 for enough poultry to make dinner for two.

So, okay. I dipped out a few tablespoons of the Maple Bacon Aioli onto a saucer and dragged the 1/2-inch cutlets through it to coat them on both sides, then laid them onto the foil-lined baking pan that fits into the countertop oven. About 18 minutes at 400 degrees, and the cutlets were nicely browned and ready to serve.

OMG! Spectacular! Juicy, luxuriously unctuous, fantastic. You could totally serve this to all your pickiest gourmet friends without missing any of the conversation. I think that next time I’ll make it with some roasted Brussels sprouts and I’ll lay the baked cutlets over some mashed potatoes, so that the Maple Bacon Aioli will lend its bacony goodness to the potatoes. No reason to spend the extra money for chicken breasts unless you want to.

–Lorrie

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