Postcards from Bunny: Red Gold Aioli Party!

Our dear Bunny has been one busy lady indeed these last few months.  Her travels with her archaeologist husband, Benedict, have taken her to every hidden corner on earth in search historic treasures, myths and legends, and the occasional mummy.  Recently, she was to be found exploring the ancient caves in the Provincial region of France and came across some very usual drawings.  "I saw faintly painted figures mixing what looked to be egg yolks, oil, and lemon juice in a mortar," she wrote to Brandy, "And I realized that I had just stumbled on an ancient recipe for aioli!  And ever since then, I haven't been able to get the craving for that delicious spread out of my mind.  I simply must start doing some experiments the next time I have access to a working kitchen."

Luckily for Bunny, Red Gold Tomatoes have recently come out with ten delicious recipes for tomato aiolis in celebration of springtime.  Overwhelmed by the choices, Bunny decided to whip up a few of them and try them out with different dishes to once and for all satisfy her craving for that creamy goodness.  Make sure to check out Bunny's recipes below, as well as Red Gold's Facebook, Twitter, and Pintrest for all the aioli recipes and find out how to enter to win a $250 aioli prize pack!

*The writers of this blog were sent promotional products by Red Gold Tomatoes for the purposes of writing this post.  

Breaded BLT with Tomato Aioli

For Tomato Aioli
1/2 cup mayonnaise
1 can of Red Gold Petite Diced Tomatoes, drained

Combine mayonnaise and tomatoes in a small bowl.  Refrigerate for at least an hour so that the aioli has a chance to set.

For the Breaded Bacon:
1 package of thick cut bacon
1 1/2 cups Panko bread crumbs
2 large eggs
1 taplespoon honey mustard
1 tablespoon apple cider vinegar
1 teaspoon of cayenne pepper or red chili flakes

In a shallow dish, combine the eggs, mustard, vinegar, and red pepper, scrambling with a fork.  Place panko bread crumbs in a second shallow dish.  One strip at a time, dip the bacon first into the eggs mixture, then the panko crumbs, making sure both sides of the bacon are thoroughly coated.  Place breaded strips on a sheet pan and bake at 400 degrees for approx 15 minutes, or until golden brown on both sides, flipping the bacon halfway through cooking.  Set bacon on a paper towel to absorb excess grease and allow to cool.

To assemble the sandwich:
On a thick slice of sourdough bread, spread a generous layer of the tomato aioli, then top with your favorite greens (Bunny suggests a peppery arugula to counter act the saltiness of the bacon), 3 strips of the breaded bacon, add a little more aioli just to hold the sandwich together, and place the final piece of bread on top.

Green Eggs Benedict with Pesto Aioli


1 can of Red Gold Tomatoes with Basil, Garlic, and Oregano, drained
1/2 cup of mayonnaise
2 tablespoons of fresh pesto, homemade or store bought
2 large eggs
1 English muffin sliced in half and toasted
1 container of baby greens, such as spinach or arugula

In a small bowl, combine the tomatoes, pesto, and mayonnaise.  Refrigerate for at least an hour to allow the aioli to set and the flavors to combine.

In a medium sauce pan, bring salted water to a soft boil.  Carefully crack the eggs into a ladle, then deposit them into the boiling water.  Using a slotted spoon, skim off any egg whites that may float to the top.  After about 3 minutes, check the firmness of the eggs: they should be opaque and soft, but able to hold their shape when removed from the water.  Set eggs on a paper towel to dry.

Place English muffin halves on a plate and add about a tablespoon of aioli to each half, then add some of the greens, then the eggs, and finally top with just a little bit of aioli.  Serve immediately.

Chicken Sausage Ala King with Roasted Garlic Aioli

1 whole head of garlic
1 can of Red Gold Tomatoes with Basil, Garlic, and Oregano, drained
1/2 cup of mayonnaise
2 tablespoons of olive oil
2 cups of sliced cremini mushrooms
4 chicken apple sausages, cut into 1/2 inch rounds
1/4 cup of sherry
1/4 cup of whole milk
2 springs of fresh thyme
1 thick slice of country bread
salt to taste

Cut the top 1/4 off of the head of garlic, making sure all of the cloves are exposed, and peel off all of the papery external layers,.  Rub1 tablespoon of olive oil into the head of garlic, then sprinkle with salt.  Place in an oven and bake at 400 degrees and cook for about 30 minutes, or until you can smell the garlic and it appears golden brown on the top.  Test to see if it is done by squeezing on of the cloves.  It should be soft and give with no resistance.  After the garlic has cooled, remove the cloves with a fork and mash them to an even consistency.

Combine the tomatoes, mayonnaise, and roasted garlic in a small bowl and refrigerate at least an hour to allow the aioli to set and the flavors to mingle.

In a large sauce pan, heat the remaining tablespoon of olive oil over medium high heat and add the mushrooms.  Once the mushrooms have begun to release their liquid (approx 4-5 minutes) add the sausage.  Turn heat down to medium, add salt, and continue cooking for 10 minutes.  Add the sherry and thyme, reduce for 5 minutes.  Add the milk and cook for another 5 minutes, or until the mixture begins to thicken up.

Cover the slice of bread with a thick layer of the roasted garlic aioli, then ladle the sausage and mushroom gravy over the top.  Sprinkle with additional thyme for color, if desired.