Recipes courtesy of Executive Chef Brendalee Reiplinger, from The Lodge at Bodega Bay, Bodega Bay, CA 94923

BBQ Marmalade Sauce

Marmalade is a jam that is typically made with multiple fruits or vegetables and always has a fair amount of citrus and/ or vinegar involved. This BBQ marmalade is wonderful for glazing meats on the grill right before they are ready to be served. It can also be served as a dipping sauce for grilled chicken, chicken wings, or pork chops. Think about using it as a sauce for a pulled pork sandwich as well! Perfect for summer.

Ingredients
1 head garlic, with its top cut off (topped)
4 oz bacon slices, cut into 1” pieces
6 c red onions, sliced
6 c shallots, sliced
2 t paprika
2½ T smoked paprika
1.5 T black pepper
1 c red wine vinegar
1 c orange juice
4 c vegetable stock
1.5 T worcestershire sauce
2½ T honey
¼ c brown sugar
5 dried arbol chilis
1 c crushed tomato
1/3 c whole grain mustard
1/3 c red wine vinegar
3 T extra virgin olive oil
Salt – to taste

Instructions

• Place extra virgin olive oil in a large saucepan with bacon and garlic. Cook until bacon starts to render and garlic becomes fragrant.Remove the head of garlic and sweat the red onions and shallots until translucent.
• Add in paprika, smoked paprika, and black pepper, cook until fragrant.
• Add the first increment of red wine vinegar, orange juice, vegetable stock, worcestershire, honey, brown sugar, and arbol chilis.
• Cook uncovered until the onions are tender, and the liquid becomes thick and jammy.
• Finish with crushed tomato, whole grain mustard, and the remaining red wine vinegar.
• Season with salt to taste.

Heirloom Tomato & Burrata Cheese

The best part about cooking during the summer months is getting outside on the grill or smoker—and out of the kitchen using pots and pans! Also, using all the wonderful ingredients from our gardens and local farmers markets.
In this recipe, mixed heirloom tomatoes are marinated with fine diced shallot, sherry vinegar, olive oil, and salt. The tomatoes are served with burrata cheese, a fresh Italian cheese with a mozzarella type outer shell and a creamy interior. Garnishes include torn basil, crunchy sea salt, and a black garlic vinaigrette. Black garlic is a kind of fermented garlic widely used in Asian cuisines with a sweet, concentrated flavor. The vinaigrette is made by blending black garlic, salt, shallot, dijon mustard, sherry vinegar and slowly drizzling in oil to make an emulsified vinaigrette. Serve with toasted olive sourdough bread.

Variations: Use other items from the farmers market or your garden! Add in summer cucumbers, thinly sliced jalapeno and/or shaved radish. Also, you can replace the black garlic vinaigrette with a balsamic vinaigrette.
Note: You can substitute any style of mozzarella cheese or feta for Burrata cheese. Chile de arbol is widely available but one can substitute with red chile flakes or any medium-heat dried chiles.

Brendalee Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA.
Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.