Award-winning chefs Greg Denton and Gabrielle Quiñónez Denton are the chef-owners of the much-beloved Ox Restaurant in Portland, Oregon. With a focus on the live-fire and asador cooking traditions of Central and South America, their new cookbook, Around the Fire, is a must-have for grillmasters of any level or walk of life. 

Bacon-sherry cream is one of Greg’s favorite sauces to make, and everything we’ve ever served it with has been so damned delicious — summer corn, Brussels sprouts, roasted scallops, lentils. It’s incredible on new potatoes, which take on crispy skins when grilled.

Though the sauce is cream-based and rich, it’s balanced with black pepper, acid from the sherry vinegar, and juicy sweetness from the grilled onion. You can make the sauce and thread the skewers in advance, then throw the skewers on the grill after your guests settle in.

Reprinted with permission from Around the Fire