Our latest author, Stacy Adimando, is a busy lady. Not only did she write our Cherries edition, but she also just took the job as Saveur magazine's test kitchen director. And if that weren't enough, she had a cookbook come out this spring with the husband and wife team behind Ox restaurant in Portland, Ore., called Around the Fire. The cookbook, like the restaurant, focuses on cooking with wood fire, and is the perfect companion to summer time grilling.
We're already obsessed with this recipe for grilled potatoes and onions, which, when paired with bacon-sherry cream, are like twice-baked potatoes with a serious ambitious streak. You can purchase the cookbook here.
And don't forget to pick up a copy of Stacy's Cherries edition while cherry season is in full swing!
Grilled New Potato
& Onion Skewers
SERVES 4 to 6
1/2 cup chopped bacon (from about 2 slices)
1/4 cup unsalted butter
3 large cloves garlic, lightly crushed
2 tablespoons black peppercorns, crushed
1/2 bunch thyme (about 15 sprigs)
1/2 cup sherry vinegar
4 cups heavy cream
2 teaspoons kosher salt
1 1/2 pounds extra-small new potatoes (preferably no bigger than a ping pong ball)
1 yellow onion
1/4 cup extra virgin olive oil
Freshly ground black pepper
6 to 7 slices thick-cut bacon, cut into 1-inch lengths
To make the bacon-sherry cream, put the bacon, butter, and garlic in a nonreactive saucepan over medium heat. Cook, stirring occasionally, until the garlic is lightly browned, 5 to 6 minutes. Add the peppercorns and thyme and cook, stirring constantly, until the thyme stops sputtering. Add the vinegar, scraping up any browned bits from the pan with a wooden spoon. Simmer until the liquid is reduced by half. Add the cream and salt and bring to a boil, then quickly reduce to a simmer to avoid boiling over. Simmer for 20 minutes, then strain through a fine-mesh strainer. Keep warm, reheating to hot just before serving.
Prepare a grill to medium-high heat.
Put the potatoes in a pot and cover with water. Add a heaping tablespoon of salt to the water and bring to a simmer; simmer until completely tender when pierced with a knife, 14 to 20 minutes. Drain and transfer to a baking sheet. Let cool to room temperature.
Place the cooled potatoes in a bowl. (If any are larger than the diameter of a quarter, cut in half.) Cut the onion into 1-inch square chunks and add them to the bowl with the potatoes. Drizzle with the oil, salt, and pepper, and toss gently to coat. Using flat metal skewers, begin to skewer alternating pieces of potato, onion, and bacon, pressing them tightly together.
Once all the vegetables and bacon are skewered, be sure to oil the grate and place the skewers on the grill. Cook until the onions and bacon slices have some char to them and the potatoes are heated through, rotating often, 10 to 12 minutes.
Remove the skewers from the heat and serve with the bacon-sherry cream in a bowl on the side or drizzled over the top of the skewers.
Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.