Earlier today, I was trying to count the number of days in July that I get to sleep in my own bed, but then it got really scary and I stopped. Needless to say, its far less than half. All this travel leaves little room for cooking and blogging, but I'm determined to keep this little gem of a blog going, so here we are.
We eat a TON of broccoli in this household, and I'm always looking for new ways to cook it. I'd never thought to put it on the grill until recently when I treated myself to an issue of Food and Wine (along with 8 other magazines) for a long plane ride. I love the idea so I decided to give it a try. Plus, it has chipotle lime butter and queso fresco on there....can't beat that with a stick.
I'm going to keep this post short and sweet since I have a lot to do this afternoon. Like drink a glass of wine while watching House Hunters on DVR and then go to a baseball game. Wonder if they have wine there?
Grilled Broccoli with Chipotle Lime Butter and Queso Fresco
Source: Food and Wine
3 tablespoons unsalted butter, softened
Finely grated zest and juice of 1 lime
1 tablespoon Tabasco Chipotle Sauce
1 teaspoon honey
1 garlic clove, finely grated on a Microplane
2 heads of broccoli—stems trimmed, cut into large florets
Olive oil, for drizzling
1/2 cup crumbled queso fresco
In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.