Grilled Broccoli With Chipotle-Lime Butter And Queso Fresco

Tonight we had a bit of our own burger throw down.  We invited some dear friends (who made the most tasty Champagne mojito!) over to help us decide which burger was better, the BLT Burger with Garlicky Mayonnaise or the Italian Sausage Burger with Garlicky Spinach.  The sausage burger won hands down.  It's kind of sad really to see this BLT burger we absolutely loved, paled in comparison to the sausage one when they were eaten only 3 days apart they seemed so close.  It might be that the beef was more well done than we wanted.  We were testing making them as sliders and which bun worked better.  As a side we wanted to try this grilled broccoli recipe.  It was good but had some issues. Issue one, there was way too much liquid and the butter would not incorporate all of it.  We used a pinch of cream of tarter and a blender to finally mix it completely together. Issue two was it was no where as good as the similar grilled corn recipe.  Not bad, but not great.  I did like the slight char on the broccoli; it gave it a nice flavor. It is a keeper but I think the butter might need a tweak.

Grilled Broccoli With Chipotle-Lime Butter And Queso Fresco

6 T  unsalted butter,softened
Finely grated zest and juice of 1 lime
1 T  Tabasco Chipotle Sauce
1 t  honey
1    garlic clove,finely grated on a Microplane
Salt
4    heads of broccoli—stems trimmed,cut into large florets
Olive oil,for drizzling
1 c  crumbled queso fresco
1. In a bowl, stir the softened butter with the lime zest, lime
juice, Tabasco, honey and garlic and season lightly with salt.
2. Light a grill. Drizzle the broccoli florets with olive oil and
season with salt. Grill over moderately high heat, turning the florets
occasionally, until crisp-tender and lightly charred, about 8 minutes.
3. Transfer the broccoli to a platter and toss with the lime butter.
Garnish with the queso fresco and serve.
Make Ahead
The chipotle-lime butter can be refrigerated overnight. Soften it at
room temperature before using.