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Sides, Barbecue | |
| 6 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 Salt 4 heads of broccoli�stems trimmed, cut into large florets Olive oil, for drizzling 1 cup crumbled queso fresco (see Note) | |
| 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. | |
Good | |
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