Grilled Fresh Broccoli

Name: Grilled Fresh Broccoli
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium heads of broccoli with stems attached; 2 tablespoons salted butter, melted; 2 tablespoons olive oil, I used chili infused extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 2 garlic cloves, minced; 1/2 teaspoon black pepper and talt to taste; 1 teaspoon sriracha hot sauce; 2 tablespoons fresh grated romano cheese; For Serving; 1 recipe of sriracha hollindaise sauce, found in my profile and in general search

fenway @Fenway

We grill out cauliflower all the time just cut in half, and blanch it in chicken broth then season it. Looking fo a change I did a simular recipe with broccoli. It was really good, the broccoli took to the grill extremely well. I served it with sriracha hollindaise sauce since my family loves hollindaise with broccoli!

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Ingredients

10 mins

4 servings

2medium heads of broccoli with stems attached
2 tablespoonssalted butter, melted
2 tablespoonsolive oil, I used chili infused extra virgin olive oil
1 tablespoonfresh lemon juice
1 tablespoonfresh lime juice
2garlic cloves, minced
1/2 teaspoonblack pepper and talt to taste
1 teaspoonsriracha hot sauce
2 tablespoonsfresh grated romano cheese
For Serving
1recipe of sriracha hollindaise sauce, found in my profile and in general search

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Steps

10 mins

1

Make basting sauce
2

In a bowl combine melted butter, olive oil, lemon and lime juice, garlic, srirahca, pepper, salt snd romano, stir to blend
3

Cut woody ends of broccoli but keep heads intact
4

Slice broccoli down center of stalk , all the way through. Each head will become two with one flat side.
5

Blanch broccoli in either chicken broth or salted water for 2 minutes
6

Brush with basting sauce all over, if you have time place broccoli in a ziplock bag with the basting ssuce and marinate it, refrigerated up to overnight
7

Grill over direct hest untl brown in spots and tender
8

Serve with sriracha hollindaise sauce

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Cooksnaps

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fenway @Fenway

on April 28, 2016 14:26

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.