May 25, 2012

Instead of some long-winded post about Memorial Day grilling, the siren call of summer in the near-distance, the fact that I have only one week of school left, etc., I’m just going to let Jill’s photographs speak for themselves.

Steak + anchovy-garlic butter.

Grilled broccoli + lime-honey butter.

You may not know it yet, but compound butters are your friend.  Mix them up, roll them in a sheet of waxed paper, and keep the log in the freezer for when you need a little hit of flavor and fancy.  That simple, with practically endless permutations.

Just do it.  You’ll be glad you did.



adapted from Epicurious

I always make a whole stick’s worth of this stuff and keep it in the freezer, because it’s fabulous on any kind of grilled meat, especially steak or salmon. If you like, though, you can easily cut this recipe in half.


1 stick good-quality unsalted butter
¼ cup flat-leaf parsley, finely chopped
3 cloves garlic, minced
2 T anchovy paste
juice & zest of 1 lemon
freshly ground black pepper, to taste

Mix all ingredients with a spoon until combined.  Use to top grilled meats and vegetables or toss into pasta.


We grilled broccoli for the first time because of this recipe in Food & Wine, and I can promise you that we will be grilling it all summer—the stems retained their snap, while the florets charred deliciously in places—even better than roasted broccoli (a previous favorite), with the bonus of not having to turn on the oven!

To grill the broccoli, just trim the stems a little and cut it into large “branches.”  Drizzle with olive oil before grilling over medium-high heat for 8-10 minutes, then toss with the lime-honey butter while still warm, and top with queso fresco or feta.

This butter would also be killer with grilled corn or fajitas.  Feel free to ramp up the Tabasco level as you see fit!


1 stick good-quality unsalted butter
1 T chipotle Tabasco*
1 ½ tsp. honey
juice & zest of 1 big lime
pinch of salt

Mix the ingredients together with a spoon until combined.  If making ahead, store in the refrigerator or freezer before using.

*We only had regular Tabasco on hand, so I used ½ tsp. of that and added a ½ tsp. of the sauce from a can of chipotles in adobo.


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