1/4 cup olive oil
4 cloves garlic, smashed
1 tablespoon or six ribbons of orange zest
1 teaspoon dried lavender
1 teaspoon dried rosemary
1 teaspoon black pepper
To Clean Chicken:
Fill a large bowl with hot water and a few tablespoons of Kosher salt. Keep a pinch or more set aside to scrub the chicken.
Clip off the extended part of the wing and remove all surface fats with scissors.
Place clean wings on paper towels for drying while preparing marinade.
In another large bowl add all the marinade ingredients.
Mix well, then place chicken inside the bowl and coat well with the marinade.
Place bowl, covered, into the fridge for at least an hour, or up until one full day.
To Grill the Chicken:
Preheat grill on high to 400F.
Once temp is achieved turn the burners down to low.
Place chicken wing top side down for striking grill marks. Let cook on this side for 10 minutes then flip. Cook on opposite side for another 10 minutes; until the meat is no longer pink and the desired golden brown color is achieved.
(photo assistance courtesy of my oldest daughter.) 🙂
1 head of cauliflower
3 tablespoons olive oil
1 large clove garlic, minced
1 large pinch fresh parsley, chopped
2 tablespoons fresh grated Parmigiano Reggiano
Salt and pepper to taste
Pre-heat oven to 400F convection roast, or 425F conventional heat.
On a cutting board clean the head of cauliflower: remove the stem/stalk, leaves and the interior leaves. Then rinse the whole head under cold water.
Using your hands, pull off each floret of cauliflower from the head. You can use a paring knife, but I find they break right off. Then all you are left with is the interior stem, this can be roasted too, or stored in the freezer to use in soups.
In a large bowl add in the ingredients and coat the cauliflower well.
Then transfer to a baking dish. Cover the cauliflower with the cheese.
Place in the oven.
Total cooking time should be 30 minutes. At the 10 minute mark take the cauliflower from the oven to stir, then let cook the remainder of the time untouched.