A Pair of Recipes to close out Black History Month, Cooked by our own Catherine Olah

We have our bar manager and cooking extraordinaire, Catherine here sharing us two recipes for black history month. These recipes can be found in Adrian Miller’s Soulfood and Michelle Obama’s American Grown. Catherine’s had a lot of fun experimenting with, cooking and eating these dishes and now we’ll show you how to enjoy them too! (With a dash of Catherine’s magic added of course)


Recipe 1:

The first recipe is called Marta’s Oven-Fried Chicken and it comes from Adrian Miller’s cookbook “Soul Food”.



8 chicken breasts (halved), preferably boneless

½ cup butter or margarine, melted

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon lemon powder

1 teaspoon seasoned salt (preferably Lawry’s)


First, preheat your oven to 400°F.

While that preheating, rinse the chicken breasts and use a paper towel to lightly pat them dry.

Next, mix the flour, onion powder, garlic powder, lemon powder, and season salt in a large Ziploc bag. Using one to two chicken pieces at a time, coat the chicken pieces evenly. Spread all the chicken pieces evenly on the baking dish, skin side down.

Bake the chicken for 15 minutes. Turn the pieces over and continue baking till it’s golden brown, about 10 minutes.

Drain the chicken on paper towels. The chicken can be served warm, room temperature, or chilled.


Recipe 2:

This recipe is for Cauliflower Mac and Cheese from Michelle Obama’s cookbook “American Grown: The Story of the White House Kitchen Garden and Gardens Across America”. The pureed cauliflower will give the mac and cheese a deliciously creamy texture with a lot less calories and fat.



½ pound whole-wheat penne

¼ head cauliflower, cut into florets

8 ounces sharp cheddar cheese, shredded

1 ounce parmesan cheese, grated

½ cup 1% or 2% milk

Salt and ground black pepper

1 ½ teaspoons chopped fresh flat-leaf parsley


First, bring a large pot of water to boil, adding a pinch of salt the pot. Add pasta and cook till al dente. Drain the water and set the pasta aside.

Next, bring a medium pot of water with a pinch of salt to boil. Add the cauliflower and cook for about 7 minutes or until salt. Drain the water and put the cauliflower in a blender and puree.

Put a medium pan over medium heat and add the pasta, the cauliflower, the cheese, and the milk in it. Stir slowly to combine and continue stirring till the cheese is melted.

Season with salt and pepper and sprinkle the chopped parsley over the pasta. Serve immediately and enjoy.


Give these a shot and let us know how they turn out for you! And definitely share pictures of your efforts with us on twitter or Instagram.