July 9-11, 2021

Breaking Bread with Lady D | Saturday, July 10, 2021

In this crazy world of change and uncertainty; I thought about something that we could all agree on.  Music and Food have always been and continue to be a common denominator.  Since we all will have a lunch break, I thought that we could all 'break bread' together.  I have six people who will share a cuisine that is representative of their culture with us.  All six recipes will be provided on the web site afterwards.  Even when we don't have the words we understand that the universal sign of food equals LOVE. Grab your lunch and please join us.         

Let's UPRISE together!  

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Ceviche Combination with a Panamanian Flair

By: Master Talos



2 celery sticks

2 small yellow or white onions

2 roma tomatoes

1/4 cilantro bunch

8 oz white fish (tilapia, sea bass)

1 pound of shrimp, peeled and deveined

5 limes

7 lemons


Black pepper

1 cup Ginger Ale (diet or regular) 

Optional: crushed red pepper or Scotch Bonnet



Thinly chop cilantro, celery, onions, tomatoes, fish, and shrimp into a large mixing bowl.


Squeeze limes and lemons into bowl.


Add salt and black pepper to taste.


Optional: add crushed red pepper or Scotch Bonnet to taste (adds a bite!).


Add one cup of Ginger Ale to bowl. 


Mix well. 


Put in a covered container with aluminum foil on top and a sealed lid.


Refrigerate for at least 6 hours. 




Best paired with: an ice cold golden beer, crackers, plantain chips, tortilla chips. 

Recipe Flan de Queso

By: Isabella Cross

4 eggs
1 cream cheese 8oz
1 tsp vanilla
1 can of evaporated milk
1 can of condensed milk
1 cup of sugar for caramel
3 tablespoons of water (for caramel)

Caramel an 8 x 8 square mold on the stove top with the sugar and 3 tablespoons of water. Cover all sides of the pan with the caramel. Once the mold is caramelized, remove from heat and let the caramel cool to harden. In the blender, mix the rest of the ingredients. Once mixed, put the caramelized mold in a bain-marie (inside a larger mold half filled with water) in the oven preheated to 400 degrees. Pour the mixture directly from the mixer into the caramel mold. Bake for 30-35 minutes at 400 degrees. Check with a toothpick if it is ready before removing it from the oven. Wait until it is very cold, refrigerate for at least 2 hours before serving.

Lace's Dominican Breakfast

By: Lace


For the mangú
4 green plantains
1 teaspoon of salt
2 tablespoons of Corn oil
Cooking water from the plantains

4 eggs
1 frying cheese package (Packaged as Queso Blanco or Queso para feir)
1 cup flour
1 salchichón (salami) roll (Dominican Brand is Higueral and can be ordered online) (Salami is made of Pork, but you can substitute with "Longaniza" which is available as beef or chicken)
Corn Oil for frying
For the onion garnish
1/4 cup Corn oil
1 red onion, sliced thinly (ringsor slices
1 tablespoon of white vinegar

Preparing the Mangú

  1. Peel the plantains and cut into 4 pieces. (Slice lengthwise and then in half, making it 4 pieces)

  2. Boil the plantains in salted water until they are very tender.

  3. When tender, mash them with a fork until they are smooth. Add cooking water as needed to keep the plantains moist.

  4. Add oil and mix further.


Preparing the onion garnish

You can make it in 2 ways. 

- Way 1-Place all ingredients in a small bowl and heat in the microwave for 3 minutes or until desired tenderness. (Stir a bit every minute)

- Way 2-Heat 1/4 cup corn oil in a skillet.Add onions, stir until they become translucent or reach desired tenderness.Add vinegar, stir well and you are done


Preparing the Sides

  1. Slice the frying cheese. (Into rectangular pieces) Add flour to a paper plate and lightly cover each slice of cheese.In a skillet, add oil and fry over medium heat until golden.Keep warm in the oven.

  2. Slice the salami.In clean skillet, add oil and fry the slices over medium heat until golden.Keep warm in the oven.

  3. In a clean skillet, add oil, fry the eggs at the very end of the cooking process one at a time.

Plate the mangú, place cheese, salami and eggs around the mangu and pour the desired amount of onion garnish over the dish. Ta-Da!

Big Batch Fried Wontons

By: Daesha


Makes 50
Prep Time: 90 minutes approx
Cook Time: 2 minutes per side

1/2 lb ground pork (Jimmy Deans)

1/2 lb ground beef

1 stalk green onion

1 cup carrots I use shredded carrots)

1 cup mushrooms 

1 1.5 oz can water chestnuts finely chopped
2 tbs soy sauce

2 tbs sesame oil

1 package of wonton wrappers (100)
1 egg 

oil for frying

Directions: Mix ground Pork & Beef in a large bowl and set aside.Finely chop carrots, mushrooms, green onion, and water chestnuts. Pat water chestnuts dry. Saute carrots and mushrooms in a pan over medium heat until carrots are tender. Drain of liquid, and let cool. Add all ingredients to pork and beef mixture then mix until fully incorporated. Set wonton filling aside.

Make egg wash for sealing wontons. Take wonton wrapper out of the package, use fingers to line edges with egg wash. Use one full tsp of filling per wonton (dont overfill!) and press the raw filling into a log, take care not to get filling in the egg wash lining. Fold wonton wrapper over like a rectangle and seal the dough tightly.

Heat up oil in a deep skillet or fryer and fry wontons at 350 degrees F, 2 minutes per side. Line platter with paper towels to soak up extra oil as wontons cool.

Chicken Adobo – The National Dish of the Philippines

By: Leather Redux


1 cup white vinegar

1/4 cup soy sauce

1 whole garlic bulb, smashed and peeled

2 teaspoons kosher salt

1 teaspoon pepper corns

1 cup water

2 pounds bone-in chicken thighs or drumsticks

1 tablespoon canola oil


In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes or overnight for fuller flavors.

Drain, reserving marinade.

In a large skillet, heat oil over medium-high heat; brown chicken. Stir in reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 35 to 45 minutes. If desired, serve chicken with cooking sauce.

Best served with Jasmine rice and a side dish of fish sauce and chopped tomatoes.

Aunt Charlotte’s Red Rice

By: DaddyZulu

C.D. Thompson (1923-2013) was my Great Aunt. A graduate of Tuskegee Institute, she was
considered a force in what was known as home economics education and was an educator for
44 years. Her red rice recipe was developed during her many trips to the Low Country/Gullah
region of South Carolina which was originally populated by West Africans brought to the U.S. to
clear the swamp lands. Traditions from the motherland helped inspire this dish.


Non stick cooking spray
6 bacon slices
1 medium Vidalia or other sweet, Spanish or yellow onion, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1 teaspoon kosher salt, plus more to taste
2 garlic cloves, minced
2 cups long-grain or Carolina gold rice, rinsed until water runs clear
1 (14-ounce) can tomato purée
1 ½ cups chicken stock or water, plus more as needed
1 tablespoon hot sauce
1 teaspoon Cajun seasoning
1 teaspoon granulated sugar
½ teaspoon black pepper
Pinch of ground cayenne
Parsley leaves, for garnish

Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes
per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the
bacon and set aside.
In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté
until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30

To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled
bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5
minutes. Taste and add salt, if needed.


Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil,
and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes
to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the
way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little
longer.) Fluff with a fork before serving and garnish

with parsley leaves.