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Catering Menu

APPETIZERS

Each Batch contains 60 pcs

• Panesitos (4Cheese Blend, Ground Beef, Chicken, Pulled Pork, Spinach & Monterey Jack)$50 per batch
• Chicken or Beef Floutas $50 per batch

• Parmesan Puffs with homemade dry seasoning $40 per batch

•  Hummus with Pita Chips$50 per bowl
• Empanadas (4Cheese Blend, Salmon, Ground Beef, Chicken, pulled pork, Spinach & Monterey Jack) $50 per batch
• Meatless Eggplant Balls $40 per batch
• Croquetas de Platanos (Plantain Balls stuffed with ground beef, chicken or pork) $50 per batch
•  Rellenos de Yucca Deep fried breaded Yucca balls filled with seasoned ground beef, chicken, or pulled pork $50 per batch

DESSERTS

• Specialty Coconut Rum Cake (Serves 20 people) $45
• Chocolate Nutty Homemade Brownies (24 Squares) $50
• Specialty Rum Cupcakes (36 Cupcakes) $70
• Cookie dough Cupcakes homemade butter cream frosting (36 Cupcakes) $70
• Mini Caramel Flans 30 Mini Flans $50
• Pound Cake with fresh Strawberries & Condensed Milk (Serves 20 people)$45
• Mixed Berries with Cool Whip Parfait Bowl (Serves 20 people) $45
• Mini Assorted Cheesecakes 30Mini Cakes $70
• Fresh Fruit Platter Serves 20 People $45

SALADS & SIDES

    Each tray serves 35-40 people

Avocado Salad
Avocado, cucumbers and tomatoes red onions in specialty 

vinaigrette Dressing $70

Ensalada  Casera

House salad tossed greens, creamy house Balsamic Ranch $50

Caribbean Salad
Mixed greens with avocado, diced mango, cucumbers, plantain

banana chips, and cherry tomatoes with choice of vinaigrette $65

Ensalada de  Coditos

Our #1 selling salad Sautéed diced green olives, onions, and red and green bell peppers over pasta tossed in light vinaigrette and mayonnaise $60

Ensalada de Papas Russa

Russian style potato salad potatoes, egg, beets, diced sautéed

red onions, peppers tossed in house vinaigrette and mayonnaise $65

Arugula Spinach Pear Salad
Arugula and Spinach tossed with fresh sliced pears, diced red onions, and honey-lemon dressing topped with crumbled cheese $65

Platanos Maduros Fritos
Lightly fried sweet, soft plantains $50

Tostones
Flattened crispy fried plantains $50

Yucca
White tropical vegetable similar to potato topped with fresh

garlic and drizzled with olive oil $55

Macaroni and Cheese
Macaroni pasta tossed with six gourmet cheese sauce and sprinkled with parmesan cheese $80

Homemade Cornbread
Sweet-tasting bread with honey and butter $45

Garlic Parmesan Mashed Potatoes      
Whipped potatoes with fresh garlic chives, parmesan cheese

butter, cream, salt and pepper $60

Steamed White or Yellow Rice
White rice stir-fried and then steamed with salt and canola oil $40

Arroz con Gandules
Traditional rice platter made with sofrito, and gandules (pigeon peas) $50

Arroz con Gandules y Coco
Traditional rice platter made with sofrito, coconut milk and gandules (pigeon peas) $50

Arroz Moro
Mouthwatering mixture of black beans and white rice cooked together with sofrito $50

Moros and Cristianos
Red beans and white rice cooked together with sofrito, and tomato paste $50

Meaty Lasagna 
Layered lasagna smothered in delicious homemade meat sauce simmered in ricotta, mozzarella, and parmesan cheese $85

Vegetarian Lasagna 
Spinach lasagna layered with vegetables and smothered in homemade marinara sauce and simmered in specialty cheeses $85

MEATS

Each tray serves 35-40 people

Pernil Asado
Marinated pork shoulder in a Caribbean blend of herbs slowly roasted to tenderness $85

Pork Chops
Baked or pan fried lean pork chops marinated in Caribbean blend of herbs garnished
with pickled red onions $85

Roasted Turkey Latino Style
We take a traditional American favorite and season it with savory, signature flavors $85

Balsamic Chicken with Spinach
Pan seared chicken breast with balsamic vinegar and tomatoes sautéed with spinach $85

Carne con Papas
Beef and potatoes marinated in sofrito sauce and slowly roasted to tenderness $85

Carne Ripiada
Tender shredded beef in Spanish red wine sauce mixed with fresh creole homemade seasoning $85

Roasted Citrus Chicken
Quarter chicken slowly roasted in citrus juices, Caribbean spices and mojo de ajo garlic sauce $65

Fricasse de Pollo
Chicken pieces, and green olives simmered in sofrito broth with wine and tomato paste $65

Chile con Carne
Mild or spicy chili beans with lean ground beef or lean ground turkey sautéed with onions, bell peppers and Cajun spices $70

 361-444-DIVA (3482) Darleneladivagourmet@gmail.com

Easy Super Moist Chocolate Syrup Brownie From Scratch

Easy Super Moist Chocolate Syrup Brownie From Scratch

I never thought I could master the moistest brownies on the planet!
You can make these too.....Enjoy

Ingredients:
For the brownie:
1 stick butter or margarine
1 cup sugar
4 eggs
1 box chocolate INSTANT pudding
1 cup all purpose flour
1 and 3/4 cups chocolate syrup
3/4 cups finely chopped nuts

Topping:

For frosting:
1/2 stick of butter or margarine
1 box chocolate INSTANT pudding
1/3 cup evaporated milk or half and half
3/4 cups confectioners sugar
1 Tsp Vanilla Extract
2tbsp condensed milk
1/3cups chocolate syrup

Drizzling:
Condensed milk for drizzling
1/3 cup finely chopped nuts

For the brownie:
Preheat oven to 300 degrees
combine butter and sugar until creamy and smooth
add pudding, eggs, flour, and chocolate syrup and mix well for about 1 or 2 minutes
add finely chopped nuts and stir
Add batter to a square buttered baking dish
Bake for 25 to 30 minutes or until sides separate from dish. My recommendation is that you take them out when you can smell them in another room. If you over bake them then you will not be happy. I usually take them out when the middle bounces back up when I lightly tap it with my hand I hate crunchy edges......

Combine all ingredients for the topping and microwave on high for 30 seconds and stir well refrigerate until brownie is ready to be frosted

Once brownie is cooled enough to frost add creamy chocolate topping it should be twice or three times as thick as the chocolate syrup........

Drizzle condensed milk over the top of chocolate frosting
Add remaining nuts, cut into squares and enjoy alone or with a scoop of ice cream

La Diva Featured on P14 Keloke

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Arroz con pollo a la Diva Gourmet Traditional Dominican Locrio De Pollo

Locrio de Pollo ala Diva aka Arroz Con Pollo

Growing up I enjoyed this dish so much. I loved it with salad, fried sweet plantains, beans and an entire banana.....delicious.......I truly hope you enjoy it.

Ingredients:
Salt and lemon to clean meat if no lemon is available use vinegar
1 and 1/2 lbs boneless chicken breast cut into 1 inch pieces
3 and 1/4 tablespoons tomato paste
4 tablespoons Darlene the Gourmet DIvas Sauteed Sofrito
1 and 1/2 tablespoon all purpose seasoning (I use adobo)
1/2 tablespoon sugar
2 and 1/2 tablespoons oil
3 capfuls vinegar
1/4 cup cooking wine
2 tablespoons green salad olives or any pitted
4 cups water
3 cups long grain rice
Cleaning the rice:

Cleaning the chicken:


Instructions According to the Diva:
In a bowl Wash rice three times with cold water Drain thoroughly and set aside
In a separate bowl wash chicken by vigorously rubbing with salt and use half a lemon to scrub each piece of chicken individually.
This allows for a less slimy chicken it has also been said that it kills salmonella poisoning and bacteria that poultry usually has.
Rinse chicken thoroughly rubbing as you do so

Seasoning and cooking the chicken and rice:
Heat oil on medium oil To your citrusy clean chicken add sofrito, all purpose seasoning, vinegar, cooking wine and olives
Stir well to ensure chicken is evenly seasoned Sprinkle sugar in the oil
When sugar becomes a dark brown color add chicken not olives or the remaining juices
Allow chicken to cook on one side for one minute before you turn it to coat the other side with your blackened sauce Raise heat to medium high while cooking uncovered careful not to let chicken burn
After 5 minutes stir once more add half of the original wine vinegar seasoning to chicken
When inside of meat is fully cooked approximately 12 to 15 minutes
Stir chicken add tomato paste, olives and remaining wine vinegar to the chicken
Add water to chicken allow it to come to a rolling boil
Add rice to same pot and stir Cook uncovered stirring occassionally to avoid the rice and chicken sticking to the bottom of pot
When the water has comsumed, stir again, bring rice and chicken to the center of the pot so that it allows for even cooking and better concon cover with aluminum foil and then with the lid Reduce the heat to the lowest level
Cook for 20 to 25 minutes
Uncover and stir from bottom to top. You know if grains of rice are raw by splitting one grain with your nail and checking the center of it which should not look white
If not fully cooked cover five additional minutes
Using a fork separate grains and serve

I hope your family enjoys this simply yummy delight

Que Le aproveche