Apple Jolly Rancher

Why pay $15 dollars for one cocktail when you can spend 20 to make up to 20 cocktails!!!!!! NYC Style

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Trust me this is just perfect

1 1/2 oz. 99 Apples (99 proof ouch)
1 oz. melon liqueur
 

 According to the Diva and 99 Apples:

Splash of lemon-lime soda and sweet & sour mix
Shake with ice and strain to serve as a shooter or serve in tall glass over ice. Garnish it with Green Apple Wedges and have one for the Diva

I promise you it will taste just like this:

Please Drink Responsibly: BUT DO DRINK!

Darlene The Gourmet Diva's 

Cran~Apple Punch

Ingredients:

• 2 (64  ounce) bottles cranberry-apple juice
• 1 (2 liter) bottle ginger ale

According To The Gourmet Diva:

1. combine juice and ale.in a large glass or plastic bowl
   
2. Both must be chilled extremely well
3. Spike Accordingly 
   

Darlene The Gourmet Diva

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Pernil Segun Darlene La Gourmet Diva

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Roasted Pork Shoulder Diva Style

• 8-10 lb Pork Shoulder
• ½ Cup fresh squeezed orange juice
• ¾ Cup fresh squeezed lime juice
• 10 garlic cloves minced
• 1 large onion
• 2 Tbsp Dry Rub Seasoning (I use Adobo)
• ½ Red Bell Pepper
• 1½ Tbsp salt
• 2 Tsp pepper
• 3 Tbsp Dominican oregano (If available otherwise use regular oregano and yes that much Is needed)
• 2 tbsp olive oil
• 1 Tbsp green pitted pimento olives
• 1Tbsp vinegar

  

If you follow my Instructions you will be happily surprised the Diva loves pernil so she better know how to make it right:

At least 24 hours before you will be roasting/baking your pig:

1. Rinse, wash and pat dry meat
2. Using knife, carefully puncture coin sized holes/slits  (30-40) in meat to allow flavors to soak in better go deep into the meat and slightly tear into it as you create seasoning cavities. It’s actually stress relieving!
3. Bring a large pot of water to a rolling boil. Wearing rubber gloves to protect your hands, hold the meat by the bone and submerge most if not all of the meat in water for 1 to 2 minutes. Then reverse it and submerge the other side of the pork for at least 1 minute.
4. Place meat in the actual dish that will be used to bake it in. pour orange, vinegar and lime juice over and inside pig.
5. Add dry rub seasoning
6. Set aside while you prepare marinade
7. In a food processor or blender, combine remaining ingredients and process until it forms a paste.
8. Smear inside and out of pig with homemade garlic paste
9. Tightly cover pig with plastic wrap for best results I try to refrigerate seasoned meat at least 24 hours,
   
   
   

On the day you will be making your pork:

1.    Heat 1Tbsp of Olive oil in a large pot

2.    Sautee Pork Shoulder over medium heat

3.    Allow meat to cook on the range for about 1 hour paying close attention to it to avoid burning

4.    Preheat oven to 275 degree

5.    Roast 3 to 4 hours skin side up (if pot is oven safe finish in same pot)

6.    Using the juices and marinade from the pork, baste hourly.

7.    Meat is cooked when it reaches 190 degrees (therefore cooking time may vary based on oven)

8.    Raise heat to 375 degrees for last 25 to 35 minutes of cooking uncovered baste once more before you raise temperature

9.    Allow at least ½ hr before carving so that juices are not lost in the process