In the food processor or pot, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste like sauce . Place the chicken pieces in a large ziploc bag and pour the sauce over the chicken. Seal and give it a shake to coat. Refrigerate two hours. Preheat the oven to 350. Remove the chicken from the bag, reserving the sauce. Arrange chicken on a baking dishes so they don’t overlap. Bake 1 hour or until cooked through. In a small saucepan, heat the remaining sauce. Take care to thoroughly cook the sauce as it has been in contact with raw chicken. Serve the chicken with sauce on the side.

WARNING: this needs to be done the day before you want to bake the cookies.

In a large bowl, cream together the 1/2 cup butter and sugar. Add egg and vanilla. Beat until fluffy. In a medium sized bowl, combine flour, baking powder and salt. Add the flour mixture to the butter mixture, combine thoroughly. Remove half the dough to medium bowl. Add cocoa and melted butter to remaining dough. Mix thoroughly. Divide the dough in half. Divide the vanilla dough in half as well. You should now have 4 sets of dough, two vanilla and two chocolate. Dough should be firm. If not, refrigerate 1/2- 1 hour until firm. Sandwiched between 2 pieces of wax paper, roll one portion vanilla dough into 8-inch square. Repeat procedure with one portion chocolate dough. If the dough is warm and soft, you may need to chill it again at this point. Remove top sheets of wax paper; invert vanilla dough onto chocolate dough. Remove the top sheet of wax paper. Roll carefully. Wrap in wax paper. Repeat procedure with remaining dough. Refrigerate over night.

Preheat oven to 350°F. Cut rolls into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet. Bake 6-7 minutes or until just set. Careful, the cookies do not brown on top and it is difficult to visually tell if they are done. Remove from cookie sheet to wire rack. Cool completely.

Serves: Small Gathering

In a small bowl, use a fork and thoroughly mix together the yolks, mayonnaise, mustard, capers, parsley, pepper, and a bit of smoked paprika. Spoon an equal amount into each of the egg halves. Sprinkle with additional smoked paprika and serve.

Serves: 2