Jerk Chicken - For jerk sauce, in a food processor combine 2 teaspoons ground allspice, 1/2 teaspoon ground nutmeg, 1 teaspoon salt, 2 teaspoons dried thyme, 1 teaspoon ground ginger, 1 tablespoon brown sugar, 1-1/2 teaspoons black pepper, 1 onion cut up, 5 cloves garlic, 2 harbinger peppers and 2 tablespoons of vegetable oil. Puree until pretty smooth. Place one chicken cut up in a large glass dish (9 x 13) and pour 1 cup of lime juice over the chicken and half of the jerk sauce (your eyes will water when you do this), toss to coat all of the chicken pieces. Now pour the rest of the jerk sauce over it the top of the chicken and cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat oven to 350 degrees and remove chicken from marinade and place the pieces skin side up, on a baking sheet or in a baking dish. Bake 50 to 60 minutes until cooked through.
Spicy Rice Cooker Rice - Into Rice cooker add 1-1/2 cups washed Jasmine rice, 1 packet of taco seasoning, 1/2 teaspoon chipotlte powder, one 4 oz. can green chilies and 3 cups chicken broth. Cook until rice cooker timer goes off and fluff with fork and serve.
Chocolate Pie - In a double boiler melt two 1 oz. squares of semi-sweet baker's chocolate, one 14 oz. can of condensed milk and 1/4 teaspoon salt. Stir constantly until mixture is smooth and thick. Gradually add 1/4 cup hot water, keep stirring to blend in water. Once all of the water is added, continue cooking and stirring for another 5 minutes. Remove from heat and add 1/4 teaspoon pure vanilla extract. Cover bowl with plastic wrap (put wrap directly on top of chocolate mixture so a "skin" does not form) and refrigerate for one hour to chill. Once mixture is completely chilled fold in 1 cup of whipping cream whipped and pour into graham cracker pie shell. Chill for 4 hours and serve. Garnish with whipped cream or shaved chocolate.
Enjoy Oscar Night!