Thanksgiving Recipes for "Heat Lovers"

Yields: 8 servings

• 12 ears fresh corn, husked and silked (or 9 cups frozen)
• 4 strips bacon
• 1 1/2 cups diced yellow onion
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 2 teaspoons ground black pepper
• 1/4 teaspoon ground red pepper
• 2 teaspoons salt

1. Prepare the corn: Hold an ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn "milk." Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.

2. Cook the Maque Choux: In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft - about 5 minutes. Add corn kernels and corn milk, ground black pepper, ground red pepper, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.

WHOLE BAKED YAMS WITH SPICY MOLASSES BUTTER

The butter for the yams gets a lift from the peel of oranges, plus chili powder and cayenne pepper. Making the topping ahead saves time on the big day.

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 tablespoons mild-flavored (light) molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon grated orange peel
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 6 9- to 10-ounce yams (red-skinned sweet potatoes)

Using electric mixer, beat first 7 ingredients in medium bowl until fluffy. (Can be prepared 1 week ahead. Cover and chill. Bring to room temperature before using.)

Preheat oven to 350°F. Line large baking sheet with heavy-duty foil. Using small, sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch of yam uncut at each end. Place yams on baking sheet. Bake yams until tender, about 1 hour 15 minutes.

Cut slits across center of each yam. Press ends toward center

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