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It’s been a while since I’ve put the spotlight on spicy food, so if you have a soft palette or can’t handle the heartburn, you may not want to read any further!

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HOT CORN DIP

4 to 5 ears corn, shucked

Vegetable oil, for brushing

Salt and pepper, to taste

1/2 red onion, diced

2 cloves garlic, minced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

2 tbsp. butter

1 (8-oz.) package cream cheese, softened

1/2 c. mayonnaise

1/2 c. sour cream

1 lb. monterey jack cheese, grated and divided

2 green onions, sliced

Chili powder, for sprinkling

1 (4-oz.) can diced green chiles

Tortilla chips, to serve

Preheat the oven to 350 degrees.

Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.

In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.

Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

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SPICY MACARONI N’ CHEESE

4 c. cooked macaroni or cavatappi

1 tbsp. olive oil

1/4 to 1/2 finely diced red onion

Equal amount diced red bell pepper

1 finely diced jalapeño

1 4-ounce can chopped green chilies

1 c. frozen corn

2 to 3 cloves garlic, chopped

1 c. cream

1 generous cup grated Pepper Jack cheese

2 tbsp. butter

Salt and pepper

Boil pasta until al dente. In a large skillet, add olive oil and sauté garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.

Serve with juicy steak, with grilled shrimp, chicken, or on its own. It’ll change your life for the better.

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COWBOY CANDY 

1 lb. jalapeño peppers

1 c. apple cider vinegar

1 1/2 c. granulated sugar

1 tsp. salt

1 tsp. pickling spice (optional)

 Remove and discard the jalapeño stems before cutting the peppers into 1/4-inch thick coins. 

In a medium saucepan, combine the vinegar, sugar, salt, and pickling spices, if using. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes. 

Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes. 

Using a slotted spoon, transfer the jalapeños to a pint-sized mason jar or heat-proof container. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes. 

Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature before sealing and refrigerating

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JALAPENO POPPER POTATO SALAD

3 lb. russet potatoes (about 5 medium), chopped

1/2 tsp. kosher salt, plus more for the water

6 slices bacon 

2 c. shredded cheddar cheese (about 8 ounces) 

1 c. mayonnaise 

1/4 c. chopped pickled jalapeños, plus 2 tablespoons brine

3 tbsp. yellow mustard 

4 hard-boiled eggs, chopped 

4 scallions, thinly sliced, plus more for topping 

3 sweet gherkins, chopped (about 1/4 cup)

1/2 tsp. black pepper

Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot, then mash with a potato masher. 

Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Drain on a paper towel–lined plate, then chop. 

Scrape the potatoes into a large bowl. Add half of the bacon, the cheese, mayonnaise, pickled jalapeños and brine, mustard, hard-boiled eggs, scallions, gherkins, salt and pepper. Fold everything together. Serve the potato salad warm or cover and refrigerate until chilled, at least 1 hour or overnight. Top with the remaining bacon and more scallions before serving.

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HOT & SPICY ITALIAN DIP

1 tbsp. olive oil

1 whole chuck roast (2 1/2 to 3 lbs.)

Salt and pepper

16 oz. beef stock

1 can (14 oz.) crushed tomatoes

1/2 jar pepperoncinis, with juice

1/2 jar hot cherry peppers, drained

1 jar (4 oz.) Pimentos

Buttered, toasted rolls (optional)

Provolone cheese

Preheat oven to 300 degrees.

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.

The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.

TFD: Memory is a way of holding on to the things you love, the things you are, the things you never want to lose.

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