Celebrate summer’s end with a home-style meal

Fall is just around the corner, but it still feels a little bit like summer so why not bring the party outside for a few more weeks? Lifestyle expert B. Smith was invited on the “Today” show to share a not-so traditional Southern menu. Here are the recipes.

Spicy Baby Okra and Olives
Serves 12

12 ounces fresh baby okra or small okra
1/4 cup halved pitted Kalamata olives
1/4 cup halved pitted cracked green olives
1/4 cup pimento-stuffed green olives
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
3 tablespoons fresh thyme leaves
2 garlic cloves, thinly sliced
1/2 teaspoon coarse kosher salt
1/2 teaspoon dried crushed red pepper

Combine okra and all olives in 1-quart resealable plastic bag. Whisk lemon juice and all remaining ingredients in medium bowl to blend. Pour marinade over okra and olives; seal bag.  Turn bag to distribute marinate evenly. Refrigerate at least 1 day and up to 2 days, turning occasionally.

Black-eyed Peas Salad with Spicy Cajun Vinaigrette
Serves 6 to 8

1-1/2 cups cooked or canned black-eyed peas
1-1/2 cups cooked corn kernels
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
3/4 cup chopped red onion
3/4 cup chopped celery
Salt and pepper to taste
Fresh basil leaves for garnish

In a large bowl, combine the black eyed-peas, corn, peppers, onion, and celery. Add the spicy Cajun vinaigrette and toss to thoroughly coat. Refrigerate overnight to let flavors meld.

Spicy Cajun Vinaigrette
3 tablespoons fresh-squeezed lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon Tabasco sauce
Salt and freshly ground black pepper to taste
2/3 cup extra virgin olive oil

In a blender, puree the lemon juice, vinegar, mustard, garlic, Worcestershire sauce, Tabasco sauce, salt, and pepper.  Slowly add the olive oil in a thin stream while blending.

Sweet Potato Salad with Orange-Maple Dressing
Yields 12 servings

For the salad
6 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
1 cup chopped green onions
1 cup chopped fresh parsley
1 cup pecans, toasted, coarsely chopped
1/2 cup golden raisins
1/2 cup brown raisins

Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch.  Transfer sweet potatoes to large bowl.  Cool to room temperature.  Add green onions, parsley, pecans and all raisins.  Pour dressing over, toss gently to blend.  Season salad to taste with salt and pepper.  Can be made 2 hours ahead. 

For the dressing
1/4 cup extra virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons orange juice
2 tablespoons sherry wine vinegar or balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Whisk all ingredients together in a small bowl. Season dressing to taste with salt and pepper.

Curried Grilled Cornish Hens

1 cup nonfat yogurt
2 tablespoons curry powder
2 tablespoons vegetable oil
1 cup chopped onion
2 large cloves minced garlic
1 tablespoon grated fresh peeled ginger root
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
Cornish hens (butterflied)

Whisk or blend together marinade ingredients. Place hens in a shallow dish or plastic bag.  Pour marinade over hens, turning to coat completely. Refrigerate at least 2 hours and up to 12 hours.

Prepare medium hot grill.  Lightly oil or coat with non-stick spray.  Grill the hens, turning once every 8 to 10 minutes, until meat is white throughout.

Jerk-Spiced Beef Tenderloin
Serves 12

1/2 cup extra-virgin olive oil
3-1/2 tablespoons dried Jamaican jerk seasoning
4 small bay leaves, crumbled finely
3 large garlic cloves, minced
2  (2-3/4 to 3-pound) thick-end beef tenderloin roasts

Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large re-sealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.

Preheat oven to 450 degrees Fahrenheit.  Remove beef from marinade; let dry.  Place on rimmed baking sheet.  Sprinkle generously with salt and pepper.  Roast until thermometer inserted into each tenderloin registers 125 degrees Fahrenheit for medium rare, about 40 minutes. Remove from oven; let stand 10 minutes.  Cut beef crosswise into 1/2-inch thick slices.

Red Velvet Cupcake with Raspberries and Blueberries

For the cupcake
2-1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1-1/2 cups sugar
1/2 cup (1 stock) unsalted butter, room temperature
2 large eggs

For the frosting
2 (8-ounce) packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2-1/2 cups powdered sugar
3-1/2-pint baskets fresh raspberries
3-1/2-pint baskets fresh blueberries

Directions for the cupcakes
Preheat oven 350 degrees Fahrenheit. Butter and flour two 9-inch diameter cake pans with 1-1/2-inch high sides.  Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.  Whisk buttermilk, food coloring, vinegar and vanilla in small bowl to blend.  Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions, alternately with buttermilk mixture in 3 additions.

Divide batter into lined cupcake pan (approximately 1/2 cup of batter per cupcake). Bake cupcakes until tester inserted into center comes out clean, about 25 minutes.  Let cupcakes cool completely before frosting.

Directions for frosting
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powered sugar and beat until smooth.

Spread frosting over each cupcake. Arrange raspberries and blueberries decoratively over cupcakes, pressing lightly to adhere. Can be made 1 day ahead. Cover and refrigerate.  Let stand at room temperature 1 hour before serving.

Hibiscus-Ginger Tea Punch
Makes about 8 cups

4 cups boiling water
1 tablespoon fresh minced ginger
8 Red Zinger or hibiscus tea bags
1-1/4 cups sugar
1 (25.4-ounce) bottle sparkling apple cider, chilled
Lemon wedges, for garnish

Pour 4 cups boiling water over tea bags. Cover; steep 10 minutes.  Strain the tea and stir in sugar until dissolved. Chill until ready to serve. Stir in sparkling cider; serve over ice.  Garnish, if desired.

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