Sapphire Peppered Peach Tea Collins

Photo provided by Bombay Sapphire  --  Garnish Sapphire Peppered Peach Tea Collins with peach and lemon.

Sapphire Peppered Peach Tea Collins Serves 1. Recipe is from Bombay Sapphire, which says the cocktail “incorporates the simplicity of the favorite Tom Collins with a fruity twist and a balancing pinch of pepper to complement the classic juniper gin flavor.” 1½ ozs. Bombay Sapphire Gin ¾ ozs. fresh lemon juice ½ oz. simple syrup 1½ ozs. peach iced tea Pinch of black pepper Ice Club… Continue reading →

Bombay Negroni

Photo by Bombay Sapphire  --  Bombay Negroni

Bombay Negroni Serves 1. Recipe is from Bombay Sapphire. 1 part Campari 1 part Bombay Sapphire 1 part Martini Gran Lusso Ice Orange slice, for garnish 1. Stir the ingredients over ice. Strain into a low ball glass with a large chunk of ice. 2. Garnish with an orange slice.… Continue reading →

Summer Thyme Blues

Photo by Muriel's Jackson Square  --  The Summer Thyme Blues cocktail at Muriel's Jackson Square in New Orleans blends Benchmark bourbon, Crème Yvette, lemon juice and housemade blueberry-thyme syrup.

Summer Thyme Blues Recipe is by bartender Mary Hulse, of Muriel’s Jackson Square, New Orleans. Syrup recipes makes 5 quarts; cocktail recipe serves 1. For Blueberry Thyme Syrup: 4 pints of Louisiana blueberries, divided 3 cups sugar 1/2 cup lemon juice 4 cups water 1 bunch thyme For cocktail: 2 thyme sprigs, divided 1 oz. lemon juice Ice 3 ozs. Blueberry… Continue reading →

Salsa Joe Sliders

Advocate staff photo by PATRICK DENNIS -- Take Salsa Joe Sliders on a summer outing.

ADVOCATE-TESTED RECIPE Salsa Joe Sliders Serves 6 to 8. Recipe is by Julie Kay. 1 lb. lean ground beef 1 tsp. garlic powder 1 tsp. black pepper 1 onion, chopped 1 green bell pepper, chopped 1 cup chunky salsa Slider buns or rolls of choice 1 cup shredded cheddar cheese 1. Brown ground beef on stove top over medium-high heat, adding garlic powder, black pepper, onions and bell peppers as it browns. Drain fat. 2. Put… Continue reading →

Potato Nachos

Advocate staff photo by  April Buffington --  For a change of pace, serve Potato Nachos.

ADVOCATE-TESTED RECIPE Potato Nachos Makes 4 servings. Recipe is from the “Potatoes Goodness Unearthed” calendar, published by United States Potato Board. 1½ lbs. russet potatoes 1½ tbls. vegetable oil ½ tsp. garlic salt 1 tsp. Mexican seasoning blend (or substitute by adding a small pinch of oregano, chili powder, cumin, onion powder, paprika, etc.) 1 cup Mexican-blend, shredded, reduced-fat cheese… Continue reading →

Fresh Fig Pie

Advocate staff photo by  April Buffington --  Fresh Fig Pie goes together easily.

ADVOCATE-TESTED RECIPE Fresh Fig Pie Makes 1 (9-inch pie); serves 8. This recipe is in “From The Sugar Bowl, A collection of Cajun Recipes From Louisiana Sugar Families & Their Friends.” It was submitted by Mrs. M. J. Giamalva of Baton Rouge. 5 cups firm ripe figs, peeled 6 tbls. sugar, more if figs are not sweet Juice of one lemon 6 tbls. butter, cut… Continue reading →

Café Chat Noir

Photo by Jennifer Mitchell  --  Cafe Chat Noir cocktail

Café Chat Noir Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador, based in New York City. The drink was served during the recent Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria at Hotel Mazarin in New Orleans. 1 part Tia Maria liqueur 1 part tawny port wine 1 part espresso 4 dashes Angostura Orange Bitters Coffee beans, for garnish… Continue reading →

The Aristocrat

Photo by Jennifer Mitchell  --  The Tales of the Cocktail Spirited Dinner presented by Diaronno and Tia Maria at Hotel Mazarin in New Orleans pairs sauteed beef tenderloin by chef Agnes Bellet with The Aristrocrat cocktail by Paul Sevigny.

The Aristocrat Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador based in New York City. It was served with sautéed beef tenderloin at the Tales of the Cocktail Spirited Dinner, “From Italy Through New Orleans,” presented by Disaronno and Tia Maria at Hotel Mazarin. 2 parts Tia Maria liqueur 2 parts Jose Cuervo Traditional Reposado tequila 1 part sweet vermouth 4 dashes Aztec Chocolate Bitters… Continue reading →

Creole Swizzle

Photo by Jennifer Mitchell  --  A server at Hotel Mazarin in New Orleans carries a tray of Creole Swizzle cocktails by Paul Sevigny at the Disaronno and Tia Maria Tales of the Cocktail Spirited Dinner on July 17.

Creole Swizzle Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador, who says the cocktail is refreshing for a hot day. It was paired with Gulf Shrimp and Grits New Orleans-style by Hotel Mazarin chef Agnes Bellet at the Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria in New Orleans July 17. 1 part Disaronno liqueur 1 part Pierre Ferrand 1840 Cognac 1 part fresh lime… Continue reading →

Mela Spritz

Photo by Jennifer Mitchell  --  A server carries a tray of Mela Spritz cocktails during the Tales of the Cocktail Spirited Dinner presented by Disaronno and Tia Maria.

Mela Spritz Serves 1. Recipe is by Paul Sevigny, Disaronno Northeast brand ambassador. 2 parts Disaronno liqueur 1 part homemade green apple shrub 1 part lemon juice 4 parts Prosecco Green apple slice, for garnish 1. Add all ingredients except Prosecco into a shaker glass. Shake with ice. 2. Strain contents into a wine glass with ice. Finish with prosecco. Garnish with apple slices.… Continue reading →

Honey Simple Syrup

Honey Simple Syrup Recipe is from the National Honey Board. 4 parts honey 1 part hot water 1. Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool. 2. Store at room temperature or refrigerate. For Infused Honey Simple Syrup: Follow steps for making Honey Simple Syrup, but… Continue reading →

Go Bananas Foster

Go Bananas Foster Serves 1. Recipe is from the National Honey Board. 3 ozs. half-and-half 1/2 frozen banana 3/4 oz. banana liqueur 1/2 oz. amaretto liqueur 3/4 oz. spiced rum 2 tbls. honey 1/2 cup ice Fresh banana slice, for garnish 1. Combine all ingredients, except the banana slice, in a blender.… Continue reading →

Honey Mint Julep

Honey Mint Julep Serves 1. Recipe is from the National Honey Board. 2 tbls. boiling water 8 mint leaves, plus more for garnish 11/2 tbls. honey 2 ozs. bourbon Crushed ice 1. Pour boiling water from a kettle or pot into a small bowl. Add mint leaves and stir until wilted. Add honey and stir until dissolved. Let… Continue reading →

Queen Bee Royale

Photo by Cynthia V. Campbell  --  Samples of various honeys await a participant in the 'Honey, I'm Home!' seminar during the 12th annual Tales of the Cocktail in New Orleans.

Queen Bee Royale Serves 1. Recipe is from “Sweet Stirrings: A Guide to Honey Cocktails From the National Honey Board.” 1 oz. honey liqueur 1 (11/2-inch) piece honeycomb 5 ozs. sparkling wine or Champagne 1. Pour the honey liqueur into a Champagne flute. 2. Add the honeycomb piece and fill the glass with sparkling wine or Champagne.… Continue reading →

Creole Cream Cheese Mousse With Strawberry Gelee

Photo provided by Restaurant R'evolution  --  Serve Restaurant R'evolution's Creole Cream Cheese Mousse With Strawberry Gelee in celebration of National Cheesecake Day on July 30.

Creole Cream Cheese Mousse With Strawberry Gelee Yields 11 (4-ounce) portions. Recipe is from Pastry Executive Chef Erin Swanson of Restaurant R’evolution, New Orleans. 1¼ tbls. powdered gelatin 4 tbls. cold water, to bloom gelatin 1 lb. Creole cream cheese 1 cup sugar, divided 3 egg yolks (pasturized, optional) 1½ cups heavy cream For Strawberry Gelee:… Continue reading →

Bourbon Brisket

Advocate staff photo by PATRICK DENNIS  --  Slow-cooked Bourbon Brisket makes enough for two meals.

ADVOCATE-TESTED RECIPE Bourbon Brisket Serves 6 to 8. Recipe is by Julie Kay. 1 (6- to 8-lb.) beef brisket 1 tbl. garlic powder 1 tsp. black pepper 1 tbl. onion salt ¼ cup soy sauce ½ cup bourbon 2 large onions, sliced 1. Place brisket into slow cooker and sprinkle garlic powder, black pepper… Continue reading →

Fig Preserves

Advocate staff photo by HEATHER MCCLELLAND --  It's time to make fig preserves.

Advocate-tested recipe Fig Preserves Makes about 12 (12-oz.) jars. Recipe is from “The Country Gourmet” by Miriam G. Cohn, of Port Gibson, Miss. This can be adapted for any amount of figs. 10 lbs. figs Water for rinsing figs 6 tbls. baking soda, divided 3/4 lb. sugar for each pound of figs 1 cup water for each pound of figs 3 lemons, very thinly sliced, seeds discarded… Continue reading →

Microwave Corn on Cob With Shucks On

ADVOCATE-TESTED RECIPE Microwave Corn on Cob With Shucks On Serves 1 to 3. Recipe is from Corinne Cook who found the instructions on numerous Internet videos. 1 to 3 ears corn on cob with shucks 1. Place damp paper towel over microwaveable plate. Place corn on plate. The stalk end can be trimmed if it’s too long to fit in microwave. 2.… Continue reading →

Fresh Corn Soup

Advocate staff photo by  April Buffington  --  Fresh Corn Soup, make with a simple meat and tomato base, is a Cajun-style corn soup.

ADVOCATE-TESTED RECIPE Fresh Corn Soup Serves 10-12. Recipe is by Corinne Cook. 12 ears corn, shucked and raw kernels cut from cob 2 lbs. soup or stew meat, rinsed and patted dry with paper towels 3½ qts. water 1 onion, chopped ¾ cup chopped bell pepper 3 ribs celery, chopped 1 large fresh tomato 1… Continue reading →

Fresh Corn Salad

Advocate staff photo by  April Buffington  --  Frsh Corn Salad also includes  cucumber, tomato and avocado.

Advocate-tested recipe Fresh Corn Salad Serves 8. Recipe is by Corinne Cook, who says, “If you cannot get fresh corn, you can use thawed frozen corn kernels. Fresh corn has to be boiled or microwaved before removing the kernels and making the salad.” 6 ears fresh corn, cooked before removing kernels from cob 2 small avocados, peeled and diced then tossed in juice of ½ lemon… Continue reading →

Caribbean Okra, Corn and Tomatoes

Advocate staff photo by  April Buffington  --  Carribean Okra, Corn and Tomatoes is colorful and pretty enough to serve straight from the skillet.

Advocate-tested recipe Caribbean Okra, Corn and Tomatoes Serves 6-8. Recipe is from “Cathedral Cuisine,” a cookbook from the Catholic Diocese of Baton Rouge. 6 ears fresh corn 1 large onion, chopped 1 bell pepper, seeded and chopped 3 large tomatoes, peeled and chopped 1 tsp. sugar 1 tsp. salt or to taste 1 tsp. black pepper, or… Continue reading →

Chili Cheese Spaghetti Squash

Advocate staff photo by PATRICK DENNIS -- For an easy slow-cooked dish, try Chili Cheese Spaghetti Squash.

ADVOCATE-TESTED RECIPE Chili Cheese Spaghetti Squash Serves 4 to 6. Recipe is by Julie Kay. 3 (15-oz.) cans chili, with or without beans 1 (8-oz.) pkg. cream cheese 1 (8-oz.) pkg. shredded Mexican four cheese blend 1 large spaghetti squash 1. Put canned chili, cream cheese and cheese into slow cooker and cook on Low for 2 to… Continue reading →

Strawberry & Watermelon Salad

Photo by California Strawberry Commission  --  Strawberry & Watermelon Salad offers a refreshing taste of summer.

Strawberry & Watermelon Salad Serves 4. Recipe is from the California Strawberry Commission. 2 cups quartered and cleaned strawberries 2 cups diced watermelon (yellow and red, if available) ¼ cup sliced fresh basil 1 handful arugula Sherry vinaigrette (see recipe) Salt and pepper to taste 1⁄3 cup candied walnuts or pecans 1⁄3 cup blue or goat cheese 1 tbl. pomegranate molasses or balsamic syrup… Continue reading →

Dry-Rubbed Porterhouse Pork Chops With Steakhouse Butter

Photo provided by National Pork Board --  Serve Dry-Rubbed Porterhouse Pork Chops With Steakhouse Butter with a baked potato and your favorite spinach dish.

Dry-Rubbed Porterhouse Pork Chops With Steakhouse Butter Serves 6. Recipe is from the National Pork Board. Steakhouse Butter: 1 stick butter at room temperature 1/4 cup shallots, finely chopped 1 clove garlic, crushed 1/2 tsp. kosher salt 1 tbl. chopped fresh parsley, chopped 1/2 tbl. freshly squeezed lemon juice 1/4 tsp. white pepper 1/4 tsp. Worcestershire… Continue reading →

Original Piña Colada

Photo provided by Caribe Hilton  --  Caribe Hilton in Puerto Rico is celebrating the 60th anniversary of what it says is the Original Piña Colada.

Original Piña Colada Makes 1 drink. Recipe is from Puerto Rico’s Caribe Hilton. 2 ozs. white rum 1 oz. coconut cream 1 oz. heavy cream 6 ozs. fresh pineapple juice ½ cup crushed ice Pineapple wedge, for garnish Maraschino cherry, for garnish 1. Put rum, coconut cream, heavy cream and pineapple juice in a blender. Add the ice and blend for about 15 seconds or… Continue reading →

CoolBrew Coffee Barbecue Sauce

CoolBrew Coffee Barbecue Sauce Yields about 1 pint. Recipe is from New Orleans Coffee Co. Inc. ½ lb. bacon, chopped 1 medium onion 8 cloves garlic, minced 4 plum tomatoes, chopped 2 tbls. Barbecue Spice Mix (see recipe) ½ cup Original CoolBrew Coffee Concentrate 4 tbls. Worcestershire sauce 2 cups ketchup 1⁄3 cup apple cider vinegar… Continue reading →

CoolBrew Frozen Granita

Photo by Steven Seipel  --  CoolBrew Frozen Granita

CoolBrew Frozen Granita Serves 1. Recipe is by New Orleans Coffee Co., Inc. co-owner and coffee maker Jeff McCrory. 2 ozs. Original CoolBrew Coffee Concentrate or your favorite CoolBrew flavor 4 ozs. milk 2 cups ice 2 ozs. simple syrup (or 3 tbls. sugar) Mix all ingredients in a blender until smooth. Pour into glass and serve.… Continue reading →

Café Brewleau (Cold)

Photo by Steven Seipel  --  CoolBrew Cafe Brewleau (Cold) is a take-off of the classic cafe brulot.

Café Brewleau (Cold) Serves 1. Recipe for iced coffee drink created by New Orleans Coffee Co. Inc. co-owner and coffee maker Jeff McCrory as a play on the traditional café brûlot. 1 oz. CoolBrew coffee concentrate 1 oz. Fireball Cinnamon Whiskey 1 oz. simple syrup 5 ozs. milk Ice Dash orange bitters Orange zest, for garnish… Continue reading →