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Wild Veggie Rice

Advocate staff photo by TRAVIS SPRADLING --  Wild Veggie Rice, for 'What A Crock.'

ADVOCATE-TESTED RECIPE Wild Veggie Rice Serves 6 to 8. Recipe is by Julie Kay. I used this particular rice because it is a brown/wild rice blend, giving the taste a more full-bodied flavor. If using another wild rice product, be careful not to use the quick-cooking or instant ones for this recipe.… Continue reading →

Crawfish Étouffée

Advocate staff photo by HEATHER MCCLELLAND -- Crawfish …touffÈe

Advocate-Tested Recipe Crawfish Étouffée Serves 4 to 6. Recipe is by Corinne Cook. First, you make a thin roux. The recipe does not call for water. If you cover the pot and reduce the temperature when the crawfish are added, juices from the crawfish will thin the roux and make more gravy.… Continue reading →

Joanne’s Crawfish and Spinach Spread

Advocate staff photo by HEATHER MCCLELLAND -- Joannes Crawfish and Spinach Spread

Advocate-Tested Recipe Joanne’s Crawfish and Spinach Spread Serves 10-12. Joanne Roberts makes this three-layered spread. The bottom layer is garlic-flavored cream cheese, over that, sautéed fresh spinach flavored with dried basil, and then sautéed crawfish over the top. Serve this on your favorite cracker or on thin slices of toasted French bread. Roberts… Continue reading →

Crawfish Chajitas

Advocate staff photo by HEATHER MCCLELLAND -- Crawfish Chajitas

Advocate-Tested Recipe Crawfish Chajitas Makes 10. This recipe is in my friend’s family cookbook, “Recipes and Remembrances-Cannatella Family Favorites.” It was submitted by Tyrona Devalcourt. It’s a soft tortilla filled with crawfish, onions and peppers topped with cheese, lettuce and salsa. 1 pound crawfish tails ¼… Continue reading →

Summer Tomato Sandwich

Advocate staff photo by HEATHER MCCLELLAND -- Summer Tomato Sandwich

Advocate-Tested Recipe Summer Tomato Sandwich Makes 1 sandwich. Recipe is by Corinne Cook. The type of bread and ingredient amounts are up to you. 2 thin slices of good handcrafted, freshly baked bread (multigrain, white, focaccia, etc.) Mayonnaise 2 thick slices fresh, homegrown tomato… Continue reading →

Creamy Risotto

Advocate photo by Teresa B. Day -- Sweet and Smoky Glazed Shrimp over Creamy Risotto

Advocate-Tested Recipe Creamy Risotto Serves 8 to 10. Recipe is by Teresa B. Day 1 stick butter 2 cups uncooked risotto or arborio rice 5 cups broth (chicken broth) 1 cup heavy cream 4 ounces honey chevre (goat cheese)… Continue reading →

Sweet and Smoky Glazed Shrimp

Advocate photo by Teresa B. Day -- Sweet and Smoky Glazed Shrimp over Creamy Risotto

Advocate-Tested Recipe Sweet and Smoky Glazed Shrimp Serves 8 to 10. Recipe is by Teresa B. Day. You can find Delightful Palate dressings at Main Street Market, Red Stick Spice Company and elsewhere; or you can substitute your favorite sweet-based dressing or barbeque sauce. The vinegar in any of these options helps meld… Continue reading →

No-Cook Butterfinger Ice Cream

Photo by Cynthia Nobles -- No-Cook Butterfinger Ice Cream

Advocate-Tested Recipe No-Cook Butterfinger Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. The Butterfinger candy bar was created in 1923 by Otto Schnering, owner of Curtiss Candy Co. of Chicago, and was named in a public contest. Schnering also invented the Baby Ruth. As an early publicity stunt,… Continue reading →

No-Cook Strawberry Ice Cream

Photo by Cynthia Nobles -- No-Cook Strawberry Ice Cream

Advocate-Tested Recipe No-Cook Strawberry Ice Cream Makes 2 quarts. Recipe is by Cynthia Nobles. 1 pint fresh strawberries, hulled 2 cups strawberry soda, chilled, divided ½ cup sugar 1 14-ounce can sweetened condensed milk 1 cup heavy cream, chilled 1 teaspoon… Continue reading →

Chocolate Chocolate Chip and Pecan Ice Cream

Photo by Cynthia Nobles -- Chocolate Chocolate Chip and Pecan Ice Cream

Advocate-Tested Recipe Chocolate Chocolate Chip and Pecan Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. 1½ cups whole milk 1⅓ cups sugar 1/3 cup unsweetened cocoa powder (not Dutch process) 1 tablespoon cornstarch ¼ teaspoon salt 4… Continue reading →

Creole Cream Cheese Ice Cream

Advocate-Tested Recipe Creole Cream Cheese Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. 1 cup sugar 1 tablespoon cornstarch 1 cup evaporated milk ¾ cup whole milk Pinch salt 3 egg yolks 2 whole eggs… Continue reading →

Bananas Foster Sundaes

Photo by Cynthia Nobles -- Bananas Foster Sundae

Advocate-Tested Recipe Bananas Foster Sundaes Makes 4. Recipe is by Cynthia Nobles. 6 tablespoons butter, cut into bits ½ cup light brown sugar ¼ cup honey ¼ teaspoon cinnamon 1⁄8 teaspoon freshly grated nutmeg 4 small or 3 large,… Continue reading →

Vanilla Bean Ice Cream

Advocate-Tested Recipe Vanilla Bean Ice Cream Makes 1 quart. Recipe is by Cynthia Nobles. 1 whole vanilla bean 1¼ cups sugar 2 tablespoons cornstarch ¼ teaspoon salt 2 cups whole milk 3 egg yolks 1 12-ounce can… Continue reading →

White Sauce Spaghetti and Meatballs

Advocate staff photo by TRAVIS SPRADLING --  for 'What A Crock.'

ADVOCATE-TESTED RECIPE White Sauce Spaghetti and Meatballs Serves 6 to 8. Recipe is by Julie Kay. 2 pounds fully cooked homestyle meatballs ½ cup freshly sliced Parmesan cheese 1 (8-ounce) carton sour cream 1 (10½-ounce) can cream of celery soup 1… Continue reading →

Roasted Shrimp (Scampi-Style)

Advocate staff photo by HEATHER MCCLELLAND --  Shrimp Scampi on Grits

ADVOCATE-TESTED RECIPE Roasted Shrimp (Scampi-Style) Serves 6 to 8. Recipe is by Corinne Cook. 2 tablespoons butter, melted 2 tablespoons olive oil 1/2 teaspoon salt or to taste Generous grind of black pepper Pinch of cayenne, optional 2 green onions, chopped (green and white parts) ¼ cup fresh lemon… Continue reading →

Creamy Cheese Grits

Advocate staff photo by HEATHER MCCLELLAND --  Shrimp Scampi on Grits

Advocate-Tested Recipe Creamy Cheese Grits Serves 8. I tasted these delicious grits at a brunch at my daughter’s house. The recipe came from her friend, Jennifer Bloodworth. 1 cup grits 4 cups water 1 teaspoon salt 1 stick butter (8 tablespoons) 1 (6-ounce) roll garlic… Continue reading →

Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce

Associated Press photo by Matthew Mead -- Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce

Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce Serves 4. 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 tablespoon minced garlic 3/4 pound loose sweet or hot Italian sausage 28-ounce can crushed tomatoes (preferably fire-roasted) 2 tablespoons plus 1 teaspoon kosher salt, divided 2/3 cup heavy cream 12 ounces fusilli pasta 2 cups… Continue reading →

Balsamic Glazed Pork Chops

Advocate photo by Teresa B. Day -- Balsamic Glazed Pork Chops

Advocate-Tested Recipe Balsamic Glazed Pork Chops Serves 6. Recipe is by Teresa B. Day. 1 stick butter or margarine 1⁄3 cup balsamic vinegar 6 pork chops 3 tablespoons fresh (1 tablespoon dried) rosemary 2 teaspoons of Kosher salt, or to taste… Continue reading →

Steamed Yellow Squash & Onions

Advocate photo by Teresa B. Day -- Steamed Yellow Squash & Onions

Advocate-Tested Recipe Steamed Yellow Squash & Onions Serves 6. Recipe is by Teresa B. Day. 6 to 8 small yellow squash, sliced 1 small onion, sliced into rings 1 teaspoon salt 1 teaspoon pepper 1/2 granulated garlic (garlic powder)… Continue reading →

Green Beans With Glazed Pecans

Photo by Teresa Day -- Green Beans With Glazed Pecans

Advocate-Tested Recipe Green Beans With Glazed Pecans Serves 4. Recipe by Teresa B. Day. 4 tablespoons unsalted butter 3 tablespoons packed light brown sugar 1/2 cup pecans, coarsely chopped 2 pounds green beans, trimmed 1/2 teaspoon kosher salt or to taste… Continue reading →

Roasted Tomato Sauce

Photo by Teresa Day -- Roasted Tomato Sauce

Advocate-Tested Recipe Roasted Tomato Sauce Makes 6 to 8 cups of sauce. Recipe is by Teresa B. Day. I used Red Stick Spice Company’s Garlic Olive Oil & Tuscan Seasoning. You can also use Italian seasoning. 1⁄3 cup olive oil, plus 2 tablespoons 6 to 8 large ripe tomatoes… Continue reading →

Fresh Corn With Thyme Butter

Photo by Teresa Day -- Fresh Corn With Thyme Butter

Advocate-Tested Recipe Fresh Corn With Thyme Butter Yields 8 half ears of corn. Recipe is by Teresa B. Day. 4 ears corn, husked 2 teaspoons salt, divided 1 tablespoon fresh chopped thyme 1/2 teaspoon pepper 1 teaspoon granulated garlic… Continue reading →

Smoked Gouda and English Muffin Strata

Advocate staff photo by HEATHER MCCLELLAND --  Smoked Gouda and English Muffin Strata

ADVOCATE-TESTED RECIPE Smoked Gouda and English Muffin Strata Serves 10-12. Recipe is from Bay’s English Muffins and featured in “No Humbug Allowed” Encore Food Focus Booklet. Recipe may be halved and baked in 8-inch square pan for 1 hour and 15 minutes or until a knife inserted near the center comes out clean.… Continue reading →

Brussels Sprouts and Apple Salad

Advocate staff photo by HEATHER MCCLELLAND --  Brussels Sprouts and Apple Salad

ADVOCATE-TESTED RECIPE Brussels Sprouts and Apple Salad Serves 4. Recipe is by Corinne Cook. 18-20 (about ½ pound) fresh Brussels sprouts, root end thinly sliced off, thoroughly rinsed and drained on a paper towel 1 apple (Gala, Granny Smith or Red Delicious), rinsed, dried and diced with the peel… Continue reading →

Curry Kix Mix

Advocate staff photo by TRAVIS SPRADLING --  Curry Kix Mix, for 'What A Crock.'

ADVOCATE-TESTED RECIPE Curry Kix Mix 10 to 12 servings. Recipe is by Julie Kay. 3 cups Corn Chex 3 cups Kix cereal 1 cup walnuts 1 teaspoon curry powder ½ teaspoon garlic powder ½ cup butter or margarine, melted… Continue reading →

Granny’s Teacakes

Photo by Teresa B. Day -- Granny's Teacakes

Advocate-Tested Recipe Granny’s Teacakes Yields 31/2 dozen cookies. Recipe by Joy Nell Griffin. These teacakes can be flavored with almond extract with or in place of the vanilla; and you may add lemon or orange zest, if desired. 1 cup butter-flavored shortening 2 cups sugar 2 large eggs 2 teaspoons pure vanilla flavoring 5-6 cups… Continue reading →

Peach Infused Tea

Photo by Teresa B. Day -- Peach Infused Tea

Advocate-Tested Recipe Peach Infused Tea Yields 4 servings. Recipe by Teresa B. Day. 4 cups hot water 4 bags black tea 8-12 fresh peach slices 2 teaspoon vanilla 1 teaspoon baking soda Honey, as desired… Continue reading →

Well-Dressed Crab Meat

Photo by Cynthia L. Nobles  --  Well-Dressed Crab Meat

Advocate-tested recipe Well-Dressed Crab Meat Makes 24 hors d’oeuvre, or 4-6 entrée salad servings. Recipe is by Cynthia L. Nobles, who says, “This simple recipe lets the taste of the crab meat shine, and it can be served on crackers, in oriental-style ceramic spoons, or stuffed in avocados or tomatoes.”… Continue reading →

Shrimp and Broccoli in Peanut Sauce Over Rice Noodles

Photo by Cynthia L. Nobles  --  Shrimp and Broccoli in Peanut Sauce Over Rice Noodles

Advocate-tested recipe Shrimp and Broccoli in Peanut Sauce Over Rice Noodles Makes 4 servings. Recipe is by Cynthia L. Nobles, who says, “For the luncheon I hosted, I needed a triple batch of this recipe. To make party day less stressful, I made the sauce, peeled the shrimp, and chopped the broccoli… Continue reading →

Strawberry Champagne Cocktails

Photo by Cynthia L. Nobles  --  Bride-to-be Claire Duos holds a Strawberry-Champagne Cocktail.

Advocate-tested recipe Strawberry Champagne Cocktails Makes 12 servings. Recipe is by Cynthia L. Nobles. 16 ounces fresh strawberries, hulled and quartered (plus additional whole, hulled berries for serving) 1 cup sugar 1 cup water 1 (1-inch) wide slice of fresh lemon peel 2… Continue reading →

Incredibly Tender Italian Cream Cake

Photo by Cynthia L. Nobles  --  Incredibly Tender Italian Cream Cake

Advocate-tested recipe Incredibly Tender Italian Cream Cake Makes 1 9-inch, 3-layer cake. Recipe is by Cynthia L. Nobles, who says, “No one is sure who invented Italian cream cake, but its building blocks of sponge cake, cream, nuts and flavorings have been common in Italian baking for hundreds of years. Because of… Continue reading →

Homemade Granola

Advocate staff photo by PATRICK DENNIS  --  Homemade Granola over yogurt

ADVOCATE-TESTED RECIPE Homemade Granola Serves 8 to 10. Recipe is by Marilyn Cothren; adapted by Julie Kay. 1⁄3 cup canola oil 1⁄3 cup honey 2½ cups old-fashioned oats ½ cup sliced almonds ½ cup chopped walnuts ½ cup coconut ½ cup sunflower seed kernels 1 tablespoon cinnamon ½ teaspoon vanilla… Continue reading →

Louisiana Red Beans

Advocate staff photo by PATRICK DENNIS -- Louisiana Red Beans and Leftover Red Bean Soup

ADVOCATE-TESTED RECIPE Louisiana Red Beans Serves 6 to 9. Recipe is by Corinne Cook. 1 pound dried red beans, rinsed and soaked ahead of time and drained 1 pound ham hock, sausage, baked ham pieces, pickled pork, smoked turkey or other meat 1 large onion, chopped 1 bell pepper, chopped 2 ribs celery, chopped ½… Continue reading →

Leftover Red Bean Soup

Advocate staff photo by PATRICK DENNIS -- Louisiana Red Beans and Leftover Red Bean Soup

Leftover Red Bean Soup Serves 6-8. Recipe is from the late Jean Voitier. The beans are already seasoned so be careful about seasoning. 4-6 cups leftover red beans 1 (14.5-ounce) can chicken broth 1 (10-ounce) can Rotel Original or Mild Diced Tomatoes and Green Chilies (OR Petit Diced Tomatoes for a less spicy choice) Crackers, breadstick or cornbread,… Continue reading →

Sweet-and-Sour Cashew Cauliflower

Associated Press photo by Matthew Mead -- Sweet-and-Sour Cashew Cauliflower

Sweet-and-Sour Cashew Cauliflower Serves 4. Almond meal is available at most grocers. It’s usually sold along with the natural foods or gluten-free products. 1 cup almond meal (finely ground almonds) 1 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon… Continue reading →

Black Cardamom-Orange Flourless Chocolate Cake

Associated Press photo by Matthew Mead -- Black Cardamom-Orange Flourless Chocolate Cake

Black Cardamom-Orange Flourless Chocolate Cake Serves 12. Coconut oil 1 1/4 cups raw whole almonds (with skins) 3/4 cup plus 2 tablespoons sugar, divided 6 ounces semisweet chocolate, chopped 4 black cardamom pods 7 green cardamom pods 1/4 teaspoon cinnamon 1/2 cup cocoa powder Juice and zest of 1 large orange (about 1/2 cup juice and… Continue reading →

Classic Macaroni And Cheese

Associated Press photo by Matthew Mead -- Green Goddess Macaroni and Cheese.

Classic Macaroni And Cheese Serves 8. 3 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups milk 1 tablespoon Dijon mustard 2 cups shredded extra-sharp cheddar cheese 2 cups shredded Gruyere or comte cheese Kosher salt and ground black pepper… Continue reading →

Steak au Poivre

Associated Press photo by Matthew Mead -- Steak au Poivre.

Steak au Poivre Serves 4. 3 tablespoons whole black peppercorns Four 3/4-inch-thick beef strip steaks (about 8 ounces each) 2 tablespoons vegetable oil, plus extra Kosher salt 2 tablespoons minced shallots 1/2 cup red wine 1 cup beef stock… Continue reading →

Pressure Cooker Teriyaki Chicken

Associated Press photo by Matthew Mead -- Pressure Cooker Teriyaki Chicken.

Pressure Cooker Teriyaki Chicken Serves 4. Lucky enough to have thought ahead and thawed your chicken? You can still make this recipe. Just reduce the cooking time to 7 minutes at high pressure. If your chicken thighs are frozen together in the package, microwave on medium power for 1 to 2 minutes, or until just able to break… Continue reading →

Pineapple Strawberry Cake

Advocate staff photo by HEATHER MCCLELLAND --  Pineapple Strawberry Cake

ADVOCATE-TESTED RECIPE Pineapple Strawberry Cake Makes 1 (8- or 9-inch layer). Serves 6. Recipe is by Corinne Cook. 6 tablespoons butter, divided 1 (8-ounce) can crushed pineapple ¼ cup brown sugar 2⁄3 cup sugar 1 egg 1½ teaspoons baking… Continue reading →

Strawberry Delight

Advocate staff photo by HEATHER MCCLELLAND --  Strawberry Delight

ADVOCATE-TESTED RECIPE Strawberry Delight Serves 8. Recipe is by Matt Lee and Ted Lee of Charleston, South Carolina. The recipe was featured in Garden & Gun magazine. This is one of those old timey, frozen loaf desserts that is delicious to slice and serve in the summertime. This is very easy to… Continue reading →

Ham and Egg Strata

ADVOCATE-TESTED RECIPE Ham and Egg Strata Serves 8 to 12. Recipe is from the files of Corinne Cook, who says she’s not sure where it came from originally. 5 tablespoons butter, divided 2½ to 3 cups ham, cut bite size OR 1 (1/2-inch thick) ham steak, browned and cut into… Continue reading →

Hasselback Potato Skillet Bake

Advocate staff photo by HEATHER MCCLELLAND --  Hasselback Baked Potato

Hasselback Potato Skillet Bake Serves 6 to 8. Recipe is from Idaho Potato Commission and Kate Suletzki. 6 to 8 baby Yukon Gold, or any long and narrow waxy heirloom will work based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons finely minced herbs (I used parsley) Salt and pepper to taste… Continue reading →

Hot Honey in the City

Photo provided by Tréo  --  Tyler Chauvin, of Tréo in New Orleans, shows off her craft cocktail Hot Honey in the City which took first place in the Louisiana Sisters Cocktail Competition on March 4 at the Southern Food and Beverage Museum.

Hot Honey in the City Serves 1. Recipe is by Tyler Chauvin, cocktails program director at Trèo in New Orleans. 2 slices jalapeño 1 sprig mint 1 ounce pepper jelly syrup (see recipe) 1 ounce Oryza Gin 1 ounce Cathead Honeysuckle Vodka 1/2… Continue reading →

French Dip Brisket

Advocate staff photo by PATRICK DENNIS -- French Dip Brisket

ADVOCATE-TESTED RECIPE French Dip Brisket Serves 8 to 10. Recipe is by Julie Kay. 1 (4- to 6-pound) beef brisket 1 large onion, sliced 1 (1.25-ounce) packet dried onion soup mix 1 tablespoon cracked black pepper 1 (10½-ounce) can French onion soup… Continue reading →