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Creamy Baked Eggs

Photo by TERESA B. DAY -- Creamy Baked Eggs

ADVOCATE-TESTED RECIPE Creamy Baked Eggs Makes 4 servings. Recipe is by Teresa B. Day. ½ cup plain yogurt 3 tablespoons milk 1 tablespoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon fresh dill, divided 4 large eggs 1. Preheat oven to 425 F. Grease or butter a heavy skillet or pie… Continue reading →

Bacon Jam

Photo by TERESA B. DAY -- Bacon Jam

ADVOCATE-TESTED RECIPE Bacon Jam Makes ½ pint jar. Recipe is by Teresa B. Day. 4 strips fresh bacon 1 tablespoon butter 1 small sweet onion or ½ cup cut into strips 1 clove garlic, minced ½ teaspoon sweet smoked paprika ¼ cup light soft brown sugar ¼ cup honey ½ teaspoon Steen’s Cane vinegar ¼ cup… Continue reading →

Pork Tenderloin with Baked New Potatoes

Photo by CORINNE COOK -- Pork Tenderloin with Baked New Potatoes

ADVOCATE-TESTED RECIPE Pork Tenderloin with Baked New Potatoes Makes 4 servings. Recipe is from Corinne Cook. 2 pounds small (2-inch) red new potatoes, well-washed and strip of peeling removed 4 tablespoons butter, melted 2 tablespoons creamy horseradish Generous pinch of salt Freshly ground black pepper to taste Additional butter, if desired, to brush on top… Continue reading →

5-Ingredient Spinach-Stuffed Salmon

ADVOCATE-TESTED RECIPE 5-Ingredient Spinach-Stuffed Salmon Makes 4 servings. Recipe is from “Eat What You Love Quick & Easy: Great Recipes Low in Sugar, Fat, and Calories” by Marlene Koch (Running Press), who says, “This dish is a slightly adapted version of a recipe by a very talented colleague of mine, Michelle Dudash,… Continue reading →

Yellow Squash with Spinach Soufflé Pie

Photo by CORINNE COOK -- Yellow Squash with Spinach Soufflé Pie

ADVOCATE-TESTED RECIPE Yellow Squash with Spinach Soufflé Pie Makes 1 (9-inch) pie. Serves 4-6. You can easily add more squash and another package of frozen soufflé to make a thicker pie to serve more people. 36-8 small yellow squash, rinsed and dried, cut Salt 1… Continue reading →

Crème Brulee

Crème Brulee Makes 8 servings. Recipe is from Gallagher’s Grill, Covington, http://www.gallaghersgrill.com/ ½ vanilla bean, split 1½ pints heavy cream ¾ cup sugar 7 egg yolks 1. Preheat oven to 350 F. 2. Add vanilla bean to heavy cream. 3. Whisk together sugar and egg yolks,… Continue reading →

Crab Cakes

Advocate staff photo by SHERRI MILLER -- A Platter of Pecan Catfish Meunire, Seafood Mirliton Casserole, and Fried Crab Cake with Smoked Tomato & Jalapeo Tartar from the Gallagher's Grill booth on the first day of Jazz Fest, Friday, April 22, 2016.

Crab Cakes Makes 24 servings. Recipe is from Gallagher’s Grill, Covington, http://www.gallaghersgrill.com/ 8 tablespoons unsalted butter ½ red bell pepper ½ yellow bell pepper ½ green bell pepper ½ white onion 2 tablespoons chopped garlic ½ teaspoon Tony Cachere’s 1 teaspoon each thyme, oregano, basil 4 tablespoons cream cheese… Continue reading →

Seafood Mirliton Casserole

Photo by Ian McNulty - Pecan catfish meuniere with mirliton casserole at Jazz Fest.

Seafood Mirliton Casserole Makes 25 servings. Recipe is from Gallagher’s Grill, Covington, http://www.gallaghersgrill.com/ 5 ½ pounds mirlitons 1 pound unsalted butter 2 ½ pounds onions, finely chopped 1 ¼ pounds celery, finely chopped ¾ pound green bell pepper, finely chopped ¾ pound red bell pepper, finely chopped 2 tablespoons ground black pepper… Continue reading →

Pecan Catfish with Meuniere Sauce

Photo by Ian McNulty - Pecan catfish meuniere with mirliton casserole at Jazz Fest.

Pecan Catfish with Meuniere Sauce Recipe is from Gallagher’s Grill, Covington, http://www.gallaghersgrill.com/ 1 catfish filet (5-7 ounces) Creole seasoning 6 tablespoons lemon juice 1 ½ cups unsalted butter, cubed ½ cup pecan pieces salt 1/2 cup water 4 tablespoons cornstarch ¾ cup Worcestershire sauce ½ cup heavy cream… Continue reading →

Strawberry Cream Cheese Pie

Photo by CORINNE COOK -- Strawberry Cream Cheese Pie

ADVOCATE-TESTED RECIPE Strawberry Cream Cheese Pie Makes 1 (9-inch) pie. Recipe is from Corinne Cook. 1 baked and cooled 9-inch pie shell Cream cheese layer: 1 (8-ounce) cream cheese, room temperature 3 tablespoons sugar Zest of small lemon Juice of 1 lemon (about 3 tablespoons) Strawberry glaze: 1 cup boiling water ¾ cup sugar… Continue reading →

Nutty Meringue with Strawberries and Cream

Photo by CORINNE COOK -- Nutty Meringue with Strawberries and Cream

ADVOCATE-TESTED RECIPE Nutty Meringue with Strawberries and Cream Makes 1 (10-inch pie crust) or about 6 (3-inch) small nutty meringue rings for individual servings. This is as recipe I received from Sylvia Spaht many years ago. These meringues are crispy. After baking, I usually leave them in the oven with temperature off until the oven has… Continue reading →

Superb Strawberry Lemonade

Photo by CORINNE COOK --Superb Strawberry Lemonade

ADVOCATE-TESTED RECIPE Superb Strawberry Lemonade Makes 4-5 servings with ice. Recipe is from Corinne Cook. This is a richly, delicious lemonade. My friend makes a cocktail out of it by adding vodka. I’ve served this lemonade along with a shortbread cookie as a dessert. 2 cups hulled and sliced fresh strawberries… Continue reading →

Roasted Root Vegetables

ADVOCATE-TESTED RECIPE Roasted Root Vegetables Makes 4 servings. Recipe is by Teresa B. Day. 4 tablespoons olive oil 1 tablespoon Steen’s cane syrup 2 tablespoons balsamic vinegar 1 teaspoon cumin 1 teaspoon kosher salt ¼ teaspoon black pepper finely ground 1 leek, sliced lengthwise 2 or 3 each, carrots, turnips, beets and radishes… Continue reading →

Broiled Catfish with Cream Sauce

ADVOCATE-TESTED RECIPE Broiled Catfish with Cream Sauce Makes 4 servings. Recipe is by Teresa B. Day. 4 large catfish filets (or 8 small filets) 1 tablespoon lemon juice 2 tablespoons mayonnaise 1 tablespoon Dijon or Creole mustard ½ teaspoon sea salt ¼ teaspoon cayenne pepper 1 tablespoon capers 1 lemon, cut into wedges… Continue reading →

Dungeness Crab Salad with Lemon Vinaigrette

ADVOCATE-TESTED RECIPE Dungeness Crab Salad with Lemon Vinaigrette Serves 1. Excerpted from “The Jersey Shore Cookbook” by Deborah Smith. Reprinted with permission from Quirk Books. Credit: Dominique Filoni, Avenue Restaurant, Long Branch, New Jersey. Served chilled, this refreshing salad epitomizes summertime with the freshest ingredients available. Make it just for yourself or… Continue reading →

Smoked Sausage Pasta Carbonara

Photo by TERESA B. DAY -- Smoked Sausage Pasta Carbonara

ADVOCATE-TESTED RECIPE Smoked Sausage Pasta Carbonara Makes 8 servings. Recipe is by Teresa B. Day. 2 tablespoons extra-virgin olive oil 1 pound smoked sausage 2 cups mushrooms, sliced ¼ cup sun-dried tomatoes, julienned 2 cloves garlic, minced ¼ cup white wine 1 teaspoon fresh rosemary, minced 2… Continue reading →

Sautéed Broccoli

Photo by TERESA B. DAY -- Sautéed Broccoli

ADVOCATE-TESTED RECIPE Sautéed Broccoli Makes 4 servings. Recipe is by Teresa B. Day. 3 tablespoons olive oil 2 cloves garlic ¼ cup cashews, chopped 1 bunch broccoli (cut into florets and stems chopped) 3 tablespoons water 2 tablespoons lemon juice 1 teaspoon Italian seasoning blend 1 teaspoon kosher salt… Continue reading →

Crawfish Etouffee

ADVOCATE-TESTED RECIPE Crawfish Etouffee Makes 4 to 6 servings. Recipe is from Corinne Cook’s “Extra! Extra! Read More About It!” Cookbook. 1 stick butter 1½ tablespoons flour ¾ cup chopped celery ¾ cup chopped green bell pepper ¾ cup chopped… Continue reading →

Oliver’s Crawfish Boulettes

ADVOCATE-TESTED RECIPE Oliver’s Crawfish Boulettes Makes 6 servings. This recipe is from “The Best of the Best from Louisiana Cookbook III” — contributed from “Who Dat Cookin’” cookbook. ½ cup minced onion ½ cup minced celery ¼ cup minced green bell pepper 1 tablespoon sunflower oil 1 pound minced crawfish tails 2 tablespoons minced fresh parsley… Continue reading →

Basic Southern Greens

Photo by Cheramie Sonnier -- Beans and Greens

Advocate-tested recipe Basic Southern Greens Makes 8 servings. Recipe is from “Greens, a Savor the South cookbook” by Thomas Head, who notes most Southerners have eaten greens cooked only one way — “simmered in water with smoked pork. Some people add onions, garlic, red pepper flakes, and vinegar for extra flavor, so… Continue reading →

Stuffed Italian Meatloaf

Photo by CORINNE COOK -- Stuffed Italian Meatloaf

ADVOCATE-TESTED RECIPE Stuffed Italian Meatloaf Makes 8 servings. Recipe is from Corinne Cook. 2 pounds lean ground beef ¼ cup finely chopped onion ¼ cup finely chopped bell pepper 1 small rib of celery, finely chopped Generous pinch of oregano, thyme and basil Salt, black pepper and cayenne pepper to taste 2 eggs, lightly beaten 2… Continue reading →

Chocolate Mayonnaise Cake

Photo by CHERAMIE SONNIER -- Chocolate Mayonnaise Cake

Advocate-tested recipe Chocolate Mayonnaise Cake Makes 1 (8-inch) layer cake. Recipe is from Irma M. Stiegler, of New Orleans. 1 cup sugar 1 cup mayonnaise 3 tablespoons unsweetened cocoa powder 1 tablespoon vanilla extract 1 teaspoon soda Pinch salt (I used ¼ teaspoon) ¾ boiling water (see Testing Note) 2 cups flour Chocolate… Continue reading →

Loquat Marmalade

Photo by TERESA B. DAY -- Loquats Marmalade

ADVOCATE-TESTED RECIPE Loquat Marmalade Makes 10 half-pint jars. Recipe is by Teresa B. Day. 1 cup orange juice 6 cups loquats, halved and pitted (don’t peel) 2 cups water ¼ cup lemon juice 2 teaspoons almond extract… Continue reading →

Loquat Muffins

Photo by TERESA B. DAY -- Loquats Muffins

ADVOCATE-TESTED RECIPE Loquat Muffins Makes 18 muffins. Recipe is by Teresa B. Day. 2 cups cold water 2 tablespoons lemon juice 4 cups loquats, pitted and diced 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon… Continue reading →

Crawfish Etouffee

Crawfish Etouffee Recipe is by chef Colt Patin. 4 ounces unsalted butter 1 cup onion, small dice ½ cup celery, diced ½ cup bell pepper, diced 2 tablespoons garlic, minced 2 bay leaves ½ cup flour 1 quart seafood stock or water 8 ounces cleaned Louisiana crawfish tails ¼ cup green onions, sliced 2… Continue reading →

Crawfish Etouffee Pizza

Advocate photo by CAROLINE OURSO  --  Crawfish Pizza

Crawfish Fettuccine Serves 4-6. Recipe is by chef Colt Patin. 2 tablespoons unsalted butter 1½ cups heavy cream 4-6 ounces Louisiana crawfish tails Salt to taste ½ teaspoon ground black pepper 1½ ounces Parmesan cheese, grated (about ¾ cup), plus garnish 8 ounces fettuccine pasta, cooked 1 tablespoon green onion 1. In… Continue reading →

Crawfish and Jalapeño Cornbread

Advocate photo by CAROLINE OURSO  --  Under the watchful eye of chef Colt Patin, students stir up crawfish fettuccine, one of the dishes made with crawfish left over from a crawfish boil.

Crawfish and Jalapeño Cornbread Serves 6. Recipe is by chef Colt Patin 32 tablespoons vegetable oil, plus 1 teaspoon 1 medium jalapeño chile, seeded and minced 1 small bell pepper, seeded and minced 1 cup yellow cornmeal, preferably stone ground ½ cup all purpose flour… Continue reading →

Crawfish Fettuccine

Crawfish Fettuccine Serves 4-6. Recipe is by chef Colt Patin. 2 tablespoons unsalted butter 1½ cups heavy cream 4-6 ounces Louisiana crawfish tails Salt to taste ½ teaspoon ground black pepper 1½ ounces Parmesan cheese, grated (about ¾ cup), plus garnish 8 ounces fettuccine pasta, cooked 1 tablespoon green onion… Continue reading →

Pineapple Almond Bars

Photo by TERESA B. DAY -- Pineapple Almond Bars

Pineapple Almond Bars Makes 8-12 servings. Recipe is by Teresa B. Day. ¼ cup slivered almonds ¼ cup dried pineapple, diced 16 ounces white chocolate ½ teaspoon almond extract 1. Toast the almonds in a… Continue reading →

Heavenly Hash Candy

Photo by TERESA B. DAY -- Heavenly Hash

Heavenly Hash Candy Makes 1 8x8-inch pan. Recipe is by Teresa B. Day. ½ cup butter 16 ounces semi-sweet chocolate 1 teaspoon vanilla extract 1 cup pecans, chopped 1 cup mini-marshmallows 1. Melt butter… Continue reading →

Classic Deviled Eggs

Start with a basic deviled egg filling and add your own touches. Remember to add ingredients in small amounts. Garnish the tops with herbs, olives, veggie slices, small pieces of seafood or meat or anything that will blend with the seasoning in the filling. To Hard Cook Eggs: Instructions are from McCormick.… Continue reading →

Buffalo Ranch Deviled Eggs with Celery Stick

Buffalo Ranch Deviled Eggs with Celery Stick

ADVOCATE-TESTED RECIPE Buffalo Ranch Deviled Eggs with Celery Stick Serves 6. Recipe is from McCormick. These deviled eggs, like a Buffalo Chicken wing, are prepared with ranch dressing, hot sauce and celery. 6 hard-boiled eggs, peeled 3 tablespoons ranch dressing 1 tablespoon hot sauce (or to taste) ½ teaspoon ground mustard ½ teaspoon paprika… Continue reading →

Southwest Deviled Eggs

Photo by CORINNE COOK -- Southwest Deviled Eggs, center row, flanked top and bottom by Curried Deviled Eggs

ADVOCATE-TESTED RECIPE Southwest Deviled Eggs Serves 6. Recipe is from McCormick. 6 hard-cooked eggs, peeled ¼ cup mayonnaise ¾ teaspoon ground mustard ¼ teaspoon seasoned salt ¼ teaspoon chili powder ¼ teaspoon cumin 1/8 teaspoon cayenne… Continue reading →

Curried Deviled Eggs

ADVOCATE-TESTED RECIPE Curried Deviled Eggs Serves 6. Recipe is from McCormick. 6 hard cooked eggs, peeled ¼ cup mayonnaise 1 teaspoon fresh lemon juice 1 teaspoon curry powder ¼ teaspoon ground mustard ¼ teaspoon salt 1/8 teaspoon black pepper 1 tablespoon chopped chives 1. Slice eggs in half lengthwise. Remove yolks; place in small… Continue reading →

ADVOCATE-TESTED RECIPE Whole Pickled Eggs Recipe is by Corinne Cook. 6-8 eggs, hard-boiled and peeled 2 cups cider vinegar 1 cup water 2 tablespoons sugar 6 cloves garlic, peeled and left whole 1 small onion, halved and cut into ¼-inch thick strips 2… Continue reading →

Lime and Lemon Drizzle Cake

ADVOCATE-TESTED RECIPE Lime and Lemon Drizzle Cake Serves 6. Recipe is reprinted with permission from “Cake Boy” by Eric Lanlard, Mitchell Beazley, July 2015 For the cake: ¼ pound plus 4 tablespoons (1½ sticks) unsalted butter, softened, plus extra for greasing ¾ cup superfine sugar 3 large eggs 4 tablespoons milk 2 cups self-rising flour Finely… Continue reading →

I Eat La.: Smoked Gouda Grits

Photo by TERESA B. DAY -- Gouda Grits

Smoked Gouda Grits Makes 8 servings. Recipe is by Teresa B. Day. 2 ¼ cups chicken broth 2 tablespoons unsalted butter 1 garlic clove, chopped ½ cup quick-cooking grits 1 cup whipping cream ¼ cup sun-dried tomatoes, diced ½ teaspoon dried thyme (1 teaspoon fresh) 8 ounces smoked Gouda cheese, shredded 4 slices cooked… Continue reading →

I Eat La.: Crabmeat & Brie Soup

Photo by TERESA B. DAY -- Crabmeat & Brie Soup

Crabmeat & Brie Soup Makes 8-12 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 stick butter 1 onion, chopped 1 bell pepper, chopped 2 cloves of garlic, minced ½ cup all-purpose flour 1 teaspoon hot sauce 6 cups half and half 1 tablespoon vermouth 1… Continue reading →

Key Lime Pie (Made green for St. Patrick’s Day)

ADVOCATE-TESTED RECIPE Key Lime Pie (Made green for St. Patrick’s Day) Makes 1 (9-inch) pie. Recipe is from Eagle Brand. This recipe includes directions for making a graham cracker crumb crust. For the picture, I used a Ready Crust chocolate pie crust. Either is good with this recipe. Crust: 1¼ cups graham cracker crumbs 2… Continue reading →

Brown Butter Cinnamon Crinkle Cookies

ADVOCATE-TESTED RECIPE Brown Butter Cinnamon Crinkle Cookies Makes 36 cookies. Recipe is reprinted with permission from “Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More that Are Easier Than Ever to Make” by Jennifer McHenry (Page Street Publishing Co.). 10 tablespoons unsalted butter, sliced 2½ cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon ground… Continue reading →

Strawberry Salad with Honey Balsamic Dressing

Photo by TERESA B. DAY -- Strawberry Salad with Honey Balsamic Dressing

Strawberry Salad with Honey Balsamic Dressing Makes 4 servings. Recipe is by Teresa B. Day. 4-6 cups mixed greens 1 pint strawberries, halved ½ cup goat cheese, crumbled ¼ cup pecan halves ¼ cup balsamic vinegar 2 tablespoons honey 1 teaspoon salt 2 teaspoons black pepper ½ cup olive oil 1.… Continue reading →

Strawberry Shortcake

Photo by TERESA B. DAY -- Strawberry Shortcake

ADVOCATE-TESTED RECIPE Strawberry Shortcake Makes 8 servings. Recipe is by Teresa B. Day. Biscuits: ¼ cup shortening or coconut oil 2 cups all-purpose flour ¼ cup sugar 1 tablespoon baking powder 1 teaspoon salt ¾ cup milk 1 teaspoon almond extract 1. Preheat oven to 450 F. Stir all ingredients… Continue reading →

Peach (or Pineapple) Upside-Down Cake

Advocate staff photo by PATRICK DENNIS --Peach Upside-Down Cake

ADVOCATE-TESTED RECIPE Peach (or Pineapple) Upside-Down Cake Makes 1 (10-inch) single-layer cake. Recipe is from Corinne Cook. I think this is best served warm. Fruit and Sauce: 1 (20-ounce) can peach halves or pineapple slices, well drained (crushed pineapple can also be used but do drain it well) Maraschino cherries, whole or halved… Continue reading →

Sautéed Kale With Pine Nuts and Onions

ADVOCATE-TESTED RECIPE Sautéed Kale With Pine Nuts and Onions Serves 4. Recipe is from “Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal” by Ana Patuleia Ortins and reprinted with permission from Page Street Publishing Co. ½ cup pine nuts or almond slivers 2 pounds fresh… Continue reading →

Chicken Tortilla Soup Shooters

Photo by TERESA B. DAY -- Chicken Soup Shooter

Advocate-Tested Recipe Chicken Tortilla Soup Shooters Makes 12 small servings. Recipe is by Teresa B. Day. 1 pound black beans, dried 13 cups water, divided 3-4 pound whole chicken 2 teaspoons chili powder, divided 2 teaspoons cumin, divided 2 teaspoons salt, divided 2 teaspoons black pepper, divided 2 teaspoons garlic powder, divided 1 medium… Continue reading →