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BLT With Fried Green Tomatoes and Shrimp Rémoulade

Photo provided by Emeril's New Orleans  --  Wow family and guests by serving BLT With Fried Green Tomatoes and Shrimp Remoulade.

BLT With Fried Green Tomatoes and Shrimp Rémoulade Makes 4 sandwiches. Recipe is courtesy of Emeril’s New Orleans, where the sandwich is a lunch favorite. The shrimp and rémoulade sauce can be prepared a day in advance and then combined just before serving. For Shrimp: 4 quarts water 1 tbl. liquid crab boil, such… Continue reading →

Veal Parmesan Po-boy

Veal Parmesan Po-boy Makes 4 sandwiches. Recipe is courtesy of Emeril’s Delmonico in New Orleans. The po-boy is on its Friday lunch menu. 4 veal cutlets, about 1 lb. Salt and freshly ground black pepper 1/2 cup flour 2 eggs, beaten 11/2 cups fine dry bread crumbs Olive oil, as needed… Continue reading →

Sautéed Ranch Shrimp

Advocate staff photo by TRAVIS SPRADLING  --  Serve slow-cooked Sauteed Ranch Shrimp over noodles or other pasta.

ADVOCATE-TESTED RECIPE Sautéed Ranch Shrimp Serves 4. Recipe is by Julie Kay. 2 lbs. headless, large, raw, peeled shrimp ½ cup butter, melted 1 tbl. minced garlic 2 green onions, chopped ½ tsp. lemon juice 1 (0.4 oz.) packet dry Ranch dressing 1. Put shrimp into slow cooker and pour melted butter over all. Add in… Continue reading →

Mango Salsa

Photo by Helana Brigman  --  Cool off with Mango Salsa.

Advocate-tested recipe Mango Salsa Makes 4 (1/4- to ½-cup) servings. Recipe is from Helana Brigman. 3 mangos, cut into ½-in. cubes 2 roma tomatoes, seeded and diced 2 limes, juiced 1 large handful cilantro, finely chopped Salt and pepper, to taste Tortilla chips, for serving 1.… Continue reading →

Basil Biscuits

Advocate staff photo by PATRICK DENNIS --  Mozzarella cheese and basil give Basil Biscuits an Italian flavor.

Advocate-tested recipe Basil Biscuits Serves 8. Recipe is from Pioneer Brand Baking Mix. 3 cups buttermilk baking mix 1 cup mozzarella cheese, finely shredded ¼ cup basil leaves, fresh, chopped (Or 2 tsps. dried basil) 1 cup milk 3 tbls. butter, melted 1. Preheat oven to 400… Continue reading →

Flaky Sour Cream Biscuits

Advocate staff photo by PATRICK DENNIS -- Flaky Sour Cream Biscuits are best on the day they're made.

Advocate-tested recipe Flaky Sour Cream Biscuits Makes 8-10. Recipe is by Nicole Weston from http://bakingbites.com, who says the trick to getting a flaky biscuit is to knead the dough. Some recipes warn you not to over handle biscuit dough, but to get those nice layers you really need to work it a little bit. She kneads… Continue reading →

Buttery Cheese Biscuits

Advocate staff photo by PATRICK DENNIS -- Slather Buttery Cheese Biscuits with jam or preserves or serve alongside ham and eggs or roast.

ADVOCATE-TESTED RECIPE Buttery Cheese Biscuits Makes about 1 dozen. Recipe is from “The Butter Flavor Crisco Cookbook.” 2 cups all-purpose flour 1 cup grated Cheddar cheese 3 tsps. baking powder ¾ tsp. salt ½ cups Butter Flavor Crisco 2⁄3 to ¾ cup milk For parsley on… Continue reading →

Farmers Market Quiche

Photo by Sarah Bailey Vincent  --  The ingredients in Farmers Market Quiche can be varied depending on what's available at the local farmers market or produce stand.

Farmers Market Quiche Serves 6. Recipe is from Sarah Bailey Vincent, co-owner of Hooked on Re: LLC. 3 medium new or red potatoes Re: salad dressing & marinade 2 medium onions, coarsely chopped 2 bell peppers, coarsely chopped 2 zucchini, thinly sliced 6 eggs 11/2 cups whole milk or half-and-half… Continue reading →

Vanilla Custard Ice Cream

Photo by Cynthia L. Nobles  --  Chill the custard for several hours before freezing Vanilla Custard Ice Cream.

Vanilla Custard Ice Cream Makes 1½ quarts. Recipe is by Cynthia L. Nobles. 1¼ cups sugar 2 tbls. cornstarch ¼ tsp. salt 2 cups milk 3 eggs 1 (12-oz.) can evaporated milk 1 cup whipping cream 4 tsps. vanilla extract 1. In… Continue reading →

Homemade Vanilla Extract

Photo by Cynthia L. Nobles  --  Homemade Vanilla Extract is easy to prepare.

Homemade Vanilla Extract Makes 1 pint. Recipe is by Cynthia L. Nobles, who says, “Vodka is most often used for homemade vanilla because of its neutral flavor, but you can also use rum, brandy, whiskey or even tequila.” 4 dried vanilla beans 2 cups vodka 1. Slit vanilla beans in half… Continue reading →

Seared Scallops With Lemon Vanilla Sauce

Photo by Cynthia L. Nobles  --  A dash of vanilla adds a sweet note to Seared Scallops With Lemon Vanilla Sauce.

Seared Scallops With Lemon Vanilla Sauce Makes 2 servings. Recipe is by Cynthia L. Nobles, who says, “Although vanilla is typically used in desserts, a dash of its natural sweetness makes it a surprisingly good complement to shellfish.” 3 tbls. butter, divided 2 tsps. freshly squeezed lemon juice ¼ tsp. minced fresh thyme… Continue reading →

Vanilla Sugar

Photo by Cynthia L. Nobles  --  Vanilla Sugar gives a boost of vanilla flavor to baked goods, teas and cocktails.

Vanilla Sugar Makes 1 cup. Recipe is by Cynthia L. Nobles, who says, “For this recipe you can also use the leftover vanilla beans you used to make extract. This sugar gives a boost of vanilla flavor in baking, teas and cocktails.” 1 dried vanilla bean (If using leftover beans used to make vanilla… Continue reading →

Summer Succotash

Photo by Helana Brigman  --  For an easy salad, try Summer Succotash With Edamame.

Summer Succotash Makes 10 (1-cup) servings. Recipe is from Helana Brigman. 1 (10-oz.) pkg. frozen edamame 3 to 4 ears of corn 1 onion, chopped 11/2 pints cherry tomatoes, halved 2 tbls. olive oil 1 tbl. parsley, chopped 1 to 2 cloves… Continue reading →

Morning Muffins

Advocate staff photo by HEATHER MCCLELLAND  --  Carrots, crushed pineapple and pecans or walnuts add flavor to Morning Muffins.

ADVOCATE-TESTED RECIPE Morning Muffins Makes about 12 standard-size muffins. Recipe is by Corinne Cook. 1½ cups flour 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¾ cup sugar ½ tsp. nutmeg ½ tsp. cinnamon ¼… Continue reading →

Zucchini Pie

Advocate staff photo by HEATHER MCCLELLAND  --  Use fresh-from-the-garden zucchini to make crustless Zucchini Pie.

ADVOCATE TESTED RECIPE Zucchini Pie Serves 6. I received this recipe from Tommy Simmons who adapted it from Real Simple magazine, September 2004 issue. She says, “It’s a pleasant supper dish that you’ll want to make more than once. I promise.” 3 cups grated zucchini (about 2 medium zucchini) 1 small sweet… Continue reading →

Jay Campbell’s Buttermilk Biscuits

Advocate staff photo by PAM BORDELON  --- Jay Campbell's Buttermilk Biscuits

Jay Campbell’s Buttermilk Biscuits Makes 12 biscuits. Recipe is from Jay Campbell. 1 cup Shurfine self-rising flour 1 tsp. Shurfine baking powder 1 tsp. Shurfine sugar 1 tbl. Shurfine shortening 1/2 cup Shurfine buttermilk 1. Sift flour, baking powder and sugar into a large mixing bowl. Add shortening, and mix into the flour until the shortening… Continue reading →

Honey Bake Chicken

Advocate staff photo by HEATHER MCCLELLAND  --  Curry powder adds a flavor twist to Honey Bake Chicken.

ADVOCATE-TESTED RECIPE Honey Bake Chicken Serves 4. Recipe is from “Best of the Best from Texas, Selected Recipes from Texas’ Favorite Cookbooks” (Quail Ridge Press). It came from the“San Antonio Conservation Society Cookbook.” 4 tbls. butter or margarine ½ cup honey ¼ cup pineapple juice… Continue reading →

Curried Pork

Advocate staff photo by PATRICK DENNIS  --  Slow-cooked Curried Pork is a great choice for smaller households.

ADVOCATE-TESTED RECIPE Curried Pork Serves 4 to 6. Recipe is by Julie Kay. 1 (1- to 2-lb.) pork loin or (3- to 4-lb.) pork sirloin tip roast 3 tbls. canola oil 1½ tbls. curry powder 1 (4-oz.) can green chilies 1 (16-oz.) jar taco sauce, divided 1 (16-oz.) pkg. baby carrots 1 large onion, sliced 2 small… Continue reading →

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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… 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… Continue reading →