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Grilled Corn with Honey Thyme Butter

Photo by TERESA B. DAY -- Grilled Corn with Honey Thyme Butter

ADVOCATE-TESTED RECIPE Grilled Corn with Honey Thyme Butter Makes 8 servings. Recipe is by Teresa B. Day. 1 stick unsalted butter, melted 5 sprigs fresh thyme 1 tablespoon honey 8 ears fresh sweet corn 1 tablespoon olive oil 1.. Heat the grill to medium heat, about 300 to 325 degrees F. 2.… Continue reading →

Grilled Zucchini with Basil

Photo by TERESA B. DAY -- Grilled Zucchini with Basil

ADVOCATE-TESTED RECIPE Grilled Zucchini with Basil Makes 6 servings. Recipe is by Teresa B. Day. 6-8 small zucchini 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon lemon juice 1 tablespoon fresh basil, chopped 1. Heat the grill to medium, about 300 to 325 degrees F.… Continue reading →

Grilled Peaches with Cinnamon Mascarpone Cream

Photo by TERESA B. DAY -- Grilled Peaches with Cinnamon Mascarpone Cream

ADVOCATE-TESTED RECIPES Grilled Peaches with Cinnamon Mascarpone Cream Makes 6 servings. Recipe is by Teresa B. Day. 8 ounces mascarpone cheese, room temperature 2 tablespoons milk 1 teaspoon vanilla puree or extract ½ teaspoon cinnamon 6-8 peaches 1 tablespoon olive oil 1. Heat grill to medium, about 300 to 325 degrees… Continue reading →

Cajun Peppered Shrimp & Grits

Advocate staff photo by BILL FEIG -- Cajun Peppered Shrimp & Grits

ADVOCATE-TESTED RECIPE Cajun Peppered Shrimp & Grits Serves 6-8. Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.” Serve the grits, shrimp and sauce in a small bowl with hot French bread for dipping. Grits: 2 cups water 2 cups chicken broth 2 cups milk 2 teaspoons salt, or to taste 1½ cups Quick… Continue reading →

Spinach Salad with Berries & Pecans

Advocate staff photo by BILL FEIG -- Spinach Salad with Berries & Pecans

ADVOCATE-TESTED RECIPE Spinach Salad with Berries & Pecans Serves 6-8. Vanilla Fig Balsamic Vinegar is available at winecountrykitchens.com. ¼ cup Vanilla Fig Balsamic Vinegar ¾ cup olive oil 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon Dijon mustard Fresh baby spinach Fresh strawberries and fresh La. blueberries Crumbled feta cheese Toasted pecans… Continue reading →

Lemon Celebration Cake

Advocate staff photo by BILL FEIG -- Lemon Celebration Cake

ADVOCATE-TESTED RECIPE Lemon Celebration Cake Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.” I didn’t tint with food coloring since I was doing a red, white and blue theme. Serve the cake with sliced or whole fruit, if desired. Cake: 1 cup butter, room temperature 2 cups sugar 3 eggs Zest of 1… Continue reading →

Bay Leaf Custard with Mixed Berries

Photo by Ron Manville -- Bay Leaf Custard with Mixed Berries

ADVOCATE-TESTED RECIPE Bay Leaf Custard with Mixed Berries Makes 6 servings. Recipe is from “Can You Dig It: Louisiana’s Authoritative Collection of Vegetable Cookery” by chef John D. Folse and Michaela D. York. 5 egg yolks ½ cup sugar 2 cups heavy whipping cream 1 teaspoon pure vanilla extract Pinch of ground nutmeg 9… Continue reading →

Blueberry, Mint and Rosemary Sorbet

Photo by Cynthia LeJeune Nobles -- Blueberry, Mint and Rosemary Sorbet

ADVOCATE-TESTED RECIPE Blueberry, Mint and Rosemary Sorbet Makes 1 quart. Recipe is from “A Confederacy of Dunces Cookbook: Recipes from Ignatius J. Reilly’s New Orleans” by Cynthia LeJeune Nobles. ½ cup sugar ½ cup water 2 tablespoons minced fresh mint leaves 2 tablespoons coarsely chopped fresh rosemary leaves 2 pints fresh blueberries 2 tablespoons… Continue reading →

Herbed Compound Butter

ADVOCATE-TESTED RECIPE Herbed Compound Butter Makes ½ pound butter. Recipe is by Teresa B. Day. 2 sticks unsalted butter 5 sprigs fresh thyme 5 sprigs fresh oregano 4 cloves garlic 1. Allow butter to… Continue reading →

Blackened Drum

Photo by TERESA B. DAY -- Blackened Drum with Herbed Compound Butter

ADVOCATE-TESTED RECIPE Blackened Drum Makes 4 servings. Recipe is by Teresa B. Day. 4 black drum, or other market fish, filets 1 tablespoon coarse sea salt 1 teaspoon black pepper ½ teaspoon cayenne pepper ¼ teaspoon paprika 1. Pat each filet dry. 2. Combine all the seasonings together in a… Continue reading →

Waffled Smoked Gouda Cornbread

Photo by TERESA B. DAY -- Waffled Smoked Gouda Cornbread

ADVOCATE-TESTED RECIPE Waffled Smoked Gouda Cornbread Makes 4 Belgian style waffles. Recipe is by Teresa B. Day. ¼ cup vegetable oil 5 eggs ½ cup almond milk ½ cup sour cream 2 tablespoons sugar 1 cup all-purpose flour 1 ½ cups cornmeal 1 tablespoon baking powder ½ teaspoon salt 1 cup shredded smoked Gouda… Continue reading →

Turkish Potato Salad with Dill and Mint

Photo by CHERAMIE SONNIER -- Turkish Potato Salad with Dill and Mint

Advocate-tested recipe Turkish Potato Salad with Dill and Mint Serves 6 to 8. Recipe is reprinted with permission from “The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini (Workman). 3 pounds (4 to… Continue reading →

Lemon Garlic Chicken

Photo by CORINNE COOK -- Lemon Garlic Chicken

ADVOCATE-TESTED RECIPE Lemon Garlic Chicken Makes 4 servings. Recipe is from “River Road Recipes II-A Second Helping” by the Junior League of Baton Rouge. When this book came out in 1976, I made this and still use variations of it. I baked these leg pieces on a rack in the baking pan and brushed the chicken with the… Continue reading →

Black Bean and Avocado Salad (or appetizer)

ADVOCATE-TESTED RECIPE Black Bean and Avocado Salad (or appetizer) Makes 4 to 6 servings. Recipe is from Corinne Cook. This is a very adaptable recipe, so add what you like. I sometimes add ½ can original Ro-Tel tomatoes to spice it up a bit. , 1 (15-ounce) can black beans, rinsed and well drained (organic beans… Continue reading →

Pork Meatballs

Photo by TERESA B. DAY -- Pork Meatballs

ADVOCATE-TESTED RECIPE Pork Meatballs Makes 24 meatballs. Recipe is by Teresa B. Day. 1 egg ½ cup panko bread crumbs 1 clove garlic, minced 2 teaspoons fresh rosemary, minced 2 teaspoons fresh oregano, minced ¼ cup Parmesan cheese, finely grated 1 pound ground pork 1 teaspoon salt ½ teaspoon pepper 2 cups beef broth,… Continue reading →

Wild Mushroom Risotto

Photo by TERESA B. DAY -- Pork Meatballs and Wild Mushroom Risotto

ADVOCATE-TESTED RECIPE Wild Mushroom Risotto Makes 8 servings. Recipe is by Teresa B. Day. 4 tablespoons unsalted butter 1 cup wild or domestic mushrooms, chopped 1 clove garlic, minced 1 cup Arborio rice 2 cups chicken broth 1 cup half and half 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon fresh thyme,… Continue reading →

Blackberry Thumbprints

ADVOCATE-TESTED RECIPE Blackberry Thumbprints Makes about 5 dozen. Recipe is reprinted with permission from “The Southern Cookie Book” by the editors of Southern Living (Oxmoor House, April 2016). Vines heavy with blackberries (and chiggers) are plentiful in the South, with bumper harvests ending up in blackberry preserves, washtub cobblers, and every pie, pudding, and muffin around.… Continue reading →

Barbecued Spareribs

ADVOCATE-TESTED RECIPE Barbecued Spareribs Makes 4 servings. This recipe is from “The Best of the Best from Louisiana Cookbook III,” submitted from the “Pots, Pans and Pioneers I” cookbook. 2-3 pounds spareribs 1 cup white vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt or to taste 1 teaspoon paprika 1 clove garlic, minced… Continue reading →

Frozen Strawberry Margarita

Photo by TERESA B. DAY -- Frozen Strawberry Margarita

ADVOCATE-TESTED RECIPE Frozen Strawberry Margarita Makes 1 serving. Recipe is by Teresa B. Day. 1 tablespoon granulated sugar 3 tablespoons water ¼ cup frozen strawberries 1½ ounces tequila ½ fluid ounce triple sec… Continue reading →

Frozen Strawberry Pops

Photo by TERESA B. DAY -- Frozen Strawberry Pops

ADVOCATE-TESTED RECIPE Frozen Strawberry Pops Makes 2 servings. Recipe is by Teresa B. Day. 1 cup frozen strawberries 1 ounce water 2 tablespoons honey 1 teaspoon vanilla flavoring or puree 1. Blend strawberries… Continue reading →

The Louisville Fig

ADVOCATE-TESTED RECIPE The Louisville Fig Makes 1 serving. Recipe is by Forrest Williams, former bartender at The Brown Hotel, Louisville, Kentucky. 1½ ounces Jim Beam Bourbon ¾ ounce Cointreau ¾ ounce freshly squeezed lemon juice ¼ ounce agave nectar 1 bar spoon fig jam (see recipe) 2 dashes orange bitters 1. Add… Continue reading →

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 →