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Fig Cornish Hens

Advocate staff photo by TRAVIS SPRADLING -- Flavor slow-cooked Cornish hens with fig preserves and green peppers.

ADVOCATE-TESTED RECIPE Fig Cornish Hens Serves 4. Recipe is by Julie Kay. 2 Cornish hens 1 cup fig preserves 1 green pepper, sliced 1 tbl. black pepper 1. Take Cornish hens out of freezer the night before cooking and place… Continue reading →

Chop Chop, Pork Chop

Advocate staff photo by PATRICK DENNIS  --  Pair Chop Chop, Pork Chop with spicy Pineapple Salsa.

ADVOCATE-TESTED RECIPE Chop Chop, Pork Chop Makes 4 servings. This recipe is from the Pork Information Bureau, courtesy of Bob Blumer, The Surreal Gourmet, who says, “Pineapple combines with cilantro to add a sweet-savory accent to these succulent thick-cut pork chops.” 4 pork loin rib chops, 1¼- to 1½-inches thick… Continue reading →

Creamy Mustard Sauce

Advocate-tested recipe Creamy Mustard Sauce Serves 8. Recipe is by Corinne Cook, who says, “This is a good sauce to offer on the side with grilled pork chops. Keep it handy because it’s also delicious with baked ham. It’s rich so a small amount goes a long way. You can add more or less… Continue reading →

Caviar Supreme

Advocate staff photo by PATRICK DENNIS  -- Caviar Supreme makes an impressive dish, whether using red or black caviar.

Caviar Supreme Serves 25. Recipe is from Belva Berlin Dewey who says it originally came from the collection of her mother-in-law, Mary Dewey Davis. When she lived in Texas, Dewey submitted the recipe for the Assistance League of the Bay Area’s charity cookbook, “Settings from Sunrise to Sunset.” 2 envelopes unflavored gelatin… Continue reading →

French Fruit Tart

Advocate staff photo by PATRICK DENNIS -- Fruit Tarte......at the

French Fruit Tart Makes 1 (12- to 13-inch) tart; serves 12 to 18. Dish was prepared by Connie Caldwell, who said, “I got this recipe from Jan Cox about 15 years ago and get requests for it all the time.” 11/2 cups all-purpose flour Pinch of salt 1/2… Continue reading →

Tortellini Skewers With Pesto Sauce

Advocate staff photo by PATRICK DENNIS  --  Guests will return again and again for Tortellini Skewers With Pesto Sauce.

Tortellini Skewers With Pesto Sauce Makes 100 appetizers. Recipe was prepared by Ellen Murphy, who said her recipe was inspired by Pinterest, Ina Garten (Barefoot Contessa) and the Food Network Kitchen. 1/4 cup walnuts 1/4 cup pine nuts (may use plain or toasted) 3 tbls. chopped garlic (about 9-10 cloves)… Continue reading →

Filet Gorgonzola Steak Roll-ups

Advocate staff photo by PATRICK DENNIS  --  Gorgonzola Steak Roll-ups will bring raves from guests.

Filet Gorgonzola Steak Roll-ups Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox, who says the dish is easy to make and delicious. 2 (1/2-inch-thick) filet mignon steaks, about 11/2 lbs. 1/2 cup olive oil 1/4 cup soy sauce… Continue reading →

Cheese-Bacon Flowerpots

Advocate staff photo by PATRICK DENNIS  --  Bacon Cheese Flower Pots are an easy-to-make appetizer.

CHEESE-BACON FLOWERPOTS Yields 30 appetizers. Adapted by Joy Boudreaux from “The Big Beautiful Book of Hors D’oeuvres” by Julia Weinberg. 15 strips of bacon 16 ozs. hard, sharp cheese, such as cheddar or Swiss 30 large pitted green olives 1. Fry the… Continue reading →

Smoked Gouda-Chorizo Jalapeño Poppers

Advocate staff photo by PATRICK DENNIS -- Party guests will be asking for the recipe for Smoked Gouda-Chorizo Jalapeno Poppers.

Smoked Gouda-Chorizo Jalapeño Poppers Makes 24 appetizers. Recipe was prepared by Cathy Black from a recipe by Sunny Anderson on FoodNetwork.com. 2 links Mexican chorizo, casings removed ½ lb. smoked Gouda, shredded ¼ cup finely chopped red onions 1 egg ½ cup cream cheese… Continue reading →

Prosciutto and Mozzarella Skewers

Advocate staff photo by PATRICK DENNIS -- Prosciutto and Mozzarella Skewers are easy-to-make appetizers.

Makes 36 appetizers. Recipe is by Dr. Hal Canning. 6 thin slices prosciutto 18 marinated mozzarella balls, halved 36 (1-inch) strips of roasted red peppers (I like the Fratelli Carli brand) Raspberry salsa or other condiment of your choice (mustard, horseradish, wasabi, jam, honey) Freshly ground pepper… Continue reading →

Fresh Ginger Bread Pudding

Advocate staff photo by PATRICK DENNIS -- Coconut and golden raisins add flavor to Fresh Ginger Bread Pudding.

Fresh Ginger Bread Pudding Serves 10 or more, depending on how large you cut the squares. Recipe is by Marcia Balcom, of Baton Rouge, who says, “This is a lighter tasting, good-for-summer alternative bread pudding. Also, it’s a good finish for an Asian meal.” 1 qt. whipping cream 1 (4- to… Continue reading →

Creamy Lemon Nut Bars

Advocate staff photo by PATRICK DENNIS  --  Creamy Lemon Nut Bars are a good make-ahead dessert.

Creamy Lemon Nut Bars Makes 32. Prepared by Ellen Gilmore from a Philadelphia Cream Cheese recipe. 1/2 cup butter, softened 1⁄3 cup powdered sugar 2 tsps. vanilla extract 13/4 cups flour, divided 1/2 cup pecans, chopped 1 (8-oz) pkg. cream cheese,… Continue reading →

Lemonade Cake

Advocate staff photo by PATRICK DENNIS -- Lemonade Cake looks pretty, tastes delicious and goes together easily.

Lemonade Cake Serves 24. Prepared by Connie Caldwell. 1 Duncan Hines Lemon cake mix 1 small pkg. lemon instant pudding mix 4 eggs 1 cup water ¼ cup oil Lemony Glaze Powdered sugar, for dusting top of cake… Continue reading →

Stuffed Mushrooms With Bacon and Olives

Advocate staff photo by PATRICK DENNIS -- A classic appetizer gets an update with Stuffed Mushrooms With Bacon and Olives.

Stuffed Mushrooms With Bacon and Olives Makes 18. Prepared by Adele Netterville from a recipe in Bon Appétit, which says of the recipe, “A classic appetizer updated and made easy with one-day do-ahead instructions.” 18 large mushrooms (each about 2 inches in diameter) 4 bacon slices 1 tbl.… Continue reading →

Black Bean and Mango Salsa

Advocate staff photo by PATRICK DENNIS -- Black Bean and Mango Salsa can be served as an appetizer with chips or as a side dish for fish or chicken.

Black Bean and Mango Salsa Recipe is from Manjari Patel. 1 (151/2-oz.) can black beans, drained and rinsed 1 (7-oz.)can shoe peg corn, drained 1 (10-oz.) can Ro-Tel Original Diced Tomatoes & Green Chilies 1 mango 1 avocado ½ green bell… Continue reading →

Spicy Cucumber Orange Salad

Advocate staff photo by PATRICK DENNIS --  Spicy Cucumber Orange Salad can be served three ways -- as a salad, as a side or as a relish.

ADVOCATE-TESTED RECIPE Spicy Cucumber Orange Salad Serves 3. Recipe is from Frieda’s Inc. — The Specialty Produce Co. 1 hot house cucumber, thinly sliced 1 large orange, peeled, thinly sliced and cut into quarters (or segmented) Half of a red onion, thinly sliced and separated into rings… Continue reading →

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 →