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Upcoming Events
Naomi and Jon- Love Songs, a Valentine’s Concert
02/12/2016
Enjoy an evening of favorite love songs when two of NELA’s finest musicians, vocalist Nami Cordill and pianist Jon Baccarini, celebrate the spirit of Valentine’s Day in a performance at the Biedenharn Museum and Gardens. Venue: Biedenharn Musum and Gardens

Modern Classics: The Music of Elton John & Billy Joel
02/13/2016
What do you get when you combine the dynamic sounds of Monroe Symphony Orchestra and the legendary music of Elton John and Billy Joel? You get an evening of great entertainment! There are two ways to enjoy this concert. You can either sit at a table for eight with your friends and you bring your favorite foods and libations to enjoy during the concert, or you may also choose to sit in the general admission seating area. You’ll hear an array of music from these iconic entertainers performed with the live orchestra such as Movin’ Out, Someone Saved My Life Tonight, Piano Man, Don’t Let the Sun Go Down on Me, and many more. The combination of classic rock and the symphony music pair perfectly together because of these memorable melodies. Table reservations are $50 not including the cost of the tickets. Tickets can be purchased on our website atmyMSO.org

Bird Fun for Families
02/13/2016
Celebrate the Great Backyard Bird Count with a fun drop-in event about birds. Learn some basic bird ID, practice with binoculars, make a bird feeder, try your hand at migration and take the bird beak challenge. Come by anytime between 10:00am to 1:00pm

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Chef Cory Bahr's Ham Hock Arancini

For the Stock:

1 Smoked Ham Hock
1 Carrot, rough chop
1 rib Celery, rough chop
1 Medium yellow Onion, lg dice
3 qt cold Water
 
Place all ingredients in a 6 qt stock pot. Slowly bring to a boil over medium-low heat, reduce heat and simmer until the hock is tender. Strain and reserve the ham hock and stock, discard the vegetables.
 
For the Risotto:

1 cup Arborio rice
1 shallot, minced
1 sprig thyme
6 rosemary leaves
1 clove garlic, thinly sliced
1 tbl olive oil
¼ cup white wine
2 ½ - 3 cups ham hock stock
3 tbl butter
¼ cup grated parmesan
1 tsp kosher salt
1 ham hock, meat only, roughly chopped
 
Sweat the shallots, thyme, rosemary, and garlic together in the oil over medium heat. Cook until the shallots are translucent but aren’t brown. Add the rice and cook for 2 minutes, stirring constantly. Do not let the rice color. Add the white wine and cook until the liquid evaporates. Add stock about a half cup at a time, stirring constantly until the liquid evaporates. Repeat until the rice is tender and creamy.
 
Remove from heat and take the thyme sprig out. Add the remaining ingredients, spread on a cookie sheet and place in the refrigerator until cool. Once cool, roll into 2.25 oz balls. Refrigerate until needed.
 
For the Sauce:
½ cup creole mustard
2 tbl Steen’s Cane Syrup
 
Stir to combine.
 
To finish:
 
Dredge the arancini in seasoned flour, egg wash, then coarse bread crumbs. Fry 3 at a time in 350°F oil for 4 minutes or until golden brown and warm in the center. Drain on a plate that is lined with paper towel. Serve with sauce drizzled on top.

 

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