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Monroe-West Monroe, Louisiana Convention and Visitors Bureau
Duck Commaner Hometown Tour
Upcoming Events
Murder is Served Dinner Theatre
07/31/2015 to 08/21/2015
A Funk Music Nightclub, a Drug Kingpin, a Sexy Dancer, a Hit-Man, a couple of Vengeful Women, a slew of Cops and a MURDER! It’s the late 70’s and you’re invited to celebrate the one-year anniversary of The Kitty Club... The funkiest nightclub in the city! So, put on your funky best and prepare to ‘tear the roof off’ as you groove to some funky, funky jams, solve a mystery and enjoy a delicious meal from Chef Eric Johnson. Disclaimer...this performance is rated PG-13 for:Colorful Language, Simulated Drug Use and Excessive Booty-Shaking.(Oh... And someone dies)You have been warned!

Downtown Gallery Crawl
08/6/2015
Presented by the Downtown Arts Alliance, eleven art galleries in downtown Monroe and West Monroe are open all evening for the public to enjoy great art, food, drink and music. Original art is for sale, tax free. Admission is free.

Rhea Lana's Back to School Sale
08/6/2015 to 08/9/2015
Shop quality name brands for Back to School clothes for a fraction of the price. Clothing sizes available are newborn through teen sizes. Many items will be half off on Saturday and Sunday.

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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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