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Upcoming Events
53rd Annual Juried Competition at the Masur Museum
05/9/2016 to 07/5/2016
The Masur Museum of Art’s Annual Juried Competition showcases contemporary artists throughout the United States of America working in any medium.

Northeast Louisiana Children's Museum Fantastic Fridays
07/1/2016
Join the Northeast Louisiana Children's Museum as they host Fantastic Fridays. This Friday kids will be allowed to add toys to the Art Car an ongoing project at the Northeast Louisiana Children's Museum.

Faith, Family, Fireworks
07/1/2016
On July 1st, the Duck Commander Warehouse will be hosting an all-day event. Si, and Si-cotics feat. Marsha Robertson will be taking the stage (on the loading dock, of course) and the family will be interacting with the audience throughout the day with eating contests and entertainment. And of course, it cannot be a redneck event without ending with a bang. Parking will be available at Academy/Willie's Duck Diner with shuttle transportation to the event. Don't forget to bring your lawn chairs, Jack!

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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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