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Monroe-West Monroe, Louisiana Convention and Visitors Bureau
Duck Commaner Hometown Tour
Upcoming Events
Faith, Family, Fireworks
07/3/2015
On July 3rd, the Duck Commander Warehouse will be hosting an all-day event. Si, Willie, and Reed 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. Don't forget to bring your lawn chairs, Jack!

Fourth of July Children's Parade
07/4/2015
Children can decorate their bikes, trikes, and wagons and ride in the parade. Special guest will be Thomas Jefferson. There will be ice cream and Popsicles and music.

Downtown River Jam
07/4/2015
Kevin D. Alexander, APLC presents Downtown River Jam on July 4th at the Downtown Riverwalk from 5pm-9pm!! There will be food trucks, spirits, and beer tastings. You don't wanna miss it! Come out and watch the fireworks while listening to live music with a fresh brew in your hand!!

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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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