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Monroe-West Monroe, Louisiana Convention and Visitors Bureau
Duck Commaner Hometown Tour
Upcoming Events
"Joseph and the Amazing Technicolor Dreamcoat"
02/25/2017 to 02/26/2017
The Biblical saga of Joseph and his coat of many colors comes to vibrant life in this delightful musical parable. Joseph, his father's favorite son, is a boy blessed with prophetic dreams. When he is sold into slavery by his jealous brothers and taken to Egypt, Joseph endures a series of adventures in which his spirit and humanity are continually challenged.

Fashion Fusion 2017
02/25/2017
This high energy, runway-style fashion show is infused with dance performed by the Debbie Bourg School of Dance and is a benefit event for the Children's Coalition for Northeast Louisiana. The show features local fashion boutiques from the Monroe area and promotes shopping local, while promoting the work of the Children's Coalition.

36th annual Black History Parade
02/25/2017
Enjoy marching units, schools, churches, car clubs, motorcycle clubs and horse clubs! This year's theme is "Freedom is never given. It is won." The parade rolls down Washington Street to North 4th to DeSiard Street and will end at Eastgate Plaza.

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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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