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Upcoming Events
Project 4 Hope Stakeholders Dinner & Fundraiser
01/26/2017
Join Chef Pat Nolan for a wonderful dinner, door prizes, and presentation on Project 4 Hope and how the community can help at risk veteran's and their families have a brighter future.

29th Annual KNOE Boat & Outdoor Show
01/27/2017 to 01/29/2017
Boats, Rvs & Campers, ATV's, Guns & ammo, knives, camping gear, outdoor supplies, fishing equipment, demonstrations, food and much more at the Boat & Outdoor, Gun & Knife Show!

Strauss Dinner Theatre presents Forever Plaid
01/27/2017 to 01/28/2017
Enjoy this delightful performance and a delicious dinner from Chef Pat Nolan. Forever Plaid is one of the most popular and successful musicals in recent memory. This deliciously fun revue is chock-full of classic barbershop quartet harmonies and pitch-perfect melodies!

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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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