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Upcoming Events
Twin City Jazz Final Home Game
03/31/2017
The 2017 Louisiana Division champions face-off against the Dallas Quest Life Warriors, in their last home game of the year. It's Kid's Day! Kids 5 and under are free. Doors open at 5:00pm, and tipoff is at 6pm.

8th Annual Off the Wall Fundraiser hosted by the Masur Museum
04/7/2017
The Twin City Art Foundation hosts the 8th annual Off the Wall fundraiser for the Masur Museum of Art. This fabulous event features a silent auction of wonderful art by local, national, and sometimes international artists! The evening will also include great live music, catering by Chef Pat Nolan, and the always popular Bon Voyage Trip Raffle. Proceeds from the fundraiser support exhibitions and educational programs at the Masur Museum of Art.

Spring Fest 2017
04/7/2017 to 04/8/2017
Don't miss the Northeast Louisiana Master Gardener's 9th Annual Spring Plant Sale featuring Louisiana Super Plants. You'll find vegetables, herbs, houseplants, tropical plants, and more! Also, look for other selections of plants not usually found locally. Local Master Gardens will be available to help you select the best plants for your yard and garden, answer any questions, and provide gardening tips.

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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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