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VAPA presents: Sweeney Todd, The Demon Barber of Fleet Street
10/27/2016 to 10/29/2016
Come out for a night at the theater as ULM's VAPA presents Sweeney Todd in three performances, October 27, 28, and 29 at 7:30pm in Brown Auditorium on the ULM campus.

Women Who Shape the Delta Tea
Join DeltaStyle and the ULM Women's Symposium as they welcome Louisiana's First Lady Donna Edwards to Northeast Louisiana and honor the 2016 Women Who Shape the Delta at an afternoon tea. Enjoy tea, finger foods, networking and fun as they celebrate the 13 honorees. A portion of the proceeds from this event will be used to create a scholarship that the ULM Women's Symposium can award to a deserving female student.

Martini's for Mutts
Come out to Martini's for Mutts and enjoy wonderful food prepared by Chef Pat Nolan and drinks provided by Glacier. Proceeds for this event will benefit the Spay/Neuter program for PAWS.

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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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