Memeres Creton French Canadian Pork Patée Recipes

FRENCH CANADIAN CRETON

Steps:

• 1. Combine pork, onion, and garlic in pan and simmer over medium heat 1 hour.
• 2. Add cinnamon and cloves and cook 30 minutes more.
• 3. Add bread crumbs and cook 15 more minutes.
• 4. Drain in colander.
• 5. Pack tightly in small containers and refrigerate. Serve cold as a spread for crackers.

EMERIL LAGASSE'S CRETON

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.

CRETONS

Steps:

• Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

GORTON (FRENCH-CANADIAN PORK SPREAD)

Steps:

• Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
• The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

MEMERE'S CRETON (FRENCH CANADIAN PORK PATéE)

Steps:

• Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.
• Add the cinnamon, cloves, salt and pepper and continue simmering for about 20-30 minutes more.
• Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.).
• Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid.
• Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly.
• Refrigerate. Serve cold as a spread for French bread or crackers.