Best Canadian Creton By Jerry Recipes

CANADIAN CRETON BY JERRY

Steps:

• Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
• (NOTE: You could use coarse ground pork instead.)
• Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
• Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
• Bring to a boil, stirring to break up clumps.
• Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon.
• Spoon remaining liquid over pork.
• Place a small round of wax paper on top of each ramekin, and chill until firm.
• You could use a loaf pan for serving.
• You could omit the allspice all together if you wish. It tastes good without too.

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.

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.

MY MOM'S FRENCH CANADIAN CRETONS

Steps:

• Put the ground pork, minced onion and garlic,dry mustard, allspice, salt and pepper in a medium size pot and begin to cook on med. high heatuntil meat looses some of its pinkness -- add the can of soup and water and cook till the mixture begins to bubble. Lower heat and let simmer 1/2 hr, stirring often so it doesn't stick.
• When the mixture has cooked and cooled, put into food processor and pulse -- careful not to make it too fine -- you want it a wee bit chunky but spreadable.
• You can put it into small plastic containers.or as mom does -- freeze in ice cube trays -- then pop out just one at a time.
• It's a good idea to seal with bacon fat -- unhealthy but it does seem to give it good flavor and keep it moist.

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE

Steps:

• If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch.
• Put all ingredients into a large sauce pot, just covering by an inch with the water.
• Mix together.
• Simmer on low, stirring frequently for 3-4 hours.
• Add water as needed to keep moist and from sticking.
• After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water.
• Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture
• (with the same amounts), then cook out the raw taste a bit.
• Transfer to a bowl to cool, stirring to keep fat suspended in meat.
• Serve warm on toast, or cold for sandwiches.
• For Tourtiere mix the same mixture with 3 0r 4 mashed (dry) potatoes,
• allowing them to suck up the moisture.
• Allow to cool, and ladle into pre-pared pie crusts.
• Egg wash and bake to specifications.

MOM'S FRENCH CANADIAN CRETONS

Steps:

• On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!

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.

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.