Emeril Lagasse's Creton Recipe #17992
Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.
by Lennie
1 day | 1 day prep
SERVES 6
- 1 1/4 lbs ground pork
- 3/4 cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 3/4 cup whole milk
- 1/4 cup fine breadcrumb
- 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.
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5 stars