5 Reviews of Emeril Lagasse's Creton

From: Sous-chef

On Mar 15, 2005

I used lean pork and this came out quite dry. I'm going to do it again but if you are not concerned about saturated fat, use fatter grinds.

From: Chef Haze

On Nov 28, 2006

This is a great recipe! It is exactly what I was looking for!

From: Chef #699894

On Dec 23, 2007

the taste is about right except for one thing: I forgot it's Emeril, and it came out a tad salty. Actually, a flat out too salty. I needed to either add more breadcrumbs, or reduce the salt to 1/2 teaspoon so that I can adjust later. It's a lot easier to add than to remove, after all. Otherwise, c'est comme chez nous

From: Chef #1198492

On Mar 10, 2009

This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!

From: Chef #1032500

On Nov 18, 2008

I liked this recipe! I didn't want to take time to make bread crumbs so I crushed Saltine crackers. Keeping in mind the amount of salt this could add, I adjusted the salt content at the end to my taste.