Cretons Recipes

EMERIL LAGASSE'S CRETON

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.

Provided by Lennie

Categories Spreads

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 11

Emeril Lagasse's Creton image

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.

Nutrition Facts : Calories 328.4, Fat 21, SaturatedFat 8, Cholesterol 92, Sodium 503.1, Carbohydrate 7.2, Fiber 0.7, Sugar 2.8, Protein 26.1

Ingredients

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 breadcrumbs

CRETONS

This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread.

Provided by Nans

Categories Meat and Poultry Recipes Pork Ground Pork Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Cretons image

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.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 3.5 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 44.5 mg, Sugar 1.5 g

Ingredients

1 pound ground pork
1 cup milk
1 onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
¼ cup dry bread crumbs

MOM'S FRENCH CANADIAN CRETONS

This is a traditional french canadian staple. You eat this on toast of choice, it's a high protein very nutritional breakfast favourite. I've been eating cretons since I was a child and everytime I visit my parents, my mother always makes this (one of my favourite dishes) for my husband! I try to make this dish as lean as possible using a combination of turkey and pork, if no turkey than chicken is good also. Portions on the meat is 2 to 1 and doesn't matter if you use more pork than turkey or visa versa, the outcome is always just a good as the last!

Provided by Chef Frenchflair

Categories Breakfast

Time 3h15m

Yield 3 1lb - 10 servings from each 1lb container, 30 serving(s)

Number Of Ingredients 13

Mom's French Canadian Cretons image

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!

Nutrition Facts : Calories 118.1, Fat 8, SaturatedFat 2.7, Cholesterol 40.4, Sodium 36.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 10.5

Ingredients

2 lbs ground pork
1 lb ground turkey or 1 lb chicken
3 garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon vegetable oil, with1 tblsp olive oil mixed
1 tablespoon garlic powder
1/4 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon sage
salt
black pepper
allspice
breadcrumbs
boiling water

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