QUéBEC CRETONS - PORK PATé RECIPE - (3.8/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Place an appropriately-sized sauce pan over medium heat. When pan is hot, add 1 tablespoon bacon fat and gently fry the ground pork until cooked through. While the pork cooks use a fork to keep crumbling it. Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Lower the heat to a low simmer and continue to cook for about an hour. If mixture starts to dry out add beef stock or milk to keep it at a very-thick-sauce consistency. Remove from heat and allow mixture to cool. If needed add beef stock or whole milk so the mixture seems just spreadable. Put the mixture in a food processor and process until fine and granular but not pasty. Place the mixture into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor. Refrigerate until needed. Serve on crackers as a snack, toast for a hearty breakfast or with mustard as a sandwich for lunch.
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
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
CRETON - CANADIAN PORK PATE
A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton
Provided by Chef Roger too
Categories Spreads
Time 3h10m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
- Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.
Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3
CRETONS (GROTON)
French Canadian Breakfast spread. Usually served in restaurants at breakfast. I asked for this recipe on another site b/c I had it often when I was growing up. The person who makes it, and posted it, is from Quebec. I cannot give an amount b/c it depends on how thick you spread it on your toast!
Provided by Nana Lee
Categories Breakfast
Time 1h55m
Yield 1 batch
Number Of Ingredients 10
Steps:
- In a large sauce pan, add all the ingredients except the bread crumbs.
- Cook over medium heat, breaking up the meat mixture as it begins to cook over medium heat.
- Cook for at least 1 1/2 hours stirring often and breaking up the meat.
- The meat should be as fine as possible.
- When done, add the bread crumbs and cook for 15 minutes more.
- Remove from heat, and take out the cloves and bay leaves.
- Cool and place in small tin foil loaf pans.
- Wrap each pan well with plastic wrap and then tin foil.
- Keep in fridge or freeze.
- NOTE:.
- A suggestion has been offered to lessen the amount of breadcrumbs. Think about it before you commit to 1 1/2 cups.
- A layer of fat may coat the top; you can remove this as you use the spread.
- Spread on warm, unbuttered, toasted crusty bread. Yummy!
Nutrition Facts : Calories 2205.6, Fat 112, SaturatedFat 42.6, Cholesterol 460.9, Sodium 3967.7, Carbohydrate 142.6, Fiber 9.6, Sugar 14.8, Protein 147.9
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
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
MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE
There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk.
Provided by Mike Pellerin
Categories Breakfast
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
MEMERE'S CRETON (FRENCH CANADIAN PORK PATéE)
This was my favorite breakfast spread when I visited my grandparents as a child. I loved when my Memere made it because the entire house smelled so good. It is a French Canadian recipe. If you are French and from Canada, you must have tried this at one time.
Provided by queenbeatrice
Categories Spreads
Time 2h10m
Yield 2 1/2 cups, 40 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43.3, Fat 2.6, SaturatedFat 0.9, Cholesterol 8.2, Sodium 84.7, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 2.4
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