Creton Maison Recipes

CRETON MAISON

Steps:

• 1. In a saucepan, add pork, onion, garlic, green onions, celery stalk, mixed spices and black pepper; cover mixture with water. Cook uncovered over medium heat for 1 to 1 ¼ hours; stir occasionally.
• 2. Halfway through cooking, add oatmeal and stir well. About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth. Taste and adjust seasoning if needed. Using an immersion blender, smooth creton to desire consistency
• 3. Before freezing, put a paper towel on top. When thaw out, put bowl upside down so the paper towel can absorb the extra liquid from mixture.
• 4. Note: Add clove if desired and substitute breadcrumbs for oatmeal
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ceaGfpCTxEk

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.

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.