Emeril Lagasse's Creton
photo by Tracey C.
- Ready In:
- 26hrs
- Ingredients:
- 11
- Serves:
-
6
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
directions
- 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.
Reviews
-
I started making this last year and what a difference from store bought. I give it as gifts at the holidays and my friends love it even older French Canadiens day it brings them back to what Thier parents made. I do change it a little I add a 1\4 # of breakfast sausage and I adda little bacon grease at the end to make it more spreadable when chilled.
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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 :)
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!