Cooky Cat

YOU NEED A "PORK-IN-THE-BUTT"

 

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A dear grandmother we know of was famous for her traditional Quebecoise pork spread. She said, "Guerton". Some spell it "Cretons".

But, in the translation to English, dear grandmother referred to the main ingredient as, "Pork in the Butt." Granny! We'll give grandma a pass; not sure whether she was aware of the raunchy reference. French was her mother tongue.

Below is the original hand written recipe. Grandmother was born in Quebec in 1886; French was her first, and preferred, language.



Here is the recipe as given by Emiril Lagasse.
 
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:

1. In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.

2. Add the onions and garlic, and cook for 1 minute.

3. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.

4. Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.

5. 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.

6. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

7. Remove from the heat and adjust the seasoning, to taste.

8. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.

9. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

10. Serve with thinly sliced French bread or toasted French bread croutons.

 

Addendum:

 

Grandmother also covered the Guerton with a thin layer of home rendered lard. Some recipes add a small portion of ground lightly smoked bacon (recommended: Polish Cooked Bacon / Boczek Gotowany - Wedzony) to the meat mixture. Ground allspice is also an optional spicing. A Bay Leaf should do nicely. The Cinnamon and Ginger, we would hold down, or leave out. But, taste dictates. See what you like.

Here's another spicy dish. He's a dog, what do you expect?

 

Triumph The Insult Comic Dog - Quebec by ianreds