"Denise in NH" > wrote in message
...
> Denise in NH wrote about gorton, sometimes known as creton
>
> Sheldon said:
>
> Creton? Don't you mean cretin?
> Do you have a web site for your Gorton?
> The Gorton in New England I know is a purveyor of excellent seafood.
> http://www.gortonsfreshseafood.com
> -------------------------------------------
> No, Sheldon, it's creton, not cretin, and nothing at all to do with the
> Gorton fish people, or scrapple, or ham spread. No web site, although I
> know the recipe is on some internet lists.
>
> It's a French Canadian thing, I guess. To pronounce "gorton" or
> "creton" you'll need to channel your inner Maurice Chevalier.

My Frog sucks, with my Brooklynese I'll just have to whisper Loo-wheeze!

I studied those recipes... ya know, they're darn close to a precooked
version of Spam... the spices match those in Boar's Head Spiced Ham. I
guess it's a form of force meat.... might be good for stuffing wonton skins:
Canadian Ravioli a la Gorton... cut in the shape of a maple leaf and served
on a bed of poutine!


> Here's my recipe:
>
> all amounts are approx. Everyone does it slightly differently
>
> 1 to 1 1/2 lbs ground pork
> 3 cups of water
> 1 teaspoon cinnamon
> 1 teaspoon allspice
> 1 teaspoon ground cloves
> 1 teaspoon onion salt
> 1 finely minced small onion
> pepper to taste
>
> Lightly fry up the pork, don't make it crispy, just lose the pink. Add
> all other ingredients.
>
> The old Canadian memeres used to use freshly ground pork butts, which
> definitely added a little more fat, but increased the flavor. I just use
> packaged ground pork.
>
> Simmer for 3 to 4 hours on low, keep adding small amounts of water to
> keep it from sticking. Taste it during the process and add more spices
> if you want. When it tastes good and most of the water is evaporated,
> it's done.
>
> When done, whip it up with a stick immersion blender to make it creamy
> (sort of like a pate), then pour it into a container and refrigerate.
> It will firm up in a few hours.
>
> In some of the French Canadian restaurants up here it's served either
> as an appetizer with crackers or as a sandwich. It's good on toast with
> mustard.
> These restaurants also serve Canadian pork pie, salmon pie and poutine
> (french fries with gravy and melted curd cheese)
>
> Emeril's gorton recipe is slightly different:
>
> 1 1/4 lbs ground pork
> 3/4 C chopped onion
> 1 tsp minced garlic
> 1 tsp salt
> 3/4 tsp black pepper
> 1/2 tsp cloves
> 1/4 tsp cinnamon
> 1/4 tsp ginger
> 1/4 tsp nutmeg
> 3/4 C milk
> 1/4 C breadcrumbs
>
> In large pot, cover ingredients with water. Cook slowly till no water
> remains
> Mash with immersion blender
>
> I hope someone tries to make gorton sometimes. Your mouth will be
> watering the whole time it's cooking, I promise. It has a very mild
> savory/sweet flavor.
>
> Denise
>