French Canadian Creton (Family Recipe) // MATT THE BUTCHER

The French Canadian Creton is an age old traditional food much like liver pate in France. This variation includes pork kidney and is pronounced in our family as CUT-TOE. My grandfather loved this treat growing up and had my Italian grandmother (his wife) sneak this in as part of her repertoire of handmade pasta and pizza.

My father, who is trained as a classical French and Italian chef of more than 35 years, said that he and his six brothers and sisters were not fond of the intense smell of the kidneys cooking in the house growing up. I can imagine organ meat is not a dream of many kids, but the sweetness of the onions and other aromatic spices in this dish create a great smell and flavor for me at the ripe age of 30.

I'm glad I made it and will probably make it again with some minor tweaks, but all in all, I'm very happy with how it turned out. Feel free to pop any questions in the comment section below!

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Creton Recipe
½ pound ground pork
½ pound pork kidney
½ large white onion
1/8 tsp ground clove
1/8 tsp ground cinnamon
1/8 tsp white pepper ground
1/2 tsp kosher salt (after done cooking taste to adjust seasoning)

Procedure in video..

Crostini recipe:
-Sliced baguette
-Rendered butter
-Salt
-Pepper

Procedure
- Cut baguette into 1/4" slices on the diagonal.
- Melt a few Tbsp of butter. Coat both sides of baguette with butter.
- Sprinkle salt and pepper on one side of bread.
- Lay flat on a sheet pan covered in parchment paper.
- Bake at 350 degrees for about 12-15 minutes or until bread is firm to the touch.
-let cool , ready to eat