Gorton

Noreen  posted last week that she had made Gorton.. I like Gorton so this week I had to make some.
Gorton is pretty much what we call rillettes in France but Gorton has not a layer of  fluffy fat on the top like rillettes have.the recipe is easy , it takes a while to cook the meat, but do not involve a lot of preparation

Ingredients

3lbs pork . Boston Butt is fine. 

A piece of pork fat  (if the meat is not fat enough)
2  chopped onions
2 bay leaves
1 tsp nutmeg.
1 tsp clove
salt and pepper.

instructions

put the meat in a big pot
cover with water
add the other ingredients.

cook about 3 hours or till the meat completely fall apart.
let the meat cool and strain the liquid.
Do not throw the liquid away you may have to had a little bit to the Gorton)
shred the meat
 chop the meat in a food processor (  I do not over chop the meat . I want to keep the shred consistency.)
put in containers you may put a little fat on the top to make it more creamy , like for rillettes.

the Gorton can be kept in the refrigerator 4 or 5 days and ever I never froze it  before, it can be done.

I eat Gorton on  a slice of country bread, with a little mayonnaise and mustard. and I like to accompany it with cornichons.

miam miam . Bon appetit.











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Pork chops and ratatouille

I have not posted any recipes to my blog for a long time. I have been very busy all the summer with a lot of different projects, grand children and travelling. I missed posting in my blog now I am back.
during my stay in Maine I had the must delicious food. I don't know if you are like me but food is always part of my travelling I love to try different cuisine. In Maine it was the best lobsters, steamed at the store when you order them, nothing like Maine Lobster and scallops just  "sauté"" in butter perfectly cooked. I had some other delicious food in Maine but that will be or a next post.
the weather is getting cooler in SC but we still have very muggy and hot afternoon. I thought I will use some of the fresh vegetables left on the market and decided to make pork chops and ratatouille


Pork chops and ratatouille

ingredients

2 pork chops
1 yellow squash
1 zucchini
1 tomato
1 garlic clove
1/2 an onion
4 tbs olive oil
1 bay leaf
thyme ( or herbs de provence)
parsley

salt and pepper
1 tbs of Worcestershire sauce ( I had to write this word 3 times before I get it right)
salt and pepper

Mise en place.

Skin the yellow squash and the zucchinis and cut in small pieces. put in a bowl and add salt it will make the water come out of the squashes.
chop the onions and the parsley
chop the tomatoes and garlic. if the skin of the tomatoes are to tough just put them in boiling water for   few minutes and peel. clean the tomatoes take the heart out and the seeds


Instructions

Saute the pork chops in the oil in a very hot pan for about 5 minutes on each side till they are nicely brown
Put on the side .
In the same pan" sauté" the tomatoes  and the garlic for about 15 minutes.
put on the side

In the same pan" sauté" the zucchini and yellow squashes you may have to add a little more oil to the pan. cook or about 10 minutes
put the vegetables back in the same pan
add thyme ,parsley , bay leave and a few drop of worcestershire sauce. salt and pepper

Nestle the pork chops in the ratatouille and cook for about 20 minutes longer till the pork chops are completely cooked.

delicious with a side dish of couscous or rice.

A table , bon appetit, miam miam.

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