This topic contains 11 replies, has 0 voices, and was last updated by 
shortchef 10 years, 6 months ago.
hahaha shortchef, every summer we are invaded by an army of people from Florida. Alot of Florida license plates, and I hear alot of Quebec residents head to Florida for their vacations down south especially in the winter. It is already getting cold and winter will be upon us very soon.
If you would like any recommendations on good places to eat in Montreal dont hesitate, i can give you examples of road food aswell.
Sounds like succotash to me.
I am making these now and the house smells incredible, TY Shortchef
How did they turn out, Reaper? That is one reason I like to make them, the house always smells so good.
Best wishes from another Virginian; I was born in Bristol!
MontrealMagic, we had the red snapper. Also the fried eggplant, which was incredible. Everything was incredible, actually. They really know how to do fish. We love the place and we really, really like Montreal.
Just bought a bag of Limas the other day, may have to check this out.
hahaha what a small world. I was at Molivos recently and yes those lima beans were a real treat and something to remember. I had the swordfish steak and I was extremely pleased.
That looks GREAT, and I’m a lima lover. Many thanks for sharing this.
One of the best vegetarian dishes I ever ate was at Molivos, a Greek taverna in Montreal. Every meal included a dish of these lima beans, so good and flavorful that I asked if they would share the recipe. They did. Now that the weather is getting cooler, you might want to try them. They are even better reheated.
Ingredients: 2 pounds dried lima beans; salt; pepper; 2 cups olive oil (any kind);1 bunch parsley, chopped; 1 clove garlic (or more) 6 large tomatoes, crushed (or can of crushed tomatoes);1 large onion, chopped.
Instructions: Add lima beans to a large pot of boiling water; boil until almost tender; Drain. In a large baking pan, place all ingredients. Add one cup of water, plus salt and pepper to taste.
Bake 2 hours at 350 degrees. (Note: I cut recipe in half and instead of baking, placed in a crock pot and cooked ’em all day.)
These can be eaten cold, hot, or at room temperature. I also like them with a little chopped raw onion on top.)
No, it’s not. Succotash has corn, the taste is sweeter than the dish we are referring to.
You Americans love sweet on meat, chinese, vegetables.
They came out very good, I would make them again, Short Chef
Mitch
Greek style lima beans, a treat from Montreal
You must be logged in to reply to this topic.