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Guest RadioHab

Cooking is a hobby of mine and I really love trying new foods and thought that it would be fun if we all shared some of our favorite recipes. This could be a good place to come for inspiration about that question we all ask far to often...''what should I make for dinner??''

I have been making this one for a about a year or two now and it has alwase been a hit around my place. It's easy to make and during the summer I will cook it on the BBQ using smoke pouches and indirect heat, trust me it is delicious.

8 lbs picnic pork shoulder

12 minced garlic cloves

1/2 teaspoon black pepper

1 1/2 teaspoons dried oregano

3 tablespoons olive oil

3 tablespoons white vinegar

8 teaspoons salt (or 1 teaspoon of salt per pound of meat if you are using a smaller

cut of meat)

Wash the pork shoulder. With a sharp knife, make 1 inch deep cuts into the pork.

With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil,

vinegar and salt. Mix well.

Spoon some of the garlic mixture inside the small cuts around the pork and spread

remaining all over the pork.

Place pork in aluminum turkey pan (skin side up) and cover with aluminum foil tightly.

Refrigerate at least 8 hours. (I have marinated this for as long as two days.).

Bake in pre-heated 325° oven for about 5 to 6 hours. Remove aluminum foil and bake at

375° for another hour or until skin is crisp. Closely watch this so you don't burn the

skin (chicharrone).

Pork should be well-done and tender.

If you try it let me know how you like it. ;)

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Guest mtl1010

I'm not a great cook. Actually, I don't cook, except for the things you can heat up in a microwave or oven but other than that, my mom does the cooking. I do like to mix things together though and see if it taste good.

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Guest RadioHab

I have been looking around trying to find the perfect chicken wing recipe for game days. As of right now my favorite wings are 911 wings from the Cage. If anyone has a recipe that resembles that I would love to see it.

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When cooking I hate following exact recipes, I find just using rough amounts can be best. Some ways I make food:

Good pasta / pizza sauce:

Mix about 1 large can of tomato sauce, 1 small can of tomato paste (2 for the thicker pizza sauce), and (optionally) cooked ground beef or other meat in a large saucepan. Heat this up on the stove. Now, instead of following any recipe, just go to the spice rack and throw in like 10-20 different spices - no measuring, just start throwing crap in. I've done this multiple times, never really keeping track of what I put in there, and it always ends up great. Simmer on the stove all day (6 hrs or so) and it's done

Buffalo chicken pieces:

take some raw chicken breasts and cut up into small pieces (about 1-2 cm in each direction). Now throw these in a mixing bowl and pour a bunch of whole wheat flour on top of them, and (optionally) some spices. Mix up until pieces of chicken breasts are coted in flour. Now just throw them in a large frying pan with oil, making sure to flip them over at least once, and leave until you are sure the chicken is cooked (cut largest pieces in half to check). After this, heat up 2 parts Frank Red's Hot Sauce, 1 part butter/margerine, and optionally some garlic or other spices in a saucepan. Once the butter is melted, throw the chicken and the sauce in a container with a lid, shake to coat the chicken, drain any extra sauce, and you've got delicious boneless chicken "wings".

Parmesan Chicken:

Take a chicken breast and cote with flour, now grill up in a frying pan with oil, flipping halfway through until breast is fully cooked. Now throw this cooked breast on a baking sheet, pour your favourite pasta sauce over it, and top of with some parmesan cheese. Heat in the oven until cheese melted. Tastes amazing, can be placed over pasta or rice if you want.

I also made a pretty good health pizza before. I made up some whole wheat dough (this one I needed to use exact measurements for). Then I made the sauce I listed above (meatless), and on top put mixed partially skim cheddar/mozerella cheese, chopped pineapple, green peppers, red peppers, and onion I think. It was actually pretty good.

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Guest lfrommtl
So what do you use to make it, I love the stuff.

get a couple of avocaos(duh), salsa or fresh tomatoes, cilantro, lime juice, salt, and jalapenos.

just mix everything to taste and pulse blend it.

i can cook pretty much anything

chicks love it :P

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Guest 1970 Habs

My wife who is an excellent cook says I make the best "Winter Stew" in the world.

I take a boneless pork roast and boneless beef roast and cut them into 1-2" cubes mix them (pork and beef) and divide into 2-3 lb portions; keeping 2-3 lbs out for stew. I freeze the remaining 2-3 lb portions (usually 5-6) and place each on styrofoam trays that I have saved from hamburger bought in the store and freeze them. That way you have enough in the freezer for future stews through the winter. Generally if the meat is already precut the whole preparation process takes me about 60 minutes.

Anyways on to the recipe.

1. Take a large roaster (25 litre) fill it half full with hot water.

2. Preparing the vegetables

Peel/cut/rinse 6-7 large potatoes (2" pieces)

Peel/cut/rinse 6-7 carrots (2" pieces)

Peel/cut/rinse a medium turnip/rutabaga (2" pieces)

Clean about 1 lb of brussels sprouts (yes brussel sprouts)

As you prepare each vegetable place the pieces in the roaster with water.

Peel chop/dice in to small pieces a large onion (place half into the roaster the other half into a bowl)

Chop/dice 3 large celery sticks (place half into the roaster the other half into a bowl)

You can also add green/yellow beans or substitute them for the brussel sprouts

3. Add the following spices to the roaster (just sprinkle what you think on top of the ingredients in the roaster):



Sweet Basil


Chilli powder

Black Pepper

Garlic Salt (Powder will do)

Lovage (if you have it - This is a hard herb to find and not essential. It is part of my wife's herb garden - she got it from a dutchman neighbor)

Mix the contents in the roaster and set it aside.

Turn oven onto 450 degrees (to pre heat while you prepare the meat)

Place the roaster (covered) with vegatables in the oven while it heats.

4. Preparing the meat:

Take a Wok or large frying pan and coat with oil (I use olive oil but just vegetable oil will do)

Add the celery and onions to the pan along with 1/2 cup of finely chopped mushrooms.

Add 1/4 cup of walnuts or peanuts or a mixture of both.

Add small portions of all the spices above.

Heat on the stove on medium heat for about 5 minutes.

Add the 2-3 lbs of diced meat (add more oil if necessary)

Mix thoroughly and cook until the meat is browned on the outside (usually takes about 15-20 minutes)

Note: I pick fresh mushrooms in the fall and freeze them but you can use store bought mushrooms or a can of drained mushrooms. If you use canned mushrooms add the juice from the can to the roaster.

5. Final Preparation

Once the meat is browned remove the pan from stove top and take the roaster out of the oven.

Add the the meat ingredients from the pan to the roaster and mix them all together.

Place the roaster back in the oven and let cook for 45-50 minutes at 450 degrees.

After 50 minutes remove the roater form the oven and stir the stew.

Turn the oven down to 375 degrees, return the roaster to the oven and cook for another 2 hours (stirring every 45-50 minutes.

My wife adds dumplings to the stew 15-20 minutes before the stew is ready to be removed from the oven. However you can eat the stew with homemade biscuits (prepared before hand of course by my wife) or rolls.

The stew will easily feed 6-8 people. It usually does my wife and I for 4-5 meals. Generally she cools the left overs, divides it into meal size portions and freezes it (in tupperware containers). Makes for a fast meal healthy meal.

Two other important things to remember

1. You do not need to add all the spices above or even all of the ingredients or portion sizes. You cannot go wrong on making a stew and it is as individual as you are; it will still taste good in the end.

2. Clean up the kitchen/dishes while the stew is cooking as your significant other will greatly appreciate it.

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Guest lfrommtl

here's one of my faves:

oven baked ribs

What You Need:

A rack of ribs(costco's are excellent for this)

your favorite BBQ sauce home made or bottled

brown sugar


smoked paprika


cayenne peper

little salt

Worcestershire sauce

Hot Sauce (i use Frank's Red Hot)

How to make em:

preheat your oven to 300F

mix all your dry ingredients together according to your tastes. add a shot or two of worcester and hot sauce to it. mix it up.

pour rub on ribs making sure you cover everything in the spices.

get a baking dish that can hold your rids line it with foil put the ribs in bone side down and cover them with foil.

bake em.

while there going do the same thing you did for the rub but add a little water this time and keep it as a sauce to baste your ribs.

After about an hour of cooking check them and add said sauce to keep them moist. repeat every hour.

after about 2 and a half to 3 hours check to see if they are cooked the meat should have pulled back from the bone.

Baste with BBQ sauce, let them bake for about an extra 10 minutes


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Guest overlords

I invented something the other day just for my gf on valentines day.

Nothing too complicated.

I bought a few Pork escalopes i think it means cutlets (make sure they're thin, they're also cheap as hell!). Cook them in a pan until almost done (maybe a minute or two from being done).

For the following i use a family pie dough ( VERY simple) recipe. Mix 1 whole package of tenderflake lard with 4 cups of white flower and mix until it has the consistency of corn meal (just about) or until most big chunks are crushed.

Mix desired amount ( amount needed to wrap the amount of pork you have) with water but not so that's it's really sticky, you should be able to roll it in your hands without getting bits all over you.

Now roll it out with a pin, sprinkle with kraft parmasaen w/ herbs sprinkling stuff (can buy it in stores cheap) and place pork filets on it. Btw make sure that there is a sufficient amount of flour underneath the dough so nothing sticks to it once heated up by the filets. Roll it up, and pop it into the oven until the dough has turned golden brown.

Now someone tell me that doesn't sound good?

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Guest RadioHab

I love burritos and taco's and came across a REALLY good mixture for meat filling if you can handle a little bit of heat (nothing too major) they are a must try. I usually just multiply this a few times and separate the batch in bags and freeze it so we have some really fast meals that are good to go.

Best Burrito / Taco meat mixture I ever had (you will never buy the Old El Paso stuff from the store ever again)

2lbs of ground pork

5 cloves of garlic minced

1/4 cup of red wine vinegar

1 Tbls sugar

1Tbls salt

2 1/2 tsp oregano

2 1/2 tsp ground cumin

1 1/2 tsp black pepper

2 Tbls hot dried chile flakes

2 Tbls sweet paprika

1 tsp ground coriander.

Mix it all up and cook it on the stove top. I like to eat it in burrito form with sour cream, salsa, tomato, lettus, cheese and mushrooms or whatever else you may like in there.

You all seriously have to try this one it is an AWSOME game time snack with the guys and some good beer. Enjoy!

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Guest ChuckNorris

1 banana

3 egg whites

400 ml of skim milk

1 can of tuna

Put everything in the mixer and mix for 30 sec.

Suppress the terrible taste of that drink with a protein bar.

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Guest overlords
1 banana

3 egg whites

400 ml of skim milk

1 can of tuna

Put everything in the mixer and mix for 30 sec.

Suppress the terrible taste of that drink with a protein bar.

joke right?

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