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The Chancery Pub and Restaurant Cod Dinner
Wine Garlic Butter
1/2 lb. butter, softened
1/2 T. garlic powder
1 t. thyme
1 t. chicken base
2 t. basil
2 t. parsley flakes
1/4 t. salt
1/4 t. pepper
1/4 C. Chardonnay wine, Fetzer Sundial
Allow the butter to reach room temperature. Mix together all ingredients but the wine. When butter is thoroughly whipped with spices, slowly add wine while continuing to beat mixture. Make sure all wine is completely whipped into butter. Chill.
2 C. Jasmine rice
3 C. water
1/4 T. salt
Simmer 20 minutes in a small sauce pot with a tight cover. Let stand for 5 minutes. Serve.
2 oz. yellow squash, 1/2 moons
2 oz. broccoli buds
2 oz. matchstick carrots
1/2 oz. wine garlic butter
Mix ingredients in a small bag. Heat in microwave for 30 seconds.
4 9 oz. cod fillets
Place cod on a sizzler platter and top with garlic wine butter. Bake at 500°F. for 11 minutes until internal temperature reaches 145°F. or more. Fish will flake when done.
Put rice in bottom of a bowl at center. Place cooked cod, and all cooking juice, over the rice. Place all the vegetables around the rice. Top with a lemon wedge.
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