Grilled Calamari A La Erie Cafe Recipe

 
  MARINADE  =======================
      1 t  fresh parsley,chopped
      1 T  garlic,finely chopped
      1 T  lemon juice
      1 T  olive oil
    1/4 t  salt
    1/2 t  paprika
    1/2 sm jalapeno chile,seed/mince
      1 lb squid,cleaned/in 1 rounds
  SAUCE  ==========================
      1 T  garlic,finely chopped
      1 T  fresh rosemary,fine chop
    1/2 c  dry white wine
    1/2 c  clam juice
      1 T  lobster base,*
      2 T  whipped butter

* Lobster base is a glaze sold in gourmet food shops and some
supermarkets

1. Prepare marinade: Thoroughly whisk together all marinade
ingredients in a glass or stainless-steel bowl. Add squid pieces and
marinate at least 3 hours, stirring occasionally.

2. To make sauce: About 15 minutes before serving time, combine
garlic, rosemary, wine, clam juice and lobster base in a non-aluminum
saucepan. Bring to a gently simmer over medium heat, then simmer for
4 minutes. Remove from heat and whisk in the butter. Keep warm.

3. Remove squid from marinade, draining well. Grill for 4 to 6
minutes, turning as needed, until just firm. (An open grill or a
well-heated, ridged grill pan may be used. You may need to use a
grill basket to hold the squid pieces if the spaces on your grill are
too wide to hold them.)

4. Shake saucepan to recombine sauce if necessary, then add cooked
squid. Raise heat to high and cook for 1 minute, stirring to coat all
pieces well.

5. Serve with an extra dab of sauce.

Grilled Cardamom Nan Bread
 
      Yield: 8 Servings
 
      1    envelope active dry yeast
  1 1/4 c  lukewarm water (110f-115f)
      1 T  honey
      1 T  olive oil + extra
  3 1/2 c  bread flour
      1 T  salt
      1 T  cardamom,Ground

In a large bowl, dissolve yeast in the water and stir in the honey.
Let stand until foamy, about 10 minutes. Add the 1 T oil, the flour,
salt and cardamom and stir until the dough forms a cohesive mass.

Turn the dough out onto a lightly floured surface and knead until
smooth and elastic, about 6 minutes. Divide the dough into 8 pieces
and shape each piece into a ball. Set the balls on an oiled baking
sheet and brush with oil.  Cover loosely with plastic and let rise in
a warm place until doubled in bulk, 1 to 2 hours. (Dough can be
refrigerated overnight - punch down balls before proceeding)

On a lightly floured surface, roll out each ball of dough to an 8-inch
disk.  Arrange them on 3 oiled baking sheets and let rest for 20
minutes.

Light a grill or heat a grill pan or cast-iron skillet. Brush each nan
lightly with olive oil and grill for about 1 minute, until golden on
the bottom and light bubbles form on the top. Turn and cook until
golden all over, about 1 minute.  Keep warm while you cook the
remaining nan.