Grilled Calamari A La Erie Cafe
Description
Premium filet mignon steaks grilled for a tender, melt-in-your-mouth experience. Served with a complementary sauce, such as red wine or peppercorn.
Ingredients
- 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
Directions
- * 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.
