Recipe - Grilled Calamari A La Erie Cafe

MARINADE
1 teaspoon Fresh parsley; chopped
1 tablespoon Garlic; finely chopped
1 tablespoon Lemon juice
1 tablespoon Olive oil
One fourth teaspoon Salt
One half teaspoon Paprika
One half small Jalapeno chile; seed/mince
1 pound Squid; cleaned/in 1" rounds

SAUCE
1 tablespoon Garlic; finely chopped
1 tablespoon Fresh rosemary; fine chop
One half cup Dry white wine
One half cup Clam juice
1 tablespoon Lobster base;*
2 tablespoon 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 stainlesssteel 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 nonaluminum 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 wellheated, 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.

Source: The Erie Cafe in Chicago, Illinois (printed in the Chicago Sun
Times, February 26, 1997)
Posted to MMRecipes Digest V4 #060 by Linda Place
placel@worldnet.att.net on Feb 28, 1997.