Grilled calamari a la erie cafe

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: t

"Recipe for the Grill Ideas for dinner. Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step."
Recipe by: condreta

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Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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.