Sunday, October 17, 2010
JB's Calamari with Sour Dough Multigrain Chibatta Bread
Ok folks, yes, this is one of my all time favorites, and will be yours to if you give this recipe a try. If you are looking for a “Date Night” dish, this is it!
Cut the squid into rings and re rinse after you cut up all the rings. Place in a pan and pat dry. Sprinkle with your favorite Cajun spice lightly, then add House Autry Seafood Breader mix to the squid rings along with some cornmeal. Mix everything together and put in the fridge until you are almost ready to serve. Remember, YOU ARE ONLY GOING TO COOK THE SQUID FOR LIKE A MIN!!!! Do NOT pre cook the squid and then wait for everything else to be ready.
2 cup King Arthur Bread Flour
1 Cup Sir Lancelot High Gluten Flour
1-Cup King Arthur Whole Wheat Flour
1.5-Cup Sour Dough Start
1 pac instant yeast
Teaspoon of salt (add last after kneading)
1-cup warm spring water
Once on the stone, sprinkle a little flour on top, then bake at 425 for 35 minutes. Then remove from oven and cover.
Slice into thin slices and top with fresh Romano, par., and fresh Motz. Cheese as well as fresh cracked pepper and parsley. Toast at 400 for about 10 minutes.
This is real easy, I just buy it, warm it up on the stove, and top with Parm. Cheese.
If you don’t have a squid platter, get one soon, your company will LOVE IT!!