"I’ve tried various metal grill baskets over the years. Most of them work to keep the food from falling through the grates but are a huge pain in the ass to clean, discolor, rust, warp, etc. I decided to give the Clay Coyote a try. I have used it on both my Big Green Egg and Weber Genesis. I’ve made deconstructed kabobs, grilled green beans, grilled asparagus and have also grilled salmon and halibut. This thing works great! You get even heat (I like to let it preheat with the grill) on the food, the holes allow a nice char so, basically it gives a great cook. You can do 500 plus degrees. Along with the cook, the really easy clean up (a little Dawn on the scrub side of a sponge does the trick) makes it well worth the price."
- Steve Novosad (verified owner) – November 2, 2022 
I must admit, I was a little apprehensive when I received a sample of the Matbucha with olives and mint from NY Shuk ... but to my surprise, the flavor combinations took my palate on a adventure and has me craving more! I utilized NY Shuk's recipe page and made the sautéed shrimp with matbucha and feta which can be found here . AND, added bonus, this recipe is super easy and quick meal.
Serve with fresh bread, over pasta or rice. I chose to serve it over rice.
You can swap the shrimp for cubes of any white firm fish and if you are looking for a vegetarian swap, roasted cauliflower will work wonders.
Sautéed Shrimp with Matbucha & Feta
Serves 4-6
1 Signature Matbucha jar or Matbucha with Olives & Mint jar
1lb shrimp, peeled & deveined
Feta cheese
mint/ basil/parsley, roughly chopped
Olive oil
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In a skillet, pictured here is the Clay Coyote Flameware Large Skillet, pour the matbucha and get to a boil. Once the matbucha reaches a boil, layer the shrimp in the pan and cook for 2-3 minutes on medium heat until the shrimp turns pink. Using tongs or a fork turn the shrimp and cook until the other side is also pink.
On a serving platter, place the shrimp with the sauce, crumble with your hands the feta on top, add the chopped herbs ( I used basil only) and finish by drizzling olive oil. Serve with fresh bread if serving as an appetizer or top a bowl of pasta/rice, or just enjoy with a side salad for a carb free dinner.
It was back in 2021 when Sylvie first reached out to us. Her memoir, 
Excerpt from Sylvie Bigar’s food and travel memoir, Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, published by Hardie Grant, September 13, 2022
YIELD: Serves 2
TIME: prep 40 mins, cooking time 21/2 hours
500 g (1 lb 2 oz) dried cannellini beans or other large white beans
1 large onion, peeled and quartered
8 garlic cloves, peeled
1 parsley sprig (leaves only)
3 thyme sprigs (leaves only)
½ tablespoon salt
350 g (12 oz) fresh pork belly with skin, cut into 3 cm (1 in) cubes
1 tablespoon duck fat
200 g (½ lb) fresh pork sausage, cut into 5 cm (2 in) long pieces
2 legs duck confit
1 carrot, peeled and chopped
¼ teaspoon freshly grated nutmeg
freshly ground black pepper
1 liter (34 fl oz/4 cups) store-bought chicken stock
